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Monday, November 2, 2015

Candy Corn

Candy Corn, although it is white, orange, and yellow, is pretty "black and white": when it comes to people liking to eat it.  You either love it, or loath it.  My father and myself fall into the category of "Oh my gosh!  Candy corn is on the store shelves!  It has to be a certain brand as we want the original and no imitation of off color oranges and yellows will work for us.  Sure, I'm all into the all natural food coloring and usually avoid artificial coloring at all cost.  Candy corn is the exception. At least it has honey in it.  I so hope that they will find a way to make it with natural coloring.  Until they do, my coworker and I will sneak a few pieces out of our hidden bag, looking at each other as if to say, "why are you eating that without offering me some?". We are enjoying it during our Fall season at school. We have not stopped with just eating it.  We are coloring pictures of candy corn, painting candy corn, and of course counting candy corn. I am rather proud of myself though as I saw a 4 pound bag of the candy that brightens my day like the golden sun, and had to put it back on the shelf.  I knew that too much of a good thing would not be good for my health.  After all, one has to eat it before it becomes stale.  Just ask my dad. He will concur with my "yes, candy corn does get stale" thought.  So, enjoy some candy corn as you welcome the delicious pumpkins, apples, turkey, and every other food associated with this glorious season of color.

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Ingredients I must have in my kitchen (It's a long list, but I try and have these items on hand)

  • Balsamic Vinegar
  • Cheese
  • Cumin
  • Curry
  • Extra Virgin Olive Oil
  • Fresh Bread
  • Fresh Cilantro
  • Fresh Fruit
  • Fresh Garlic
  • Fresh Parsley
  • Greek Oregano
  • Kalamata Olives
  • Lemon ( At least 3 or 4 ALWAYS)
  • Peppers (Wax, Jalapeno, banana)
  • Red Wine Vinegar
  • Regular Olive Oil
  • Rice
  • Salad Ingredients
  • Sea Salt
  • Spanish Olives
  • White Balsamic Vinegar