Smokin’

As July 4th approaches, I’m preparing to smoke pork shoulder in the Southern tradition. Not only it it a national holiday, it’s my husband’s birthday – and he’s loved pulled pork ever since my father introduced him to it. My father taught me, and then I got his old smoker when he upgraded to a new one. Smoking pork is an all-day affair with a big payoff at the end. I did it for Memorial Day weekend and the results were fantastic.

I start by lighting the fire before 6am – pork is smoked over indirect head and “low and slow” is the only way to go. Once the coals are hot, I add water-soaked hickory chips on the coals to generate the smoke.

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It’s important to have the coals up on a grate, because there will be a lot of ash created – the foil lining the bottom helps with cleanup.

Now I put on the meat – this is about 4 pounds of pork shoulder (aka “boston butt” and don’t ask me why) cut in two pieces.

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This has marinade basted on it that is very important – we use Wicker’s original and there is zero reason to look for anything else. It’s perfection. Close the lid, and now we’re smokin’!

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For the rest of the day I keep checking the smoke and the coals – every 15 minutes or so (maybe 30 at max) I need to add coals and/or wood chips. Now, there are people who will tell you that adding more wood chips after a certain time is meaningless because no more smoke will penetrate the meat. Perhaps they are right. There is no doubt a time that I add the wood chips solely to torture my neighbors with the fantastic aroma.

After an hour or so, the meat starts to tighten up and become firm and the color darkens.

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I’m continuing to baste with the Wicker’s and I turn the meat every so often to make sure the indirect head is generally distributed. Again, some people will tell you that once you close the lid you should never open it again until you are done. I say to them: my results are amazingly tasty so shut up.

After about 10-12 hours the meat has a nice bark on it and eventually it will start to feel “loose” – loose means it wants to fall apart on its own. This is what you want.

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At this point, you remove the meat and if you’ve done things right you only need a couple of forks to pull the pork apart into delicious shreds.

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The more pink you see the better – that is how far the smoke penetrated. It is juicy and delicious!

I serve this with red onion, amazing barbeque sauce, vinegar-based cole slaw, and baked beans. Many people use a bun and make a sandwich, but the bun to me is just taking up room on my plate that I could fill with pulled pork! The bark is intensely tasty and a prized treat as well.

Now I’m hungry, and I have days yet before the 4th….

Bon appetit!

That’s just nuts.

I was on a business trip for the last few days. While on the plane I was treated to a tasty bag of peanuts. I was also bored so I read it.

Nuts

This is what we have come to. The “KING NUT COMPANIES” has to warn you that a bag whose ingredients are “Peanuts Roasted in Peanut and/or Canola Oil, Salt” was, in fact:

“Produced in a facility that processes peanuts and other nuts.”

Black Bean WHAT???

My twitter-and-real-life pal @NomdeB sometimes shares some odd recipes with me. After all, she’s the only reason I ever made avocado chocolate mousse. I mean, who does that? Apparently a lot of folks. At least that was one she’d made herself so when I tried it I knew she had first hand knowledge to make the recommendation.

Recently she sent me a link to a recipe for black bean brownies.

Yes.

BLACK BEAN BROWNIES.

Now, I’m a fan of black beans. Clearly love them. I’ve even posted about them before – in soup, where they are expected and normal. But I kept thinking about this. Of course, I didn’t have the link any more and again resorted to google. It was there I found that, to my shock, there are a TON of recipes out there for black bean brownies. Seriously. Go google it. I’ll wait.

SEE???

So I decided to give it a go. I remembered the link NomdeB had posted included two ingredients:

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So I bought them. The various recipes differed on whether I needed to rinse and drain the beans or not, and I’m inherently lazy. So I didn’t do anything but dump them into the blender:

Nothing says "we're making brownies" like a blender full of black beans!

Nothing says “we’re making brownies” like a blender full of black beans!

And I pureed them for a long time because I really really didn’t want to have anything resembling a whole black bean at the end of this process.

okay, now it looks like I'm making soup.

okay, now it looks like I’m making soup.

Next I used a spoon and mixed the brownie mix and the black bean puree together. Soon it really looked like normal brownie mix.

