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Without planning to, it seems I am going against the mainstream in many areas of my life. Home-birth, cloth nappies, attachment parenting, long-term breastfeeding, formerly home-educating and Christian! So here's the blog of me, DH Bill, DD Jade (June '01) and DD Shannon (Nov '04).
About Me
Blog Archive
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2005
(183)
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December
(15)
- NY Eve
- 7 things
- Whew!
- Flicks and friends
- Will someone please tell me .....
- Not quite as planned ....
- Final preparations
- WALKING!!!!!!!!!!!!!!!!
- I seem to have forgotten something.....
- A little bit of everything
- Ahhh, the innocence!
- Right!
- Quick blog as the Muse still has not returned.Heal...
- Don't worry!
- One day ...
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December
(15)
Blogs I read
- Grit's Day
- Happy At Home
- Home Educating the Puddle Girls
- Just another morning here
- Life is a Highway
- Making It Up
- Moving at the speed of life
- Mud & Mischief
- One word? When seven would do...
- Petits Haricots
- Seeing with new eyes
- Stepping off the path
- T-Bird Anni Rides Again
- The Portico
- To the Manor Born
- Where the Days Go
2 comments:
The sugar crust is due to the (traditional) method of manufacture - if it doesn't have one it's probably a from large manufacturer who is using 'modern' techniques to insert the liqueur into a ready-made shell, which may also hold any other alcoholic (or non-alcoholic) liquid. In the traditional method, it's the sugar in the liqueur which forms the crust before the liqueur-in-crust is enrobed, and my own vast experience indicates that the longer it stays uneaten, the thicker the crust. So buy handmade chocolates, not multinational ones, and if they are too old or have been badly kept they will be all sugar and no alcohol.
BTW, I'm quite happy to help out by eating the non-crusty ones.
Enjoy!
Do you know everything about everything? (NB: I already know the answer to that question ;-) )
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