A month in and it is also
time to double down on the commitments we have all made for the New Year. For
me promising to keep my office organized, folding the laundry the day it is
done, and stop using the dryer as a dresser are not huge life changing
undertakings but they make life at home a bit easier. For many keeping to that
New Year new-you-diet is a bit more admirable than my folding the underwear and
putting in the dresser in the bedroom.
In our home keeping to a “program”
is not really an issue as I am the gatekeeper of all things bought and consumed,
and you could say I am a tad militant (tad!) about what comes in. While I am
the local food police I am not without a heart. And, since my husband
proclaimed he wanted to get back to spinning everyday and shed some holiday
cookie weight, fueling his body with clean, supportive foods became the
parameters by which I made our meal – and was I was more then happy to oblige. I
will confess that the majority of what we eat fulfills what he exactly needs.
Really, what I was being told was sugary treats need to be kept a bay since he
has no will power around a chocolate cake, pints of ice cream or any dessert
item for that matter. I am no fool, and know if all things indulgent got cut
off cold turkey the side doors of his car would be stuffed with crumbled up
M&M wrappers, and I just cannot have that. Better I make truffles for him
to quell that rising feed-me-sugar cry. I prefer to know the quality and
hopefully quantity wont go awry. In truth diets don’t work a shift in
consumption does and finding old pleasure in the new.
Chocolate Bark
6 ounces chopped
semi-sweet chocolate
1-teaspoon rose
water
1/4-cup chopped almonds
2-cup puffed rice
or millet
Melt the semi-sweet
chocolate with the rose water over a double boiler that is on a medium flame.
Line a 9-inch cake
pan with plastic wrap so that it hangs over the sides.
Once the chocolate
has melted remove from the double boiler, and thoroughly mix in the nuts and
puffed rice to completely combine.
Push the chocolate
mixture into the cake pan, and gently spread it out so that it is even and
smooth. Refrigerate the chocolate from an hour so that is re-hardens.
Remove for the cake
pan, and break into pieces.
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