Welcome to the IHoP

[nem 2,019]

Both boys are sick

Thats not good hope they get better.

[nem 2,019]

I usually don't share stuff like this, but I thought this was pretty cool.

Our 14-year-old dog Abbey died last month. The day after she passed away my 4-year-old daughter Meredith was crying and talking about how much she missed Abbey. She asked if we co

uld write a letter to God so that when Abbey got to heaven, God would recognize her. I told her that I thought we could so, and she dictated these words:

Dear God,

Will you please take care of my dog? She died yesterday and is with you in heaven. I miss her very much. I am happy that you let me have her as my dog even though she got sick.

I hope you will play with her. She likes to swim and play with balls. I am sending a picture of her so when you see her you will know that she is my dog. I really miss her.

Love, Meredith

We put the letter in an envelope with a picture of Abbey and Meredith and addressed it to God/Heaven. We put our return address on it. Then Meredith pasted several stamps on the front of the envelope because she said it would take lots of stamps to get the letter all the way to heaven. That afternoon she dropped it into the letter box at the post office. A few days later, she asked if God had gotten the letter yet. I told her that I thought He had.

Yesterday, there was a package wrapped in gold paper on our front porch addressed, 'To Meredith' in an unfamiliar hand. Meredith opened it. Inside was a book by Mr. Rogers called, 'When a Pet Dies.' Taped to the inside front cover was the letter we had written to God in its opened envelope. On the opposite page was the picture of Abbey & Meredith and this note:

Dear Meredith,

Abbey arrived safely in heaven. Having the picture was a big help and I recognized her right away.

Abbey isn't sick anymore. Her spirit is here with me just like it stays in your heart. Abbey loved being your dog. Since we don't need our bodies in heaven, I don't have any pockets to keep your picture in so I am sending it back to you in this little book for you to keep and have something to remember Abbey by.

Thank you for the beautiful letter and thank your mother for helping you write it and sending it to me. What a wonderful mother you have. I picked her especially for you. I send my blessings every day and remember that I love you very much. By the way, I'm easy to find. I am wherever there is love.

Love, God

Awesome!

[///M5 2,833]

What?????? We stir the entire time!

What is this no stir shit?

We make caramels every year. In laws tradition. That uber wide spine and ultra sharp debabocho come in handy!

You like grainy caramel?

No grains in my caramel home boy!

If you haven't stabilized the sugar with dairy how the hell do you keep it from crystalizing?

[///M5 2,833]

Perhaps you use different ingredients though. Mine is made from sugar. Usually beet and corn. At the end, cream & butter.

Brown sugar, karo, sweeten condensed, and a splash of vanilla at the end.

I think that is it.

Hmm. What temp do you take it to. Go through both cracks?

[///M5 2,833]

You need a good pan, uneven heats a bitch.

Replaceable non stick. We make it at the wifes parents house. They even use electric cook top. We make about 5-8 batches for family and co workers etc.

This year we made chocolate bark with almods and salt, toffee, and one mint.

Then chocolate dipped pretzel rods, same toppings minus the mint. I would like to make a caramel drizzle for them some year, but that sounds like a biatch.

I would like to try to see the difference from yours to how we make it.

Use your le creuset, no need for non-stick and uneven heat kills caramel

[dem beats 1,223]

Perhaps you use different ingredients though. Mine is made from sugar. Usually beet and corn. At the end, cream & butter.

Brown sugar, karo, sweeten condensed, and a splash of vanilla at the end.

I think that is it.

Hmm. What temp do you take it to. Go through both cracks?

247 is how high we take it.

[dem beats 1,223]

Pound of butter too.

I freak out about the pot but it works.

[lithium 358]

great.. phone died.

Going to the Verizon store tomorrow will be suicide.

[KyleBrown 121]

free monies

[dem beats 1,223]

Picking up my brother from MSP. Going to go see his mom today. Probably her last Christmas. Hasn't met my wife yet.

A little bittersweet but good to see fam for the holdays no matter what.

