Got Licorice?Written by Jolie Kretchman Loeb
Ever wish you could hop aboard Good Ship Lollypop and take a candy tour around world? If so, your ship has come in. Visiting The Licorice Exchange at www.licoriceexchange.com offers a round trip ticket in adventuring an internationally beloved treat, one vine at a time.
Discovering The Licorice Exchange is kind of like learning there’s more to Italian food than Spaghetti. Whether you’re religiously red or a back in black, odds are you haven’t explored many layers of licorice to be had. The Licorice Exchange team is composed of a brotherhood of candy connoisseurs, poised to serve up a gourmet spread of licorice celebrated sea to sea. While maintaining sweet levity as a humble candy company, there’s an unexpected elegance with The Licorice Exchange. Something within presentation, service, and product that destines this vendor to convert customers into clients and clients into consumer loyalists.
Shopping The Licorice Exchange engages browser in a global and palpable tour – country by country you’re invited to discover indigenous twist each region has to offer on common vine.
Take French offering of Anise Pastilles, naturally flavored white candy pearls, filled with aniseed, arriving in a vintage oval tin.
Tour Australia and sample one of my favorite twists on your everyday red, Strawberry Kookaburra, chunky tubular take-it-up-a-notch twist merging fruit and vine. Very berry.
My Waffle IronWritten by Paul Rinehart
I had always wanted a waffle iron. At age of six, I started asking for one, every Christmas and every birthday. I dreamed of making large, golden, square waffles that were slightly crispy on outside and light on inside. I got my first wok when I was six, my first ice cream machine a few years later, but sadly, no waffle iron.
I’m getting married later this year, and my fiancée and I have already registered in at least one place. Can you guess what first item I picked was? That’s right…a waffle iron. It turned out to be a premature choice though, because to my surprise, I got my first waffle iron for Christmas. My fiancée put in a good word for me with rest of family saying, “Paul really wants a waffle iron.” I love it; I’ve already used it quite a lot since Christmas.
I followed recipe printed in manual on inaugural run. The more times I used it, bolder I got. I made substitutions and even added other ingredients like swapping milk for buttermilk or oil for butter. I altered amount of flour and even tried using pasteurized egg white; I’ll never do that again. Pasteurized egg whites just don’t fluff up way non-pasteurized egg whites do.
I hit pay dirt recently with my family. My latest experimental batter came out really well. So here it is, “Pauly’s Long Awaited Waffle Iron Waffle Batter!”
2 cups of all-purpose flour 4 egg yolks 4 egg whites 1 pinch of cream of tartar 1 cup of butter milk 1 cup of sugar 2 tsp. of vanilla extract 2 tsp. of baking powder 1 pinch of salt 2 Tblsp. of melted unsalted butter
First, add cream of tartar to egg whites. (Contrary to popular belief, cream of tartar does not produce greater volume, but it does assist in a more stable molecular structure). Whip egg whites to a soft peak. You can tell your whites are done when you dip your beater into white and it makes a peak that slumps quickly. Set beaten egg whites aside.