Saturday, May 31, 2008

Songs for Fireflies

songs for fireflies


Tom Waits - Green Grass

Laura Veirs - Spelunking

Nick Drake - Milk and Honey

JJ Cale - Magnolia

Cat Power - Blue

Frank Black and the Catholics - Dog in the Sand

Elliot Smith - Little One

Hidden Valley


My mom sent me a link to this blog post a fellow wrote about the place I grew up in. It's really weird to read an outsiders view of a place you took for granted a lot of the time. He likens the bridge I used to poke moths in to the Greek myth of Orpheus, the street itself to zen proverb, the flora to classical paintings, a random old bench as evidence the place is inherently magical. Well, it is magical. I think about Hidden Valley everyday. I think if I ever happen to die that will be where I chill out for the rest of eternity.






Friday, May 30, 2008

Flourless Chocolate Peanut Butter Cake


It's pissing down furiously outside. The rain is so loud I've had to turn up the radio. Cory was hankering for some chocolate cake earlier, so like a good little haus frau, I'm making some! I don't have a fully stocked pantry uh, shelf, right now so Im trying out a recipe for a flourless chocolate cake. Ironically flour is something I have in excess, but whatever.

This recipe is great because it has very few ingredients and they are all regular on hand kind of things and it takes very little time to whip up. However, it made a paper thin bloody cake so next time I will double the recipe.

Smeared some very awesome peanut butter frosting on top, and some toasted peanut bits, and voila.

Its still very hot so I cant comment on the taste, I'll amend this later. I just wanted to get it written down somewhere before my power goes out!

Flourless Chocolate Cake
makes one 8 inch cake


4 oz (115 grams) fine-quality bittersweet chocolate
1 stick (1/2 cup) unsalted butter
3/4 cup sugar

3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling


Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)


Peanut Butter Frosting


1 cup powdered sugar
3/4 cup creamy peanut butter (do not use old-fashioned or freshly ground
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 teaspoon vanilla extract

4 teaspoons (about) whipping cream (optional)


Using electric mixer, combine all ingredients but whipping cream in medium bowl. Beat until mixture is smooth, adding whipping cream by teaspoonfuls if frosting is too thick to spread.

Thursday, May 29, 2008

TEMPURA'd!



This afternoon Cory and I curled up in bed and took in this Japanese blood fest! It had everything; a bit of ultra violence, skillful upskirt camera work and awe inspiring kool-aid blood geysers! It's called Machine Girl and I highly recommend downloading it illegally from the internet when you can!

IF - Worry


Bobby McFerrin - Don't Worry Be Happy.mp3

Wednesday, May 28, 2008

Weedy Yens

My fingers are itchy and the only relief is to push them slowly into cold black dirt and wiggle them about. That is until they hit anything else wiggling about, at which point all happiness becomes screaming. Summer is tough in the city. It's still beautiful and has its own perks-- patios! but I miss my backyard something fierce. Even up north at least when sunny weather finally came around-- August, I could go get lost in the wildness and collect handy weeds like some demented old hag. I would stuff all my treasures of sage, chamomile and feverfew into the pockets of my big blue jacket and take them up to my apartment. Very meticulously I would tie thrift store hanker chiefs around them and hang them upside down in my closet to dry. When they were nice and crinkly I would burn them, boil them, rub them into my hair or drink them while staring out the window. I miss being a stinky hippy bastard.

Chamomile Hair Rinse

4 cups boiling water
1 cup chamomile flowers

Pour the water over the chamomile; steep until it cools to lukewarm. Strain out the flowers and bottle. Rinse your hair with this after a shampoo. Keeps for a week.


Beck - Nightmare Hippy Girl.mp3

Singapore Sling - Summer Garden.mp3

The Wave Pictures - My Kiss.mp3

Komeda - Blossom (Got To Get It Out).mp3

Karen Dalton - Mole In The Ground.mp3


Saturday, May 24, 2008

Fruity Clafoutis Hooty Booty


I'm back home for the weekend! Yep, my sick ass has put another geographic area at risk for disease! Yayyy!

