Hump Day Hook - 19 December

I want to say congratulations to Krysta B and Mary Francis, the winners of my Holiday Gift of Love Blog Hop!  If you didn’t get a chance to enter, never fear…I have another blog hop happening, running through until Friday midnight!

As I said in my blog hop, I was going to put a recipe for divinity but couldn’t get it to work.  I’m not sure why so I am reposting it now, for this hump day hook!  Speaking of which, I decided to take this week’s paragraph from my novel An Innocent Heart.  Harry is on the trail of the man who murdered his best friend and his wife, and though he;s met a woman who can heal his soul, his quest for vengeance blinds him to her love.+++++++++++++++++++++++++++++++++++++++++++++++++
Harry looked from his desk out the window, absently noting the frostsurrounding the panes of glass. Winter had set in with a nasty vengeance.Christmastime would be upon them in no time. The holidays brought Louisato mind and Harry gave a frown. After almost four months apart, he shouldhave forgotten the way her dark eyes lit up with amusement or darkened toblack pools when angered. He should not have remembered how perfect herfreckles were on the bridge of her pert little nose. He definitely should notbe getting aroused by the memory of her breasts straining against her shirt,the damp skin making the material cling to the rounded mounds.+++++++++++++++++++++++++++++++++++++++++++++++++++++
Thanks for reading and make sure to visit the others on Hump Day Hook: http://kerriannecoombes.wordpress.com/
And be sure to come back here tomorrow for the last few days of the Candy Cane Kink Blog Hop!
DIVINITY
Ingrediants4 cups sugar 1 cup white corn syrup 3/4 cup cold water 3 egg whites 1 teaspoon pure vanilla DirectionsIn a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes.
(You can mix in 2 cups Pecans at this point if you’d like)
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.