I just want to eat caramels ALL DAY LONG. And pretty much did, today. Maybe will again tomorrow. Then it has to stop.

My parents' final Christmas gift to me was watching two episodes of Top Chef on demand just now. Tomorrow for my birthday, they may actually get me a cable box, and then all will be right with the world.

God bless us, every one!

Stock is made, as usual I ended up with more than I expected. Putting in 6 cups of water and getting back a half-gallon of stock just doesn't seem right.

Lori unexpectedly joined us for dinner. We had a standing prime rib roast that was delicious (and we bought for less than $20 so well worth it), mashed potatoes, green beans the way I like em (blanched mostly), and sauteed mushrooms. For dessert we ate ice cream with homemade butterscotch syrup. Nothing beats homemade butterscotch.

It's been an excellent food day -- dutch baby, mac and cheese with rotissserie chicken, and then dinner.

We had rib bones. Would it have been worth making stock?

I am out of TV until Friday. Not to worry, there is plenty on the DVR, but it's weird to go so long without recording anything new.

Omigod yes. Roasted rib bones make fantabulous stock, IME.

I am intrigued by the homemade butterscotch. Someday when I am eating sugar again I will have to try that. Fancy banana splits are one of those things I get hankerings to make and butterscotch syrup would be crucial, I suspect.

I am intrigued by the homemade butterscotch.

I made some when I made homemade Butter Beer a couple xmases past. Not that tricky really but very delicious.

-t, it's easy. Heat 1.5 cups of brown sugar, 1/4 c. honey/corn syrup/ maple syrup (corn will have the least taste impact making your butterscotch more butterscotchy), 1/4 water and 8 ounces of butter over medium low heat until butter melts. Put in thermometer and raise heat medium, bringing the syrup to 230-245 degrees (7ish minutes). Crystallization is fine so stir.

Then add 1/4 cup whisky (it will bubble and hiss, so don't be startled) and a 1/2 cup heavy cream, a splash of vanilla and some salt. Keep it on medium high for about 5 minutes.

Take it off the heat and stir occasionally. Let it cool for 10 minutes then eat it on all the things.

If you want, you can refrigerate it for up to 2 months, just reheat it via microwave or in a hot water bath.

My goodness that sounds delicious. I am slightly terrified that I may have all those ingredients on hand, if the whisky doesn't have to be scotch. ETA In any case, clipped for later. Thank you!

Yay productivity? I'm also tormenting Pete with my choices in holiday music: first it was John Denver and the Muppets, and now it's the Haunted Mansion Christmas.

This is why I am visiting for New Years. A little.

Holidays are gonna be hard for my mom for a few years.

It stinks, but it is true. And, for me, easier when I am prepared. Out of nowhere grief is hard to manage for me.

with multiple dogs almost behaving themselves

Sooooooooo close. And really cute.

Went to friend's for dinner last night and the dudes played guitars and the other women chatted. I, on the other hand, got to watch Wizard of Oz with Gemma, who is almost 9. We voted and we both like the Scarecrow the best. Plus she explained her theory to me, which is that Dorothy hits her head during the twister and--wait for the big reveal--is ASLEEP THE WHOLE TIME. She didn't know if I'd thought of that and wanted me to get the whole picture. So adorable.

Adorable! All the adorable.

Ribs make excellent stock. Can't just let it simmer for a day though. Gets weird with beef bones. I scored a hambone and turkey carcass. Very much stock when I get home. Tomorrow.