If you tell me about the same tire, person, car, joke, coffee and even store 30 times a day I will listen every time and even smile and acknowledge the story at least the first 28 times.
And if I read something to you and HAPPEN to read over the same thing two hours later, do NOT FREAKIN STOP ME to say "yeah you said that already"!

I am the type of person that will laugh at even the lamest jokes if it makes a person feel better. That's just how I am. I hate put downs! Even made up a rhyme to help teach my kids. I want my kids to be better people! But how do you teach the older influence? My question for parents- Would you like to send your spouse to bootcamp? Would you like to have someone knock them down a few notches....even though it might involve a few put downs?

* 1 (14 oz.) can Sweetened Condensed Milk

* 1/2 cup unsweetened cocoa

* 1 1/2 teaspoons vanilla extract

* 6 1/2 cups hot water

* Mini marshmallows

*  COMBINE sweetened condensed milk, cocoa, vanilla and salt in large saucepan over medium heat; mix well.
*  STIR in water slowly; heat through, stirring occasionally (do not boil).
*  TOP with Marshmallows

Salty Rocky Road Fudge

6 oz good quality bittersweet chocolate, chopped (I used Guittard discs)
8 oz semi-sweet chocolate, chopped (I used Ghirardelli)
14oz (1 can) sweetened condensed milk
2 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon Kosher salt
2 cups miniature marshmallows
1.5 cups roasted salted almonds, whole

Special equipment: 1 9" square baking pan

Directions
Coat bottom and sides of baking pan with butter or cooking spray and line with a long sheet of parchment paper that overlaps the sides. Set aside.

In a medium sized saucepan, combine the two kinds of chocolate, the condensed milk, and the butter. Set over medium-low heat, and stir until the chocolate is melted. Add the extract and salt, and then fold in the marshmallows and almonds.

Pour the warm mixture into the prepared baking pan and spread evenly. I like to use my hands to press down into the pan until it is all pressed in and relatively even.

Cover with a sheet of parchment paper and let chill in the fridge for 2 hours.

Remove from fridge and lift parchment paper to remove from pan. Use a sharp knife to cut into desired-sized portions before serving. Can be stored in an air-tight container at (cool) room temperature for 7-10 days.