Yeah. Its that bad that I'm not even gonna go into any kind of "introduction".
Its March. I fucking hate March. I didn't used to, but then a couple of years ago, the worst thing that has ever happened to me did. And I am already feeling the anxiety of the anniversary of that day approaching. Its right around the corner. Also, my dear grandmother, whom I just lost in December, would have been 85 this month.
So, I mentioned that I had some important business this week, which has kept me away from here. I was hoping it would be resolved. It wasn't. Hopefully soon. But not yet. That would have helped a lot. Oh well. And if I seem a little absent that would be why, and I probably will be. Fuck it.
Oh, and ow. There is some pain too, because why the fuck not?
So, I seriously need a MAJOR dose of good, like, STAT.
There are three more "Fuck it Fridays" until THAT day. I would expect the posts to get increasingly darker. Especially since I can't even make it through an hour without tearing up...
Bring on April.
And can we please get rid of the ugly brownish gray landscape outside? Jesus...it looks like death out there! (One thing I am not going to bitch about this week is the snow. Because thankfully that big huge Winter Storm Saturn passed us by! WOOOOOOOOT!)
And honestly, today's song really sums up how I am feeling these days.
You have been warned.
And by all means, please, bitch in the comments. I don't want to be alone.
But first, chocolate.
Chocolate Sformato with Amaretto Whip Cream
2 cups whole milk, divided
1 cup sugar
1 teaspoon vanilla
1 packet gelatin
4 eggs, lightly beaten
1 (12-ounce) bag bittersweet chocolate chips
1/4 cup toasted sliced almonds
1 cup whipping cream
1 tablespoon powdered sugar
1 tablespoon almond liqueur (recommended: Amaretto)
Preheat the oven to 350 degrees F.
In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.
And finally, some Zen.
I think snail had some Amaretto infused whipped cream!