What's better than a store-bought valentine with your name on it? Add a little something sweet to make it a valentine to remember. Sure, you can buy pretty candy at just about any store this time of the year, but you can also get creative and make it yourself.
Want to make a lovely hostess gift or start a delightful family tradition? Gorgeously photographed and utterly useful, Alison Walker’s Handmade Gifts from the Kitchen has recipes that are both elegant and inspired. You can make your own Candy Canes, Marzipan, Baklava, and Cherry & Almond Biscotti. Or, go British with Turkish Delight (shades of C.S. Lewis), Rose Creams, Vanilla Caramels, and Tiffin.
In Candyfreak, Steve Almond makes the typical chocoholic look like a quitter. Almond doesn’t just enjoy the occasional sweet indulgence. He is enamored with candy, especially chocolate candy bars. This infatuation drives his curiosity about the candy industry. It also compels Almond to wax poetic when describing candy’s taste and texture or lovingly tracing the popularity and disappearance of archaic, often regional, candies, such as Caravelle, Twin Bing, Idaho Spud, and Valomilk.
Throughout Candyfreak, Almond refers to his obsession with candy as a “freak,” arguing that the energy he expends thinking about, describing, hoarding, and consuming candy is not inherently different from the more widely accepted obsessive hobbies, such as sports fandom or extreme collecting: “[W]e don’t choose our freaks, they choose us. I don’t mean this as some kind of hippy dippy aphorism about the power of fate. We may not understand why we freak on a particular food or band or sports team. We may have no conscious control over our allegiances. But they arise from our most sacred fears and desires and, as such, they represent the truest expression of ourselves.”