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No Chit Chat

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lee pitts
My friend Rod gets all his news by reading the headlines on a web site called Market Watch because he refuses to pay a dollar per week to read the complete stories. But this only partially explains his stupidity.
“What’s all this excitement about AI?” he asked. “I read where one company’s stock went up 700% because it’s a leader in AI. And every other headline was about how AI is the next EXCITING BIG THING. Heck, we’ve been AI’ing cows for decades now and Wall Street just found out? And just ask any brown-shouldered AI technician how ‘exciting’ it is.”
Admittedly, Rod’s not all that computer savvy. He thinks a byte is what rattlesnakes and cantankerous old horses do. His chips are ruffled with ridges and he thinks software refers to the plastic knives, forks and spoons they pass out at bull-sale-barbecues. Cookies are what you get for dessert.
“Rod,” I said, “if you weren’t so cheap and could read the complete stories you’d know that the AI they’re referring to is artificial intelligence, not artificial insemination.”
Obviously, Rod hasn’t had too many run-ins with intelligence, real or artificial, and I’m beginning to wonder about myself. Not too long after the encounter with Rod I was reading a story in the New Mexico Stockman magazine about stress in cows caused by cold weather. It was a ho-hum story and not up to the usual excellent standards of the magazine. And then I read the fine print and you can imagine my surprise when I read that the sample article was written BY A COMPUTER!
Well, my friends, I’ve seen the future and it doesn’t include me. I blame something called ChatGPT that will write a story all by itself without any human intervention. Now you can add ‘writer’ to the list of jobs destroyed by the Internet. If you see me on the side of the road with a sign that says “Will work for food,” throw me a quarter or two. Actually the nerds and geeks say ChatGPT doesn’t write the stories, it generates them. So I’m a ‘generator’ now. Or a ‘linguistic engineer,’ as one out-of-work writer referred to herself.
ChatGPT is an “AI powered  chatbot” (whatever that is) that can write novels, poems that don’t rhyme, emails from Nigerian princes, malicious computer code or your son’s 5th grade report about the Amazon rainforest. It does this by scanning sources like Wikipedia, The National Enquirer, books, the New York Times, scientific journals and my column no doubt, then putting it all together in one jumbled article. Trust me, ChatGPT writing would put a person with caffeine-intoxication to sleep.
Evidently teachers aren’t able to tell if a student wrote a report because given the same topic ChatGPT writes something different every time. I’d hope that a teacher could tell that a D student DID NOT write a report on how to build a nuclear bomb.
I read one account that says ChatGPT can even write good rap songs but I don’t think there is such a thing. One article said that ChatGPT can even write humorous columns but in all honesty none of them left me hemorrh
aging with laughter. ChatGPT does all this by plagiarizing content that was actually written by real people like me without any attribution or royalty paid to the original writer. This is flat-out stealing and just one more example of the morale decay in our country.
One of the unforeseen problems with ChatGPT is there has to be real writers writing original content for the chatbot to be able to steal from. I guarantee if some poverty stricken editor at the New York or LA Times is forced to pick between a bad article written for free by a computer, or a good article written by a professional, they’ll pick the free one every time. Even though an article written by ChatGPT might contain one sentence that says one thing and then in the very next sentence says the exact opposite. So basically what you end up with are two computers lying to each other.
I read where ChatGPT already has 100 million users and 1.8 billion visitors per month… but I don’t know if the glowing report was written by a real person or some self-serving computer.

KU News: 18 KU students receive Gilman Scholarship to travel abroad

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From the Office of Public Affairs | http://www.news.ku.edu

Headlines

Contact: Christine Metz Howard, [email protected]
18 KU students receive Gilman Scholarship to travel abroad

LAWRENCE — Representing diverse academic fields across campus, 18 University of Kansas undergraduate students have received the prestigious Benjamin A. Gilman International Scholarship to study or intern abroad.

Funded through the U.S. Department of State’s Bureau of Educational and Cultural Affairs, the highly competitive award provides up to $5,000 to apply toward the program cost to study or intern abroad. Students who additionally were awarded the Gilman Critical Need Language Award receive up to $8,000.

The most recent cohort of Gilman Scholars are from the College of Liberal Arts & Sciences and Schools of Architecture & Design, Business, Education & Human Sciences and Engineering. The students have or will travel to 15 countries spanning throughout Europe and Asia.

