today i'm thinking about...

• a christmas journal. i took an online class last year by the rediculously talented shimelle laine called "journaling your christmas". i followed along with the journaling prompts, but never really got to putting anything into an art journal. i'd like to do that this year, so i'm thinking about details now.
  
• thanksgiving. coming up in just two weeks - hard to believe it's already here. loving the idea of a four day weekend - two days with family, two days with me. ;)
  
• my business. how to make it really work for me.
  
• christmas shopping, but only because i'm about 2/3 done. :) disgusting, isn't it? that's ok - while you all are racing around finishing off your lists, you can delight in knowing that i'll be up to my eyeballs finishing off the last of my handmade gifts. it doesn't matter how on top of everything else i am, i'm always behind in that arena.
  
• fudge. i made fudge last weekend - irish cream fudge, to be precise. and it's a good thing i'm not heading directly home tonight, because right now, the huge batch in my freezer - intended for christmas gifts - is all i can think about. it turned out fabulously, and the best thing about it - it's made from chocolate chips, so it's nearly foolproof. i was even able to futz with the recipe - a general no-no in candying - and still succeed. for fun, i'll share the recipe:

Irish Cream "Fake" Fudge

Fudge Ingredients:
* 3 cups semisweet chocolate chips
* 1 cup white chocolate chips
* 1/4 cup butter
* 3 cups confectioners' sugar
* 1 cup Irish cream liqueur
* 1 1/2 cups chopped nuts

Topping Ingredients:
* 1 cup semisweet chocolate chips
* 1/2 cup white chocolate chips
* 4 tablespoons Irish cream liqueur
* 2 tablespoons butter

Instructions

1. Butter a 8x8 inch pan, or press wax paper into the form of the pan. (I buttered and had a heck of a time getting it out. I'd bet wax paper would be easier.)
2. Make fudge: Over medium-low heat, melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir. Mix well.
3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan, evenly spreading it into the corners.
4. Make topping: Over medium-low heat, melt remaining chocolate until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. (Note: don't try to melt butter and mix it in - it doesn't work. Whip room-temperature butter into the chocolate instead.) Spread topping over fudge with a knife. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

happy tuesday!