It's been a helluva week. That last post is the tip of the iceberg. Yes, even with its vast detail of my work activities, it's just a hint. Work has been thoroughly frustrating. I could rant at length but I'm trying to get out of rant mode.
More aggravating than being at work and dealing with the fools determined to send the school district crashing into the iceberg like the Titanic, is sitting at home unable to do much more than alternate ice bags and heat packs on my lower back and sacroiliac. It's been such a joy what with the intense pain every damn time I try to move and not being able to get outside in the gorgeous fall weather to enjoy a hike....or even just stay in my own back yard and do some yoga to help myself chill the heck out...or hell, just SIT and not feel like my lumbar spine is going to erupt. Unrelenting pain is just such a joy.
I'm not a happy girl this week. I'm throwing myself quite the pity party, aren't I? Wah wah wah...
Ok, so I'll share what I was doing last weekend because it was a pretty swell time for the most part. Last weekend I was busy turning 45. Woohoo! My dear pal, Gwennie, had reserved two spots for us, on my actual birthday, at a chocolate cooking class at some wellness center she goes to. I was admittedly just a teeny bit suspect at the venue for such decadence but she knows me well enough to know I can't resist chocolate.
Last Saturday we were off to class. After introductions it was explained that all the recipes were designed to be gluten free and mostly dairy free as well as organic and other forms of nutritional goodness that generally translate into food being less than fabulous. I looked over the packet of recipes and found avocado figuring prominently in a couple of recipes. Avocado is not my favorite. There were chocolate mint smoothies with spinach. Now I love spinach...but in smoothies? I dunno.
After some briefing on the ingredients we were split into teams of two to produce various recipes. At the end of the morning we'd all taste each other's handiwork. Since it was my birthday it was determined that Gwen and I should make the cake recipe. They were also kind enough to adapt one of the smoothie recipes to substitute avocado and apple for the banana since banana has this habit of making my tongue swell until I can't breathe. It was very thoughtful of them not to want me dead.
Now you have to understand Gwen and me. She and I are very different in many ways. One venue in which this is quite evident is the kitchen. She has participated in my annual Christmas cookie insanity and has alternated between calling me the Cookie Nazi and the Cookie Goddess. I'm not a Nazi or a Goddess but there is some need for efficiency when producing between 75-100 dozen cookies within 2 or 3 days. Also, with regard to the Christmas cookies, I am making recipes that are family favorites so I don't muck around with the ingredients. I know what works. Other recipes I muck with, not my cookies. Gwen, on the other hand figures as long as most of the listed ingredients wind up in the same bowl and get mixed together it's all good.
We were to bake a cake together, using a new recipe with far from traditional ingredients, after being told to halve the recipe as it was printed. Ladies and gentlemen of the blogosphere, I submit to you, this is the sort of thing that could further cement our love or end the relationship. Fortunately we were able to breathe and laugh at each other through this particular challenge. Imagine if you will, me measuring the dry ingredients into one bowl while Gwen measured the wet into another....well measured the original amounts then fished half of the partially mixed wet ingredients out since we were supposed to halve the recipe. She's got degrees in psychology. I suspect she may have been setting me up to see how well I coped with this on turf other than my own. I went to the microwave to heat some water is how I coped.
Once we got the batter all mixed it became apparent that we had still managed to get twice the amount of fats into the otherwise halved recipe. I wondered how this recipe was going to turn out since it was made with some bizarre flour I've never used before and the proportions were off. Into the oven it went while we made the filling and the frosting. Oh, and I licked all the bowls. Gwen loves me and it was my birthday so she said I got the beaters and scrapers all to myself if I wanted. She is indulgent of what child-like behavior I cling to.
I indulged her own child-like glee in a high-tech ionizing squirt bottle that allegedly makes water a disinfectant. She was enamored of the gadget so I found things for her to spritz and wipe up. She was happy. The place was clean. The teacher was happy. The cake needed to be removed from its pan but was sticking. She asked what to do. I said let it cool more and her inner child was displeased by having to wait. When a few more minutes passed and it turned out of the pan with ease she said, "I told you all that was needed was a little patience." I almost spritzed her but instead we laughed at our respective kitchen personalities.
Finally it was time to taste everything. I have to tell you I was truly surprised in the best way. the cake was yummy and I would not have thought it was made from anything strange. There was an equally tasty cookie recipe. The smoothie, although it was kind of a sickening shade of drab green, was one I would make again. There was fudge that was edible but not impressive to me. The recipe that was truly stunning was a chocolate "pudding." Instead of milk thickened by cooking it was made with pureed avocado. It was one of the recipes I found revolting to read but I have to say...it was DELICIOUS! Color me pleasantly surprised.
Since we started with dessert, Gwen and I followed with a lunch of veggies at a cute little place nearby. Then I went home and was welcomed by Mr. Lime, the Limelets, and a house ready for more birthday celebration. The table had been set with the nice china. Diana surprised me with my favorite wine and a birthday hat I was required to wear. Calypso made a fabulous veggie lasagna and chocolate chip cake (of the traditional variety). Mr. Lime and Isaac had exchanged the old fridge in the basement with the one formerly in the kitchen as I had been asking for some time since the door shelves kept falling off the kitchen fridge unless the door was opened VERY carefully, in spite of significant reinforcement by duct tape. (We are classy folks here.)
It was a happy day with gorgeous weather, good food, and loving friends and family. I was feeling the love and basking in the glow. For the drive home I took the scenic side roads to enjoy the fall foliage and enjoy some quiet time. I'm pretty sure Hugh Jackman and I were sending each other good vibes on our shared birthday too.
And it was the 8th anniversary of this blog. I never imagined where this thing would go 8 years ago. I reflected on the amazing friends I've been blessed with both in 3-D life and through this crazy little world of ours, friends who carried me through some dark days over those 8 years. It was a very good day all the way around and I was grateful.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Sunday, October 20, 2013
Wednesday, November 03, 2010
Slice of Lime-Speaking of Strange Hospitality and Addictions...
You may recall the post about my particularly odd brand of hospitality toward our new youth pastor and his wife. You know, it's the type where they barge into my kitchen and fling open the fridge door to see what I have, then I let them frolic through the mess in my house, only to send them home with potatoes later. Well, as I mentioned earlier in the week, we went to visit them. First I went by myself to help the wife hang pictures. The irony in this is we have lived in our house for seven years and I have yet to hang pictures in my own house. Don't ask why, just accept it. Later my whole family came over so we could enjoy dinner together. We had a lovely time. For dessert there was angel food cake, because it's Mr. Lime's favorite, with homemade hot fudge sauce (did she know that was MY favorite?).
After dinner she also brought out her camera because I'd been talking about what I was looking for and my frustration at not being able to find a functioning one to try out in a store. She happens to own a model I have been considering so she offered to let me play with it. She also took a few pictures to demonstrate its capabilities...just about the time she also pushed the creamer full of leftover hot fudge in my direction and told me to finish it off. Presence of a camera or not, I'd never refuse such an offer.
Bottoms up!
 | |||||||||||
Hhhmm...there still appears to be some left in the bottom and on the sides...
 | ||||||
Not a problem...
If only my tongue were a little longer...
Ok, I guess I'll just lick the stuff off the outside.
Raiding each other's fridges, frolicking through respective messes, hanging pictures, playing with cameras, and licking hot fudge out of a creamer...You know, this may be the start of a beautiful relationship.
Tuesday, February 10, 2009
Peace, Love, and Chocolate
Last Thursday I posed with my 5 pound Hershey bar and told you all I'd finally be hacking into it for the sake of making some yummy desserts. I chopped some up to make fondue for my girl's night out. I gave the Limelets all a chunk to gnaw on and then I used a big chunk to make this next recipe. I may have used a wee bit more than suggested by the recipe...
Some time ago I posted about my love of Peanut Butter Tasty Kakes. They are just so good. This recipe is a very good approximation of the ones you can buy. Since they are homemade they are better in some ways. And now, allow me to share my beloved recipe with you....again...new and improved with pictures!
Faux Peanut Butter Tasty Kakes
4 eggs
2 C. sugar
1 tsp vanilla
1 C. milk
2 C. flour
2 tsp baking powder
8 oz. Hershey bar or other milk chocolate
1 C. peanut butter
I started out cracking the eggs, at which point I had to pause because it seemed even the kitchen deities were smiling upon me. Well, ok, the eggs were...but that has to be a good omen, right?
The directions say to beat the eggs until they are thick and lemony, then gradually add milk ,sugar, and vanilla. This takes a while. Feel free to dance while you do this. Just keep the beaters in the bowl. I really don't need raw egg splattered all over my kitchen, thank you very much. I might suggest Devo's Whip It but if you have something else you want to shake your groove thang to during this process it's your kitchen. I take no responsibility if your eggs frown at you for it though. Actually, I don't have Whip It on my iPod. I think I was winin' to meh calypso and soca tunes and gettin' on bad. Works for me, and my eggs.
Next you are supposed to blend the dry ingredients and fold them into the egg mixture gently. I didn't take a picture of that. Just be nice and gentle to the eggs ok? After all, they smiled so sweetly at you. Then you pour it all into greased and floured jelly roll pan and bake at 350F 15-20 minutes. Now you're going to have to use your imaginations because I didn't take any pictures of this either. If you can't visualize some batter in a jelly roll pan what hope is there for you or for anyone exhorting you to visualize something as abstract as world peace for that matter? Sad really.