I admit, I tasted it and it was chocolatey.

I admit, I tasted it and it was chocolaty.

Into the pan (sprayed with cooking spray first) it went. I recalled seeing in a couple of the recipes that it was important to spread the mix out flat because it wouldn’t spread on its own, so I did that.

Ready for the oven!

Ready for the oven!

I followed the box directions and baked at 325F for 45 minutes (because the pan is glass). At the end, the house smelled fantastic and this came out!

holy cow, brownies!

holy cow, brownies made with black beans!

I waited for them to cool a bit and then dumped them out onto a plate and pulled off a hunk, because I’m a heathen with no couth. They are delicious! I did show some restraint and only took a small portion for dessert.

sooooo rich and moist and wonderful!

sooooo rich and moist and wonderful!

Honestly. If I didn’t tell people these were made with black beans instead of adding oil and water and egg (or whatever the box called for) no one would know. These are higher in fiber (I mean, I assume so – wouldn’t they have to be?) and lower in calories and extremely easy and tasty. Much easier than the avocado mousse, so I’m more likely to do this again sometime.

Bon appetit!

Winemaker’s dinner – food porn

My husband and I are fortunate to live in the heart of Washington’s wine country. Within an hour of our home there are well over 200 tasting rooms and growing. Of course, we all have our favorites and luckily the two of us agree that Terra Blanca is top notch (and the people there are very friendly, too!). We belong to their wine club and enjoy visiting their gorgeous facility. We recently attended a winemaker’s dinner there that featured their signature wine, Onyx. This is what we got to enjoy:

This is what a wine dinner table looks like when you're having a seven course meal with seven different wines...

This is what a wine dinner table looks like when you’re having a seven course meal with seven different wines…

first course - Cocoa dusted sea scallop with roasted wild mushrooms and fig syrup. Paired with 2002 Onyx

first course – Cocoa dusted sea scallop with roasted wild mushrooms and fig syrup. Paired with 2002 Onyx

second course - Roasted beet tartare with goat cheese, sumac powers, beet chip, and arugula pesto. Paired with 2003 Onyx

second course – Roasted beet tartare with goat cheese, sumac powder, beet chip, and arugula pesto. Paired with 2003 Onyx

 

third course - pork with greens, red wine jus, and barley truffle risotto. Paired with 1999 and 2006 Onyx

third course – pork with greens, red wine jus, and barley truffle risotto. Paired with 1999 and 2006 Onyx

At this point we had a palate cleansing lavender scented sorbet with vanilla-honey and apple, but I didn’t get a decent photo of that. It was lovely!

fifth course - Duck breast with roasted parsnips, dark cherry gastrique and braised Swiss chard. Paired with 2000 Onyx

fifth course – Duck breast with roasted parsnips, dark cherry gastrique and braised Swiss chard. Paired with 2000 Onyx

 

sixth course - Lamb crusted with pepitas, with black current veal jus and potato croquette. Paired with 2009 Onyx

sixth course – Lamb crusted with pepitas, with black currant veal jus and potato croquette. Paired with 2009 Onyx

 

seventh course - Chocolate gateau with wildberry jam, Hawaiian sea salt, vanilla bean creme, and caramel glass. Paired with 2007 Onyx

seventh course – Chocolate gateau with wildberry jam, Hawaiian sea salt, vanilla bean creme, and caramel glass. Paired with 2007 Onyx

The pork had two pairings because the winemaker (Keith Pilgrim) and his wife (ReNae) had differing opinions of which was better. The vote of the room was for the 1999 Onyx, which means Keith gets to keep being the winemaker as that was his choice. Both were excellent, but I picked the 1999 as well.

The beet salad made me nervous as I had a traumatic beet experience as a youngster that involved a salad bar and an assumption that something was a spiced apple when it was, in fact, a beet. But I tried everything and I did enjoy the beets – I suspect the roasting had a lot to do with that. I’ll not be running out for beets, and I probably enjoyed the goat cheese more, but I cleaned my plate.

The lamb was my absolute favorite of the food dishes (though the chocolate cake was divine!). Although the 2009 Onyx is really young it is amazing already. We walked out with several bottles to enjoy at home.

