Random on Purpose

(Perhaps the most fun you can have is to simply have fun! Random fun for unorganized thoughts, yes, that's my day.)

I used to get ready for school as fast as I possibly could to be able to sit and watch Gumby before time to leave.



(There's always a Benjamin story to tell).
Benjamin asked if we could flick knuckles. The rules of the game.... you flick a person's knuckle they flick you back. You just get ONE good shot. With his sisters giggling I said sure. He took my hand. Flick. One good hit to my knuckle... well, as good as a four year old can flick. I started to move my hand... he held on tight..... Flick. Flick. Flick.... flick!!! I said, "Hey, I think it's my turn." (Everyone giggling knowing I wouldn't dare flick him back). His response, "Ummm...... well, this is the no-mommy-Benjamin-world so you don't get to have a turn." He wins!

My awesome randomness to throw out to you today...... I keep dreaming of Africa so I've included the place that continues to haunt me at night.

Kilimanjaro...... someday.

While deleting the useless junk from the desktop of my computer I found this recipe. Always share a chocolate recipe... it's the neighborly thing to do.

Chocolate-Glazed Fudge Cake

INGREDIENTS

Cake
1	cup butter
16	oz. semisweet chocolate, chopped
2	teaspoons vanilla
6	eggs, lightly beaten
Glaze
1/4	cup whipping cream
1	tablespoon light corn syrup
1	teaspoon vanilla
3	oz. semisweet chocolate, chopped

DIRECTIONS

1.	Heat oven to 350°F. Grease 8-inch round cake pan. In medium saucepan, melt butter and 16 oz. chocolate over medium-low heat, stirring until smooth. Remove from heat. Stir in 2 teaspoons vanilla. Gently stir in eggs until well combined. Pour into greased pan. Place cake pan in 13x9-inch pan; add warm water until 1 inch deep.
2.	Bake at 350°F. for 35 to 40 minutes or until center is set. Remove cake pan from water bath; place on wire rack. Cool 40 minutes.
3.	Carefully run knife around edge of pan; invert cake onto wire rack. Cool an additional 20 minutes.
4.	Meanwhile, in small saucepan, combine whipping cream, corn syrup and 1 teaspoon vanilla. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add 3 oz. chocolate; stir until melted and smooth.
5.	Place cake on serving platter. Place pieces of waxed paper under cake to catch drips. Slowly pour glaze over top and sides of cake to cover. With narrow metal spatula, smooth glaze over cake. When glaze is set, remove waxed paper. Store in refrigerator.

Random fun must come to an end. Being random on purpose..... just a fancy way of saying.......procrastination. Page #63 won't produce itself, so I must return to writing.... time to create while the fabulous four sleep!