A beautifully wrapped caramel
(image lifted from Epicurious)

I’m still here! Just quiet. I’ve been cooking like mad since before Thanksgiving — and eating too, which I suppose could explain the lethargy.

Highlight of the season: Made my very own salted chocolate caramels. Oh, mama. Trust me: A chewy, not-too-sweet, teasingly salty caramel a day can ease a lot of post-holiday pain.

Of course they’re not difficult (I rarely get complicated), but it was nice to find a recipe in Gourmet in December. You make your caramel and add some chocolate partway on the path to 255°. A bit of very nice sea salt is key, and I actually don’t regret spending something upward of $9 on a box of the flaky Maldon variety. I just may cook these up all year.

Back soon — and with a new camera to boot, I hope! Look for uncopyrighted photos here soon.