The first things I did were insult my mother, hug my dog, and eat a big ol' piece of pie! Ahhh it feels good to be back. It was rhubarb pie, for inquiring minds who must know. Nosy peckers.

Ugh there are wee flies all over my laptop ahhhh save me! Now there are wee guts all over my laptop, ha ha ha!

So while Im at home, when I need to take a break from gorging and annoying, I like to take advantage of a big kitchen and groceries (how novel!) and bake! I found a sack of cherries hiding in the fridge, reserved for my gram, but screw her, dude! I have been curious about clafoutis so that is what happened.

I clafoutis'd all over the place.


Cherry Clafoutis
Courtesy of Williams-Sonoma


4 eggs, separated

2/3 cup sugar

6 Tbs. all-purpose flour
2 tsp. vanilla extract
1 cup heavy cream

1/2 tsp. salt
1 1/2 lb. fresh cherries, pitted, or 1 1/4 lb.
frozen cherries, thawed and drained
1/2 tsp. lemon zest
* I added 1/4 tsp almond extract


Preheat an oven to 375ºF. Butter a large rectangular baking dish.
In a large bowl, combine the egg yolks and 1/3 cup of the sugar. Using a handheld mixer, beat on medium-high speed until ribbons form, about 8 minutes. Add the flour, vanilla and cream. Reduce the speed to low and beat until completely blended, stopping the mixer occasionally to scrape down the sides of the bowl. In a small bowl, using a hand held whisk, beat the egg whites and salt for about 30 seconds. Add the whites to the batter and beat with the mixer on low speed until incorporated, 1 to 2 minutes. Preheat the prepared baking dish in the oven for 4 to 5 minutes. In a bowl, stir together the cherries, the remaining 1/3 cup sugar and the lemon zest. Remove the pan from the oven, pour in the cherries and top with the batter. Bake until the clafoutis is set in the middle, 30 to 35 minutes. Serves 6 to 8.


My most darling of ma's stashed a reserve of pie dough disks in the freezer so I snatched one of those to serve as a tender flakey womb for my clafoutis baby. There was a lot of leftover custard so I made a small secondary one in a pyrex bowl without a crust. That one was a Cherry Pear Pistachio Clafoutis with a sprinkle of nutmeg. I loathe nutmeg but Im trying to meld together the shards of a friendship long broken.

I just had a slice of the Cherry Clafoutis. It was good, not out of this WORLD though (meaning, not as good as the one at work.) I think the main problem was that my cherries were a little on the lame side, light and not overly cherry-licious. Next time I would use more egg yolk and less egg white, a bit more sugar, and SWEET DARK CHERRIES! But I added a 1/4 tsp of almond extract and that tastes really nice!

Or it could be that I'm sick and cant smell or taste anything and it actually tastes perfect......... YOU DECIDE! Im going to bed!

OH AND My moms crust is delicious. Kudos, momface.

Friday, May 23, 2008

Sickly Little Girl


Okay so, guys, I have the shits. I dont know when its going to strike next. Im shit scared here man. Im on shits and needles.

God Im so ill. Im so very ill. Hack cough whine wheeze squirt and so on and so forth. I have to make some applesauce as soon as humanly possibly but I dont want to start cooking and be repeatedly... interrupted. I almost said "by prolonged wet farts" there but I stopped myself, I am a lady after all. Oh feck.


Yeah so, Ive been either in bed, the bath, or highly medicated and interacting with the general public. Not so much a great idea, but couldnt be helped. The bacon needs to be brought home and the pants need to be warn. Pantless bacon neglecting is for hippies.


I went home from work early yesterday and slept for hours and days. Around 7 I decided that it was beautiful enough outside and that the sunshine had earned the right therefore to bask in me. So I went for a quick-- well cripple-slow, but short-- walk in the park, took in the blooming trees and the barking puppies at the new dog park and SAW A DEAD BODY!


Dah DAH DAH!

A dude laying on the ground, clearly very dead, with some other dudes standing around him. Looming? Waiting? Hungry! Stabby?!