All in all, if you have the chance to attend something like this – DO IT! We hired a car service so we could enjoy and be safe. It’s certainly an extravagance, but we had a wonderful evening and met some really interesting people.

Bon appetit!

 

 

 

 

 

 

 

Black Bean Soup is good food

When the weather gets colder soup becomes a very attractive meal. I love making soup for guests because I make it the day before and then have very little prep when people come over. This week I made black bean soup and I thought I’d share it because it’s ridiculously simple and tastes wonderful.

1 cup (ish) chopped onion

1 cup (ish) chopped carrot

1 cup (ish) chopped celery

1 seeded/chopped red bell pepper (can be yellow or orange)

1 seeded/chopped jalapeno (optional)

1 seeded/chopped habanero pepper (optional)

2 cloves garlic, minced

4 cans black beans (sure, you can go to the trouble of soaking your own beans, but I don’t)

2-4 cups chicken stock (use vegetable stock to keep this a vegetarian dish) – amount depends on consistency you want

I happened to have matchstick carrots on hand for my salads-in-a-jar that I make for lunch at work, so I used those this time.


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I like it spicy, so I use both the jalapeno and habanero peppers. The usual warnings about handling hot peppers apply! Carrots/onion/celery are a standard mirepoix that is a great start to any soup. After all the veggies are chopped, saute them in a large pot with about 4 tablespoons of butter (don’t forget the garlic!):

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Once the veggies soften (this smells divine, by the way) add the black beans (do not drain) and stock:

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Let this simmer a while (there is not a specific amount of time; you just want the veggies nice and soft). While it’s simmering, taste the broth – if you feel a need you can add red pepper flakes or ground pepper, but honestly I rarely need to do that. There is plenty of great flavor in the base ingredients.

This is a pureed soup. While you can now transfer to a food processor/blender to puree that is really kind of a pain. I highly recommend a stick blender so you can puree it right in the pot:

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After pureeing, I let it simmer a bit longer so I can again sample for flavor. Then remove from heat, let the pot cool a bit, and cover and put in the refrigerator overnight. This really helps the flavors meld, plus it makes the next day’s meal a snap. Just reheat on the stove, and serve with some nice bread and fresh avocado (or sour cream, or whatever sounds good to you!).

 

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Bon appetit!

Turkey in the fryer

Yes, most people would post their Thanksgiving turkey items actually on Thanksgiving. But let’s face it, this wouldn’t do any good for anyone on Thanksgiving itself (I’ve always found those tv segments full of recipes that happen when it’s too late to be useful annoying) and I was busy eating, watching football, walking, and enjoying time with family.

A few years ago my sister bought an infrared turkey fryer and transported it to my parents’ home to be used for the Thanksgiving turkey. It worked amazingly well. After that instead of taking it back to her house she left it with us. Thanksgiving moved to my house and so did the infrared fryer. It’s hooked up to a propane tank. Once it’s heated up (about 10-15 minutes is what I allowed) you drop the basket with turkey into the fryer (turkey is oiled):

Then you put the cover on, which is important because it also heats up and helps brown the skin:

This is an eleven pound turkey; the fryer can handle up to a sixteen pound bird but we definitely don’t need one that big!

It takes just 10 minutes per pound, and you don’t do anything to it in the meantime. This means the kitchen is free for doing all the other things that go along with the meal, which is much much simpler. The fat drains out the bottom into a container drawer that can be pulled out and cleaned pretty easily. They claim you could take it to make gravy, but ick. Not gonna happen.

After 110 minutes I used a meat thermometer to make sure the bird was at least 165F, which it was. I recommend an Ove Glove or two for this stage, because it’s really really hot inside the fryer!

It does take two people to pull the basket out and get the bird out onto a plate. My husband helped here, and nearly dropped the bird. That could have been comically tragic (we wouldn’t have starved – there was plenty of other food). In the end, it looked and tasted great and there are plenty of leftovers. My apologies for this photo, but I was focused more on getting everything to the table and didn’t take the time to pull out the tripod and do this properly….

