100% Chocolate

Loving Husband & Older Daughter love dark chocolate, even the very bitter 100%. Younger Daughter and I prefer ours much sweeter and perhaps, milkier.

In considering where bitter fits in my life, I think our taste buds have it right: sweet, salty, sour, bitter, and for the new gourmand, umami.  It all contributes to our experience of food, and in a larger sense, of the world around us.  It is about finding the right balance, the right combination, the right amount.

Some of us spend a great deal of time on our culinary pursuits, maybe because we like to eat, maybe because it is a metaphor for our lives.  Whatever the reason, bitter is part of the experience and one which we embrace because it is an integral part of the whole.

As Marc David reminds us in his article “The Brilliance of Bitter”, “Remember to take your bitter herbs to stimulate your metabolism and activate your nutritional-genetic potential. And remember the bitter times, just a little, so we can better appreciate the blessings that surround us each day.”

 

Glazing Fruit

Younger Daughter and I have been experimenting with different cupcake flavours & combinations.  This is quite a novel approach to baking for me as I’ve always opted for the quick & easy; everything in one-pot?  even better!

So, this journey of discovery, which is recorded in part in Crazy Little Cupcakes,  takes me a little away from my comfort zone.  Younger Daughter is quite adventurous and I have to check myself often not to curb her enthusiasm!  So what if she wants to make a curry cupcake! Bring the spice on!

This past week, she wanted to put fresh mango on her Banana & Mango cupcake creation.  In order to keep the mango from turning brown, we decided to try a glaze.  Me, glazing fruit? Who’d have thought?  As it turns out, it was pretty easy, and the result was rather pleasing.

Fruit Glaze Glaze.jpg

  • 3/4 cup of water
  • 1/2 tsp lime (or lemon) juice
  • 1/2 cup of sugar
  1. Put ingredients in a small pot over a medium fire.
  2. Stir until thickened (about 5 minutes).
  3. Take off the fire and cool.

We cut up our mango into tiny pieces and swirled it around the glaze.  We then picked the pieces up with forks and placed them onto the frosted cupcakes.  I was worried it would make the mango too sweet or take away from the mango flavour, but it tasted fine and made the mango look glossy and inviting.  Definitely repeatable.

Thinking on the Cold

For those of us who live in the tropics and enjoy (if you prefer, replace with a verb of choice) a whole year of warm weather, travel to colder climes is a treat.

It baffles friends why we choose to spend many a Christmas in London; after all, why go when it’s so cold and likely to rain.  Apart from visiting family which is always precious, we do enjoy cold weather so it is a welcome respite for us.  And the promise of snow at Christmas is exciting!

Just thinking of skating outdoors in the crisp cold while I look out the window towards another blistering day!

Feature Photo: taken December 2016 at the skating rink in front of the Natural History Museum, London.  In response to Daily Post’s Wanderlust.