As I was cleaning out my refrigerator this evening, it occurred to me that some of the items being mindlessly tossed into the trash could indeed receive a second chance. I love second chances simply because giving up has not become one of my coping skills (I was a teen mother turned college grad). Unfortunately, not everything in life allows for "seconds". On the other hand, second chance can be applied to items that we find around the house, in our closets and even inside our refrigerator. Like an old sweater re-gifted to a friend, items in the refrigerator can be thought of in a similar manner. Let me explain.
At my house, mid-December was one big, giant baking bash. I baked goods ranging from chocolate-almond bark, to my very first croquembouche. In between, other items popped out of the oven and simmered on the stove. However, one item in particular comes to mind, when we're talking about second chances. Hot, ooey,gooey, buttery, melt-in-your-mouth caramel (OK, right about now you are probably wondering what the heck I'm talking about, right? The suspense is unbearable! Read on).
Back to de-cluttering my fridge. I was shuffling through the refrigerated items when I began to carefully cup in my hands a glass jar of my homemade caramel from December. It was then that my novice baking skills led me to believe that I could approximate the finishing point of the caramel (without the use of a candy thermometer). So not true. Cooking, like relationships, can have abrupt and confusing finishes that turn out to have a very gritty ending. Without the proper tools, often times we make mistakes. Consequently, I was left with a pan full of wonderful caramel, except for one very obvious imperfection...the grit (the grit is the sugar that has not yet melted). My fellow bakers out there know what I'm talking about. You walk a thin line when making caramel, or fudge for that matter. Temperature, among other factors, is extremely important.
While at my kitchen sink this rainy and cold afternoon, I pried the jar of caramel open and ran the tip of my finger over the sand-like surface. I thought to myself, "certainly I can find one more use for this? I hate to throw this away." Then, it came to me. A body scrub! This idea is for all you caramel lovers and novice bakers out there. Now, you don't have to waste a batch of "almost caramel" again! I must admit, as I walked my old mason jar full of wanna-be-caramel to the bathroom, I felt like I was walking a young child to a school for the first time. We were both a little unsure of what was about to take place. However, my skin felt and smelled delicious after my long soak in the tub! I realized that caramel cooked imperfectly makes the best body scrub! Consequently, I've learned yet another life lesson from the kitchen...do make mistakes. Even more importantly, I've learned to not be afraid of making them. A "mistake" is really a second chance in disguise. Happy baking...and scrubbing!
Lesson Learned: De-program yourself from thinking in linear ways. Challenge yourself to construct something new out of something very common. You'd be surprised at what you can discover. Remember, when thought of in the right way, mistakes can actually be put to good use
I do suggest that you refrigerate the caramel to prolong the shelf life. Use your favorite caramel recipe for the scrub. Just before reaching the required temperature, remove pan from heat and let it cool. Then, bottle and enjoy as needed.