If you do a big sit-down meal for Christmas or anything else, I do recommend considering an infrared fryer. For Christmas we just lay out a ton of food and let people graze, so I’ll just be cleaning the fryer out and putting it away for next year…

 

 

 

Halloween 2012, in all its gory

Pumpkin carving time with mom! First, we need the proper tools. For me this means the right earrings. For mom, it means the right socks.

 

 

 

 

 

 

 

 

 

 

Then, of course, we need pumpkins:

It was icky cold and rainy outside, so we did all the work – even the messy stuff – inside. Like cleaning out pumpkins:

We decided to do three this year – all rather large. Two are double-carved to cast shadows, so it’s really like doing five. Plus two little guys, so it’s more like seven. Felt like hundreds as we cleaned them out – and that’s even with the uber-cool power tool/drill attachment we use to get the guts out after the seeds are removed for roasting. Three big pumpkins leads to a giant pile of pumpkin guts:

 

 

 

 

 

 

 

 

And at this point we STILL hadn’t had any wine (because it seemed unwise with slippery hands covered in pumpkin guts). Once all are cleaned, it’s time for the carving (and some wine – and yes, the logic of wine while you’re using sharp tools is debatable but we had no injuries so it was clearly fine). Mom did a bat in a cape with shadow-bats and ghost and stars (which totally should have worked way better than they did, but at least she got to use the drill to make the holes so it was fun, if not effective):

 

 

 

 

 

 

 

 

 

 

I did an uber-cool spooky tree, with a somewhat lame shadow of a cloud-covered moon:

 

 

 

 

 

 

 

 

 

And because this is my blog and my pumpkin, here’s the close-up of the coolness:

Mom and I also collaborated on a new venture – a pumpkin gobbling a small pumpkin. Mom carved the victim:

I carved the eyes and nose (save the nostrils, which mom did with the drill), and mom carved the mouth and painted the glow-teeth on the cannibal pumpkin. I carved the clueless future-victim:

Here’s what it looks like lit:

And finally, we roasted and ate pumpkin guts, which may be the bestest reason of all to carve pumpkins:

Complicated Cocktail

A friend on twitter posted a link to a recipe for a roasted blueberry basil margarita – obviously I had to click through! Who wouldn’t? Here is the list of ingredients::

2 ounces Grand Marnier
1 1/2 ounces Tequila
2 ounces lime juice
2 1/2 ounces blueberry basil simple syrup
sliced lime + fresh blueberries and basil leaves for garnish
salt + sugar for the rim

Since I’d had a very looooong week at work, I decided to stop at the grocery store for the few items I didn’t have on hand (all of them, except sugar – and that I keep around for kitchen chemistry and making smoke bombs, not actually cooking. I also had Grand Marnier, but I got more. Because hey. Grand Marnier.)

Obviously I had to start with the making of the simple (SIMPLE?) syrup – which meant roasting blueberries and other things.

“preheat oven 400 degrees F. Place 1 cup of blueberries on a nonstick baking sheet with a pinch of salt. Place in the oven and roast for 15-20 minutes, or until berries start to burst.”

My experience? This was more like ten minutes and you REALLY want a non-stick baking sheet. Not an old one that’s sort of non-stick any more. Really non-stick. That said, once I removed the burst blueberries (which now smelled like blueberry cobbler) from the pan into a bowl and put the pan into the sink with dishsoap and water, I got back on track.

“While blueberries are roasting, combine equal parts sugar and water (such as 1/2 cup of each) in a small saucepan and add 6-8 fresh basil leaves, bring to a boil and let sugar dissolve, then turn off heat and let cool completely, about 20 minutes.”

My experience? I am not used to measuring sugar because everything I cook is on the savory side.  It spilled, which sucked. Plus my cat was being whiny and that didn’t help. However, I did manage to get everything in the pan and onto the heat without further mishap and then got the sugar cleaned up (during this, the blueberries were roasting, because that is what the instructions said!):

the start of “simple” syrup…

I used 3/4 cup of water and 3/4 cup of sugar and 8 basil leaves. It boiled quickly and I took it off the heat. I can’t say that in 20 minutes it was completely cool – but I do know I was done waiting and I moved on – especially since I had the roasted blueberries waiting!

“Combine 1/2 cup simple syrup + roasted blueberries in a blender/food processor and blend until combined.”

