Month: December 2009

My Old Online Facilitation Workshop Materials

onfaccurricwordleThis curriculum and materials have not been updated in many years, but they are still a valuable resource that emerges from not only my work, but that of my teachers, Lisa Kimball, Howard Rheingold, Michele Paradise and many, many others. In a way, they are a glimpse back into the early days of the practice of online facilitation.

I have removed the original copyright designation and it is now available as a creative commons, non-profit, share alike resource. Enjoy and improve upon it, as so many others, like Tony Carr at University of Cape Town and Brad Beach of Central  Gippsland TAFE have already done!

Online Facilitation Course Curriculum Rev  Aug 2002

Holiday Chocolate Fudge Time

Fudge Dark, rich and sweet Fudge!

fudgeThis is the recipe my family has been making for the holidays FOREVER! (Well, at least for the last 40 or 50 years!) Since I am spending time with family and not so much blogging, I thought it would be good to share the recipe.

Put in large bowl (really big, big, big) to allow stirring room:

  • 3 packages chocolate chips – 36 oz. total I recommend Nestles or Guittard — don’t go cheap!
  • 1 8-oz jar marshmallow cream – if you can only find 7 oz jars, that’s OK
  • 2 cubes butter- buy a brand name — sometimes the cheap stuff is full of water and it will ruin the fudge — very sad
  • 1 teaspoon vanilla extract

Have ready at hand

  • 2 cups chopped nuts optional — you can even add coconut!

Put in large kettle. Again, I mean big – the mixture boils up to four times it’s original volume as you cook it!

  • 4 1/2 cups sugar
  • 1 can evaporated milk – not skim or lowfat!

Bring the sugar/milk mix to a rolling boil stirring constantly. Cook a full eight minutes timed once the mixture comes to a boil — critical!!!.

Take off heat and pour over chocolate/butter/marshmallow  mixture.  Beat with mixer until creamy. Add nuts and spread in a pan to cool. Lick the bowl and beaters before washing!

I like to use a cookie sheet with high edges, but the size of pan depends on how thick you like your fudge. Mine is about 13×24. My siblings use smaller pans. My mom uses two Pyrex pans. Cut into pieces and enjoy! I like to put each piece in a little candy paper and pack into pretty packages to give away. But some years, the fudge is gone before that happens.

I also recommend this Rosemary/Lemon/Cornmeal cake. Delish! I made it this week for new friends in Seattle and we all seemed to enjoy it. Today we make my great grandmothers biscotti, fudge and perhaps two other cookies. So forget blogging. I’m home from nearly three months of travel and ready to nest!