COFFEE BREAK
B8 — THE OBSERVER & BAKER CITY HERALD
TuESDAY, DECEmBER 14, 2021
Wife’s outdoor activities exclude disabled husband
home alone five days a week, and
sometimes the entire weekend.
His mother thinks I’m a terrible
person for doing this, but I can’t
just sit home with him after I get
home from work because he falls
asleep watching TV.
We both know this will be
the situation for the rest of our
lives. This self-care is very
important to my physical and
mental well-being, as the finan-
cial stress is also overwhelming.
How do I continue to live an
active life and still be the wife
he needs? — SAD FATE IN
PENNSYLVANIA
DEAR SAD FATE: If the sit-
uation were reversed, is this the
way you would like your hus-
DEAR ABBY: My husband is
in his 40s and permanently dis-
abled from injuries received in
a recent automobile accident.
He is in pain, on pain medicine
24 hours a day and basically
sleeps his days away. His pain
and immobility make intimacy
impossible.
He doesn’t object when I go
out with friends or participate
in activities he is unable to do,
like hiking, biking or kayaking,
yet I feel guilty for leaving him
3 inches apart. Scrape down the
size of the bowl occasionally to
ensure even distribution of the
chocolate chips and nuts. Bake for
10 to 12 minutes, or until the edges
begin to turn golden brown. To
ensure even baking, toward the
end of the baking time rotate the
pans from top to bottom and from
front to back. Do not overbake.
7. Cool cookies on baking sheets
for 2 minutes. When they are firm
enough to handle, transfer to
cooling racks.
Per serving: 204 calories; 13g fat;
4g saturated fat; 17mg cholesterol;
3g protein; 21g carbohydrate; 7g
sugar; 1g fiber; 50mg sodium;
17mg calcium
— Recipe from “Great Cookies”
by Carole Walter
COOKIES
Continued from Page B2
chocolate, cut into ¼-
to ½-inch pieces
1½ cups coarsely chopped
macadamia nuts
1. Position the shelves in the
upper and lower thirds of the oven.
Preheat the oven to 375 degrees.
2. Place the brown sugar, oats
and sugar in the bowl of a food
processor fitted with a steel blade
and process 2½ to 3 minutes,
stopping occasionally to pulse. The
oats must be finely ground.
3. In a medium bowl, sift togeth-
er the flour, baking soda and salt.
Set aside.
4. In the bowl of a stand mixer
fitted with a paddle attachment,
mix the butter and corn syrup
together on medium-low speed,
mixing until smooth and creamy,
about 1 minute. Add the oats-sug-
ar mixture in 3 additions and beat
for 2 minutes. Add the egg and va-
nilla and beat for 1 minute. Scrape
down the bowl as needed.
5. Reduce the mixer speed
to low, add the dry ingredients
one-half at a time, and mix just
until blended. Using a large rubber
spatula, fold in the white chocolate
pieces and macadamia nuts.
6. Drop 1½-inch mounds of
dough (about the size of a large
walnut) onto cookie sheets, about
band to treat you? This is an
honest discussion you should be
having with him. I will be frank.
Leaving a disabled spouse five
days (nights?) a week or for an
entire weekend on a regular basis
seems excessive.
You promised to love, honor
and cherish this man in sickness
and in health. Would it be pos-
sible to include him on an occa-
sional outing — if he can handle
it — so he can have some fresh
air and a change of scenery? If
you must go out to preserve your
sanity, it would be compassionate
to arrange for someone to stay
with him so he’s not alone in case
there is some kind of emergency.
DEAR ABBY: I’m a woman
Rice Krispies cereal
9 ounces milk chocolate
3. Return the heat to medi-
um-high and bring to a hard boil.
Cook to 242 degrees. Pour into a
container. Do not stir at this point.
Allow to cool to room temperature.
Set aside for at least one day.
4. Make the hazelnut crunch:
Line a 9-by-13-inch pan with
parchment paper. Spray the paper
and sides of the pan with a non-
stick spray. Set aside.