[nem 2,019]

Just to back up the MJ claims here. I just returned home from the Bahamas and let me tell you what my MJ are bronze tint and they worked awesome, so I wanted to try a darker pair found I am a true bronze guy. If you are looking for a new pair of sunglasses check out the MJs you will love them.

[nem 2,019]

Picking up my brother from MSP. Going to go see his mom today. Probably her last Christmas. Hasn't met my wife yet.

A little bittersweet but good to see fam for the holdays no matter what.

Family makes everything better.

Only reason I am still in PA.

[///M5 2,833]

Perhaps you use different ingredients though. Mine is made from sugar. Usually beet and corn. At the end, cream & butter.

Brown sugar, karo, sweeten condensed, and a splash of vanilla at the end.

I think that is it.

Hmm. What temp do you take it to. Go through both cracks?

247 is how high we take it.

Hmm. I assume you add the sweeten condensed before stirring then.

[///M5 2,833]

Just to back up the MJ claims here. I just returned home from the Bahamas and let me tell you what my MJ are bronze tint and they worked awesome, so I wanted to try a darker pair found I am a true bronze guy. If you are looking for a new pair of sunglasses check out the MJs you will love them.

I don't lie when I have expensive advice. I'm a cheap bastard.

[///M5 2,833]

Mine gets heated to just past 250 as well Matt AFTER the dairy and during that process I stir.

The critical process is when you turn the sugar, water, and corn syrup into the browned part of the caramel. In that step you need to hit 350F. Until you pass 310F or so the caramel CANNOT be stirred as it will crystallize. Of course yours is going to crystalize no matter what since you are using brown sugar. The molasses content is enough of a disturbance in the pot to destroy the potential for good mouth feel.

Hell one little spec of leftover basil in the pot will fuck it up. It has to be uber clean.

Generic process should be. Heat water, corn syrup and sugar (stir before it gets warm to dissolve). I even cover mine over medium heat. Bring it up to 310F or so and then finally LIGHTLY swirl the pan. Continue to heat slowly until you hit 350. Then add the cream and butter. (carefully by the way as adding water to 350F goo is explosive) Then reheat stirring until 260 or so. Done.

Oh, the thin pan will unevenly heat as well destroying your chances of crystal free caramel.

I'll also add almost all the caramels I've even seen in candy shops are crystalized...darn shame.

Don't mean to sink your ship, but since you like doing it try it at home the right way yourself and compare. If there is some magic in the mayhem method that you describe I am very curious, but I am sure you will find out that what I refer to as grainy is normal...

[///M5 2,833]

Yes, I am an asshole. Sorry.

[///M5 2,833]

I also even cheat a bit and add a light half tsp of cream of tartar to help further keep the crystalizing at bay.

[Aaron Clinton 2,372]

Yes, in the office today, and yes still getting SSA work done.

[Tirefryr 1,742]

Everyone have a safe and happy holiday!

[Godsmack 361]

Sean has effectively taken my dessert creating skills down a peg or two.

I made fudge yesterday and felt like a God. Now reading tomorrows menu, and I feel like a cod.

J

[Godsmack 361]

I'm in trouble. For the past 3 days, I've been searching Mustangs and bikes on CL. I might have a deal worked out to trade my amps for a fox body. Here goes the bank account again.

Pics of said fox body?

J

[Tirefryr 1,742]

They are on my phone, sorry.

[dem beats 1,223]

Perhaps you use different ingredients though. Mine is made from sugar. Usually beet and corn. At the end, cream & butter.

Brown sugar, karo, sweeten condensed, and a splash of vanilla at the end.

I think that is it.

Hmm. What temp do you take it to. Go through both cracks?

247 is how high we take it.

Hmm. I assume you add the sweeten condensed before stirring then.

Everything in the pot, stir, vanilla right at the end.

I'm really curious about yours now. People always rave that ours are the best they ever had..... I would love to taste the difference.

[dem beats 1,223]

Yes, I am an asshole. Sorry.

We sit on the same bench. Your "asshole" just makes me curious.

[dem beats 1,223]

Oh fuck....

I'm not going to even edit that...

I will have to document your recipe and try it.