Lola is on the mend. It seems to have taken a while for her to work this little bug out of her system, but she hasn’t had a bad asthma-like attack in a couple of days. She has a few moments, but she’s getting much better. I’ve been putting her sweater or coat on her in the morning because the cold air seems to affect her at the moment.
Spice has been very needy – she needs Lola to hurry up and get better so she can work out some of her energy in dog play.
I have a couple of recipes to share. We tried these when Samantha was visiting.
First is a recipe for Margaritas. The sum of the parts is much greater than the individual ingredients. It’s different, but very good.
1 can of frozen lime aid concentrate
1 cup Sierra Mist
1 cup tequila
1 cup water
1 12oz. bottle of Corona Beer
Enjoy! And let me know what you think.
The second recipe is for this chocolate cake.
This recipe is apparently the same as one in Nigella’s cookbook. It contains 5 eggs, sugar, butter, chocolate and ONLY 1 TBS of flour! And you believe it?? This thing is like solid chocolate. Good thing good quality chocolate is easier to come by, and I got European 100% butterfat butter at Target. The general rule of thumb is the fewer number of ingredients, the better the quality of those ingredients needs to be, and I believe that adage for something as important as this cake.
You would expect this cake would be very, very dense, rich, and sweet. It’s not. Don’t get me wrong, it’s chocolate heaven if that’s your thing, but it was surprisingly light. Not angle-food light, but light enough you could serve it after a dinner of spaghetti and meatballs. And it’s not super sweet either – probably because of all that dark bittersweet chocolate. It was incredibly easy to make too, came together very easily. It took about an hour in my oven to bake, but that may just be me. Use the picture and common sense to guide you. When mine was baking, the sides kept rising about 2 inches over the side of the pan, like a souffle, but the center was obviously still liquid. When the center was finally done and I let it rest for 10 minutes, it all deflated to about the same level.
The author of the blog is a Seattle resident who writes for Bon Appetite magazine and for her wedding last year in Bellingham, she personally made 20 of these cakes in lieu of a traditional cake. So I figured any foody who would forgo traditional cake must know something. We got about 6 servings out of this cake and it’s different enough, but special at the same time, that I might enter it into my “entertaining” desert rotation. Certainly cheaper than buying fresh fruit in the winter.
Lastly, I have this recipe for you, Garlic Chicken with White Wine Sauce. This could be a good low-carb option for those of you interested in that sort of thing. We all agreed that the garlic was actually very subtle and wasn’t overly garlicky at all. I would make this again – it was quick and easy.
Lastly, her is the link to my Netflix profile. I’m not sure how this sharing this works, but if mom or dad is interested in trying it out and seeing if it’s helpful, give it a whirl.