I used a stick blender and I didn’t add all the berries at once, but it’s berry purple. I did remove the basil leaves first. The recipe didn’t specify that, but the idea of tiny chopped up basil in the drink did not appeal. I was fine with chopped up blueberry, so did not strain. For the record, the cat-bowl is mine, and not the cat’s. She was whiny for other reasons. Like, she’s a cat.

simple syrup and roasted blueberries, blended.

“Rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar.”

I skipped this. I have never liked rimmed edges on any drink – margarita, bloody mary, anything. So I just don’t.

“Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices, then drop in blueberries and more fresh basil leaves.”

All of this was straightforward and I enjoy an excuse to use the cocktail shaker. In the end, I had enough for many drinks – progressively diluted by the ice, but still flavorful. I also had more simple syrup and blueberries, so I put the rest into the cup and blended away – meaning I have that already prepared now and obviously I cannot let it go to waste! My drink did not look like the recipe site – and not just because I didn’t rim the glass and I used a proper margarita glass. I suspect that my syrup is more dilute and that they had ice that was more crushed for the cocktail shaker. Theirs almost looked like it had cream in it; mine was very dark berry colored.

It’s a lovely drink. If I liked you well enough, I would make it for you. I am not certain I like anyone well enough to do it all again. The syrup is a mess to make and my kitchen was a wreck (it’s better now). I’m happy to have the blueberry simple syrup in the fridge for now and will use it up soon no doubt – but will I make more? Doubtful. There are other (simpler and faster) cocktails I enjoy just as much.

Nonetheless, this was not a bad way to finish a long week:

it’s the weekend, and I shall celebrate!

 

I poached an egg!

This morning as I went through my twitter-feed while lying in bed (don’t judge) I ran across a tweet about a perfect poached egg (via @DrQuilter) and thought – why not?

So I favorited it because twitter doesn’t really have a “I might read this later” button and hitting “favorite” even if you’re not sure is the only thing you’ve got. This is annoying to those of us who value precision and accuracy (which are not the same thing, she said accurately) but I digress.

Later I got up and decided Saturday morning of a holiday weekend was a good time to go through a rather long list of “tweets-saved-for-later” and so I read the post about a perfect poached egg. It finished with this recipe:

If you’re going to poach an egg, and don’t want to spend 20 mins cleaning the pan here’s what to do:

  • Get some microwaveable clingfilm
  • Get a cup
  • Push the cling film into the cup, and crack the egg into the cling film
  • You should be able to tie the clingfilm around the top of the egg,
  • Drop egg into boiling water, and poach normally, it’ll taste great, and you wont have to spend ages scrubbing cooked on egg of the damn pan.

Note: I desperately want to correct the typos in this, but in the interest of accuracy I have simply pasted it in. I felt you should know.

Now, I’ve never poached an egg so “poach normally” was not actually useful instruction. I asked the internet and got “4 minutes in boiling water” as an average answer, so decided it must be true (it was on the internet, after all).

[I feel at this moment you might think I’m a pathetic cook. This is not true – I’m quite a decent cook and make up great recipes all the time. I am not a traditional cook in that I learned all the normal techniques one might expect a cook to know. But I can take stuff that is sitting around and make a tasty meal out of it, and usually healthy too. Soups are a favorite thing to make and with the coming of fall I may post a couple of my favorites. I also once took third place at a local chili contest I definitely should have won, but I digress. Again.]

“Well,” I said to myself, “the man is wending his way back home on airplanes and you’ve got a day to do whatever you want even though you already know that means yardwork even though you don’t really really want to do that it has to get done but first maybe you should try this egg-poaching thing.”

I’m a bit rambling when I talk to myself. Don’t judge.

So I went downstairs and got out the required ingredients and put a pot of water on to boil. Boiling water takes a while. I am not that patient, but I persevered. In the meantime I assembled the egg-in-clingwrap:

step 1: put the clingwrap in a bowl

step 2: crack egg into bowl-lined-with-clingwrap

 

Step 3: figure out how to “tie” the clingwrap around the egg

 

Gosh, doesn’t that look yummy?

 

So, I have an egg wrapped up in clingwrap…. And finally the pot of water boils. Woohoo! It’s time to POACH!

