Batter made, strained, ready to go.

Oil ($5 worth of peanut oil) on to heat.

Go to basement to look for a different handle for rosette irons.

Return to kitchen and notice that oil temp is well above 400 deg; in
fact, it's at the top of the Taylor flat candy thermometer (the one that
costs about $17.

Carefully and quickly move saucepot of oil off heat praying it doesn't
ignite, leaving thermometer in the oil (that's where stupid comes in).

Listen to the 'pop' of the exploding candy thermometer. Thanks be to
Alex that it broke at the bulb end, in the oil, and did not send oil
splatters all over hell and me. Scatological and liturgical language
both in the same sentence. Versatile is my middle name.

Move oil to auxiliary fridge to cool; heat canola oil borrowed from the
world's greatest next door neighbor.

Commence to frying the rosettes. First time EVER I've gotten the yield
that the recipe stated: 18. I usually get more.

Screw the rosettes. I haven't even tasted ONE. Niece Sandra will
appreciate them and love me even more. :0) Gotta cement these
relationships while I can, doncha know!

Next project: Barfburgers are under way. Velveeta is melting into the
meat as we speak.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009