Yes. They taste as good as they sound.
I am trying to get back in the swing of things after being ill for ten days (plus). Life doesn’t slow-down around here just because I am not feeling 100%. Good news – the tile work is nearly completed in the bath remodel. Our contractor, John from Rio Renovation has been measuring, sawing and jigsaw-puzzling down there all week and the results are spectacular.
The 12x24-inch marble floor tiles have been set – next step is grouting. Now the floor is completely covered with heavy brown paper to prevent any scratches/damage while the rest of the job continues.
The step-over into the shower has been tiled (and the glass shower door has been ordered) and the floor 2x2-inch grey marble tiles have been set in place. Grouting will take place next week.
Fancy-schmantzy mitering stuff is occurring. John is installing a 5-inch marble baseboard.
The wainscoting is nearly finished. A free-standing tub will sit in this alcove, and the toilet will be situated behind the wall to the left. (By the way: this is exactly the same floor plan we have had for 18 years – we are only updating the decor.)
The final step is to add a carved “chair rail” thingy. Won’t that just be so pretty?
Now, on to the Salted Pumpkin Caramels… a recipe posted on FOOD52 last year. I am not going to lie to you – making candy isn’t exactly easy. (I would never attempt to make these caramels in my RV.) A precise-measuring candy thermometer – preferably digital – is required, as is about 90 minutes of your precious time… plus cooling time, plus wrapping time.
Not to mention, eating time.
Home-made candy for our Halloween tailgate at Autzen Stadium? Priceless.
Pumpkin seeds (pepitas) are pan roasted and spread on a parchment paper-lined baking dish. Then the caramel is made – in two steps – with sugar, corn syrup, maple syrup, heavy cream, pumpkin puree, cinnamon, nutmeg, allspice, cloves, butter and lemon juice. After reaching 240 degrees (this took 45 minutes!) the caramel is poured over the pumpkin seeds, fancy sea salt is sprinkled over the top, and the candy is left to “set”. Then the candy is turned-out upside-down/inverted.
Next, the concoction is sliced into 64 one-inch cubes…
So pretty. And so many contrasts. The savory crunch of the pumpkin seeds, the soft sweet caramel and the surprise of the sea salt.
I wrapped each candy individually in cellophane.
Don’t even ask me why I attempted this complicated recipe. Maybe I have cabin fever? But could anything be sweeter than Salted Pumpkin Caramels?
Little Leo – he found his thumb!
Good news: tomorrow we have an appointment to have our RV tire-monitoring system checked! Try to contain your excitement.
Until my next update, I remain, your sweet correspondent.