Tuesday, November 6, 2012

Take 15 - The Election

In a previous post, I mentioned that I was an H4 and my husband an H1B. That is our status here in the USA. My husband's H1B is a work visa, renewable once after three years. With this visa, you may apply for a social security number, a very important item needed for a number of things including opening a bank account, establishing an account with the utility companies, getting cable applying for a credit card, getting car insurance and in loads of other situations.. With an H4, you are not entitled to apply for a Social Security Number. Instead you get a Tax Identification Number which is also difficult to obtain and which can be used in some instances when asked for a Social Security Number. Also, with his H1B visa, my husband may start procedures for a Green Card (which is actually not green) and, at the same time, request one for me. My H4 is the visa granted to a dependent (spouse/children) with no work privileges. Also, renewable after three years. All this being said, we watch the election procedures but are not eligible to vote. However, we are allowed to make donations to the party of our choice, should we decide to do so. We have watched the debates and have commented privately about each candidate but one thing we are fascinated with is the electoral process. It is a very complicated process. An archaical procedure that was put together when there was no mean of rapid communication and travel of any kind. Mo Rocca is a CBS journalist who has a very simple explanation to this complex process. Here is a link to that video which is extremely interesting and a simple explanation to a crazy complicated process:


After watching this video is it any clearer now ? If you are anything like me, probably not! If I met someone who was well versed on the subject, I would certainly have a couple of questions ! Despite not being an active participant in this election, I did, however, volunteer my time to a Democratic Grassroots Campaign group here in California. Because California is historically known as a Blue State, we were trained in calling voters in Ohio, an important swing State. I loved the experience. I got to speak to several Ohioans to find out if they would give their support to President Obama in the upcoming election. Although most people I spoke to were super nice and polite, even if a few of them were supporting and voting for Governor Romney, some of them simply hung up and one lady even asked me if I was kidding, before hanging up the phone. We are warned that this job is not always easy but that they supply snacks and drinks (non-alcoholic, of course) to cheer us up. So cute ! I had never taken part in election action in Canada and wanted to see how it was done here and be part of the action. I would gladly do it again for a particular topic of interest. It's fun to get involved ! Now all we can do is watch and see who wins tonight.
Right now I am crushing on an album....... John Mayer's latest - Born and Raised. I just love those songs. I am listening to it backwards and forwards and love songs that may never be singles such as track number 4 (Speak for me), track number 5 (Something like Olivia) track number 7 (If I ever get around to living). John Mayer may be kind of an ass when it comes to his lack of filter and tact discussing his relationship with women, but when it comes to writing songs, he is no less than brilliant !!!
I have also been crushing on a candy snack called Toffee Talk. It is a piece of toffee topped with a coffee/chocolate mixture which is topped with chopped almonds. Imagine my surprise when while browsing Deb Perelman's brand new cookbook, the Smitten Kitchen (which I urge you to go buy for its myriad of fantastic recipes) I saw and tried a recipe for something that sounded similar. Well, if this recipe were any closer, it would have to be called Toffee Talk. The process may seem daunting, but it is really easy. Here is my version of it.

Toffee Delight

8 Tablespoons (2 sticks) unsalted butter
1/2 cup brown sugar
1/2 cup sugar
1 1/2 teaspoons molasses
1/4 teaspoon regular salt or sea salt
1 1/2 teaspoons instant espresso coffee
1 cup semi-sweet chocolate chips or semi-sweet chopped chocolate
1/2 cup chopped almonds (toasted, skin removed and chopped)
Line a small baking sheet about 9X13 inches with parchment paper.

Attach a candy thermometer to a medium saucepan and melt butter, both sugars, molasses, salt and espresso powder over medium high heat. Cook while whisking occasionally until temp is close to 250 degrees. From then on, whisk constantly until the temp reaches 300 degrees.

Pour the mixture immediately on the prepared baking sheet, spreading it evenly with an offset spatula.
Sprinkle the chocolate over the toffee and let sit until it melts. Spread the chocolate evenly over the toffee.

Sprinkle the chopped almonds over the chocolate. Put baking sheet in freezer until toffee and chocolate are set. Break the toffee into pieces and store in an airtight container.



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