People talk to solve a problem. But if I am doing the talking, you can be sure that the problem is only going to get bigger. Why? Because I have very big mouth and very little sense :D.

There is this thing called understanding your audience and knowing when to zip up your yap. The little thing called common sense usually tells people when to do that exactly. Unfortunately, mine is on a vacation for a long time now.

If you tell someone that their food is too spicy, instead of checking the food, they will say something is wrong with your taste buds. If you tell them the dessert is too sweet, they will defend themselves by even offending you. It’s not about the truth, its about refusal to accept the truth most of the times. The sense to know what to tell whom is a capacity I lack :D.

Well, you live to learn from your mistakes, but then we go and make some more. That’s me anyway.

But the good thing is, I am learning that if someone I trust criticizes me, I should check the facts before I react. Take this fudge for example, I got a feedback that it’s too sweet. I took a bite and I had to agree. Five cups of sugar…not everyone’s cup of tea!! So the lesson learnt is that you can fine tune the sugar according to your taste and be receptive to feedback of all kinds. That’s the way to live life, because that will help you make better fudge next time :-)!

Recipe source: All recipes

Ingredients:

• 1/2 cup butter
• 2 cups brown sugar
• 1/2 cup milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 2.5 – 3 cups confectioners sugar

Method:

1. Melt butter in a thick pan. Add the brown sugar and milk.
2. Bring it to a boil and boil for 2 minutes stirring frequently. Take off the heat.
3. Add the peanut butter and vanilla essence. Mix well.
4. In a separate big bowl, add the confectioners sugar. Pour the peanut butter mix over the confectioners sugar.
5. Whisk using a wire whisk or a hand mixer until its smooth and without any dry lumps.
6. Transfer to a 8X8 inch lightly greased square dish or line with cling wrap for easy removal. I have used a loaf pan with cling wrap here. Refrigerate until its firm and cut into squares.

This entry goes to Lisa’s MLLA event, originally conceived by Susan of The Well seasoned cook. This month the event is hosted by PJ of Seducing your tastebuds fame.