5. Add the cooled, toasted hazel-
nuts to the bowl of a processor and
process until fairly finely ground.
Do not overprocess or you will
make a paste. Remove to a large
bowl and add the Rice Krispies
cereal. Mix well and set aside.
6. Spray the back of a large
spoon with nonstick spray, and set
aside.
7. Melt the chocolate in a
double boiler or in the microwave
at half power. Pour it over the
hazelnut/cereal mix and quickly
mix all of it together with a large
spoon or a gloved hand. Pour into
the prepared pan and immediately
smooth it with the back of the
sprayed spoon or a gloved hand. If
it sets up too quickly, place it in the
oven on the lowest setting for a
few minutes to loosen.
8. Add the caramel: Microwave
the caramel or heat over a double
boiler until spreadable. Do not stir
any more than necessary. Pour it
over the hazelnut crunch layer and
spread evenly. Set aside.
9. Make the marshmallow:
For the marshmallow
1 tablespoon plus 1 teaspoon
unflavored gelatin
¼ cup cold water
3 large egg whites
1 teaspoon vanilla extract
1 cup granulated sugar, divided
½ cup water
2 tablespoons corn syrup
For the dark satin
ganache
½ cup heavy cream
¼ cup light corn syrup
5 tablespoons unsalted butter
10 ounces semisweet chocolate
broken into small pieces
Note: The caramel must be made
at least one day and up to a
week before making the bars.
1. Make the caramel: Place
the water, sugar and corn syrup
in a 2-quart saucepan. Stir over
medium-high heat until the sugar
is completely dissolved. Bring to
a boil, and wash down the sides
of the pan with a natural bristle
pastry brush dipped in water. Boil
without stirring until the mixture
becomes a medium golden color.
2. Take it off the heat and
immediately add the butter; stir
until it is melted. Pour in the cream
all at once and stir. Don’t worry if
some of the cream forms lumps. If
possible, clip a candy or frying ther-
mometer onto the side of the pan.
HAZELNUT
CRUNCH BARS
Yield: 24 bars
For caramel (see note)
1 cup water
1¼ cups granulated sugar
½ cup corn syrup
4 tablespoons (½ stick) butter
1 cup heavy cream
2 teaspoons vanilla extract
For the hazelnut
crunch
½ cup hazelnuts, toasted
(60 grams, 2 ounces)
1 cup plus 2 tablespoons
weather
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Astoria
Longview
37/43
Kennewick
36/43
St. Helens
37/41
Baker City
10 27 22
Comfort Index™
La Grande
THU
29/39
32 17
0
1
Condon
29/39
37/42
14 30 29
Comfort Index™
Enterprise
1
8
Comfort Index™
SAT
A bit of ice in
the a.m.
30 20
30 15
Eugene
35/43
1
0
39 24
33 25
34 28
2
1
0
0
36 15
33 18
38 29
0
1
3
0
0
TEMPERATURES Baker City La Grande Elgin
NATION (for the 48 contiguous states)
High Sunday
Low Sunday
High: 88°
Low: -15°
Wettest: 2.47”
47°
25°
44°
31°
40°
34°
Trace
0.08
0.34
5.09
8.55
0.10
0.32
0.80
10.30
16.32
0.64
2.02
1.57
24.06
23.75
PRECIPITATION (inches)
Sunday
Month to date
Normal month to date
Year to date
Normal year to date
AGRICULTURAL INFO.
HAY INFORMATION WEDNESDAY
Lowest relative humidity
Afternoon wind
Hours of sunshine
Evapotranspiration
55%
SSE at 10 to 20 mph
0.6
0.03
RESERVOIR STORAGE (through midnight Monday)
Phillips Reservoir
Unity Reservoir
Owyhee Reservoir
McKay Reservoir
Wallowa Lake
Thief Valley Reservoir
38/47
0% of capacity
18% of capacity
15% of capacity
13% of capacity
12% of capacity
11% of capacity
STREAM FLOWS (through midnight Sunday)
Grande Ronde at Troy
1170 cfs
Thief Valley Reservoir near North Powder
0 cfs
Burnt River near Unity
14 cfs
Umatilla River near Gibbon
219 cfs
Minam River at Minam
153 cfs
Powder River near Richland
16 cfs
Brookings
TUE.