(Insert mental image of sponge cake batter in an old jelly roll pan HERE) Ok, instead of that here's a picture of the chocolate I chopped up to melt for the top of the cake plus some more for fondue later. Notice the lovely new tie dyed dish towel setting off the fabulous chocolate. I do find that when I want to let there be peace on Earth and let it begin with me, chocolate and tie dye are wonderful starting points.
I also forgot to take a picture of the baked sponge cake. I trust you can figure out what it looked like, we already covered this whole using your imagination thing...If you're going to complain about the lack of pictures I will hasten to point out that this recipe, unlike so many of my others, has exact measurements for the ingredients and explicit directions. You can't have it all. This ain't the Food Network, you know. For one thing, I am a whole lot heftier than that Giada DeLaurentis chick (never trust a skinny cook). But I digress. The next step is to spread the peanut butter while the sponge cake is still warm. See? I DID take a picture of that. Just put little blobs of the PB all over the top and let the heat of the cake make it all melty and spreadable. Do be gentle or you'll tear the cake to shreds. Don't say I didn't warn you. Really, I won't take any blame. I'll just shake my head, mutter under my breath about the inability of some folks to follow directions, and go eat chocolate without even the least hint of guilt over your mangled cake.
After you smear on the PB let it cool.
Finally, spread the melted chocolate on top. Of course, I have assumed you already melted the chocolate that you already chopped up. If you didn't do that why are you sitting here reading this? Go do it now! Sheesh, it's not going to melt itself, especially not in February in the northern hemisphere.
Some time ago I posted about my love of Peanut Butter Tasty Kakes. They are just so good. This recipe is a very good approximation of the ones you can buy. Since they are homemade they are better in some ways. And now, allow me to share my beloved recipe with you....again...new and improved with pictures!
Faux Peanut Butter Tasty Kakes
4 eggs
2 C. sugar
1 tsp vanilla
1 C. milk
2 C. flour
2 tsp baking powder
8 oz. Hershey bar or other milk chocolate
1 C. peanut butter
I started out cracking the eggs, at which point I had to pause because it seemed even the kitchen deities were smiling upon me. Well, ok, the eggs were...but that has to be a good omen, right?
The directions say to beat the eggs until they are thick and lemony, then gradually add milk ,sugar, and vanilla. This takes a while. Feel free to dance while you do this. Just keep the beaters in the bowl. I really don't need raw egg splattered all over my kitchen, thank you very much. I might suggest Devo's Whip It but if you have something else you want to shake your groove thang to during this process it's your kitchen. I take no responsibility if your eggs frown at you for it though. Actually, I don't have Whip It on my iPod. I think I was winin' to meh calypso and soca tunes and gettin' on bad. Works for me, and my eggs.
Next you are supposed to blend the dry ingredients and fold them into the egg mixture gently. I didn't take a picture of that. Just be nice and gentle to the eggs ok? After all, they smiled so sweetly at you. Then you pour it all into greased and floured jelly roll pan and bake at 350F 15-20 minutes. Now you're going to have to use your imaginations because I didn't take any pictures of this either. If you can't visualize some batter in a jelly roll pan what hope is there for you or for anyone exhorting you to visualize something as abstract as world peace for that matter? Sad really.
(Insert mental image of sponge cake batter in an old jelly roll pan HERE) Ok, instead of that here's a picture of the chocolate I chopped up to melt for the top of the cake plus some more for fondue later. Notice the lovely new tie dyed dish towel setting off the fabulous chocolate. I do find that when I want to let there be peace on Earth and let it begin with me, chocolate and tie dye are wonderful starting points.
I also forgot to take a picture of the baked sponge cake. I trust you can figure out what it looked like, we already covered this whole using your imagination thing...If you're going to complain about the lack of pictures I will hasten to point out that this recipe, unlike so many of my others, has exact measurements for the ingredients and explicit directions. You can't have it all. This ain't the Food Network, you know. For one thing, I am a whole lot heftier than that Giada DeLaurentis chick (never trust a skinny cook). But I digress. The next step is to spread the peanut butter while the sponge cake is still warm. See? I DID take a picture of that. Just put little blobs of the PB all over the top and let the heat of the cake make it all melty and spreadable. Do be gentle or you'll tear the cake to shreds. Don't say I didn't warn you. Really, I won't take any blame. I'll just shake my head, mutter under my breath about the inability of some folks to follow directions, and go eat chocolate without even the least hint of guilt over your mangled cake.
After you smear on the PB let it cool.
Finally, spread the melted chocolate on top. Of course, I have assumed you already melted the chocolate that you already chopped up. If you didn't do that why are you sitting here reading this? Go do it now! Sheesh, it's not going to melt itself, especially not in February in the northern hemisphere.
After everything has cooled down and firmed up (What? Is this cake a roller coaster with all these ups and downs?) you can cut it and enjoy it. Mmmmm....looks good doesn't it?
You know you want some. Go ahead. It will promote peace...if not on a global scale at least in your own life...as long as you don't step on a scale after indulging.
But I swear, if you try to mess with what's left of my 5 pound Hershey bar there will be blood.
Thursday, February 05, 2009
Slice of Lime-Chocolate is a Girl's Best Friend
You may recall that back in October I received a 5 pound Hershey bar for my birthday. What you don't know is that I have not eaten a bite of it yet. You may find that hard to believe but it's true. I saved it because the gal pals who came to my party have a get together every February during which our entire menu consists of desserts. I promised to save the gigantic block of chocolate for this occasion. I will be making a couple of recipes with it, leaving some for the family, and who knows what with the remains (if there are any). I figured it was better to share this treasure, partly because shared fun is increased fun and partly because if I ate it all myself the 5 lbs of chocolate would turn into 10 lbs of belly, hips, and butt.
Before I start carving into this thing though I needed a few moments alone to savor it.
Mmmmm.....
Before I start carving into this thing though I needed a few moments alone to savor it.
Mmmmm.....
Oooohhhh...
Aaaahhh...
*If you haven't voted in yesterday's poll please take a moment to scroll down to the next post and do so. So far I only have 19 votes. I know more than 19 of you swing by here every day. Voting is open until 11 PM EST tomorrow.
Monday, November 10, 2008
Blissed Out
I am back from my days away and here to share much of the fun. For those of you worried that I flung myself off another zipline you can breathe a sigh of relief in knowing that in order to engage in that activity I had to be in a party of 8. Since I was all by myself it was not an option that was open to me. But don't think I wasn't tempted to start knocking on my hotel neighbors' doors to see if I could wrangle 7 people to join me.
Let me begin by saying the Hotel Hershey is really one unbelievably fabulous place to stay. I've never been anywhere that compares to it. Now granted I am not exactly experienced in luxurious accommodations. I amcheap thrifty therefore I'm a tent camping type. If I am feeling like plumbing would be nice I stay in a motel. If I am up for a splurge it's a Day's Inn type place. I understood before checking in that the Hotel Hershey would be beyond all that. I just didn't quite grasp how far beyond that.
Understand I have a great deal of difficulty accepting service without feeling twinges of guilt. It's a function of growing up with a mother who was an exploited factory worker and also having Pennsylvania German values drilled into my head. You don't ask others to do that which you are fully capable of doing for yourself. So when the bellman asked me if he could take my bag as I wheeled it up (after deciding to park my own car before I got to the valet area) I had to take a deep breath before I said, "Yes, thank you." Turn down service? Are you kidding? You're going to fold back the sheets on my bed for me. Really, that's a complete mindbender for me. You can laugh but yes, that sort of thing blows my circuits. I just had to keep telling myself this is what we are paying for. Since I live in a tourist area though and we encounter a lot of very rude and demanding tourists I am always mindful of wanting to be a "good guest." I try to tip decently and be as pleasant as I can to whoever is doing their job for me. I recognize they work hard and I can either make their job more or less difficult with my attitude.
So after checking in and being handed a Hershey
bar, I was escorted to my room and given directions for how to find things, briefed on the various amenities in my room, and left to relax for a while before wandering to the spa for....the Chocolate Immersion. My misunderstanding was that I'd be sitting in some sort of tub of chocolate milk, which is an actual service offered at the spa, but the Immersion was not that. I was not in the least bit disappointed though. Forgive me, but I forgot my camera for this part. I got lost wandering around the hotel (it's that big) and looking at the amazing decor and then it was too late to get back to my room to grab my camera before I had to check in at the spa. The next day I took this picture of the ceiling in the locker room area.
After enjoying the spa's steam room, aromatherapy room, and quiet rooms (This picture is the aromatherapy room.) I was ushered into a very clinical looking room with tiled walls, a drain in the floor, and a table draped in plastic in the middle of it. I was thinking surgery or torture or something. She explained things to me and after I was all set up she got to work. First she scrubbed me with chocolaty smelling goo that had ground up cocoa nibs in it. Then she coated me in a mixture of mud, dark chocolate, and cocoa oil before wrapping me in the plastic and draping me with warm towels. She turned the lights down low and started some beach sounds music and told me to relax and she'd be back. Boy, that was hard...not. I think if she had waited just a couple more minutes I'd have been snoring. When she came back she rinsed me off, dried me off, and smeared me up with some cocoa butter. We had chatted a good bit before and after the relaxing bit. She shared what a great employer Hershey is and how well they treat their employees, including kids as young as 15 who are even provided free transportation via buses that run through the city. She also told me that since I was her last appointment and because I was so nice to her she gave me an extra half hour which included some special treatments. That was after she greeted me upon introduction and exclaimed how lovely the grey in my hair was. I was definitely feeling the bliss.
