I owe you all. A new post. I've been in baby lala land, and it's been wonderful. I'll tell you more about this new little guy of mine later. But for now, I'll let you know that he is So. Easy. And I'm completely smitten.
These images are from Autumn Color Week a few weeks ago. Film images from my Pentax K1000 and Canon AE-1 Program.
And since I've been gone for so long, I thought I would apologize by sharing my favorite caramel recipe. I found this recipe years ago while in college, taking a break from studying, and browsing through the cookbook section of Barnes and Noble.
2 pounds pecan pieces (optional)
4 C whipping cream, divided
2 C dark corn syrup
2 1/4 C brown sugar
2 1/2 C sugar
1 1/2 C butter
Butter a 9x13 pan and cover with pecan pieces. In a heavy 4 quart saucepan, combine 2 C cream, corn syrup, sugar and butter. Stir over medium heat with wooden spoon until well blended. Cook stirring constantly until 240 degrees F. Increase heat to medium-high. Stirring constantly, add remaining 2 C of cream in a slow trickle. After all cream is added, reduce heat to medium and heat till 240 degrees again. (This takes FOREVER and I always get really hot and sometimes need to stir it with hot pads over my hands to protect from the heat).
Pour into prepared pan and let cool overnight.
I cut them into chunks and wrap in waxed paper. Or I just eat it all.
Enjoy, my friends! I'll be back soon. To brag about this little man of mine. xo.