By Cal Orey,
The Writing Gourmet
Ah, it's hot outdoors--in the 80s today--at the sierra. Yes, at Lake Tahoe our summer has arrived. As a busy worker bee--I'm working on the forthcoming honey book--but whipping up a hot, home-cooked meal seems like too much work. The Brittany duo and kitty Kerouac are whooped from the heat, too; but they don't have to work for a living in a resort town like I do...
Speaking of work, I received emails today touting new research showing dark chocolate can help lower blood pressure. That's no news to me--I put it in my book The Healing Powers of Chocolate (Kensington, 2010). Of course, I feel eating a natural Mediterranean diet and getting a move on to keep your weight in check also are keys to maintaining lower BP numbers. Read: Yesterday, I swam outdoors. The pool was bliss. It was calm--all mine. Considering taking the plunge into the cold lake to chill--after a decade of avoiding swimming in it, it may be time to take a dip. Or not. Wasn't there crocodiles in that film Lake Placid?
On the topic of good health, the other day I had the pleasure again to speak with Wendy, owner of Enjou Chocolat . We chatted about heart healthy dark chocolate and I raved about her dark chocolate dipped graham crackers. I just ate one as I sip cold, spring water. These cookies are awesome--something to write home about or send home to for a gift to savor. They took me back to childhood graham crackers but they have a sophisticated grown-up twist. And if you're looking for something crunchy to pair with iced tea or a cold glass of calcium-boosting milk (also known to help you stay heart healthy and lower those cholesterol numbers)--these special crackers are better and more soothing for humans while dealing with the ongoing sound of firecrackers (and spooked companion animals who don't like loud noises) for the forthcoming Fourth of July. With a gourmet touch these scrumptious grahams are your ticket to chocolate nirvana in the hot summertime.
So can I dip my Keebler graham crackers in some good chocolate and get the same result?
ReplyDeleteNah, I asked Wendy the same question. I tried doing it with creamed honey-making small patties. It's just not the same. The chocolatier told me it's all about the chocolate and how it's prepared--a temperature thing, which I discuss in the chocolate book. Sad, huh?
ReplyDeleteIt is. Although, I often make things I make sound more difficult in order to make me appear more the genius. That's sad too, isn't it?
ReplyDelete