I have to say, knowing that really made me able to let some of the guilt twinges go. I felt a lot better knowing the folks who were making my stay so nice were also being treated well. I also have to mention that every single staff member I encountered from spa technicians, to receptionists, to bellmen, to waiters, to the turn down lady, to gift shop cashiers were, without exception, completely wonderful. They never failed to address me by name and in the most pleasant manner. Everyone seemed genuinely devoted to making their guests as comfortable and as happy as possible. I managed to forget my favorite earrings in the pocket of my spa robe and realized it while I was at dinner. I asked the maitre d' if I could make a call to the spa about it. The spa was closed so I left a message. The waiter asked if I'd like him to call security to have them let me in so I could check through the hamper where I tossed my robe. Since they were not exactly expensive I really couldn't see troubling anyone to that extent but I was impressed with the way folks were willing to do so.
The next day I had a rain shower, which amounts to standing
in a round shower stall with about 20 shower heads shooting at you while a technician stands about 8 feet away and hoses you down with a high powered hose. It felt good on the tense muscles in my neck and shoulders but it also made me giggle. It just struck me as funny to pay a boatload of money to have someone hose you down like you were being deloused for prison or something. Ok, I have a warped mind. It was still funny. After that I had a Swedish massage with a masseuse who was quite the chatty thing. I heard her life story as a middle child with a domineering older sister and actually got some insights on how my own middle child may be looking at the world around her so that was a bonus.
Finally, I went to the Oasis Lounge for the buffet lunch. The Oasis is just for spa goers so they can eat while they pad around in their robes and slippers. I had three meals during my stay. One was at the Fountain Cafe, one by room service, and one at the Oasis. There was not a single bite of food I was served that was anything less than fabulous. Everything was perfection. I even had fresh berries for breakfast which were juicy, ripe, and flavorful at a time when they are not exactly in season. I had a nice glass of champagne for dinner. This was for my 40th birthday after all. Did I mention the desserts? This is Hershey, you realize. Milk chocolate creme brulee, chocolate cheesecake, strawberry tartlets.....ooooh, those were just the ones I tasted. The buffet alone had 7 choices. To die for. I'm telling you. I was a happy girl.
The last thing which was included in my
overnight spa stay was an admission to the Botanical Gardens. Since I had to check out by noon I headed over there before departing to my friend's house. It's November so there's not exactly a lot to look at botanically speaking (though that sign gave me something to ponder). Fortunately, Hershey, PA has not had the hard freeze my corner of the state has had so although the perennials and annuals were completely done and most were cut down the massive rose garden was still blooming. I was very pleasantly surprised to see that. I wandered all the grounds to make sure I didn't miss anything but I spent a lot of time in the rose garden, which had tremendous variety. I took a ridiculous number of pictures there. I am still weeding through them to decide which are the best to share with you. I doubt any of you has the patience to look at the over 100 shots of roses (and really only about 8 of them were completely unusable). Yeah, I went a bit crazy. It was nice to be able to do that without people hurrying me along to the next thing or rolling their eyes at me by the time I was up to my 20th picture. I will share the best later in the week.
Finally, I pulled out of the parking lot and headed toward my girlfriend's house. We tried to figure how long it had been and decided it had to be at least 6 years. Her sisters came over that night. I had only ever met them at my friend's over wedding 15 years ago. Only one knew I was coming that night but she greeted me warmly. The other one walked in, took one look at me and said, "Michelle! So good to see you. You look just the same!" Now I well know I don't but what a nice way to be greeted by someone you met exactly once that long ago. We just had a great time together until late in the evening. The next day was kind of chaotic as we watched 4 kids under the age of 8 but when the one sister returned from her commitments she watched all 4 kids so my friend and I could go have lunch by ourselves. It was late till we got back and my friend convinced me to stay an extra night so another late night was enjoyed after some fun with the kids.
When I got home the house was kind of a wreck but Diana and Isaac were out and Mr. Lime was on his way out. Calypso had 2 friends here for a girls' chick flick day so I joined in the laziness since I was still pretty blissed out.
Yeah, it was all good. Aaaaahhhh.
Let me begin by saying the Hotel Hershey is really one unbelievably fabulous place to stay. I've never been anywhere that compares to it. Now granted I am not exactly experienced in luxurious accommodations. I am
Understand I have a great deal of difficulty accepting service without feeling twinges of guilt. It's a function of growing up with a mother who was an exploited factory worker and also having Pennsylvania German values drilled into my head. You don't ask others to do that which you are fully capable of doing for yourself. So when the bellman asked me if he could take my bag as I wheeled it up (after deciding to park my own car before I got to the valet area) I had to take a deep breath before I said, "Yes, thank you." Turn down service? Are you kidding? You're going to fold back the sheets on my bed for me. Really, that's a complete mindbender for me. You can laugh but yes, that sort of thing blows my circuits. I just had to keep telling myself this is what we are paying for. Since I live in a tourist area though and we encounter a lot of very rude and demanding tourists I am always mindful of wanting to be a "good guest." I try to tip decently and be as pleasant as I can to whoever is doing their job for me. I recognize they work hard and I can either make their job more or less difficult with my attitude.So after checking in and being handed a Hershey
bar, I was escorted to my room and given directions for how to find things, briefed on the various amenities in my room, and left to relax for a while before wandering to the spa for....the Chocolate Immersion. My misunderstanding was that I'd be sitting in some sort of tub of chocolate milk, which is an actual service offered at the spa, but the Immersion was not that. I was not in the least bit disappointed though. Forgive me, but I forgot my camera for this part. I got lost wandering around the hotel (it's that big) and looking at the amazing decor and then it was too late to get back to my room to grab my camera before I had to check in at the spa. The next day I took this picture of the ceiling in the locker room area.
After enjoying the spa's steam room, aromatherapy room, and quiet rooms (This picture is the aromatherapy room.) I was ushered into a very clinical looking room with tiled walls, a drain in the floor, and a table draped in plastic in the middle of it. I was thinking surgery or torture or something. She explained things to me and after I was all set up she got to work. First she scrubbed me with chocolaty smelling goo that had ground up cocoa nibs in it. Then she coated me in a mixture of mud, dark chocolate, and cocoa oil before wrapping me in the plastic and draping me with warm towels. She turned the lights down low and started some beach sounds music and told me to relax and she'd be back. Boy, that was hard...not. I think if she had waited just a couple more minutes I'd have been snoring. When she came back she rinsed me off, dried me off, and smeared me up with some cocoa butter. We had chatted a good bit before and after the relaxing bit. She shared what a great employer Hershey is and how well they treat their employees, including kids as young as 15 who are even provided free transportation via buses that run through the city. She also told me that since I was her last appointment and because I was so nice to her she gave me an extra half hour which included some special treatments. That was after she greeted me upon introduction and exclaimed how lovely the grey in my hair was. I was definitely feeling the bliss.I have to say, knowing that really made me able to let some of the guilt twinges go. I felt a lot better knowing the folks who were making my stay so nice were also being treated well. I also have to mention that every single staff member I encountered from spa technicians, to receptionists, to bellmen, to waiters, to the turn down lady, to gift shop cashiers were, without exception, completely wonderful. They never failed to address me by name and in the most pleasant manner. Everyone seemed genuinely devoted to making their guests as comfortable and as happy as possible. I managed to forget my favorite earrings in the pocket of my spa robe and realized it while I was at dinner. I asked the maitre d' if I could make a call to the spa about it. The spa was closed so I left a message. The waiter asked if I'd like him to call security to have them let me in so I could check through the hamper where I tossed my robe. Since they were not exactly expensive I really couldn't see troubling anyone to that extent but I was impressed with the way folks were willing to do so.
The next day I had a rain shower, which amounts to standing
in a round shower stall with about 20 shower heads shooting at you while a technician stands about 8 feet away and hoses you down with a high powered hose. It felt good on the tense muscles in my neck and shoulders but it also made me giggle. It just struck me as funny to pay a boatload of money to have someone hose you down like you were being deloused for prison or something. Ok, I have a warped mind. It was still funny. After that I had a Swedish massage with a masseuse who was quite the chatty thing. I heard her life story as a middle child with a domineering older sister and actually got some insights on how my own middle child may be looking at the world around her so that was a bonus.
