This cabinet was designed to go
on a wall above the toilet
keep a nice stock of toilet paper.....
but we moved
it got a better spot - the entryway.
it took 3 men to make
Chicken wire had to fly
down here from Seattle
a special tool was purchased by a
friend to make putting doors
an old neighbor
to fix the wire on the door
so it would shut....
But here it is all decorated
with some very special treasures...
One thing about having 10' walls you
certainly can put a lot of very
nice things on them....
I have been making Peanut Brittle for years,
this recipe is just like the one I use
except I don't heat my trays in the oven,
and I try to make it when there is plenty of company
so I don't have to worry about storing it....
1.5 tsp baking soda, 1 tsp water, 1 tsp vanilla
1.5 cups sugar, 1 cup water, 1 cup light corn syrup
3 TBSP butter and 1 pound of shelled unroasted peanuts
Heat oven to 200ºF. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. Stir in butter and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.