• One Minnesota Writer


Welcome to a special Thanksgiving Week New Book News.

The book I’m sharing today came to my inbox over the weekend and is from John Biscello:

Moonglow on Mercy Street by John Biscello. Poetry. CSF Publishing, December 2020. From the publisher: These fifty poems, most of them written in 2020, comprise a kaleidoscopic palette of tones, moods and styles, in crafting living mythology from the world at large and within. Metamorphic bop, scat-alchemy, bare bones blues and gospel, love songs and odes, pagan pop, and cinematic remixes, make of Moonglow on Mercy Street a free-range concert aimed at the imagination and the senses. And, as a lyrical pilgrimage fueled by hope and wonder, it stands as a shining testament to Henry Miller’s claim that “One’s destination is never a place, but a new way of seeing things.” For more information, please visit CSF Publishing HERE or John Biscello’s website HERE.

I’ll review Moonglow on Mercy Street here on One Minnesota Writer sometime in the coming weeks.

With Thanksgiving arriving tomorrow, I decided to include my favorite fudge recipe that I make every Thanksgiving week with my now-adult kids. This year, because of COVID, Mick and I made fudge in our kitchen while on a Google Meet with our kids. It was weird, but fun, and we made sure to use the same old wooden spoon I've used since my son Shawn was six. Tradition!

Recipes are made to share, whether it’s the recipe itself or the food produced from that recipe. So, here you go. This recipe was adapted from the Kraft Marshmallow Creme recipe that appears on the marshmallow creme jar.

One Minnesota Writer’s Favorite Fudge

makes about 3 pounds


1½ sticks butter

3 C sugar

5 oz can evaporated milk

12 oz semi-sweet chocolate chips (the best you can afford – I use Guittard)

7 oz jar marshmallow crème

1 tsp vanilla extract (don’t use imitation)


  1. Line a pan – 8X8, 9X9, or 9X 13 all work – with foil. Make sure there’s enough foil to hang over the edges so you can easily grip it to remove the fudge from the pan later.

  2. Melt butter, sugar and milk together over medium heat, stirring constantly, until bubbles start to appear.

  3. Keep stirring bubbling mixture over medium heat for 5 minutes.

  4. Remove mixture from heat. Add chocolate chips, stirring until melted.

  5. Add marshmallow crème and vanilla, stirring until all is mixed.

  6. Immediately pour fudge into foil-lined pan.

  7. Let cool on counter until hardened.

  8. Store covered in refrigerator.

Be safe over this holiday weekend, everyone. Thank you for reading.

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