Finally, I went to the Oasis Lounge for the buffet lunch. The Oasis is just for spa goers so they can eat while they pad around in their robes and slippers. I had three meals during my stay. One was at the Fountain Cafe, one by room service, and one at the Oasis. There was not a single bite of food I was served that was anything less than fabulous. Everything was perfection. I even had fresh berries for breakfast which were juicy, ripe, and flavorful at a time when they are not exactly in season. I had a nice glass of champagne for dinner. This was for my 40th birthday after all. Did I mention the desserts? This is Hershey, you realize. Milk chocolate creme brulee, chocolate cheesecake, strawberry tartlets.....ooooh, those were just the ones I tasted. The buffet alone had 7 choices. To die for. I'm telling you. I was a happy girl.The last thing which was included in my
overnight spa stay was an admission to the Botanical Gardens. Since I had to check out by noon I headed over there before departing to my friend's house. It's November so there's not exactly a lot to look at botanically speaking (though that sign gave me something to ponder). Fortunately, Hershey, PA has not had the hard freeze my corner of the state has had so although the perennials and annuals were completely done and most were cut down the massive rose garden was still blooming. I was very pleasantly surprised to see that. I wandered all the grounds to make sure I didn't miss anything but I spent a lot of time in the rose garden, which had tremendous variety. I took a ridiculous number of pictures there. I am still weeding through them to decide which are the best to share with you. I doubt any of you has the patience to look at the over 100 shots of roses (and really only about 8 of them were completely unusable). Yeah, I went a bit crazy. It was nice to be able to do that without people hurrying me along to the next thing or rolling their eyes at me by the time I was up to my 20th picture. I will share the best later in the week.
Finally, I pulled out of the parking lot and headed toward my girlfriend's house. We tried to figure how long it had been and decided it had to be at least 6 years. Her sisters came over that night. I had only ever met them at my friend's over wedding 15 years ago. Only one knew I was coming that night but she greeted me warmly. The other one walked in, took one look at me and said, "Michelle! So good to see you. You look just the same!" Now I well know I don't but what a nice way to be greeted by someone you met exactly once that long ago. We just had a great time together until late in the evening. The next day was kind of chaotic as we watched 4 kids under the age of 8 but when the one sister returned from her commitments she watched all 4 kids so my friend and I could go have lunch by ourselves. It was late till we got back and my friend convinced me to stay an extra night so another late night was enjoyed after some fun with the kids.When I got home the house was kind of a wreck but Diana and Isaac were out and Mr. Lime was on his way out. Calypso had 2 friends here for a girls' chick flick day so I joined in the laziness since I was still pretty blissed out.
Yeah, it was all good. Aaaaahhhh.
Wednesday, November 05, 2008
*image from http://news.yahoo.com
Now, enough politics. I am going to go de-stress from the debacle that was a Presidential race by enjoying my birthday gift at The Spa at Hotel Hershey. I think it will be a pretty nice antidote. I hope to share pictures and tales when I get back. I've been checking out the amenities and such. They have an adventure course with a zipline. Woohoo!!! I may need to check that out. Don't worry. I'll use harnesses and a helmet if I try it this time.
Then I will be spending some time with a friend from college I haven't seen in about 5 years. It will be so good to see her. With any luck I may also have a chance to connect with another friend who moved out there several years ago. Chocolate, friends, and lovely surroundings....ahhhh.
See you all next week!
Monday, October 20, 2008
Surprise
Well, If you were here last week you know I was somewhat less than pleased that Mr. Lime let my 40th birthday pass by with no more acknowledgment than a card and two boxes of Count Chocula, and a really crappy mood from the husband. Now money is tight so I kept my expectations low...card, cake, a nice dinner I didn't have to cook or clean up after....heck, I'd have settled for spaghetti sauce and noodles out of the pantry that he cooked and cleaned up after so long as it was served with some love. I was less than pleased that Mr. Lime effortlessly limboed right under even those low expectations. More than a couple of you seemed to express a willingness to exact revenge on my behalf. I was nearly ready to consider the various offers made.
Well, I must say I was taken entirely by surprise on Friday night when 14 people showed up at my house for a party. First I caught Mr. Lime sneaking this cake into the house. I will admit I was still not suspecting a party. I was still irked enough to figure it was a sad, day late and dollar short attempt to assuage his own guilt....even though it was a tie dyed cake. Cool huh? Who knew they could tie dye a cake?
Then my mom and stepdad showed up, which didn't really surprise me since she said she wanted to come up anyway to bring some video she took of the homecoming floats from the previous week. Next, I heard my dad and stepmom's voices. They showed up in some tie dye I had made for my stepmom. I had to document that my dad actually was willing to wear this for my benefit. See how happy he is about it?
Eventually, 10 other people showed up but the last to arrive really shocked me and just about made me spill tears. It was my best friend who lives kind of far away. She turns 40 next month and she is pregnant with her first baby. I haven't seen her since before she got pregnant and now she is all round and cute.
So there were several funny gifts implying that decrepitude is upon me. You will have to come back for Thursday's Slice of Lime to see the one which both made me laugh the hardest and made my children flee in horror. I also got some nice things including a 5 pound Hershey's bar which included a "golden ticket" to this place. Uh, yeah, never expected that one. So it looks like I will be crossing #33 on this list. I'll let you all know how that goes. Woohoo!
The guests were a bit horrified to find out he had let me stew all week but in the end he did well.
Wednesday, April 16, 2008
Madame Lime's Chocolate Zodiac
Monday I mentioned a Chocolate Zodiac. Today I thought I'd create one. Need direction or love advice? Consult this zodiac and all will be revealed.
Chocolate Ice Cream (January 19-February 16) You are refreshing to be around but you require rather specific conditions to perform well. You can alternate between being a real drip and being downright frigid if you are not provided the right environment but those who treat you right are rewarded with real pleasure. You'll find happiness with Cake but should stay away from Hot Cocoa.
Milk Chocolate Candy Bar (February 17-March 13) There is no pretense with you. You are what you are and you make no apologies. Some find you too ordinary. However, when someone is in a real pinch they won't hesitate at all to call on you for your ability to provide comfort. Avoid Truffles in a love match as their air of superiority would strain your down to earth sensibilities. Look for White Chocolate who is often misunderstood.
Ganache (March 14-April 19) You are admired for your elegance. You enjoy cultivating the idea that you've managed something difficult even though with minimal effort others could achieve the same. You are the one who holds everyone together with your strength and who provides polish in any situation. Although you are strong you can be hurt by those who are harsh with you. Look for love with Truffles. Avoid Mousse.
Cocoa Nibs (April 20-May 15) A great many people don't have the slightest idea what to make of you when they encounter you. Misconceptions surround you but you don't really care. You know what treasure is locked inside and you'll only give it over to the one who truly appreciates you. Although some may be surprised to see the two of you together a Truffle is a good partner for you. Stay away from Cakes though since their happy-go-lucky attitude gets on your nerves.
Chocolate Cake (May-16-June 21) Like Ice Cream you are popular and folks enjoy being around you. You're more adaptable though and can navigate great formality or basic simplicity with ease. You are a peacemaker who can even keep Ganache and Mousse together harmoniously. You get along with nearly everyone but it's best to avoid Cocoa Nibs because you'd find them too bitter to tolerate.
Dark Chocolate Truffles with Raspberry Center (June 22-July 21) You are refined and expect to be treated accordingly. You really want everyone to like you but many shy away. True you have a dark side but once people take the time to get to the core of you they often find you quite likable. Your dark side enables you to understand Nibs better than anyone else and helps others appreciate Nibs as well. Nibs will help you loosen up a bit and not worry about what others think. White Chocolate could also provide a nice balance to you. Stay away from M&Ms who will never see you as anything but haughty.
Chocolate Mousse (July22-August 11) You are delicate and must be handled with care. Success for you requires more patience and careful attention to detail but when you arrive fully you are magnificent. Love is best found with Chocolate Cake but avoid Ganache who will only overpower you.
Chocolate Chips (August 12-September 17) You wish you had the strength to stand on your own but you generally need the support of others. What you don't realize is your presence is often what strengthens those you are with. You add a special sweetness to every setting you are in and make people smile even when you are melting from the heat of the situation. That said, it's probably best to avoid Cocoa. Pair up with M&Ms for happiness.
Milk Chocolate with Peanut Butter Meltaway Center (September 18-October 30) You strike a good balance between being sweet and loving and having a salty sense of humor. Lots of folks find you common but when they get to know you they'll appreciate how complex you really can be. You'd do well to avoid Truffles who think you lack refinement. Find a nice Cake, who also has nuance, to settle down with.
M&Ms (October 31-November23) You are a party animal. You're a bit frenetic at times. Everyone notices you. You bring a smile to everyone with your antics and enliven staid situations. You don't have a lot of patience for the dark brooding types so stay away from Truffles. You'll get along with Chips who may help calm you down when you are too over the top.
White Chocolate (November 24-December 18) Adored by some, reviled by others. You are easy on the timid folks who find the stronger personalities overbearing. It's because you often feel like the outsider looking in. You don't understand why someone as sweet and mild as you are can evoke such strong reactions in either extreme. You give a light touch to heavy situations. Look for Milk Chocolate, Ganache or even Nibs. Don't expect a love match with Chips.
Hot Cocoa (December 19- January 18) You are adept at helping others de-stress. You are warm, soothing, unassuming. You won't turn anyone away. You're a good listener who just wants to help. You can be kind of smothering toward Chips and Ice Cream though so keep a safe distance and look for just about anyone else.
