I started this blog to share some of the thoughts I have along the journey of life. I love to travel and spend time with my family and friends. A good meal, breaking bread with those I love, gives my life meaning. So does travel. I adore dreaming of sites to visit, not just to check them off on a list. Rather, I consider myself a student of life, traveling as an explorer, to open my mind to all the possibilities the world holds in store for me and for others. I love to travel to discover how different the world is in terms of climate, cultures, politics, terrain, economy, etc. but also to discover how SIMILAR the people are. Despite language barriers, much can be communicated with a smile or gestures. Language is simply a means to communicate, yet there are so very many other ways to communicate. Once when I was in French-speaking Canada, I realized that my 7th grade French class didn’t teach me the word for “straw”. However, when I thought about it, I was able to communicate to the very French-speaking waiter in a very French-speaking restaurant about my need for a “cylinder through which to drink” in my limited French vocabulary. Travel challenges the mind and soul, stretching us to problem solve and form conclusions about all that we experience. THAT is the type of travel I enjoy best. “All’s well that ends well”, as they say………….”Life is Good” as well.
After taking a break for a few days to live life in the Florida Springs, I have resumed my goal of eating lavender somehow, some way, for seven days (with mixed results). Today is a winner. How could chocolate with a hint of anything ever go wrong?
After deciding I don’t like the texture of the dried lavender flowers between my teeth, I decided to strain them after putting them in a double boiler along with some butter and sweetened condensed milk before adding the chocolate. The result is a simple to make fudge with a hint of lavender, which is neither overpowering nor does it taste like soap.
I made it in a 9 x 9 inch square pan, but I think it would be better a little thicker in a 8 x 8 inch pan instead.
For those of you brave enough to give this a whirl, here is the recipe:
Lavender Fudge
Ingredients:
16 ounces chocolate chips (I used Ghirardelli semi-sweet but next time I might try dark chocolate)
Melt everything together butter, lavender flowers, and sweetened condensed milk in a double boiler. When melted, stir for about five minutes, then strain. Add the strained mixture back to the double boiler and add chocolate. Stir until smooth and melted. REALLY smooth and melted (almost glassy).
Pour into a pan lined with wax paper (approximately 9″ x 9″). Cover with Saran Wrap. Chill overnight.
Cut into 1″ squares.
Sprinkle fresh lavender sprigs on top layer to decorate if available!
Life is good; live life fully. Carpe diem, friends……….
I can still hear my wonderful father saying to me time and time again in my head: “If at first you don’t succeed, try, try again.” That was him, “King of the Colloquial Expression”, always finding a teachable moment everywhere. A man of few words but words that meant something. He didn’t speak much, of course, unless he had something to say. No idle banter for him, but a pleasant and funny disposition, a kind and loving heart, a warm smile with a sunny laugh, and a man of few words. Life lived well and lived fully.
I think of my Dad today on day three of a week of lavender recipes I am trying. It comes down to the idea of cut the idea of cutting your losses while you are ahead versus you never know until you try. Go the distance; live without wondering what could have happened. Go the distance; risk disappointment but know you tried. I impart these same words to my daughter, “Teen Traveler” and decide without blinking an eye that the proverbial “show must go on”, another quip from my beautiful days with my father before he passed on. Even though we haven’t really cared for the two lavender recipes we tried this week, we will continue in our quest.
Day Three: Lavender pound cake. Pound cake brings to mind simpler, almost more old-fashioned times, as my beautiful mother adored pound cake and served it to me when I was small like her mother did before her. Pound cake, buttery goodness and sweet confection, just like Mom. Throw in a little lavender, and it HAS to be good, right? This time I am going to decrease the amount of lavender I use to see if that makes a difference and pair it with lemon. How could lemon pound cake go wrong with wise words of advice from my father coupled with sweet memories of my mother……
I decided to use my Mother’s old vintage Corningware loaf pan, complete with the cornflower from a lifetime ago filled with less complication, confusion and without Covid. This was either a very good thing to use my Mother’s pan as fond memories of love and comfort surrounded me while I was baking, or…..it was a bad thing because my mother wasn’t much of a baker. In either case, it was fun to take out my Mother’s old pan again if for nothing other than the sake of nostalgia.
Yesterday my track record for yummy lavender recipes was 0 for 2. I waited with excitement as I watched the cake come out of the oven and cool. I used a vanilla confectionary sugar glaze when it was cool enough as the recipe directed.
And I added sprinkles. Of COURSE I added sprinkles, as I had learned years ago from marrying into my husband’s family that sprinkles on our Italian struffali is the ONLY way to go. LOTS and LOTS of sprinkles. My daughter also taught me that life is better, always better, with a little sprinkles on top.
One person who tasted it said it felt like they were eating a scented drawer liner. My daughter said it would be delicious WITHOUT the lavender. I actually liked it, but I would have preferred the recipe to have a little heavier glaze on the top, as it was almost transparent in the recipe, even though I added even more confectionary sugar to thicken it than the recipe called for.
Day three: 1 for 3. Finally a recipe that tastes good (to some of us). I actually think I’m on to something here with the combination of lavender and lemon. Perhaps tomorrow I will try lavender lemonade. You know how it goes…..”if life gives us lemons, we make lemonade!”
Carpe Diem with Caye 