Now being as I am literally floating off the ground on my combo of sinus meds and anti-cough fluids and sporting a hot, sexy fever I got very paranoid and speed-walked (spedwalked?) behind the nearest building in case I was next. Or Zombies were attacking. Or that Radiohead video was finally happening where everyone just lays on the ground. Anyway ambulances came speeding up and equally as speedily threw an orange bag over the young fellow. Wtf... nice walk in the park leads to scarring mortal experience.


THE BIG DEAL though is that it wasnt really a big deal. I saw a hawk once in the park and was more shaken. Dead bodies strewn about the park and I just have a peek, and continue on to buy some Diet Pepsi. I also saw a dude playing led zeppelin on his accordion. Toronto is a weird fucking place man.


Anyroad, this is a rather rambly type post. I really just wanted to whine about how pathetically diseased I am, ya know, in case I shit myself inside out and the cops arrest Cory as El Chupocabra and murdering me. And I wanted to publically announce that the number of dead bodies I have been within a yard of this year is now: 2. And now thats done!

That is all.


Tuesday, May 20, 2008

Mulderites and Scullywags



Ah.

Fox Mulder.

Fox indeed.


How many times my pre-pubescent self had post-pubescent thoughts about you... You could reveal my Top Secrets any day. And by Top Secrets I probably mean lady parts.

Its hard to believe it's been 28 years since X-files went off the air. I was an X-phile, man. I had it all; the T-shirt, the poster on my bedroom wall, the collectible trading cards, the action figure! I would literally hold my breath all week until 9pm Eastern Time on Sunday when finally my dear sweet Mulder would be in my bedroom for one glorious hour. It was so hard for me when it went away. Since then I have never given my heart so fully to a tv show in case I might get hurt again. It left an empty hole in my heart that I could not fill. Until I discovered The Red Shoe Diaries. Pree-OW!


Anyway, exciting times because there's a new X-Files movie coming out. If you havent seen the trailer you're not missing much cause its pretty lame. Here it is anyway.





See? Lame. The most promising thing about it is that it seems to have Billy Connolly in it. "Watch out laddies, thers a fuckin' space alien in ther. Come ta nibble yer wee gibbles aff!"

Now he's a slow mo clip of Mulder in a tiny red speedo!



Watching that made me thirsty. Thirsty for some old time Billy Connolly rant stories about seemingly nothing punctuated with him bending over and laughing at himself for 10 minutes and going off on tangents! No one swears like Billy. FUCKIN NOBODY!



Now Fuck Off!

Monday, May 19, 2008

Coconut Rice Pudding

Photo by Cory Blundon

Still on my lime and coconut kick, and having some leftover ingredients to use, I thought Id put on my fruit salad apron and experiment a little bit. Non-diary rice pudding is something I have been wanting to make forever, as my stomach now seems an intolerable to lactose. So I fiddled with some recipes on the ol' internet to come up with this! It was very creamy, with excellent flavour combinations but I found it very sweet. I used much much less sugar than most recipes called for too, and sub'd in honey. If you make this I definitely recommend the crunchy coconut from Epicurious.com.

Coconut Rice Pudding
1/2 cup long grain or basmati rice

1 can regular or light coconut milk

1/2 cup water

1/4 cup honey

1/2 tsp cardamom

1 tsp vanilla extract

Pinch of salt

1/4 cup ground almonds
*1/2 cup shredded coconut, toasted, if you aren't putting the crispy coconut on top, which would be a grave mistake

Combine rice, coconut milk, water, honey, salt and almonds in saucepan.
Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.

Take off heat, add cardamom and vanilla
.

*I squirted in a little of my new favourite thing, lime syrup, to give it a little tartness. And then I squirted some into a glass of gin! Oh yes.

Crispy Coconut
Courtesy of Epicurious.com

1 large egg white

3 tablespoons sugar
1/2 teaspoon vanilla extract
Pinch of salt

2 1/2 cups unsweetened coconut shavings

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white, sugar, vanilla, and salt in medium bowl to blend. Add coconut shavings and toss until evenly moistened. Spread coconut mixture evenly on prepared baking sheet. Bake until coconut is light golden and beginning to crisp, stirring and turning frequently, about 22 minutes. Cool on baking sheet.
D

Can be made 2 days ahead. Store in airtight container at room temperature.

