This is going to hopefully be a chronicle of my expedition into the unfamiliar territory of The Bon Bon Club. You might be wondering what, exactly, is The Bon Bon Club. Housewifery, my friends. That foreign concept left back in the 50's alongside the discarded bras of the 60's, which heralded the emasculation of the modern male and ushered in an era of microwaved dinners, children raised by strangers, and a devolving society with no sense of self, no sense of personal responsibility, no identity, and few morals.
I've been working since I was 13. I've always prided myself on never having to be taken care of, on always paying my debts, and on being a very independent woman. You could say I'm independent to a fault. I don't ever like to admit I can't do something on my own. But I recently married a soldier. He'll be coming home from Afghanistan soon, and his duty station is about 1000 miles from where I live. I had two, options: go with him, or get left behind. I don't see two options there. There's no way in the world I'm staying behind. So, at least temporarily, I'm a member of The Bon Bon Club (an affectionate play on an inside joke between a couple I'm growing to love dearly).
There won't be any bon bons, I can tell you that. There will be every attempt made to be thrifty and frugal to ease the financial burden that is going to fall on my husband. I'm going to revisit a lot of the things my Gramma taught me, and hopefully learn new tricks along the way. June 18th is my final day in the working world, so wish me luck! Wish US luck!
I wish you all the luck in the world! I look forward to reading more of your adventures, be they successes (fingers crossed!) or (hopefully)a rare failure. And if you ever want to MAKE bonbons, I know of a great recipe, easy and not pricy!
ReplyDeleteThank you :-) I love recipes! And, I think my husband would see the humor in a tray of bon bons.
ReplyDeleteBest of luck! You have a lovely blog. I found you through Penny Ann.....isn't she wonderful? I can't wait to read more about your adventures. :)
ReplyDeleteThank you Tracy :-) and yes, Penny Ann is wonderful!
ReplyDeleteI couldn't find where to email this to you privately, but then I thought, maybe others would like to make them too! I found this recipe in the January/February 2007 issue of Tea Time.
ReplyDeleteSweetheart Truffles
makes about 12
1 (8 ounce) package cream cheese, softened
1/4 cup confectioners sugar
1/2 cup slivered almonds, finely chopped
1/2 cup chopped candied cherries
1/2 tsp cherry extract or almond extract
1 (11 ounce) package white chocolate morsels
1 tbs shortening
Garnish: finely chopped slivered almonds
1: In medium bowl, combine cream cheese and confectioners sugar. Beat until creamy. Add chopped almonds, cherries and extract, beating to combine. Cover and chill 2 hours.
2: Roll cream cheese mixture into 1 inch balls, and place on baking sheet lined with parchment paper. Freeze 4 hours to overnight.
3: In microwave-safe medium bowl, melt white chocolate and shortening on high at 30-second intervals, stirring after each, until melted and smooth (approximately 1.5 minutes total)
4: using wooden toothpicks, dip each frozen truffle into the chocolate. Garnish tops with chopped almonds if desired.
I've used dried cherries instead of candied with almond.
Coconut flakes and macadamia nuts, with coconut extract.
Crunched up crisp chocolate cookies and mint extract, with a dark chocolate coating.
Thinking of trying out lime zest, and a touch of lime juice instead of the extract, and no nuts, for a key-limey effect.
As you can see, it is easy to mix up, and try different flavors!
Oh, coarsely ground espresso beans with hazelnut! These are going to be fun! Thank you :-D
ReplyDeleteI came over from PennyAnn. Welcome to blogging!
ReplyDeleteThank you, Manuela :-)
ReplyDelete