(Wait... you didn't know my dad has a kitchen in his woodshop? Yeah. He does. Even better, the building used to be a farrowing house. When he got out of the pig farming business, he transformed the space into one of the world's most unique man caves. True story.)
But back to my dream. It's not hard to analyze.
You see, all of my memories of eating divinity as a young country kid are tied to memories of my beloved Grandma Louise, my dad's mother, who died on Christmas Eve when I was 10.
Hence the appearance of my dad in my divinity dream.
And so fond are my memories of my Grandma Louise (and her divinity) that I have been a little nervous about trying to make this candy myself.
The obstacles of cooking somewhat finicky candy in a woodshop during a thunderstorm from a recipe with scant instructions represent my fear of failure.
But I wanted to see if I could do it, and more importantly, I wanted to eat some divinity. So I gathered the gumption and the ingredients and I made plans to boil the sugar and whip the egg whites tonight, crossing my fingers that I didn't end up with little white puddles or little white pieces of gravel.
And then, the forecast.
|Heavy rain likely. On December 13. In the Midwest. It's worth noting that we live in that little yellow peanut representing the highest potential rainfall.|
But, what to make?
Since I started this project with Marilyn's recipes a couple of months ago, my mom's been digging up lots of gems from my family as well at my request. This ensures that I'll be making old recipes and taking photographs of food to post on the Internet... forever, and means I'll be sharing some of my family's recipes alongside Marilyn's.
So tonight, in lieu of divinity and thinking a lot about my dad's side of the family, I decided to make a rain-proof recipe from my Grandma Louise's sister, whom I've never heard called anything but Aunt Babe.
Chad is a fan of rum balls after receiving a bundle of them from our dear friend Heather a few holiday seasons ago, and I've never made them myself, so this one caught my eye.
But wait! If you scroll down to line seven of the recipe, you'll see that we have options here. (And I don't just mean omitting the nuts, which I did. That's line five.) Aunt Babe says we can use rum OR bourbon, and we conveniently have some sitting around after last week's cookie-making extravaganza.
Whether with rum or bourbon, these are truffle-like little things, bound together with crushed vanilla wafers, corn syrup, and powdered sugar, made chocolately with a bit of cocoa, and punched up with a half cup of liquor. They're not cooked, so that liquor stays potent.
|With the money I've saved from not putting nuts in any of these recipes, I can buy another bottle of bourbon.|
You could roll these in nuts, cocoa, powdered sugar, or granulated sugar, but I took Aunt Babe's advice and rolled them in a mixture of powdered and granulated sugars.
|Should you drink bourbon while eating bourbon balls? If and only if it is raining (heavily) in mid-December.|
We'll be bringing them out on Christmas Eve, hopefully with some super-sweet, cloud-like divinity. Wish me luck.