Well, I am back. I cannot tell you how much your well wishes and prayers meant to me and my family. Truly, the week was filled with many tender mercies. My husband, for any of you who missed it, was accidentally shot in the chest last Saturday. It was a freak thing. The police think the round actually left the top of the gun, not the barrel. The doctors said that 1/4 inch either way and he would have been a goner. As it is, the bullet did a lot of damage and open-chest surgery is no laughing matter. We were well taken care of, though. Meals were brought in, kids were picked up from school, you name it and a friend or family member was there asking if they could do it.
The Good Guy, came home from the hospital on Wednesday. Princess Pat’s birthday was Thursday, so that meant we could have a little celebration at home. We try to keep the noise level down, but with five kids that’s a little like trying to plug a volcano with a wad of chewing gum. At least there are no beeps of monitors or interruptions from nurses and doctors at all hours of the day and night. He is sleeping a lot, but also getting up to eat at the table with us, watching TV in the family room with us and generally getting around quite well. He just hurts a lot. And that 8 inch incision is really awful to look at. But the worst is over, knock on wood, and in a couple of months, the ribs will have healed and the scar will just be a red line.
1. Info for Butterscotch Ice Cream Sauce
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Butterscotch Ice Cream Sauce
- 1 cup sugar
- 2 tsp vanilla bean paste
- ⅛ tsp salt
- Combine water and sugar in a heavy bottomed saucepan. Stir and heat over medium until sugar is dissolved. Continue to heat until mixture boils and the edges start turning brown. Start stirring and continue to cook until it turns darker. Take the pan off the heat and add the stick of butter. Stir until completely melted and well mixed. Add the evaporated milk, stirring vigorously. Add the vanilla bean paste and salt. Store in the refrigerator.