Chocolate Ice Cream (January 19-February 16) You are refreshing to be around but you require rather specific conditions to perform well. You can alternate between being a real drip and being downright frigid if you are not provided the right environment but those who treat you right are rewarded with real pleasure. You'll find happiness with Cake but should stay away from Hot Cocoa.
Milk Chocolate Candy Bar (February 17-March 13) There is no pretense with you. You are what you are and you make no apologies. Some find you too ordinary. However, when someone is in a real pinch they won't hesitate at all to call on you for your ability to provide comfort. Avoid Truffles in a love match as their air of superiority would strain your down to earth sensibilities. Look for White Chocolate who is often misunderstood.
Ganache (March 14-April 19) You are admired for your elegance. You enjoy cultivating the idea that you've managed something difficult even though with minimal effort others could achieve the same. You are the one who holds everyone together with your strength and who provides polish in any situation. Although you are strong you can be hurt by those who are harsh with you. Look for love with Truffles. Avoid Mousse.
Cocoa Nibs (April 20-May 15) A great many people don't have the slightest idea what to make of you when they encounter you. Misconceptions surround you but you don't really care. You know what treasure is locked inside and you'll only give it over to the one who truly appreciates you. Although some may be surprised to see the two of you together a Truffle is a good partner for you. Stay away from Cakes though since their happy-go-lucky attitude gets on your nerves.
Chocolate Cake (May-16-June 21) Like Ice Cream you are popular and folks enjoy being around you. You're more adaptable though and can navigate great formality or basic simplicity with ease. You are a peacemaker who can even keep Ganache and Mousse together harmoniously. You get along with nearly everyone but it's best to avoid Cocoa Nibs because you'd find them too bitter to tolerate.
Dark Chocolate Truffles with Raspberry Center (June 22-July 21) You are refined and expect to be treated accordingly. You really want everyone to like you but many shy away. True you have a dark side but once people take the time to get to the core of you they often find you quite likable. Your dark side enables you to understand Nibs better than anyone else and helps others appreciate Nibs as well. Nibs will help you loosen up a bit and not worry about what others think. White Chocolate could also provide a nice balance to you. Stay away from M&Ms who will never see you as anything but haughty.
Chocolate Mousse (July22-August 11) You are delicate and must be handled with care. Success for you requires more patience and careful attention to detail but when you arrive fully you are magnificent. Love is best found with Chocolate Cake but avoid Ganache who will only overpower you.
Chocolate Chips (August 12-September 17) You wish you had the strength to stand on your own but you generally need the support of others. What you don't realize is your presence is often what strengthens those you are with. You add a special sweetness to every setting you are in and make people smile even when you are melting from the heat of the situation. That said, it's probably best to avoid Cocoa. Pair up with M&Ms for happiness.
Milk Chocolate with Peanut Butter Meltaway Center (September 18-October 30) You strike a good balance between being sweet and loving and having a salty sense of humor. Lots of folks find you common but when they get to know you they'll appreciate how complex you really can be. You'd do well to avoid Truffles who think you lack refinement. Find a nice Cake, who also has nuance, to settle down with.
M&Ms (October 31-November23) You are a party animal. You're a bit frenetic at times. Everyone notices you. You bring a smile to everyone with your antics and enliven staid situations. You don't have a lot of patience for the dark brooding types so stay away from Truffles. You'll get along with Chips who may help calm you down when you are too over the top.
White Chocolate (November 24-December 18) Adored by some, reviled by others. You are easy on the timid folks who find the stronger personalities overbearing. It's because you often feel like the outsider looking in. You don't understand why someone as sweet and mild as you are can evoke such strong reactions in either extreme. You give a light touch to heavy situations. Look for Milk Chocolate, Ganache or even Nibs. Don't expect a love match with Chips.
Hot Cocoa (December 19- January 18) You are adept at helping others de-stress. You are warm, soothing, unassuming. You won't turn anyone away. You're a good listener who just wants to help. You can be kind of smothering toward Chips and Ice Cream though so keep a safe distance and look for just about anyone else.
Tuesday, February 12, 2008
Trinidad to Pennsylvania: Chocolate!
"When I die," I said to my friend, "I'm not going to be embalmed. I'm going to be dipped." Milk chocolate or bittersweet was [the] immediate concern. ~Adrianne Marcus~
Apparently I am a chocolate genius since I got 8 out of 10 questions correct. Anyone out there actually surprised by that?
*image from www.digitalarthawaii.org
-The botanical name of the chocolate plant is Theobramba cacao, which means "Food of the Gods."
-One plain milk chocolate candy bar has more protein than a banana.
-Ten percent of U.S. Recommended Daily Allowance of iron is found in one ounce of baking chocolate or cocoa. Chocolate also contains Vitamins A1, B1, B2, C, D and E as well as calcium, potassium, sodium and iron.
-Cultivation of cacao trees can occur only in tropical climates, 20 degrees north or south of the equator. Principal growing areas include West Africa, Brazil, Ecuador and the Indies. Generally, it takes five years before trees begin bearing fruit in the form of pods that grow from the tree trunk. Each pod contains an average of 20 to 40 cream-colored cocoa beans. Nearly 400 beans are required to make a pound of chocolate liquor, the semi-liquid mass produced by grinding the beans. A non-alcoholic substance, chocolate liquor is the basis of all chocolate and cocoa products.
-The earliest cocoa plantations were established in 600 AD, in the Yucatan, by the Mayans.
-Drinking cocoa became popular in the USA after the Boston Tea Party, partly as a means of protest because it was not taxed in the way tea was.
*image from hersheypa.com
-Pennsylvania is second only to California in its number of chocolate and cocoa processing establishments.
-Hershey, PA is named for Milton Hershey who was the first American to experiment with creating milk chocolate. He came up with his own formula after visiting Swiss chocolatiers who would not share the process they had invented.
-He founded the town as a company town for his employees but felt strongly it should not be a faceless company town with merely utilitarian rows of identical structures. He envisioned and created a family friendly town with parks, recreational opportunities, and good public transportation. The quality of his product and the well-being of his workers were always placed above mere profit.
-Unable to have children, he and his wife established a school for orphan boys which continues today to serve over 1100 financially needy boys and girls today. Three years after his wife's death Hershey endowed the school with is entire fortune. He himself only completed the 4th grade. His philanthropy was motivated by a deep sense of obligation to use his wealth for the good of others.
*image from http://www.flickr.com/photos/sgmccook/57608910/
-Trinidad is 11 degrees north of the equator so it falls within the 20 degree north/south range where cacao can be grown.
-Hershey uses cacao from Trinidad.
-As strong as the smell of chocolate in Hershey, PA is, the smell of driving through a cacao plantation is 100 times more. It was the most intoxicating aroma I have ever encountered. I wanted to get out of the car and re-enact the poppy field scene from The Wizard of Oz.
Apparently I am a chocolate genius since I got 8 out of 10 questions correct. Anyone out there actually surprised by that?
*image from www.digitalarthawaii.org Chocolate Trivia: (taken from hersheypa.com and corsinet.com)
-The botanical name of the chocolate plant is Theobramba cacao, which means "Food of the Gods."
-One plain milk chocolate candy bar has more protein than a banana.
-Ten percent of U.S. Recommended Daily Allowance of iron is found in one ounce of baking chocolate or cocoa. Chocolate also contains Vitamins A1, B1, B2, C, D and E as well as calcium, potassium, sodium and iron.
-Cultivation of cacao trees can occur only in tropical climates, 20 degrees north or south of the equator. Principal growing areas include West Africa, Brazil, Ecuador and the Indies. Generally, it takes five years before trees begin bearing fruit in the form of pods that grow from the tree trunk. Each pod contains an average of 20 to 40 cream-colored cocoa beans. Nearly 400 beans are required to make a pound of chocolate liquor, the semi-liquid mass produced by grinding the beans. A non-alcoholic substance, chocolate liquor is the basis of all chocolate and cocoa products.
-The earliest cocoa plantations were established in 600 AD, in the Yucatan, by the Mayans.
-Drinking cocoa became popular in the USA after the Boston Tea Party, partly as a means of protest because it was not taxed in the way tea was.
*image from hersheypa.comChocolate in Pennsylvania:
-Pennsylvania is second only to California in its number of chocolate and cocoa processing establishments.
-Hershey, PA is named for Milton Hershey who was the first American to experiment with creating milk chocolate. He came up with his own formula after visiting Swiss chocolatiers who would not share the process they had invented.
-He founded the town as a company town for his employees but felt strongly it should not be a faceless company town with merely utilitarian rows of identical structures. He envisioned and created a family friendly town with parks, recreational opportunities, and good public transportation. The quality of his product and the well-being of his workers were always placed above mere profit.
-Unable to have children, he and his wife established a school for orphan boys which continues today to serve over 1100 financially needy boys and girls today. Three years after his wife's death Hershey endowed the school with is entire fortune. He himself only completed the 4th grade. His philanthropy was motivated by a deep sense of obligation to use his wealth for the good of others.
*image from http://www.flickr.com/photos/sgmccook/57608910/
Chocolate in Trinidad:
-Trinidad is 11 degrees north of the equator so it falls within the 20 degree north/south range where cacao can be grown.
-Hershey uses cacao from Trinidad.
