Nona: I’m worried that some of the peole intown aren’t taking this pandemic seriously.

Is it true that half the men in town are under quarantine?

Following the Science in

Stanley Dear Stanley Scientist: I don’t really get what it means when a school goes “virtual,” but that’s what happned at the Western Taylor County Academy here in town. When that happened, most of the menfolk retreated from their homes and gathered down at Stosh’s Place for happy hour, to get away from those kids doing all that learning at home.

That’s when someone got the idea of them all just staying there until the pandemic is over, or at least until the kids go back to school. No one else is allowed in Stosh’s, and no one is allowed out. A real official looking sign is hanging out front: “Do Not Enter! This Establishment is Quarantined.” It’s even spelled right! That’s how you know this must be a serious situation.

It must be rough going in there, what with all these fellas stuck riding out this illness. Seven of them have asked their wives to put money in the mail slot at the bar. The medicine they’re bringing into the place must be expensive! The Lublin American Family guy is in there, so he must be helping everyone sort out their medical bills they’re racking up.

They’ve also went out for another batch of those pickled eggs and Pabst Blue Ribbon, so it’s pretty obvious that they must have lost their sense of taste in there.

There’s talk that this virtual school thing may be going on for some time, so make sure you steer clear of the happy hour crowd.

There’s been talk of having at least one or two days of in-person learning before Christmas just to make sure these poor guys can get home for the holidays.

With the men gone, we’ve been baking like crazy!

Gingerbread Fudge Ingredients

18 ounces white chocolate chips 1, 14 ounce can sweetened condensed milk 1 1/4 teaspoons ground ginger 1 1/4 teaspoons cinnamon 1 1/4 teaspoons nutmeg sprinkles (optional) Take an 8 x 8 baking pan and line it with foil. Leave enough foil over the edges to use as handles to lift the fudge out.

Spray with non-stick cooking spray. Set aside.

In a microwave safe bowl, add white chocolate chips and sweetened condensed milk.

Melt in the microwave in 20 to 30 second intervals, stirring each time, until it is melted.

Then add ground ginger, cinnamon and nutmeg.

Stir together until well combined.

Place the mixture into your prepared pan.

If you like, you can decorate it with sprinkles on top.

Chill in the refrigerator for several hours or preferably overnight to let it set up.

Here’s a tougher one, but they’re so good!

Millionaire Shortbread

Ingredients

FOR THE SHORTBREAD 1/2 cup butter, melted (1 stick) 1/2 cup butter, softened (1 stick) 2–1/2 cups all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon salt FOR THE CARAMEL FILLING: 2 14-ounce cans of sweetened condensed milk 1 cup brown sugar 1/2 cup butter FOR THE CHOCOLATE LAYER 2 cups chocolate chips of shavings, melted

Directions

Preheat the oven to 350 degrees F and line a 13×9inch baking pan with foil. Set aside.

To make the shortbread: Mix the melted and softened butter together with the flour, granulated sugar, and salt until it forms a dough. Press the dough into the prepared, foil-lined baking sheet. Prick the unbaked shortbread with the tines of a fork, about an inch apart. Bake the shortbread layer for 20 minutes or until it feels dry to the touch and is very lightly browned. Set aside to cool completely.

To make the caramel filling: Into a medium-size saucepan add the sweetened condensed milk, brown sugar, and butter; bring to a boil, stirring constantly so that the sugar will dissolve. Reduce the heat to a simmer, stir continuously for 5 to 10 minutes, or until the caramel has thickened slightly. Pour over the shortbread; cool completely. I like to place it in the refrigerator to quicken the process.

For the chocolate topping: Once the caramel is cool and set, melt the chocolate in a double broiler or bain-marie over barely simmering water. Once the chocolate becomes shiny, remove from the heat and stir until completely melted. Pour the chocolate over the cold caramel and leave to cool.

Remove the foil and cut into squares or bars and dust with confectioners’ sugar if desired.