Sunrise
Sunset
Moonrise
Moonset
7:24 a.m.
4:10 p.m.
1:50 p.m.
2:58 a.m.
WED.
7:25 a.m.
4:10 p.m.
2:12 p.m.
4:02 a.m.
MOON PHASES
Full
Last
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First
Dec
18 recliners
Dec 26 and Jan
Jan 9
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Silver Lake
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14/30
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15/33
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Klamath Falls
13/32
Hi/Lo/W
43/38/sh
39/32/c
35/28/pc
47/40/r
30/21/sn
46/44/r
43/38/c
27/25/sn
31/29/sn
43/39/r
43/32/c
39/34/sn
34/28/c
36/36/sn
27/23/sn
43/33/c
32/24/sn
30/21/sn
Hi/Lo/W
47/37/pc
41/24/c
38/24/sn
50/36/sh
36/15/sn
52/37/c
48/33/c
35/18/sn
39/27/sn
49/37/c
44/30/sn
44/36/sh
39/22/sn
39/31/sn
34/14/sn
43/27/c
37/17/sf
36/11/sn
ENDS
JANUARY 17!
21/40
McDermitt
7/29
RECREATION FORECAST WEDNESDAY
City
Lewiston
Longview
Meacham
Medford
Newport
Olympia
Ontario
Pasco
Pendleton
Portland
Powers
Redmond
Roseburg
Salem
Spokane
The Dalles
Ukiah
Walla Walla
WED.
THU.
Hi/Lo/W
33/30/c
43/38/sn
32/29/sn
38/35/r
46/41/sh
41/35/sn
38/32/c
41/31/c
40/32/sf
42/41/sn
47/42/r
40/28/c
44/38/r
46/42/r
32/26/c
39/33/sn
33/29/sn
40/31/c
Hi/Lo/W
38/28/sn
46/34/pc
38/24/sn
40/31/c
49/38/sh
42/34/pc
41/22/c
41/26/c
41/32/sn
46/38/c
47/36/sh
44/24/c
47/36/sh
50/38/sh
32/18/sn
44/35/sn
38/20/sn
39/29/sn
Weather(W): s-sunny, pc-partly cloudy, c-cloudy, sh-showers, t-thunderstorms, r-rain,
sf-snow fl urries, sn-snow, i-ice
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Shown is Wednesday’s weather. Temperatures are Tuesday night’s lows and Wednesday’s highs.
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High: 54°
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Wettest: 1.30”
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11/28
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21/43
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SUNDAY EXTREMES
ALMANAC
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39/49
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Redmond
37/46
Comfort Index takes into account how the weather will feel based on a combination of factors. A rating of 10 feels
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Monument
18/38
34/43
Newport
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8/30
14/30
31/44
37/46
Corvallis
36/45
30 23
12/31
La Grande
24/40
25/41
Idanha
Salem
FRI
0
Elgin
Pendleton
The Dalles
Portland
Newberg
Cloudy and
chilly
A little
A bit of morning
afternoon snow
snow
26/40
23/40
36/44
Lewiston
23/33
Hood River
Maupin
WED
Forecasts and graphics provided
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Walla Walla
30/43
Vancouver
35/41
TIllamook
Partly cloudy
and colder
Cool completely.
15. Make the ganache: Heat the
cream, corn syrup and butter in
a small saucepan until steaming
hot but not boiling. Submerge the
chocolate in the hot cream and let
sit for a few minutes. Gently whisk
until smooth; do not whisk too
enthusiastically or you will have air
bubbles in the ganache. Pour the
ganache over the marshmallow
and smooth it out. Refrigerate for
several hours or overnight
16. To serve: Loosen the edges
with a small flexible spatula and
turn out onto a cake board. Turn
right side up and cut 6 rows across
and 4 rows down with a hot knife.