Sunday, May 18, 2008

Cuddle Fish

Cuttlefish? More like CUDDLE FISH! Cause thats what I want to do with them. Cuddle. They are so dang cute. I wish I were a cuttlefish. When I become ridiculously, obscenely rich, I am going to turn my backyard into a giant tank and fill it with many coloured corals and tiny wee crabbies and have pet cuttlefish. Every morning I will get out of bed, don my scuba diving habiliments and take a swim with my favourite cephalopods. All around me they will wiggle and dance, changing colours and trying to hypnotize me with their waves of changing hues and I will laugh (in my head, I dont want to drown) and pluck crabs from the surrounding reefs and feed them to my little friends. For we will certainly be the best of friends. And no you cant come over and pet my fish. Over time all human contact will be cut out of my life. After I gain the trust of these cuttlefish they will teach me their ways and I will become one of them. We will live together in my makeshift ocean, happy and free. I will only come out occasionally to make a beer run.



They can change their colour to match their surroundings in the blink of an eye. There's tiny ones that walk around on their legs instead of swimming. There are brightly coloured ones called Flamboyant cuttlefish. There are ones that glow and hypnotize their prey. There are big ones, and the smaller ones of the species make themselves look like female cuttlefish and let the bigger ones fight each other and while they are distracted they get it on with the REAL females! Awesome. Cuttlefish are awesome. Here's some music, its good.


The Mohawks - The Champ.mp3


The Sonics - Cinderella.mp3


Los Punkitos - Caca Culo Pedo Pis.mp3


Morningwood - Take Off Your Clothes.mp3


English Beat - Mirror In The Bathroom.mp3

Lime In The Coconut Cookies


Photo by Cory Blundon

Cookie Challenge!!!

Yeah I know, I know, I'm still going with this thing.

Wedding Season has reared its ugly head so it's been so busy at work we have yet to actually get around to the Grand Competition Royale. Regardless of this I'm still training hardcore to prepare for battle. Lately I have been craving lime like mexican bandit so I wanted to use that, and coconut is nice with lime, and white chocolate is nice with lime so I put them all together! I wanted the cookes to be soft and a little chewy so I used the base of the Neiman Marcus Chocolate Chip Cookies and worked from that. Lime concentrate and organic white chocolate with cocoa nibs helped make the recipe so very subtle, sweet and delicious.

The first dozen I made were big and soft. With the second batch I rolled balls of dough half the size so they came out small, thin and crispy with caramel bottoms.


Lime In The Coconut Cookies
Yields 2 dozen cookies

1/2 cup butter, softened
1 cup brown sugar
1 large egg
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla
3/4 cup shredded coconut, toasted
1/4 cup lime syrup, or juice of 4 limes
1 bar of white chocolate, cut into rough chunks

Preheat oven to 300 degrees. Cream the butter with the sugar using an electric mixer on medium speed until lighter and fluffy.

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Add lime juice/concentrate, coconut and white chocolate and mix until well combined.

Drop cookie dough onto a greased cookie sheet about 3 inches apart. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.



I Do, Mario!



Best Wedding Cake Ever!

Bargain Bin Boff



Gravediggaz - Nowhere to Run, Nowhere to Hide.mp3

There's nowhere to run to ba-bay
There's nowhere to hide
There's nowhere to run to ba-bay
You best to stay inside


Buzzcocks - What Ever Happened To.mp3

Your love is a cashed-in cheque
Oh oh, that's the way of all flesh!


My Little Airport - The Okay Thing To Do On Sunday Is To Toddle In The Zoo.mp3

我間中仍會想我們會見面,在那間紅磡近黃埔的商店。
你若然還記得那諾言,曾說今天我們流浪到海邊。


Ollie Shepard - She Walks Like a Kangaroo.mp3

It sure is lonesome
It sure is lonesome
When I walk in my kitchen door
My good biscuit roller
Don't live here no more


The Smiths - Handsome Devil.mp3

Oh let me get my hands,
On your mammary glaaaaaands...

