(no subject)

It's a cold and rainy grey morning of the sort that, if I lived in a picturesque place like, say, James Herriott's Yorkshire, would be called raw. Since I don't live in a place like that, it's just ordinary November weather but I still don't like it any more than people living in picturesque places do. To cheer myself up, I was going to make pancakes for breakfast. Now, breakfast at my house, at least in the winter, is scheduled for after I get up and fix the fire.

( I'm going to go on at length (big surprise, I know) about the mundane details of my life. )

(no subject)

It's not wrong to like Ghirardelli 70% Baking Bars as, y'know, snack chocolate, is it? I know that it *says* they are for baking, but that's only half the story. They are good for baking. They make swell brownies (use the recipe for Brownies Cockaigne from The Joy of Cooking and don't be all skimpy with the walnuts). However, they are also absolutely wonderful just plain, for eating.

The trick with eating dark, semisweet chocolate is to eat it slowly. If you chew it, it's all crumbly and bitter and ick. You have to kind of hold it in your mouth and let it melt, slowly. Take your time. Savor. This is not a Hershey bar and it will taste like ass if you scarf big bites. Big bites are the wrong approach. Break off little pieces and suck on them until they melt, slowly, in your mouth. If you really, honestly, like chocolate, this is way more chocolate than a Hershey bar. It's like concentrated chocolate. It *is* sufficiently sweet, but you have to give it time for the flavor to bloom.

It's not that I don't like sweet. I'm the girl who eats brown sugar with a spoon. I like sweet just fine... but with chocolate, I think sometimes the sweet gets in the way. Chocolate is not entirely about the sweet and in the Ghirardelli semisweet bars, there is a lot of chocolate and not so much with the sweet. It's lush, voluptuous, adult chocolate.

(no subject)

Knitting content ahead.

( I'm not being fathful to the HoHI )