Since the program’s inception in 2001, the State Department has awarded more than 38,000 Gilman scholarships to American students. During the 2022-2023 academic year, more than 3,600 Gilman scholarships were awarded.

The scholarship contributes to the State Department’s diversity, equity, inclusion and accessibility efforts. All Gilman Scholars are Pell Grant recipients, while 70% identify as racial or ethnic minorities, 60% are from rural areas or small towns, and more than half are first generation college students.

“Ensuring all students have access to global and intercultural learning through study abroad is a priority for the KU Study Abroad & Global Engagement unit,” SAGE Director Angela Perryman said. “We are very excited to have such a strong cohort of Gilman Scholarship recipients at KU this year.”

The recent award recipients from KU include the following students:

1. Dustin Gallegly, a philosophy and religious studies major from Garden Grove, California, will travel to India for Buddhist studies this fall.
2. Ashley Hernandez, a human biology major from Liberal, is participating in the Hospital Shadowing in Spain program this summer.
3. Kristen Hines, a sociology major from Topeka, is studying at the University of Oslo International Summer School in Norway this summer.
4. Nicholas Hwang, an international business and finance major from Manhattan, will study at National Taiwan University in Taiwan this academic year.
5. Leslie Koffi, an architecture major from Denver, will participate in the Architecture in Asia program in Singapore and South Korea this winter.
6. Lorraine McCann, an interior architecture and design major from Kansas City, Missouri, participated in the Architecture in Southern Europe and Morocco program in Spain, Morocco and Portugal this summer.
7. Juan Miranda, a microbiology major from Augusta, is participating in the Hospital Shadowing in Spain program this summer.
8. Kaitlyn Moore, a secondary English education major from Lyndon, is studying at J.F. Oberlin University in Japan this summer.
9. Sarah Moore, an architecture and construction management major from Sainte Genevieve, Missouri, participated in an Architecture in Asia program in Singapore and Malaysia last winter.
10. Kevinh Nguyen, who is majoring in interdisciplinary computing with a concentration in economics, is from Topeka and will study at Yonsei University in South Korea this fall.
11. Jase Owens, an architecture major from Wentzville, Missouri, participated in the Architecture in Europe program in Denmark, Finland and Sweden this summer.
12. Haley Pfeifer, an aerospace engineering major from Ellsworth, participated in the SELF Engineering Fellows Leadership Program in Slovenia this summer.
13. Anastasia Phomchaleun, a political science and East Asian languages & cultures major from Salina, will study at Korea University in South Korea this academic year.
14. Neily Randall, an English major from Lee’s Summit, Missouri, is studying at the Language Institute in Holzkirchen, Germany, this summer.
15. Caydon Rollow, a business administration and Japanese major from Caldwell, will study at Sophia University in Japan this academic year.
16. Madison Stevens, a finance major from Garnett, is interning in Singapore this summer through CIEE Summer Global Internships.
17. Keirian Tillman, an architecture major from Lawrence, participated in the Architecture in Asia program in Singapore and Malaysia last winter.
18. Daphne Wagner, a linguistics and East Asian languages & cultures major from Auburn, is studying at Sogang University in South Korea this summer.

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KU News Service
1450 Jayhawk Blvd.
Lawrence KS 66045
Phone: 785-864-3256
Fax: 785-864-3339
[email protected]
http://www.news.ku.edu

Erinn Barcomb-Peterson, director of news and media relations, [email protected]

Today’s News is a free service from the Office of Public Affairs

 

Day 8, Kansas Wheat Harvest Report

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Kansas Wheat

Editor’s Note: The next harvest report is scheduled to be published on July 10, 2023.

Contact: Marsha Boswell, [email protected]

For audio file, please visit kswheat.com.

This is day 8 of the Kansas Wheat Harvest Reports, brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council.

Kansas wheat harvest is 46% complete, well behind 80% last year, and behind 63% for the five-year average, according to the official statistics provided by the USDA’s National Agricultural Statistics Service in its crop progress report for the week ending July 2, 2023. Winter wheat conditions rated 51% very poor to poor, 33% fair and 16% good to excellent.

