While growing up in my mother’s house, I was familiar with two varieties of chocolate mousse. One, made with butter, is dense and almost fudge-like. This is the other recipe – a fluffier, almost meringue-textured mousse. I always thought I preferred the dense version, made with lovely dark chocolate, until I recently made this one.
A while back I posted on Avocado Pie, a recipe given to me by a friend during my college years in the 70’s. He was one of three male classical musicians who shared a beautiful home in Santa Barbara, California. I moved away from, S.B. in 1978, but retrospectively, I know one of them had
Right before my 10th grade school year, our family moved from New York to Utah. At that time I don’t think I could have located Utah on a map, although geography has never been one of my strengths. Salt Lake City was quite different to me, in so many ways. Regarding the food scene, well,
This recipe comes from Nigella Lawson, but not from a cookbook that I know of… I printed it, so perhaps it’s from her blog? The reason I wanted to make it again, and also post on it, because it’s so unique. Here’s a quote: “There is a wonderful poetry to the name of this dessert