Friday, May 16, 2008

May Day


April is the cruelest month,
breeding lilacs out of the dead land,
mixing memory and desire,
stirring dull roots with spring rain.



Well, it's not April, it's May, and I didn't say that, it was T.S Eliot, but he had a stupid name, so neither matter even matters.

Anyway, lilacs have just started blooming on Bleecker Street and all along my way to work each morning their pretty stink fills my nose and stirs my guts.
I think it makes me feel the same ache ol' T.S seemed to know all about. A few smells in the world can make me feel eight years old in an instant and lilacs are one of them. They remind me of school nearing it's end and the sense of freedom and fear that came with that. Free of wretched book learnings in taupe hued classrooms and terror of being trapped at home. It reminds me of mud and spiders and wet dewy grass in the morning freezing my bare toes. Spring things. It's nice.

Trivial facts! Lilacs are asexual deciduous shrubs who belong to the olive family and are symbolic of first love. Gayyyyy......

Lilac Wine

3 1/2 quarts lilac flowers
2 1/2 lb granulated sugar
2 lemons
7-1/2 pints water
1 tsp yeast nutrient
Champagne yeast

Put water on to boil while culling through and rinsing flowers. Put flowers in primary and when water boils, pour over flowers. Cover primary tightly and set aside for 48 hours. Strain flowers through nylon straining bag and squeeze to extract all flavor, then discard pulp. Stir sugar, yeast nutrient and juice of lemons into primary and stir until completely dissolved. Sprinkle dry yeast on top without stirring or add activated yeast culture to primary. Recover primary and ferment 7 days. Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and refit airlock. Rack again every 30 days until wine is clear and no longer dropping sediment. Rack into bottles and allow to age 3-6 months.



Nina Simone - Lilac Wine.mp3

Jeff Buckley - Lilac Wine.mp3

Thursday, May 15, 2008

Sta, Sol, Ne Moeare!


Chubby kittiesssssss...

Danger Doom and Talib Kweli - Old School.mp3

And we'll be right back after these messages
Fellas grab your nut sacs, chicks squeeze your breastesses

David Bowie - Changes.mp3

And these children that you spit on
As they try to change their worlds
Are immune to your consultations
They're quite aware of what they're going through


Fritz Helder and The Phantoms - Punch Me In The Neck.mp3


Ba ba ba ba, ba ba ba ba,
ba da da da da, punch me in the neck

Gwar - Whargoul.mp3


I'm the fucking Whargoul, I'm the ghost of Minas Morgul
I destroyed your life, I raped your wife
I am Whargoul, I am uncool, I am Whargoul

Korgis - Young and Russian.mp3

You're young and Russian

In your furry hat
You're young and Russian
Oh Baby. That's where it's at

Martha Wainwright - See Emily Play.mp3
(Pink Floyd Cover)


Put on a gown that touches the ground
Float down a river forever and ever, Emily
There is no other day
Let's try it another way

You'll lose your mind and play
Free games for May
See Emily play


Super Solver wins again!



Graffitimation Italiano




This is an animation from an Italian graffiti artist BLU, and absolutely amazing also. BAH!

Wednesday, May 14, 2008

Bonk

Blarf. That is all.

Monday, May 12, 2008

Nerdgasm on the Big Screen


According to a few internet sources there is a slew of nerdy movies in production right now. From Lesser Superheroes to Midway Games to a Blob remake, its exciting stuff. A new Barbarella movie, that will kick ass. Angelina and Brad in a movie based on Ayn Rands Atlas Shrugged?A Kevin Smith movie starring Seth Rogen - Zack and Miri Make a Porno? 6 or 7 movies about George Bush. A movie version of every 70's show ever. A BAYWATCH movie! THOMAS CROWN AFFAIR #2!!!!



Thor, The Spirit, Ant-Man...