Step 4: drop clingwrapped egg into boiling water

 

Step 5: wait

I set the timer for four minutes. Four minutes is a surprisingly long time to stare at a clingwrapped egg in boiling water (yes yes, I took it off the boil briefly for the photo above). I made toast. I made coffee. I wandered outside and looked for frogs (spotted Uptown Frog, if you wondered). I came back in and watched the timer count down to zero.

 

Gosh, doesn’t that look yummy?

 

I set the thing onto a towel briefly to get the excess water off and then onto my plate, where I unwrapped my egg. If I never deal with hot wet clingwrap again, I’ll be fine with that. Also, perhaps some non-stick spray would have been a good idea. I will probably never know, because I am fairly certain I’m not doing this again.

uhm. Breakfast is served?

I got my toast and cut into my egg. Okay, that was pretty cool. Even though I have no doubt that Masterchef would be appalled at the technique, they could definitely not fault the yolk.

Yes. Breakfast is served.

Verdict: this egg tasted great. However, the trouble I went to was not worth the final product and I don’t think I will bother doing it again especially since I have a foolproof way to do eggs-over-easy without actually having to ever flip the egg (I will document this soon because I know you are dying to hear it now). It is much faster and also gets me the lovely yolk to go with my toast, which is all I really want anyway. Also, I make a great omelet. That’s not just my opinion. That’s the opinion of the people who have eaten my omelets. Perhaps I will share that someday too.

Do you have an easy and tasty egg recipe? Share it in the comments!

Avocado WHAT???

A friend of mine on twitter (@NomdeB – and if you’re on twitter you should check her out!) has been trying a lot of interesting recipes lately. She blew my mind when I read a tweet about how much she was enjoying avocado chocolate mousse.

WHAT?

I mean, honestly. I love avocado – a lot. I wish it were a little less calorific, but at least it’s healthy fats and it is very satisfying. I will have half an avocado as a side dish with dinner sometimes. Big fan. But I’ve never considered it a dessert food.

So, I was intrigued. She sent a link for a recipe (there are a LOT of recipes out there – astonishing!) and I bought a few avocados. Unfortunately, they needed more time to ripen because she had made it clear they needed to be really ripe and soft for this to work.

By the time they were ripe, I’d lost the link. She had send another in the meantime, but it was more complicated (i.e., more than three ingredients). I went online and poked around and decided that I could make it up myself. I’m like that in the kitchen. So I got out my ripe avocado, some honey, and some dark chocolate cocoa powder.

one ripe avocado for dessert, please.

I scooped my avocado out of its skin and pulled out the pit. Then I dumped some (okay, maybe three tablespoons?) of dark chocolate cocoa powder on it and some honey (again, maybe three tablespoons? I’m terrible with viscous liquid measurements). Then came the tricky bit.

You see, the recipes all assume you have a food processor. I don’t. My friend had told me she uses a blender – and while I do own one (a fairly recent acquisition) it wasn’t handy and I was ready to go. So, I dug out my inner pioneer woman and pulled out a potato masher. You heard me. I own a potato masher and I’m not afraid to use it.

I mashed and squished and mashed. Eventually it became clear that the smaller bits of avocado were not going to succumb to my potato masher skills – and nobody wants to find a green glob of avocado in their chocolate mousse. So, I got out a large spoon and started flattening the bits against the side of the bowl. This took a lot of time and dedication and I was wondering if @mamaofletters son might be able to do better given how dedicated he was to his celery/lettuce cake. I persevered until it was smooth.

Yes, I took a small taste at this point – and was amazed. It was chocolate mousse, and very rich. I divvied it into four small bowls and garnished with raspberries.

there’s avocado in this!

I offered my husband one but he demurred (mind you, it’s unclear he paid attention while I made this to realize what I was up to. He asked what I was making pretty far along into the process and I said “chocolate mousse.”) so I put three into the refrigerator and took one out to the deck.

It was gone quick. Very tasty and rich and chocolaty. The small portion was plenty and I suspect I will do this again – though I may get out the blender next time. Of course, the extra work I put into this meant I burned off calories so I enjoyed it even more!

Bon appetit.