It is very late. It is also the textbook and tradebook departments' turn to make a holiday treat for the staff tomorrow. I'm making spiced almonds.

The reason why it is so late is because every time I need to make something that requires brown sugar I realize that my packet has been left open and the entire content is rock hard. I spend most of my time grinding the chunks down to an acceptable size.

However, I think the biggest mistake I make is whenever I set out to make something that the general public will most likely consume I try out an entirely new recipe.

Why do I do this?

Not only do I have no idea what the outcome will be like, and whether the recipe I am working with is even correct, but if something goes wrong I have absolutely no back-up plan other than stopping by the bakery/liquor store/corner flower stand on my way to whatever function I was "cooking" for.

I had a bit of a panic when it seemed the almonds were not going to coat before the sugar caramelized. I had another panic once the everything began to caramelize and it seemed a little smoky in the kitchen. I finally panicked one more time as I was sprinkling the caramelized, toasty brown, cooling almonds with sugar and I accidentally dumped more on than I intended.

They actually taste good! - perhaps I won't have to pick up any mandarin oranges after all.