-As strong as the smell of chocolate in Hershey, PA is, the smell of driving through a cacao plantation is 100 times more. It was the most intoxicating aroma I have ever encountered. I wanted to get out of the car and re-enact the poppy field scene from The Wizard of Oz.
Thursday, October 04, 2007
HNT-Mmmmmmm...
I received a special care package from G-man in the mail recently. It was an early birthday present since I will actually be out of town (headed to Texas, yeehaw!) next week for my birthday (and second blogiversary).
I think he hit the sweet spot with his gift choices!
Mmmmmmm........thank you, G-man!
HHNT
Friday, February 02, 2007
Friday 55 & Da Count-Cacao!
FRIDAY 55
Ok, it's not true Friday 55 but...I have about 4000 little word magnets all over my fridge. It's called Magnetic Poetry. I keep a little notebook out there so I can record whatever people come up with. Sometimes there are very lovely little poems, sometimes things get quite bizarre (current example: 'elephants can fly up your butt when you are not looking' courtesy Isaac). I've noticed a theme among mine....see if you can identify it.
I
want to
eat chocolate
have tiny dress size
not likely
so dream
on
1/02
I want to swim in
a thousand pounds of
luscious, dark, smooth
bittersweet chocolate.
Let it smear my skin and hair.
3/02
run your fingers lightly through my hair
let its darkness fall over your hand
like liquid chocolate.
3/03
DA COUNT
Well, I've done all manner of complaining the last couple of days. It's not all due to Blogger. There have been a number of highly irritating things going on here at House of Lime and I've been all too happy to let anyone know who will listen what my list of grievances were. Doesn't that make me a fun person to be around! (Thank you Renny and Lacquer for the gentle reminders in comments to not be so miserable) Good thing it's Friday and time for Da Count (thank YOU, Lecram!)...and none too late.
Nothing profound or moving here this week but after a long, irritating week and much grouchiness I was reminded Mr. Lime would not be home last night until near bed time. I had one sick Limelette with little or no appetite and two others who I just knew were going to be in a foul mood over dinner no matter what it was. Cooking was not going to be worth the effort. We scavenged for leftovers and then I made this. Go look, right now. I'll wait...
All done? Good. Now the stuff may be called Upside Down Chocolate Pudding but I am renaming it 'Sex on a Plate' because it's that good. (Bless you, Trinigourmet, for sharing this!) All warm and gooey and sweet and sticky and chocolatey...mmmmmmmmmm...excuse me, I think I need a private moment here....Oh, sorry. I got distracted there. Anyway, the stuff was a hit. Everyone was happy as the house filled with the smell and then as they scarfed it all down.
I built a fire in the fireplace, curled up under my favorite woolly blanket on the couch and breathed a sigh of relief. So this week I am counting folks who give gentle encouragement to be a better person, a crackling fire, a warm blanket, and the rejuvenating power of melty, warm chocolate all over my face and fingers......mmmm......excuse me...that's soooo good!
Have a great weekend.
Wednesday, January 10, 2007
THE FABULOUSLY WEIRD AND ENTIRELY ORIGINAL FOOD MEME BY LIME
Since I have done the '5/6 weird things about me' meme FOUR TIMES I have had to come up with a lot of weirdness. I did notice during the review of past weirdnesses that I have a lot of food related weirdness going on. I also noticed that many other people seemed to respond strongly to the food items as well, or at the very least find them the most amusing. Then, my pal, Mark, decided to create his own Christmas meme. Then I was joking with James about some of our various food oddities and quipped I might make an original food meme. He actually encourgaed this madness rather than poopooing it immediately. Now I am uninspired in all other manners so you are getting...fanfare please...
THE FABULOUSLY WEIRD AND ENTIRELY ORIGINAL FOOD MEME BY LIME. Tada!!!
I have zero idea how to track these things other than to ask you to let me know if you choose to engage in this particular brand of meme insanity and ask others to do the same at your place should you choose to accept this mission. Now, on to the fabulously weird entirely yadayadayada....
1. Canned peas: tasty and economical preserved veggie or olive drab pellets of vileness?
Put me down for chalky, putrid green gunk resembling festering rabbit droppings. Fresh peas, on the other hand, are quite a treat.
2. Mayonnaise: delectable artery-clogging condiment or revolting mass of congealed gunk of unknown origin?
My own theory is that it is comprised of snail trails and snot... eggs indeed...hah!
3. Sauerkraut: great topping for a hot dog or vomit-inducing social repellent?
Do you know how this stuff is made? They shred a head of cabbage, put it in a crock and let it rot. Then they scrape off the top layer of mold before they scoop some out to eat. And I haven't even discussed the stench...Pass me the barf bucket!
4. Head cheese: tasty deli meat or the remnants from a bad sinus infection?
"Alex, I'll take 'Truth in Advertising' for $400."
5. Explain your theory on who would actually eat pickle and pimento loaf.
Very hungry people who have no functioning taste buds.
6. What would you do for a Klondike Bar?
If it's a mint ice cream one with the dark chocolate coating I'd jaywalk at the very least.
7. How many licks does it take to get to the center of a Tootsie Pop?
Listen I know the owl goes, 'Slurp, slurp, slurp, crunch.' People, it should have been suck and crunch. Who licks a teeny little tootsie pop, you suck them. Besides, I don't think owls produce enough saliva to be able to lick properly. Not to mention, I've dissected owl pellets (that's not poo, it's the stuff they cough up that they can't digest) and I never saw a trace of any tootsie pops...And how Kojack made his last forever I certainly don't know.
8. While we are on the subject, how do you eat your cream cone?
Long licks all the way around the base working up to the tip then gently suck the end into my mouth and swallow. Lick up any dribbles left over.
9. What kind of ice cream cone is best?
Standard airy waffle cone for soft serve ice cream. Nice sturdy sugar cone for the hand dipped stuff.
10. Organ meats?
I like my liver secreting, my kidneys excreting, and brains are NOT for eating. I will not eat them from a pig. I will not eat them from a cow. I will not eat them anyhow.
11. Why would anyone contaminate perfectly divine chocolate with shredded coconut?
Because they are either sick in the head or trying to punish me.
12. Then what should I do with this lovely bunch of coconuts?
Make some delicious Trinidadian Coconut Bake or make some killer spicy Thai food.
13. Give me your thoughts on brussels sprouts.
All the ghastly power of a head of cabbage concentrated in horse pill form.
14. And artichokes?
I have absolutely no idea whatsoever how to handle an artichoke. They look like some alien life form, but they do make tasty dip. Gees, maybe they ARE an alien life form and I am dipping my cracker in alien liver pate or something.....
15. Invertebrates as a food source?
Ok, I know if I haven't cause at least mild consternation by now this is where I will have people ranting at me but......... NOOOOOOOOOOO!!!!!! If it doesn't have a backbone I have a hard time even thinking about eating it....except for crab legs in which case I will run down your grandmother as she hobbles across the street on a walker in order to get my fair share. I've eaten lobster and shrimp just to be polite but clams, scallops, mussels, snails, and dear god *shudder* oysters....there ain't no friggin way. I cannot even be in the same room when Mr. Lime and my son eat raw oysters. I'm gagging right now. I swear I didn't do it, but I fell over laughing when he found someone had painted his oyster knife blade entirely in purple nail polish. Tommy, in case you're wondering, I'd be willing to try crawdads...they sorta look crabbish enough to consider.
16. Describe a properly cooked and adorned hot dog.
Ok, I had some serious hot dog related weirdness as a child in that my parents tolerated me eating them every night for a year when I was a preschooler. Now that I am grown I am sort of hot-dogged out BUT when I do have one I like it grilled until the skin is black then on the bun with ketchup and diced onions. Cheese is ok too. Boiled hotdogs are gross and if you really want to disturb me you know how I feel about sauekraut...
17. How did Wonder Bread get that name?
Because I wonder how they can even consider it bread. Gimme some nice hearty 100% whole wheat bread or some multigrain stuff that has actual flavor and nutritional value.
18. What possessed anyone to look at the droppings of a palm civet and think they should search through it for coffee beans to roast so they could market it as the highest priced coffee in the world?
Someone was so addicted to coffee they'd inject it directly into their veins but was nonetheless a marketing genius! I am so glad I have never acquired that addiction but wish I had the busisness savvy.....hhmmm, I think I will go looking at lemur droppings for cacao beans to process into obscenely expensive chocolate.......
19. Twinkies: irresistible junk food or indestructible weapon?
I read about some biology teacher who kept an unwrapped one on his chalkboard tray for 30 years. It never got moldy. The ants never went after it. It just petrified. I think that says it all...
20. What is the best use for olives?
Pressing them to make oil or else sticking them on the ends of your fingers to use as puppets.
21. Normal watermelon or seedless?
Normal, of course! How else can I win the seed spitting contest???
22. Have you ever had caviar?
No, but I'd try it although I wonder what made someone say, 'Gee, I think I'd like to put whatever that fish just shot out its rear on a cracker.'
23. Tell me about a flavor experiment that went horribly awry.
Mr. Lime tells the story of being about 10 and wanting to taste what amounted to a cannoli made of baloney and whipped cream. Last month Isaac decided he wanted to duplicate the experiment with sliced ham.
