What's Cooking in Region 1 - January 2007
by Marghretta McBean

Three days ago it was seventy-one (71) degrees. In January. In New York City. The daffodils and other bulbs in my community garden have pushed out green shoots. The bees started swarming (we have two beehives and three queens - long story). Winter, where is your sting????

Ave atque vale: a huge Thank You and Best Wishes for future endeavours goes to Mary Jo Kelleher of Mensa Of the Southern Tier. Mary Jo has been the MOST LocSec for many years and has reluctantly decided to step down for personal reasons. Assistant LocSec Ellen Shaw, who I know from my Greater New York Mensa board member days, will be taking up the reins while a permanent replacement is sought. Anyone living in the Binghamton/Tri-Cities area is welcome to apply. Fortunately for Region 1, Mary Jo will continue to serve as our Regional Scholarship Chair.

In an effort to provide more speedy delivery, reduce local group printing and postage costs, and offer enhanced features, Mensans can now indicate on their Personal Data Questionnaires if they want electronic versions of their newsletters. Currently in Region 1 New Hampshire/Maine, Boston, Rhode Island, Southern Connecticut, Greater New York and Northern New Jersey offer this option to their members. If you are interested, sign in at the Mensa website and go to the PDQ area to update your preference. Printed newsletters are not being eliminated; electronic delivery is just an option.

February brings Valentine's Day and thoughts of love lead to thoughts of food (well, not always, but most of the time, for me at least). I don't have a sweet tooth, but this fudge will tempt even the most recalcitrant candy hater. It has aphrodisiacal properties. Honest.

Whiskey Fudge

1. Butter (unsalted) an 8-inch (2 liter) square pan.
2. In a heavy saucepan over medium-low heat, cook the chocolate with the milk. Stir continuously until chocolate is almost melted.
3. Remove from heat and stir in whiskey until mixture is smooth.
4. Spread fudge in prepared pan. Cover and refrigerate overnight or until firm. Cut into squares. Most people skip this part and dive right in, but I know you wouldn't do that. This supposedly keeps really well for weeks if refrigerated, but I've never seen it last more than a few minutes, so storage is not an issue.