Hot temperatures through July 4th meant farmers were in the fields ahead of the widespread showers that moved in on the evening of the July 4th holiday.
In Ness County at the D.E. Bondurant Grain Company, Gary Gantz said during the 4th of July weekend, several producers were cutting wheat. Friday and Saturday were particularly busy days, especially for the Riverside location. Gantz predicted harvest will continue into late July.

Gantz stated farmers in the area who had not terminated their wheat were seeing slightly better yields than what they had initially thought. Yields ranged from 25 to 35 bushels per acre, with decent test weights and high proteins in the 12.5 to 14 percent range.

Last year, during the 2022 wheat harvest, which was another dry year for the Kansas wheat crop, Gantz recalled they only received about 50% of their normal amount of wheat. With the already dry conditions following 2022, the 2023 crop was off to less than ideal conditions that continued into harvest. This harvest, the elevator is seeing a mere 25% of normal wheat quantity. About 40-50% of the planted 2023 wheat crop in the area was abandoned. Although this wheat crop was very disappointing, with these late rains, Gantz noted the elevator remains optimistic for currently growing fall crops. One such rain event brought as much as three inches of rain.

Derek Sawyer, a Kansas Wheat Commission board member located in McPherson County, reports that he wrapped up his 2023 wheat harvest on July 1st, having started on June 15th. He adds that 85-90% of his county has also finished their harvest for this year.

“I had some really bad double crop that averaged 20 bushels per acre,” Sawyer said, noting his overall crop average was 48 bushels per acre.

An outstanding variety for Sawyer was WestBred 4699. His protein was 14 percent, with test weights in the 58-60 pound range, just slightly below average. There was very little abandonment in the area, about 5-10%, due to the challenges of the spring freeze and hail. In addition to freeze damage and hail being an issue, thin wheat stands caused weed pressure to be more prevalent.

Kendall Poland, of the Sublette Co-op in Haskell County, said harvest has just really gotten started. Only one of his farmers has been able to get into the fields after these recent rains. The wheat crop is shaping up to be very minimal so far – almost 95% of dryland wheat acres were abandoned in the area. With wheat harvest only having just begun on Tuesday, June 27, and more rain in the forecast, wheat harvest might extend much further into the calendar than what anyone is used to.

Despite the slow start to harvest, Poland remarked how much of a blessing these rains have been to this parched area of Kansas. Hailstorms have torn through the area causing damage to corn and cotton acres. Although the hail wasn’t large, there was a lot of it.

With moisture still persisting, many parts of the state that have wheat left to cut will be delayed a few more days. Check back on July 10 as the Kansas Wheat crew continues to share results from the field with the next harvest report.

The 2023 Harvest Report is brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council. To follow along with harvest updates on Twitter, use #wheatharvest23. Tag us at @kansaswheat on Facebook, Instagram and Twitter to share your harvest story and photos.

The 2023 Harvest Report is brought to you by the Kansas Wheat Commission, Kansas Association of Wheat Growers, Kansas Grain and Feed Association and the Kansas Cooperative Council. To follow along with harvest updates on Twitter, use #wheatharvest23. Tag us at @kansaswheat on Facebook, Instagram and Twitter to share your harvest story and photos.

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Written by Amelia Schatz for Kansas Wheat

 

 

Horticulture 2023 Newsletter No. 26 

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https://hnr.k-state.edu/extension/info-center/newsletters/index.html

Blog Post: http://www.ksuhortnewsletter.org

Video of the Week: Common Tomato Problems, Part 2
https://kansashealthyyards.org/all-videos/video/common-tomato-problems-part-2

REMINDERS
• Check mower blade for sharpness and sharpen if necessary.
• Fertilize annual flowers about every 3to 4 weeks to maintain bloom.
• Check for bagworms even if they were sprayed at the middle of June to see if a respray is needed.

ANNOUNCEMENTS
Kansas Turf & Ornamentals Field Day
The Kansas Turf & Ornamentals Field Day will be held Thursday, August 3 at the K-State Research Center in Olathe (35230 W. 135th).

The field day program is designed for all segments of the turf & ornamentals industry – lawn care, athletic fields, golf courses, landscape, nursery, and grounds maintenance. Included on the program are research presentations, problem diagnosis, commercial exhibitors, and equipment displays. There will be time to see current research, talk to the experts and get answers to your questions.

