Chocolate is a pleasure I indulge in daily. It’s a lusty, spicy, nibble of dark magic. It’s important for me that my experience is both indulgent and guilt-free. I eat my chocolate at least 70% dark, Fair or Direct Trade, as untouched and unprocessed as possible, two little squares broken directly from the bar.2 Comments » Keep reading »
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There is never an excuse to throw away stale bread. Although breadcrumbs and croutons are the easiest ways to make use of an old loaf, bread putting is definitely the post satisfying. Matt and I headed to a pick-ur-own in upstate this weekend. In addition to scouring for the sweetest apples, pulling heads of cabbage from the ground with our bear hands, and trying to determine what a ripe eggplant looks like, we picked up a few small sugar pumpkins. Once baked, the skin turned an amazing orange-brown. With my slightly stale loaf of whole wheat and fresh pumpkin puree, I set out to make delectable peasant food. After weeding through some totally pretentious recipes, I gave a call to my mother, who reminded me of its simple roots. Pumpkin aside, I tried to stay true to what bread pudding should really be like: easy, comforting, and sweet.