WTF is that?

Well I know that I promised you a video today, but it isn't going to happen just yet. I meant to get a panoramic video while we were at Carmel Belle this morning, but when we got the food we were so hungry we were half way finished before I thought of it. Make a note, Saturdays at the Belle can be quite busy. The line was about six guests deep (partly due to a neophyte cashier). It's probably a good sign that they are adding staff. Rex ordered a special. Pulled pork smothered in gravy served on a small brioches. OMG!!!

Now to the picture. No it's not my delicate complextion. No it's not something the dogs made. It is my "artisinal" cashew brittle that I made for a party tomorrow ( our friend James fiftieth). This brittle is a very special recipe that my dad's girl friend taught me. It always seems to be well liked. Unfortunately it is not a recipe that can be shared. The ingredients aren't anything special, it's the process. Unlike most candy recipes that use a thermometer to determine the final stage, this is done solely by sight and smell. This is cooked well past the lava stage and must be made with a mettle spoon (a wooden spoon would turn turn to ash). I actually burnt my thumb making it.

What makes it artisinal, you ask? It's artisinal because no batch is exactly the same. Sometimes it is divine and other times it's almost divine. I'm letting this one cool, so I don't know how divine it is yet. It's a different stove and pan.