One hour of pesticide recertification credit in both 3A and 3B are available, as well as GCSAA education points.

For a copy of the program and to register to attend, go to https://www.kansasturfgrassfoundation.com/

VEGETABLES
Harvesting Garlic
Garlic bulbs are usually ready for harvest from late June through early July. When about half of the leaves have turned yellow, the bulbs can be gently dug up. Waiting too long to harvest can result in the skins splitting and exposing the cloves to the soil. Harvesting too soon will result in immature cloves.
It is best to use a broad-fork to loosen the soil and unearth the bulbs due to the strong root system of garlic. Throughout the harvesting process be careful not to bruise the bulbs. Leave the roots and leaves intact for the curing process. Tie the bulbs by their leaves in groups of ten and hang in a warm, dry and well-ventilated area for several weeks. Once the curing is done cut the stems and roots to about one-half inch from the bulb. If the bulbs are dirty, remove the outer layer of skin using caution to not expose the cloves. Store the cured bulbs in a cool, dry location. The shelf-life for garlic bulbs is dependent on variety as well as storage conditions but plan on using the garlic within the year. (Cynthia Domenghini)

Vegetables Produce Flowers But Not Fruit
There are several reasons why healthy vegetable crops produce flowers and no fruit. Most squash, cucumbers and melons have separate male and female flowers on each plant. Usually, male flowers appear first in the season. Female flowers have a swollen area beneath the petals while male flowers have a narrow base. Check your plants to see if both flower types are present.
If male and female flowers are present, observe the area for pollinators. If few to no pollinators are present vegetables with separate male and female flowers may not produce fruit. Using a paintbrush, you can pollinate the flowers by transferring pollen from a male flower to the stigma of the female flower. Mark that flower and notice if it is the only one that sets fruit. If this is the case the problem is likely a lack of pollinators.
Pollinator activity can be inhibited by the weather. They are less active on cold or rainy days. Use of insecticides can also harm pollinators. If using herbicides, apply them in the evening when the flowers have closed for the day.
High temperatures can cause some vegetables to drop their blossoms prematurely. Tomatoes will stop producing fruit in temperatures above 95 degrees F. Production will resume once temperatures decrease. Ensure plants are receiving adequate water during this time.
Applying nitrogen promotes vegetative growth. However, excessive amounts can inhibit flower and fruit production. Follow fertilizer recommendations to avoid this. (Cynthia Domenghini)

TURFGRASS
Brown Patch on Tall Fescue
We have been receiving numerous reports of brown patch showing up on tall fescue. This disease is favored by warm night temperatures and extended periods of leaf wetness. If you go outside in the morning and the lawn is covered with dew and the temperature is in the high 60s or higher, it means that conditions are getting right for brown patch. The fungus is primarily a leaf pathogen and does not attack the roots. During severe outbreaks, the fungus may invade the lower leaf sheaths and crown and kill plants. But in most cases, the turfgrass can recover from brown patch. This recovery may take two to three weeks, depending on weather.
There is no way to eliminate brown patch from a lawn. It will persist indefinitely in the soil. Therefore, the disease is not carried from one lawn to another. In almost all cases, the limiting factor for brown patch development is the weather, not the amount of fungal inoculum. Although you can’t eliminate the fungus, cultural practices – especially irrigation – can help control it. Don’t water in the evening; instead, water early in the morning. This will help decrease the number of hours the leaf tissue remains wet and susceptible to infection. The frequency of irrigation is not as important as the time of day you do it. Don’t overfertilize and certainly don’t fertilize when brown patch is active. Also, don’t allow your seeding or overseeding rates to become too high.
Fungicides can be effective in preventing brown patch, but the two most commonly used products (Heritage and ProStar) are expensive and not available in small quantities to the general public. Homeowners do have access to some effective products including triadimefon (Green Light Fung-Away), propiconazole (BioAdvanced Fungus Control for Lawns, Fertilome Liquid Systemic Fungicide II) and myclobutanil (Immunox, F-Stop Lawn & Garden). Of the three, triadimefon may be the fungicide of choice because it protects the turf longer (3 to 5 weeks rather than 2 weeks). But my suggestion is not to use fungicides unless you want to maintain a blemish-free yard and are willing to pay for it. In those cases, you would need to be on a preventative spray program, which is very expensive, rather than waiting for symptoms and applying as a curative. These products do not cure an infection already present but are only effective as a preventative. Applications should begin in mid-June and continue through August. Often tall fescue lawns will recover from brown patch but infections this year seem more severe than usual and may require overseeding this fall. (Ward Upham)

