Late...Hump Day Hookerry

New Baby Boy ...

I went with a criss-cross pattern to give the little guy something lighter for these hot summers

Also working on a new project for this little guy his daddy loves fishing so I'm hoping to recreate a project from a photo I saw  for him..these are the fishes

Life Moments...Do you ever get that sudden crash of sadness after finishing a long project all the hype is gone and feelings of being lost have set??? what big project to start next???

Wait...Tuesday Thinkers

“our willingness to wait reveals the value we place on the object we're waiting for.”

― Charles Stanley Ross

 

Charles Frazier Stanley (born September 25, 1932) is the senior pastor of First Baptist Church, a megachurch in northern Atlanta, Georgia. He is the founder and president of In Touch Ministries. Stanley also served two one-year terms as president of the Southern Baptist Convention from 1984 to 1986. Stanley has an evangelical, fundamentalist,^[1] dispensationalist^[2] theology.

POPCORN

Not just any popcorn, CARAMEL popcorn YUM!!!

I used a recipe from allrecipes again

 http://allrecipes.com/recipe/my-amish-friends-caramel-corn/

CARAMEL POPCORN

My Amish Friend's Caramel Corn  

Prep Time: 15 Minutes

Cook Time: 1 Hour  Ready In: 1 Hour 15 Minutes

Servings: 28

"This easy caramel corn can be tossed with peanuts or mixed nuts, if desired."

Ingredients:

7 quarts plain popped popcorn

2 cups dry roasted peanuts (optional)

2 cups brown sugar

1/2 cup light corn syrup 1 teaspoon salt

1 cup margarine

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Directions:

1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.

2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 6/3/2013

***The only changes I made was butter instead of margarine

Delicious!!