The knife must be dipped into very
hot water and quickly dried with
a paper towel between each cut.
Let the knife melt through the ga-
nache, which will be cold and firm,
and then cut straight down.
17. To store, keep in a closed
container at a cool room tempera-
ture for a day or two. For longer
storage, refrigerate.
Per serving: 314 calories; 15g fat;
9g saturated fat; 22mg cholesterol;
3g protein; 44g carbohydrate; 41g
sugar; 1g fiber; 36mg sodium;
32mg calcium
— Recipe from “Craving Cook-
ies” by Helen S. Fletcher
Sprinkle the gelatin over the ¼ cup
cold water. Stir to moisten all of it;
set aside.
10. Place the egg whites and
vanilla in the bowl of a mixer. Using
the whisk attachment, beat to soft
peaks on medium speed. Slowly
add ¼ cup of the sugar and beat to
stiff peaks.
11. As soon as you begin
beating the egg whites, combine
the ½ cup of water, the remaining
¾ cup of sugar and the corn syrup
in a small saucepan. Bring to a boil,
washing down the sides of the
pan with a brush dipped in cold
water. Boil to a temperature of 240
degrees.
12. If the egg whites are stiff
before the sugar syrup comes to
temperature, lower the speed of
the mixer as low as possible and
keep mixing the whites. Do not
turn off the mixer.
13. As soon as the sugar syrup
comes to temperature, slowly
pour it into the mixer bowl. Try to
pour the syrup between the bowl
and the whisk so it goes directly
into the whisk or bowl. Liquefy
the gelatin in the microwave for a
few seconds and pour it over the
egg white mixture. Beat until cool
and stiff.
14. If the caramel has hardened,
heat the top of the caramel layer
with a blow dryer so the marsh-
mallow can adhere to it. Immedi-
ately pour the marshmallow over
the caramel and smooth it out.
AROUND OREGON AND THE REGION
36/46
TONIGHT
got cold feet, and I’m not sure
what to do. I love her. I want to
make this work between us, but I
feel unwanted and unloved. What
should I do? — STARTING TO
LOSE FAITH
DEAR STARTING: What
you should do is recognize that
you and this young woman are
in very different places in your
lives. You are ready for a serious
commitment to someone. She’s a
college student who isn’t yet out
of her teens. If she needs time
to herself so she can figure out
whether she is ready for the kind
of relationship you have in mind,
give it to her. Do not force it. If
that means postponing your visit,
so be it.
of 28. I have started falling in
love with a girl I met recently. We
talked for a while, expressed feel-
ings for each other and decided to
start dating. She lives in Minne-
sota and I’m in Texas. She’s also
in college. I think she’s 18 or 19. I
know our age span is a little wide,
but we didn’t care about that.
Things were going OK, but
recently she’s gone quiet and
hasn’t been talking to me as
often. She said she just needs
some time to herself and that
she’s having some second
thoughts about all of this. I talked
with her about it, and she told me
she still loves me and wants me
to come visit her, which I’m plan-
ning to do soon. It feels like she’s
ANTHONY LAKES
PHILLIPS LAKE
A bit of p.m. snow
Afternoon snow
14
14
27
21
MT. EMILY REC.
BROWNLEE RES.
A little p.m. snow
A little p.m. snow
23
21
31
24
EAGLE CAP WILD.
EMIGRANT ST. PARK
Snow, up to 1”
A little p.m. snow
15
15
29
26
WALLOWA LAKE
MCKAY RESERVOIR
A little p.m. snow
Afternoon fl urries
27
23
39
34
THIEF VALLEY RES.
RED BRIDGE ST. PARK
A little p.m. snow
A little p.m. snow
27
22
30
29
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