Waking up this morning was like Christmas – you know that second when you remember it’s Christmas and your heart starts to skip a little with excitement? That was me upon realizing I hadn’t checked my email in at least 8 hours. I’m sure this has been my giddiest weekend since getting to go see Gowan at Calaway Park, even though it poured rain and Todd didn’t show up. I have to start giving stuff away more often. (Perhaps I’ll instigate Free Stuff Fridays? What are the chances of another FedEx guy showing up at my door with more kitchen bling?)
Instead of working on one of my many near-due (or overdue) assignments or prepping for a class or event (I have a hellish week coming up) or spending quality time with W, I went back and forth between reading comments (I will never tire of hearing what other people make for dinner) and building a social network that anyone can join. I decided to forgo cooking tonight and instead brought W to my sister’s for roast lamb. She picked up a frozen leg pre-rubbed with garlic and rosemary from the Superstore, which was pretty damn yummy, and pulled wee, stumpy carrots from the garden and glazed them, unpeeled, with butter and apple jelly my niece and I made that didn’t quite set. I did make a few varieties of Christmas cookie for an article I’m working on though, so I contributed some Turtle Bars to the meal. And some Tim Horton’s coffees – so really, the most important part.
Turtle bars are much like the chocolates – rich confections full of caramel, pecans and chocolate, but in this case atop a chocolate shortbread base. Although these are lower in fat than most Turtle Bar recipes they are by no means low fat; but you can take some comfort in the fact that most of the fat is heart-healthy mono and polyunsaturated fat.