24. File this under 'why bother?'
When Isaac was a toddler/preschooler he would refuse to eat dinner at the table. He'd push the food around his plate and pretend to eat it. The second he got down from the table he'd scavenge UNDER the table for anything his sisters had dropped on the floor. If perchance he found some fossilized Cheerio cemented to the floor by stale milk from breakfast that I had somehow missed cleaning up, he would chip it off the floor and eat that too. I was quite tempted to forego plates and utensils for him, keep one spot on the floor clean enough for surgery, and smear his dinner across it each night before the rest of us sat down to eat like civilized humans.
25. What is one dish you tasted because it looked irresistibly delicious but it turned out to be really revolting?
That would have to be chocolate spaghetti. It was at a potluck dinner and it looked chocolate and smelled of chocolate. Hey, I like pasta, I LIVE for chocolate...let's give it a whirl...I don't know what else was in it but it was really quite vile. It was two great tastes that did NOT taste great together.
Well, folks, there you have it...the first original food meme by yours truly. I could be obnoxious and tag every single one of you since no one else has EVER done this meme before but I'll just toss it out into the blogosphere and see where whimsy takes it. Just let me know if you did it....and ONE MORE THING....if you do it, add a question to it and let me see your perspective on something else.
THE FABULOUSLY WEIRD AND ENTIRELY ORIGINAL FOOD MEME BY LIME. Tada!!!
I have zero idea how to track these things other than to ask you to let me know if you choose to engage in this particular brand of meme insanity and ask others to do the same at your place should you choose to accept this mission. Now, on to the fabulously weird entirely yadayadayada....
1. Canned peas: tasty and economical preserved veggie or olive drab pellets of vileness?
Put me down for chalky, putrid green gunk resembling festering rabbit droppings. Fresh peas, on the other hand, are quite a treat.
2. Mayonnaise: delectable artery-clogging condiment or revolting mass of congealed gunk of unknown origin?
My own theory is that it is comprised of snail trails and snot... eggs indeed...hah!
3. Sauerkraut: great topping for a hot dog or vomit-inducing social repellent?
Do you know how this stuff is made? They shred a head of cabbage, put it in a crock and let it rot. Then they scrape off the top layer of mold before they scoop some out to eat. And I haven't even discussed the stench...Pass me the barf bucket!
4. Head cheese: tasty deli meat or the remnants from a bad sinus infection?
"Alex, I'll take 'Truth in Advertising' for $400."
5. Explain your theory on who would actually eat pickle and pimento loaf.
Very hungry people who have no functioning taste buds.
6. What would you do for a Klondike Bar?
If it's a mint ice cream one with the dark chocolate coating I'd jaywalk at the very least.
7. How many licks does it take to get to the center of a Tootsie Pop?
Listen I know the owl goes, 'Slurp, slurp, slurp, crunch.' People, it should have been suck and crunch. Who licks a teeny little tootsie pop, you suck them. Besides, I don't think owls produce enough saliva to be able to lick properly. Not to mention, I've dissected owl pellets (that's not poo, it's the stuff they cough up that they can't digest) and I never saw a trace of any tootsie pops...And how Kojack made his last forever I certainly don't know.
8. While we are on the subject, how do you eat your cream cone?
Long licks all the way around the base working up to the tip then gently suck the end into my mouth and swallow. Lick up any dribbles left over.
9. What kind of ice cream cone is best?
Standard airy waffle cone for soft serve ice cream. Nice sturdy sugar cone for the hand dipped stuff.
10. Organ meats?
I like my liver secreting, my kidneys excreting, and brains are NOT for eating. I will not eat them from a pig. I will not eat them from a cow. I will not eat them anyhow.
11. Why would anyone contaminate perfectly divine chocolate with shredded coconut?
Because they are either sick in the head or trying to punish me.
12. Then what should I do with this lovely bunch of coconuts?
Make some delicious Trinidadian Coconut Bake or make some killer spicy Thai food.
13. Give me your thoughts on brussels sprouts.
All the ghastly power of a head of cabbage concentrated in horse pill form.
14. And artichokes?
I have absolutely no idea whatsoever how to handle an artichoke. They look like some alien life form, but they do make tasty dip. Gees, maybe they ARE an alien life form and I am dipping my cracker in alien liver pate or something.....
15. Invertebrates as a food source?
Ok, I know if I haven't cause at least mild consternation by now this is where I will have people ranting at me but......... NOOOOOOOOOOO!!!!!! If it doesn't have a backbone I have a hard time even thinking about eating it....except for crab legs in which case I will run down your grandmother as she hobbles across the street on a walker in order to get my fair share. I've eaten lobster and shrimp just to be polite but clams, scallops, mussels, snails, and dear god *shudder* oysters....there ain't no friggin way. I cannot even be in the same room when Mr. Lime and my son eat raw oysters. I'm gagging right now. I swear I didn't do it, but I fell over laughing when he found someone had painted his oyster knife blade entirely in purple nail polish. Tommy, in case you're wondering, I'd be willing to try crawdads...they sorta look crabbish enough to consider.
16. Describe a properly cooked and adorned hot dog.
Ok, I had some serious hot dog related weirdness as a child in that my parents tolerated me eating them every night for a year when I was a preschooler. Now that I am grown I am sort of hot-dogged out BUT when I do have one I like it grilled until the skin is black then on the bun with ketchup and diced onions. Cheese is ok too. Boiled hotdogs are gross and if you really want to disturb me you know how I feel about sauekraut...
17. How did Wonder Bread get that name?
Because I wonder how they can even consider it bread. Gimme some nice hearty 100% whole wheat bread or some multigrain stuff that has actual flavor and nutritional value.
18. What possessed anyone to look at the droppings of a palm civet and think they should search through it for coffee beans to roast so they could market it as the highest priced coffee in the world?
Someone was so addicted to coffee they'd inject it directly into their veins but was nonetheless a marketing genius! I am so glad I have never acquired that addiction but wish I had the busisness savvy.....hhmmm, I think I will go looking at lemur droppings for cacao beans to process into obscenely expensive chocolate.......
19. Twinkies: irresistible junk food or indestructible weapon?
I read about some biology teacher who kept an unwrapped one on his chalkboard tray for 30 years. It never got moldy. The ants never went after it. It just petrified. I think that says it all...
20. What is the best use for olives?
Pressing them to make oil or else sticking them on the ends of your fingers to use as puppets.
21. Normal watermelon or seedless?
Normal, of course! How else can I win the seed spitting contest???
22. Have you ever had caviar?
No, but I'd try it although I wonder what made someone say, 'Gee, I think I'd like to put whatever that fish just shot out its rear on a cracker.'
23. Tell me about a flavor experiment that went horribly awry.
Mr. Lime tells the story of being about 10 and wanting to taste what amounted to a cannoli made of baloney and whipped cream. Last month Isaac decided he wanted to duplicate the experiment with sliced ham.
24. File this under 'why bother?'
When Isaac was a toddler/preschooler he would refuse to eat dinner at the table. He'd push the food around his plate and pretend to eat it. The second he got down from the table he'd scavenge UNDER the table for anything his sisters had dropped on the floor. If perchance he found some fossilized Cheerio cemented to the floor by stale milk from breakfast that I had somehow missed cleaning up, he would chip it off the floor and eat that too. I was quite tempted to forego plates and utensils for him, keep one spot on the floor clean enough for surgery, and smear his dinner across it each night before the rest of us sat down to eat like civilized humans.
25. What is one dish you tasted because it looked irresistibly delicious but it turned out to be really revolting?
That would have to be chocolate spaghetti. It was at a potluck dinner and it looked chocolate and smelled of chocolate. Hey, I like pasta, I LIVE for chocolate...let's give it a whirl...I don't know what else was in it but it was really quite vile. It was two great tastes that did NOT taste great together.
Well, folks, there you have it...the first original food meme by yours truly. I could be obnoxious and tag every single one of you since no one else has EVER done this meme before but I'll just toss it out into the blogosphere and see where whimsy takes it. Just let me know if you did it....and ONE MORE THING....if you do it, add a question to it and let me see your perspective on something else.
Monday, July 31, 2006
5 Questions from Snavy
1. Lime and the coconut - two great tastes that taste great together or a catchy little tune?
Coconut water from green nuts is a nice cool treat on a hot day. Fresh lime-ade is tastier than lemonade in my opinion. I am NOT a fan of flaked coconut in desserts. YUCK! And do not ever contaminate my chocolate with coconut. That is an abomination. Coconut bake is good. I like the milk used in Thai food. Just no desserts with coconut. Otherwise, it's two great tastes!
Coconut water from green nuts is a nice cool treat on a hot day. Fresh lime-ade is tastier than lemonade in my opinion. I am NOT a fan of flaked coconut in desserts. YUCK! And do not ever contaminate my chocolate with coconut. That is an abomination. Coconut bake is good. I like the milk used in Thai food. Just no desserts with coconut. Otherwise, it's two great tastes!
Of course, it's a great little ditty too...
I've got a lov-e-ly bunch of coconuts.
Here they are all standing in a line.
Big ones, small ones, some as big as your head.....
