I’m not much of a trooper. I don’t really go with the flow well. I plan pretty much every part of my life and when something goes a little awry, I have a bit of a meltdown. So when something really crazy happens, like say, losing power for 16 hours, I pretty much freak out and lose all control. And I should know since that’s what happened this week.
Wednesday Dad took vacation, and he, Mom, and I went up to Verellen Orchards about an hour from our house. They have some of the best produce in the area, especially apples and peaches. Peach season had just ended, but they apples are coming into season and were bountiful. They are awesome as are the sweet onions they had. Then we ran to the grocery to stock up on fish and a couple other things before heading home and then back out to meet some friends for dinner. Dinner was fabulous, and I’ll tell you more about it later. When we got home however, mom noticed the neighborhood was really dark, and upon walking in the house our suspicion was confirmed: no power.
I pretty much immediately lost it. Like seriously lost it. It was a steamy day, and so it was already warm in the house. It was also really dark even with flashlights and flameless candles. Plus I couldn’t watch my beloved TV and I was already upset at the thought of losing all the food in my refrigerator and freezers. I was kind of inconsolable. I’m not at all proud of my behavior, but it was how I felt.
After a run to our local Meijer and a drive through a flooded road (scary!), which is thankfully open 24 hours, we came home with batteries, a battery powered fan, and a battery powered radio. The fan and radio were very helpful, as the fan was much more powerful than I expected and the radio told us what was going on, as we had no idea. Apparently our area was the hardest hit with a possible tornado. There were trees down everywhere, including a large limb off a Bradford pear in our yard. It is unusual for us to lose power, as our wires are underground, but we are attached to other circuits that are above ground. I guess I should be thankful we weren’t home at least.
A long sleepless night was followed by an uneasy morning trying to figure out what to do. Should we go to a hotel? The movies? I had to get out of the house with restoration estimates at 11:30 pm. That was more than 12 hours away. The power flicked on and back off twice. Dad came up with the idea of going to the local farmers’ market. I’d never been to this particular one, so I thought it was a good idea. It would give us a break, allow us to cool off in the car, and let our phones charge a little. The market was really cool and it was a beautiful, sunny day. The best news of all? When we got home the power was back on.
Unfortunately, our refrigerator and freezer were at 50 and 30 degrees respectively. I was really surprised our brand new freezer got so hot so fast. Some of the food was still quite frozen, though some of it was almost completely thawed, but there was no reason to take a chance on making this whole adventure even worse by getting sick. Needless to say, Dad spent the rest of the day running from grocery store to grocery store while Mom and I cleaned up and then started baking to replace all that had to be thrown away to try to make it better. I’ll need awhile to digest and be at peace with all that happened, though all of the baking is taking my mind off the drama.
To cheer up the mood in the house, I whipped up some Peanut Butter Rice Krispies Truffles. I made sticky peanut butter Rice Krispies treats, basically, and rolled them into truffles while the mixture was still warm. Then I coated them in white chocolate. These are an awesome treat for a crowd, as they are easy to make, bite size, and portable. The crunchy Rice Krispies, along with the flavor of peanut butter and the creamy white chocolate coating makes these a great no bake, gluten free treat that’s sure to make all your problems better.
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2 cups Rice Krispies (gluten free if you like)
2 ½ cups mini marshmallows
½ cup creamy peanut butter
1 12 ounce bag white chocolate chips, melted
In a large microwave safe bowl, melt marshmallows and peanut butter in the microwave in 30 second increments, stirring in between to promote melting. Microwave until fully melted and stir until fully combined. Add in the Rice Krispies and stir until they are fully coated.
While the mixture is still hot, grab golf ball sized portions and roll them into balls. Place them on a parchment lined tray and repeat until all the mixture has been used.
Once all the truffles have been made, dip each one in the white chocolate and coat as fully as possible. Set back on the tray and allow to cool completely before serving. Truffles may be stored in an airtight container at room temperature for up to 5 days.