How Would YOU Handle Being Unequally YOLKED?

I figured you had left that word out, though i had to read it a couple of times before coming to that conclusion.

Don't forget the tuna cheesecakeroleos!!!

Geesh! We're even picky about the consistencies of our chocolate egg yolks!

My daughter got me a box of chocolate covered cherries for Christmas... which was
very sweet of her, as she knows I like cherries of all sorts, even as she does not.

I don't think they had any egg in them.

I used to make Fudge every Friday night for a while as a teen, and I would experiment with different ingredients.

Egg was a massive fail.

Oh believe me, my poor brain was trying to "la la la la la" them out of existence just as I made the mistake of reading the whole description!!!

People that I know tell me that I'm a good cook, but I hide from them one of my biggest cooking disasters. I partially melted a candy thermometer while making fudge one time (all instructions were followed)! Either I was a failure that day or there really was a reason that thermometer was on sale!

Wasnt it kinder surprise that was banned in some countries because children were choking on the toy inside. I think they were just eating it whole instead of cracking the shell open first and eating the (chocolate) shell....

This is correct. For example, in the U.S. the Kinder Joy eggs are sold, but not the Kinder Surprise since it has the toy inside of it.

Aaaack! Whoever came up with that idea? I have three wee grandchildren and one thing they know is what to do with chocolate, even if they've never had it before.

Chocolate can cover anything it seems, even eggs.

It reminds me of many food labelling these days that come with warnings. Did you know that milk contains milk and that peanut butter contains peanuts?

I never used a thermometer... it was my mother's recipe (she was a pretty good cook/baker even though
she could not eat many of our baked goodies) comprised mostly of sugar (both white and brown?) and
butter, with either milk or water (not sure after all these years). After boiling however long (LOL), it
would get mixed with a electric mixer until it reached that certain perfect consistency, then into
the pan it would go, quickly, because it set very fast after that. My dad liked my fudge so much
he had me make multiple pans/flavors of it on Thursday nights to sell at the farmer's markets
we attended as merchants over the weekend, selling apples, potatoes, maple syrup, and honey
year round, with special fruits picked up seasonally, the main one being summer peaches ..
Speaking of celiacs: this was so long ago my mother had to order her rice flour from the pharmacy! .

This talk of fudge is sounding very delectable right now.
I like farmer's markets! I especially like when the yellow meated watermelon is in season. If I didn't have a toxic thumb I'd grow my own.
I've made peanut butter fudge without a thermometer a heap of times...peanut butter fudge, because my dad and I find it very tasty. I had to stop making it though as we found it to be a bit too tasty.
I had gotten a candy thermometer for a chocolate fudge recipe that highly recommended a thermometer be used, then next came the melted thermometer
Oh, another thing I use a thermometer with is homemade marshmallows. Homemade marshmallows are sooooooo good. A good friend of mine, who has sadly passed on, gave me some of her homemade marshmallows one time and my tastebuds were beyond amazed. When she became to ill to cook, I decided to make them myself. Their taste is far superior to the store bought marshmallows.