2. You once commented about limelette #1 getting into a brand new tub of petroleum jelly. Could you please elaborate?
It was shortly before I was due to give birth to the second precious Limelette while in Trinidad. I had set up the crib, changing table and clean clothes. I just had the tub of petroleum jelly on the changing table. One morning Limelette #1, who was 2 1/2, disappeared for rather a while. I went looking for her and found an empty tub of petroleum jelly, one very slippery slidey toddler covered from hair to toes in the goo (in fact she was combing it into her hair) AND a patch of the painted concrete block wall measuring roughly 3'x4' smeared with it. Did I mention that house did not have a hot water heater? Have you ever tried to clean one well greased toddler and wall without warm water or else try to prevent further expansion of the mess while you heat water?
3. What is the airspeed velocity of an unladen Lime, as it covers the distance from zipline to ground?
African or European Lime? Um, er....pretty damn fast! I looked up this to see if I could explain it. I hope it helps. All I can say is I don't want Galileo dropping me off the Leaning Tower of Pisa to demonstrate.
4. If you could have one wish come true, what would it be?
If I tell you, it won't come true, now will it???
5. There are five basic food groups. I know you'd love a sixth. What would it be and can you justify your choice?
C-H-O-C-O-L-A-T-E! You bet your bippy I can justify it! It's grows on trees therefore it is a fruit. We all need more fruits and veggies in our diets. In all seriousness, it does contains anti-oxodants which are good for you. The darker the chocolate the more antioxidants. These compounds prevent plaque build-up in blood vessels. Other chemicals in chocolate prevent plaque formation on teeth. It's two different kinds of plaque but you tell me what other food this yummy can make that claim. Additionally, after consuming chocolate there is a release of brain chemicals similar to the endorphins and serotonins released during and after orgasm. Clearly, this is a wonder food. Clearly it is good for you. Personally , I think all of its healthy benefits can only be magnified when combined with sexual activity. This also allows the burning of any excess calories it may contain thus negating any possible negative effects (i.e. weight gain). Don't believe me? Check here.
Let me know if you'd like 5 questions next.
Wednesday, June 07, 2006
Weird News Wednesday-Why Was I Not Consulted???
PARIS (AFP) - Chocoholic germs can reportedly provide hydrogen, the clean-burning energy of the future. British scientists fed Escherichia coli bacteria a diluted mix of waste caramel and nougat. The germs tucked into the sugar and in the process produced hydrogen, using their own enzyme, called hydrogenase, New Scientist reports. The hydrogen was used to power a fuel cell, generating enough electricity to drive a small fan. The experiment has applications far beyond the lab. Waste chocolate, instead of being thrown away by confectionary companies, could be turned into hydrogen and used to help power their factories or sold to energy companies.
Ok, I have some SERIOUS issues with all of this research. Waste chocolate??? Chocolate being thrown away??? WHAT is the world coming to?! Why was I not informed of this senseless tragedy? I am shocked! Nay, horrified! Now they are using this waste chocolate as a power source! I'm outraged! This exploitation of unwanted chocolate is completely intolerable.
To that end I am beginning a campaign for all confectioners to send any excess, allegedly 'waste' chocolate to House of Lime where it will be fully appreciated. I am constructing a vat for my personal chocolate bath/spa. Should I receive chocolate in excess of the vat's holding capacity and my own ability to consume without doubling my current weight I will begin charitable donations to needy parties. Those wishing to receive the chocolate benevolence may join me in the spa to discuss their need as well as their ability to provide a suitable home for 'waste' chocolate.
Ok, I have some SERIOUS issues with all of this research. Waste chocolate??? Chocolate being thrown away??? WHAT is the world coming to?! Why was I not informed of this senseless tragedy? I am shocked! Nay, horrified! Now they are using this waste chocolate as a power source! I'm outraged! This exploitation of unwanted chocolate is completely intolerable.
To that end I am beginning a campaign for all confectioners to send any excess, allegedly 'waste' chocolate to House of Lime where it will be fully appreciated. I am constructing a vat for my personal chocolate bath/spa. Should I receive chocolate in excess of the vat's holding capacity and my own ability to consume without doubling my current weight I will begin charitable donations to needy parties. Those wishing to receive the chocolate benevolence may join me in the spa to discuss their need as well as their ability to provide a suitable home for 'waste' chocolate.
Tuesday, February 14, 2006
Trini Tuesday-Happy Valentine's Day
When we moved to Trinidad we pretty much hit the soil and I got pregnant with Calypso. Anyone who has ever lived with a pregnant woman can attest to how insane we can become with food cravings. My cravings were enhanced by the fact that many things I craved were simply not available in Trinidad. I LOVED a lot of Trinidadian dishes and quickly learned how to make many of them, but it did not satisfy my urges for the things I missed.
I would have given an arm and a leg for lasagna. I could make my own sauce. I could even get lasagna noodles. The cheeses were problematic. No mozzarella, ricotta, or parmesan were to be had on the island. Oregano and basil were also unheard of. My dad came to visit and I told him not to even get off the plane unless he had those cheeses and spices. He would not be welcome. I also begged him to bring Doritos and peanut butter Tastycakes. Dad came through. He carried the Doritos in his briefcase and the bag exploded leaving crumbs in every corner. No matter. I collected the big chips and then very carefully licked my fingertips to retrieve each tiny crumb from the corners of the briefcase. OK, I KNOW this is gross. I KNOW this is really bad manners. But I was DYING for Doritos! The baby NEEDED Doritos!!!! My father watched in stunned disgust, 'Damn, haven't you eaten since you've been here?'
My lasagna, Doritos, and Tastycakes urges having been fulfilled, there was only one hunger yet to satisfy. Broccoli! I wanted fresh , green, crispy, delicious broccoli. I wanted it bad. Dad was unwilling to try to carry broccoli through customs. It likely would have been confiscated and destroyed by the Ministry of Agriculture due to the possibility of it harboring an invasive pest. BUT WHERE DID THAT LEAVE ME, a poor pregnant woman fantasizing about cruciferous delights???? The only thing available was some nasty imported frozen broccoli that had been thawed and frozen more times that you can imagine and was 95% stems. Dissapointingly vile.
Valentine's Day was just around the corner and I didn't really have any expectations. I figured we'd simply exchange cards and I would make a special dinner of Mr. Lime's favorite foods. The day came and he was later than usual getting home. When he walked through the door with a silly grin and hiding his hand behind his back, I figured he had a bouquet. As it turned out he did.......a great big bouquet of fresh broccoli, complete with a bow! AND he said I did not have to share it. Woohoo!!! There is no bouquet of roses or even fine chocolates (and you KNOW how I love chocolate) that could have come close to being as delightful and satisfying as that bunch of broccoli. Heck, it was 13 years ago and it still stands out as the best Valentine I ever got.
Happy Valentine's Day!
Friday, December 23, 2005
Christmas Cookies
I've been a busy girl this week. I make absurd amounts of cookies every year (97 dozen this year, yes, I am insane) so I can give them away. I like to have a variety so we can enjoy them but if I make this many kinds just for us it is too much. So I give heaps aways and keep enough for us to enjoy but not gain 300 lbs. by eating them.
Let's tour clockwise from the top.
Chocolate Mint Snow-top cookies: A friend brought me these when Limelette #1 was a toddler. Limelette had some weird intestinal thign going on and I had to collect stool samples for several days. My friend brought the dough to me, chilled and formed in the shape of a turd. It was a good laugh and they tasted really good after we baked the ...um....dough...I still giggle when I make them.
Peanut Butter cookies Loved 'em as a kid, love 'em still. 'Nuff said.
Old Fashioned Sugar Cookies A different friend gave me some of these one year and I loved them. They are light and have a really interesitng texture. I asked for her recipe, she was sweet enough to share.
Reese's Peanut Butter & Chocolate Chip cookies Recipe right off the bag. What can I say? I dig 'em.... a lot!
moving to the center......
Grandma K's Sandtarts I was on the hunt for the perfect cut-out cookie recipe for at least 10 years. It had to be thin and crispy, not cakey. It had to have nice flavor and have a dough that was not a nightmare to work with. A gazillion failed recipes later, I went to a Ladies Tea at my church and there in a basket, with the clouds parting to beam down a heavenly light upon these fabulous things, were the perfect cutout cookies. I asked who brought them, fell at her feet, and BEGGED for her recipe. She very graciously agreed to share her grandmother's heirloom recipe and proceeded to give me all the tricks of the recipe for obtaining perfection. She makes cakes for weddings and on 3 occasions she has asked me to make this recipe for a wedding telling me I am the only one outside her family who handles this recipe properly. I am honored that she'd share. I am delighted she thinks I do so well.
Chocolate Chip cookies Need I say more?
Russian Tea Cakes Time for MY grandmother's recipe. Nana made these every year. Everyone waited with great anticipation. When she died the duty fell to me to provide the family with this little delight. My mom asks for a double batch as her Christmas present every year. My kids inhale them. My husband casts a jaundiced glance if I am too generous in giving these away. For your own baking pleasure here is the recipe
Nana's Russian Teacakes
1 cup softened butter
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cups finely chopped walnuts
Preheat oven to 400 F. Cream sugar, butter, and vanilla. Blend in flour, then nuts. Chill dough. Roll into 1 inch balls. Bake 10-12 minutes or until set but not brown (the cookies do not spread). Roll in more powdered sugar while warm. Cool. Roll in sugar again.
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