Floor to Ceiling Color - June 27, 2013

One of the shops, Rosy and I stopped by at the Link Square Mall on Tuesday was 
this amazing spot, bright and colorful, that sold all sorts of EXPENSIVE groceries.  
I think their card reads "CAREE4R Food Stuff" but it isn't very clear, in a splash
of color.  What I found amusing is that, every inch of space, from floor to ceiling,
was cram full of goods.  They had all kinds of chocolates ( I admonished him for
not having Ghirardelli ) and, even, one kind of marzipan ( which I had to purchase ).

No Kashfi!

Such colorful packaging!

Something for every taste...but I can forego "Old El Paso" in India

Quite a chocolate collection but this place is not for the claustraphobic - 

there is barely space in this shop to turn around.

Who is that wierd foreigner taking pictures?

Ummmm, Godiva for every need!

Yea, for the Swiss!

Very expensive nuts but he says they are the BEST!

Farewell - two dark chocolate Kit Kats and a marzipan later!

Alphabe Thursday - "J" is for Jelly Belly - December 2, 2010



Alphabe Thursday - "J" is for Jelly Belly" - December 2, 2010

If I'm going to be quite honest,

And really tell the truth,

I often succumb to the dictates,

Of a demanding, rude sweet tooth.

I've learned to have sweets handy,

To fulfill my sugar need,

And the fastest thing is candy,

Which I ingest with speed.

I've tried most all confections,

Afar and close to home,

And for the most supreme of all,

I hardly had to roam!

Thanks to the Goelitz Brothers,

Who came a hundred years ago,

Bidding farewell to Germany,

We  have the Jelly Belly that we know!

Jelly candies are quite ancient,

Going back to biblical days,

But the true jelly bean we know,

We can claim as an American craze.

Young Herm Goelitz came along,

And changed the 1960 candy scene,

In their Oakland store, they debuted,

A very special jelly bean!

With flavors cooked right in the center,

And shells of such delight,

These Jelly Belly beans,

Became hits - overnight.

Jelly Bellies became essential,

As Ronald Reagen wrote to say,

For important meetings at the mansion,

They would start the day.

In 1976, Goelitz began the use,

Of natural flavorings to create,

The finest Jelly Bellies ever,

That you could put upon your plate.

The Oval Office had Jelly Bellies,

They were snacks on Air Force One,

They also went to outer space,

For even astronauts need some fun.

There are now fifty flavors,

I think it would really be a ball,

If Santa would leave beneath my tree,

The sampler that has them all!!!

Copyright (c) Carmen Henesy

December 2, 2010All rights reserved

I am participating inJenny Matlock's Alpahabe Thursday -

join in the fun!

Flash 55 Friday - Things That Go Bump in the Night - October 29, 2010

Flash 55 Friday - Things That Go Bump in the Night - October 29, 2010

Things that go bump in the night,

Really give me a fright,

I'd rather be home and not seen,

And go candyless on Halloween.

There'll be be witches and goblins about,

Doing all sorts of evil, no doubt,

I'm afraid I'd fall under their spell,

And plunge my lilly white soul into hell!

Poor me!

Carmen Henesy

Copyright (c)  Carmen Henesy
All rights reserved. 

I'm participating in Flash 55 Friday, brainchild of G-Man aka Mr. Know-it-all.

Congratulations, GIANTS, you did it again! 

Keep it up in Texas!

Mellow Yellow Monday - 4/12/10 - Cocoaland Mango Gummies

Cocoaland Mango Gummies

I first discovered these mango gummies from Malaysia at my neighborbood grocery, Manila Market, in Daly City, CA where they cost $3.99 a bag.  They are absolutely addicting.  I started taking them with me on cruises, giving them out to the crew, in little plastic bags, along with their tips and, now, whenever I get on a ship, they come up and ask me, "Miss Carmen, where's our candy?"  I finally located a wholesaler in Oakland who sells them to me by the case so I end up paying a dollar less a bag but I have to get $200 worth.  In the last five years, I know I've bought 25 cases of 24 bags each.  The Royal Caribbean crew love them and so do all my friends and family.  If you ever come across a bag, try them.

Here's Sanjay Dicholkar, one of the finest bartenders ever, with Royal Caribbean - holding up one of the mango gummies. I sailed with him on the Mariner of the Seas and on the Serenade of the Seas. He's one of my Indian "sons" and a good friend. I love it when he calls and leaves me a message and says "Mother India." He has the warmest smiles and is the epitomy of good service!

This is my mellow yellow Monday offering.

Pumpkin Fudge

I moved to the San Francisco area on January 2, 1976.  It wasn't long until I discovered the lovely coastal community of Half Moon Bay, just to the south.  The area boasts beautiful beaches, incredible seafood restaurants, tide pools, hiking trails and a world renowned Pumpkin Festival which takes place each October.  At my very first such festival, I came across something that is now worn and spattered and a treasure to me:  "The Pumpkin Book."  I have tried, over the years to find another, without success, even by writing to the address inside the cover.  It is an incredible collection of all sorts of pumpkin recipes from savory to sweet, vegetable to dessert.  I have tried so many of them, all wonderful.

One of my favorites - and that of my boys, is the recipe for pumpkin fudge in the book.  It is sinfully good and I only make it at this time of the year - since I could easily eat the whole batch!

I had never seen a recipe for pumpkin fudge before this one.

Pumpkin Fudge

• 3 cups sugar
• 1 cup milk
• 3 tablespoons light corn syrup
• 1/2 cup pumpkin
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 1-1/2 tsp vanilla
• 1/4 cup butter
• 1/2 cup chopped nuts ( optional ) 

Combine sugar, milk, corn syrup, pumpkin and salt in a large saucepan ( 3 quart size ), mix
thoroughly.  Bring to a bubbly boil on high heat, stirring continuously.  Reduce heat to medium and continue to boil the mixture, without stirring, until it reaches a temperature of 232 or until a small amount of the mixture forms a soft ball when dropped into cold water.  Remove from heat
and stir in pumpkin pie spice, vanilla, and butter, and nuts.  Let cool until lukewarm ( 110 ).  Beat mixture until it becomes very thick and loses some of its gloss.  Quickly pour into a buttered 8-inch square pan.  When firm, cut into squares.