Superhero Movies that are Coming Our Way

And have a look down this list. Some very interesting and very funny stuff.

Movies in Production Right Now


There is some sadness to all this joy however. It seems Fox has stopped production on The Used Guys, a comedy starring Jim Carrey and Ben Stiller. Together. In the same Movie. Oh the world!

Sunday, May 11, 2008

Mother's Day Face Filling Feast Fest

Yesterday we celebrated our mother, as dictated by the government. It was a wonderful day. First I made coffee, and pancakes (from a box, oh the horror!) and then I got started on...

THE MOTHER'S DAY FACE FILLING FEAST FEST
Extravaganza Good Time!

Here is what I made. I wanted to make things that would be good to eat outside on the deck, even though it is a freezing Canadian Spring. All the recipes were awesome, thank god. I'm always wary about doing recipes I find from the internet for a special occasion. I give people more than enough opportunity to laugh at my failures as it is.

I will start with the mahi mahi, as it was terrific and will be one of m
y stand by recipes from now on. I really wish I had a picture of this cause it was as beautiful in my eyeballs as in my mouth. This one I found on recipezaar will have to do, even though mine looked 13298493487 times better. AB4EVA!

Macadamia Nut Crusted Mahi Mahi
Courtesy of Alton Brown

1 1/4 cups coarsely ground, roasted macadamia nuts
1/2 cup panko breadcrumbs
2 tablespoons all-purpose flour
1/4 cup butter, melted

Vegetable oil, for brushing foil

4 (6 to 8-ounce) mahi mahi fillets

Kosher salt and pepper
2 tablespoons coconut milk



Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, p
anko, flour, and butter. Set aside. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown. Remove from the oven and allow to stand 10 minutes before serving.


My mother dear had printed this off and left it on her desk, waiting for the opportunity to make this while I was home, so I decided to make it for her. It was good, had kind of a coleslaw feeling. For this recipe I halved the sugar and doubled the salt. Mom thinks it would be good with a can of chickpeas thrown in and I am inclined to agree. Or she'll hit me.

Twisted Sister's Creamy Cucumber Salad
www.recipezaar.com/166973


2 medium cucumber (peeled, sliced 1/2 in thick & halved)
1 medium red onion (roughly diced)
2 large tomato (seeds removed & diced)
1/2 green pepper (thinly sliced & cut in 1 in strips)
1/2 cup mayonnaise
2 tablespoons white vinegar

2 tablespoons granulated sugar
1 tablespoon dried parsley flakes
1 teaspoon dried dill
1 1/2 teaspoon salt

Peel & slice cucumbers in 1/2 in thick slices. Then half ea slice & transfer all slices to a lrg mixing bowl. Roughly dice red onion & add to the bowl. Quarter tomatoes, remove seeds, rough dice the tomato “meat” & add to the bowl. Thinly slice 1/2 green pepper, cut slices in 1 in strips & add to the bowl. Toss prepared “veggies” to achieve a good distributional mix. Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hrs (stirring at least once to redistribute ingredients)
.

Notes: The cucumber cut is esp important. If thinly sliced, most cucumbers wilt & do not retain their crunch. -- When all ingredients have been combined, the mixture will appear dry & lack a creamy texture or appearance. DO NOT PANIC – that will begin to change almost immediately.


Cory suggested I squirt some garlic dressing in my mashed potatoes one evening and this artery clogging culinary classic was born! So freaking good. Thanks Cory! I like using red potatoes and leaving the skins on. It's pretty.


Ghetto Fab Garlic Mashed Potatoes
Courtesy of Cory Blundon

10 small - medium red potatoes
1/2 cup No Name Garlic Dressing
(can substitute 6 containers garlic dipping sauce from favourite local pizza making establishment)
Butter, salt and milk as desired


Boil potatoes until nice and tender. Mash with a little butter and salt as desired and add garlic dressing. Can add milk or cream to bring to desire
d creaminess. Freaking delicious.