Bermudagrass Control
Bermudagrass can make a nice lawn if you don’t mind its invasiveness and short growing season. But many people dislike both these characteristics. Warm-season grasses, such as bermudagrass, zoysiagrass and buffalograss, green up later than cool-season grasses such as tall fescue and Kentucky bluegrass. They also go dormant earlier in the fall, which can make a lawn unattractive.
Bermuda that invades a cool-season lawn will be brown during much of the spring and fall while the tall fescue portion of the lawn is green. Bermuda is much more drought and heat resistant than cool-season grasses, so it will take over a cool-season lawn during the summer months if it is in full sun.
So, how do you control bermudagrass that has invaded a cool-season lawn? Research conducted in 1996 showed that glyphosate (Round-up, Kleen-up, Killzall, Kleeraway) is the best herbicide for the job. Glyphosate is a nonselective herbicide and will kill everything— including tall fescue or Kentucky bluegrass. Therefore, you will need to reseed treated areas. In our study, we applied a 2% solution of glyphosate on July 15 and again on August 15 on a bermudagrass plot that was more than 15 years old. More than one year later, we saw no regrowth. Glyphosate works best if bermuda is growing well. The better the bermudagrass is growing, the more chemical is taken up and pushed into the roots. Water and fertilize if needed to get it going.
Spray about the middle of July (or when the bermuda is growing well). Use glyphosate (2% solution). Wait two weeks and scalp the lawn (mow as low as possible and remove clippings.) This will prevent dead grass from covering any bermuda that starts to recover. Wait another two weeks and spray again with glyphosate if there is any green. Wait two more weeks and reseed. (Ward Upham)

PESTS
Carpenter Bees
Description: Carpenter bees resemble honey bees in appearance. However, the honey bee abdomen is covered in hairs while the carpenter bee abdomen is smooth and shiny. Female carpenter bees have a black face and also have a stinger. Males have a white face and no stinger. Females tend not to sting unless provoked.
Life Cycle: The life of a carpenter bee lasts one year. They overwinter as adults in tunnels they bore into wooden structures. In late spring these adults emerge to mate and lay eggs. Female carpenter bees make “bee bread” by combining pollen with nectar. They place the bee bread in one of the tunnels and then lay an egg on top of it. They seal up that section of the tunnel and repeat the process six to ten more times. Larvae that hatch from the eggs take five to six weeks to reach maturity. In late summer/early fall the mature bees emerge from the tunnels for a short period of time to eat before overwintering.
Damage: Though reliable pollinators, carpenter bees can be very destructive making ½-inch diameter tunnels through wooden decks, awnings and siding. The tunnels are usually five to six-inches long but can exceed that after multiple years of tunneling takes place. Secondary damage that can be even more severe occurs when woodpeckers attempt to reach the larvae inside the tunnels and peck gaping holes in the wood.
Control: Carpenter bees tend to prefer soft, unpainted or weathered wood that is at least a couple of inches thick. Insecticides, such as Sevin, can be used to treat openings. On cool nights when bees are more likely to be inside their tunnels apply a spray or dust to the opening. Dusts are most easily applied with a puffer duster. Sprays will need to be reapplied after one to two weeks. Carpenter bee traps can be effective for smaller populations, but for larger areas it requires many traps to be hung. (Cynthia Domenghini)

Contributors:
Cynthia Domenghini,. Instructor ([email protected])
Ward Upham, Extension Associate ([email protected])

Division of Horticulture
1712 Claflin, 2021 Throckmorton
Manhattan, KS 66506
(785) 532-6173

For questions or further information, contact: [email protected] OR [email protected]
This newsletter is also available on the World Wide Web at: http://hnr.k-state.edu/extension/info-center/newsletters/index.html
The web version includes color images that illustrate subjects discussed. To subscribe to this newsletter electronically, send an e-mail message to [email protected] or [email protected] listing your e-mail address in the message.

Brand names appearing in this newsletter are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned.

