If you have ever moved, just across town or even from coast to coast, you can probably relate to what I am going through right now. I have recently moved from a four bedroom home on about a half acre to a two bedroom condo. Just a few miles from one place to the next but still a world of difference. And talk about downsizing! I have had to get rid of a lot of stuff. And I mean stuff. Just the accumulation of 13 years of living in one place, I guess. Now I can't find anything when I want it and all my routines are way out of whack. But to get to the point, my new kitchen is in quite a state. It was quickly decided the old kitchen in the condo had to go. And it did, right down to the dry wall. The new kitchen has been slowly taking shape but while the cabinets are in, I am still waiting for the new counter tops and will likely wait a while longer. There is no sink and without a sink to do dishes in, there is not much cooking going on in the Carpenter household right now. This makes writing about cooking a bit of a problem. So here are a couple of recipes of mine I have wanted to share but have not been able to get a whole article wrapped around. They are in my collection of tried and true recipes. If I can trust them, I am hoping you will, too. The first is for an excellent sauce for Chinese sweet & sour chicken. I am not sure if I have shared the next recipe yet or not but it is a favorite. Just be sure to use a peanut butter brand you really like.

Mix vinegar, water, sugar and seasonings. Cook and stir till sugar is dissolved. Mix water, cornstarch and Worcestershire sauce. Stir into vinegar mixture and cook till thick and bubbly. Add ketchup and mix well.

In a heavy 4-quart saucepan, combine milk, corn syrup, margarine, baking soda and sugars. Place over medium-high heat and stir occasionally with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Clip on candy thermometer. Stirring constantly, cook to 234 degrees F or softball stage. Using a wooden spoon, stir in peanut butter and vanilla. Continue stirring until mixture becomes creamy and begins to lose its gloss. Scrape fudge onto a sheet of waxed paper and spread 1 inch thick. When firm, cut into 1-inch squares. Keep refrigerated.