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Roses In The Garden - a book review

Roses In The Garden by Ngoc Minh Ngo Photographer Ngoc Minh Ngo celebrates rose gardens throughout the world in this beautifully produced book.  The author photographed a total of 11 gardens across the globe (Italy, Morocco, Spain, USA, UK, and Japan). Beginning with the Italian garden Ninfa (often referred to as the most romantic garden in the world), her photographs have a dreamy quality that transports the reader to these exotic locales. Closer to home, Floret Farm in Mount Vernon, Washington, is included in one of the chapters. All types of roses are included in the gardens but the majority feature old rose varieties. Many of the gardens have roses growing in wild abandon, intermingled in hedge rows, spilling over walls and fences and surrounded by pastures and rolling hills. A pictorial index lists all the roses and the gardens where they reside. This stunning book was published by Rizzoli Books and is available on Amazon and in bookstores. Text and photos by Phillip Oliver, ...

Chocolate Almond Toffee



I've never made toffee before and I was surprised that it is very easy to make. I made these for a goodie bag that we do for the student workers at the library. If I make it again, I think I'll use a bigger pan so the bars will be thinner - it was too sugary for me and that is saying a lot. I might increase the chocolate as well to make that layer a tad thicker.

Ingredients:

2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds


Directions:
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.

While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper. Use enough to form sides so that it doesn't stick to the pan.

As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly.

Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.


Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. Looks heavenly Phillip! Thanks!

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  2. Hey Phillip, got to try this! Looks great!

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  3. Looks great. I have not tried to make toffee. I got a new candy thermometer for myself for Xmas. I borrowed your post about bloggers for the Calhoun County MG Facebook page.

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  4. You have my address. I'll be expecting a pound or two for Christmas. Miss you and Michael!!! -John

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