And for the beverage I decided to try sangria. The females in this family are very sensitive to the effect of red wine on migraine headaches so I chose a nice, cheap Ontario blush. Then I just kind of threw in all the fruits I could find. This is a gorgeous drink, all bubbly and pink with bits of colourful fruit floating in the botto
m. Will definitely make this again, but WITHOUT THE PINCH OF CLOVE I PUT IN. *Gag* horrible clove, I don't know what i was thinking! DONT DO IT PEOPLE. BEWARE THE CLOVE!

Kara's Blushing Sangria

1 bottle of blush wine
1 lemon cut into wedges
1 orange cut into wedges
2 peaches cut into wedges
1 cup sliced strawberries
1 cup cherries, halved and pitted
1 starfruit, sliced lengthways to look like stars

1/2 cup sugar
2 cups citrus Fresca or gingerale

Optional: one can of diced pineapple pieces with juice

Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds) and add all the fruit. Let sit overnight or as long as you can, and add gingerale or Fresco before serving. If you want to serve it right away just add tons of ice cubes.

And my piece de resistance is this deep dark moist and fudgey chocolate cake with 3 inches of Bailey's Irish Cream mousse on top. This was my first mousse and it was very fun to make. I made it the night before so it had ample time to set.

Both recipes were gorgeous. When combined however they created a monster my family referred to as Chocolate Death. I had to take a break and go outside for air halfway through, Im not kidding. HOWEVER we just had some more today, after I had put it in the freezer overnight and it was freaking perfect. Freezing it mellowed out the overpowering chocolateness and made it much much easier to cut. When I make this again I will freeze it before serving.

If you want a Death By Chocolate kind of dessert, here's your recipe!



Bittersweet Chocolate Cake with Irish Cream Mousse

For Mousse:


4 large eggs
1/3 cup sugar
12 ounces semisweet chocolate, chopped
1 1/2 cups chilled whipping cream
1/4 cup Irish cream liqueur

For Cake:

3 Tbs. cake flour
1 Tbs. Dutch process cocoa powder
2 tsp. instant espresso powder
5 oz
. bittersweet chocolate, chopped into chunks
6 Tbs. (3/4 stick) unsalted butter, cut into small
cubes, at room temperature
4 eggs, separated
1/2 cup superfine sugar
1 tsp. vanilla extract


Mousse:

Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F., about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.

Place chocolate in top of double boiler over simmering water; stir until melted and smooth. Remove chocolate from over water. Cool to luke warm.

Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Cake:


Preheat an oven to 350F. Butter and flour an 8-inch spring form pan with 2-inch sides. (I dusted the sides with cocoa pow
der instead of flour so that the edges weren't all white after baking)

In a bowl, sift together the flour, cocoa powder and espresso powder. Set aside.

Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Melt the chocolate, stirring occasionally. Remove the bowl from the heat and stir in the butter, a little at a time, until blended. Let cool slightly.

In a large bowl, combine the egg yolks and superfine sugar. Using an electric mixer set on medium speed, beat until creamy, 3 to 4 minutes. Beat in the chocolate mixture until blended. Fold in the flour mixture and then the vanilla.

In another large bowl, beat the egg whites until soft peaks form. Stir one-fourth of the whites into the batter, then fold in the remaining whites just until incorporated.

Pour the batter into the prepared pan and level the top. Bake until the top is risen and crusty and a toothpick inserted into the center comes out almost clean, 30 to 35 minutes. The center should be soft and moist. Transfer the pan to a wire rack and let cool completely and transfer to the fridge for 30 minutes.

Once cake is chilled, turn upside down so the top is flat. Pile all the mousse in the center and with a spatula smooth out towards the edges. Run spatula along the sides to tidy them up. Transfer to freezer. This will keep the mousse from getting too warm and running off the edges, it will not freeze due to the alcohol.

Optional: I warmed up some chocolate chips and whipped cream in the microwave and poured a ganache on top once it was finished to bring it all together and making cutting easier. To make it even easier still you could freeze the cake for a few hours, then cut it and let it thaw before serving. Then your pieces dont mush about and its much more mellow!

So that was that. I got to cook from morning to the night and my family was full and happy. Most Especially, my mom. It was a good day!