When times get tough, the tough get going. I will have to dedicate this week to the strong and brave people in Maryland cleaning up in the aftermath of flooding and the people in Hawaii facing off with a volcano. Momma Said, “You live on an island, there is only so far you can run.”
As with any natural disaster, you just have to hold your loved ones close and pray for a good outcome. My heart goes out to the family of the brave National Guardsman who lost his life in Maryland trying to save someone else. As with all our brave First Responders he put someone else’s life above his own. He did not hesitate to try and save another life. May God have Mercy on his soul.
I hope the Gods of the Mountain in Hawaii are appeased soon and go back to sleep. That is one unstoppable force that gobbles up everything in its path. I know it has happened for thousands of years and without the volcano there would be no island in the first place but I hope it slows down soon. Momma Said, “I know that sometimes you have to destroy to create but this is destroying people’s homes and lives.”
I don’t know if this old world is trying to tell us something but I think we had better start listening and doing something about it. Global warming is real and is making itself evident all over the world. The sea level is rising along with the water temperature. The polar bears are running out of ice and cities along the water are starting to see major damage to coastline living. We had better wake up.
DECADENT FUDGE CAKE
INGREDIENTS
1 cup butter, softened
1-1/2 cups sugar
4 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
2-1/2 cups all-purpose flour
8 ounces German sweet chocolate, melted
1 cup chocolate syrup
2 teaspoons vanilla extract
1-1/4 cups miniature semisweet chocolate chips, divided
4 ounces white baking chocolate, chopped
2 tablespoons plus 1 teaspoon shortening, divided
DIRECTIONS
Cream butter in a large bowl then gradually mix in sugar. Add eggs, one at a time, beating well after each addition. Combine buttermilk and baking soda; add to creamed mixture alternately with flour, beginning and ending with flour. Add melted chocolate, chocolate syrup and vanilla. Stir in 1 cup miniature chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 15 minutes or until a toothpick comes out clean. Immediately invert cake onto a serving plate; cool completely.
Meanwhile, in a microwave, melt white chocolate and 2 tablespoons shortening; stir until smooth. Cool slightly; drizzle over cake. Melt remaining chips and shortening in a small saucepan over low heat, stirring until smooth. Remove from the heat; cool slightly. Drizzle over white chocolate.
