By Cal Orey,
The Writing Goumet
--William Allen Butler
It's still warm outdoors and cooking is not an option for me. I just walked the boys (Brittany duo), and am going back to proofing the galley for the big chocolate book--The Healing Powers of Chocolate (Kensington, Dec. 2009). And yep, reading words about chocolate--all kinds from all places--is making me hungry for chocolate. This is a good thing I think. (Oh dear, my dear readers will want to eat chocolate, too.) And ironically, it turns out the treat I'm thinking about has a Mediterranean flavor to it...
No homemade brownies this time around. I'm cutting corners (again). I'm turning to Ghirardelli Premium Double Chocolate Brownie Mix. (I was considering melting the luxury chocolate bars I have saved from research and make frosting but that will happen once the book proofs are out of the house. I will have more time to get more creative.) When you're a scribe for a living you've got to prioritize tasks despite chocolate cravings.
On the upside, I will use extra virgin olive oil (it calls for vegetable oil). I will serve the warm dark, chewy chocolate brownies (yes, nuts will be included for the crunch) with fresh, juicy late summer strawberries.
And instead of using sweet white chocolate frosting (very tempted to turn to Ghirardelli's white chips) I will open up the new container of lowfat vanilla yogurt. This all natural yogurt is healthy. It boasts plenty of potassium (great to keep your blood pressure in check), protein, calcium, and other essential nutrients--and it tastes natural, creamy, and is my fave. No artificial junk.
The best part is, I just did a quick google check and it turns out this concoction of mine has Italian roots. Yep. Neapolitan ice cream was derived in Naples, Italy. It was one of my favorites as a kid. And look, I gave this Italian treat a healthy twist.