K-State Research and Extension is committed to making its services, activities and programs accessible to all participants. If you have special requirements due to a physical, vision or hearing disability, or a dietary restriction please contact Extension Horticulture at (785) 532-6173.

Kansas State University Agricultural Experiment Station and Cooperative Extension Service K-State Research and Extension is an equal opportunity employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, as amended. Kansas State University, County Extension Councils, and United States Department of Agriculture
Cooperating, Ernie Minton, Dean.

 

Nanaimo Bars

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A few weeks ago, my husband, Ervin, and I celebrated our 25th anniversary, with a dinner for ten, at our home. It turned out to be a very pleasant dining event. One of my guests insisted on doing the dessert. At first; I was going to turn her down, and then I got my head on straight and said, ‘yes’. It was a super smart move because her desserts were a blueberry lemon cheesecake tart along with the delicious bars I am presenting today. In the event you are wondering what the rest of the meal featured, here we go: Shrimp Cocktails, Homemade cheese spread, tri-tips, baked potatoes with all the fix ins, hot rolls, and a somewhat ‘heavy’ green salad, very traditional.

Many of you are wondering why I didn’t go out to dinner? Let’s see, I have several answers prepared! I was looking for the following amenities as I planned our dinner: good music, a great view, good quality food, service staffs that were on top of things and didn’t ‘hover’, adults only atmosphere, and a meal that didn’t break the bank. As I took suggestions from friends and started investigating venues it looked like we’d have to break the piggy bank for dinner out. ($1000.) We both talked about our desires and I asked Ervin if he was OK if I prepared our anniversary dinner? He’s a smart man, and he quickly said yes!

I kept it very simple as you saw with the menu. I was able to do a great deal of prep ahead of time. The table décor was somewhat casual, with a red, white and blue theme. Country bandannas were the dinner napkins. We were also able to enjoy our appetizers without the salad or main entrée being served at the same time! Another Debbie pet peeve. So; I guess it’s pretty obvious this cook is hard to please when she goes out to dinner. Remember these are expectations when spending $75 – $100 per person for dinner out. I’m not that demanding at other times. Heck I love a good sandwich served at a picnic table!

My good friend, Kathy, blew us away with the Nanaimo Bars. They come from Canada and they are traditionally eaten on July 1st for their nation’s birthday. The no-bake treats are actually considered a national treasure and have appeared on a stamp! This version originated from the friends at Food Network Canada.

Let’s dive in and take a closer look at the recipe:

Nanaimo Bars
Serves 16 persons,
Approx. 30 min. prep
8-inch baking pan

Base:
1 stick unsalted butter
5 tablespoons unsweetened cocoa powder
1/4 cup granulated sugar
1 large egg, beaten
1 3/4 cups fresh graham cracker crumbs (I never use the box ones!)
1 cup sweetened shredded coconut
1/2 cup almonds, finely chopped

Middle Layer
1 stick unsalted butter at room temperature.
2 tablespoons plus 2 teaspoons heavy cream
2 tablespoons instant vanilla pudding (3 oz. box)
2 cups powdered sugar

Topping
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter

Base
Using parchment paper line the 8-inch baking pan. Prepare the base by combining the butter, cocoa powder and granulated sugar in a heat-proof bowl. Sit the bowl over and saucepan of simmering water. Heat the ingredients, stirring until melted. Stir in the egg until thickened. (1-2 minutes) Remove the bowl from the heat and stir in the graham cracker crumbs, coconut and chopped almonds. Press the mixture into the bottom of the baking pan.

To prepare the middle layer: Beat everything together except the powdered sugar, until well combined. (About 3 minutes) Gradually add the powdered sugar, beat until light and fluffy, (about 5 minutes). Spread mix over the base.

Topping: Melt chocolate and butter in another clean heatproof bowl, over simmering water, stirring continuously. Allow to cool and pour it over the middle layer. Cool and refrigerate until set, about 1 hour. The recipe says it serve 16 pieces, however this is an extremely sweet/rich bar and you could easily cut this into smaller sizes.

The middle layer of this bar was the only part I had trouble diffusing when I first sampled the recipe. Also; the recipe goes back many years, perhaps before microwaves. Some folks today may choose to do a couple of the steps in a microwave, etc. Prepare yourselves the compliments are going to flow.

Simply yours,
The Covered Dish