This week kicks off a bit differently than others as I’m responding to a request from Kloe of Kloe’s Kitchen to participate in a Writing Process Blog Tour. If you’re not already familiar with this “event,” you can read more here.
I don’t usually go off topic–food for fun is generally only about food–but I can’t say no to Kloe as she is AMAZING. I’ll send you to her site for more, but rest assured that there are few people as talented and hardworking and compassionate as she at such a young age. Thank you for knocking on my door, Kloe. I am honored more than words can say.
First, I’ll answer Kloe’s questions. Then we’ll visit a cool (!) recipe sent to me on my facebook wall. Its simplicity and originality blew me away and I made a batch within an hour of reading the post. More on that later. First, Kloe’s questions:
1. What are you working on? Everything. Summer always throws me for a loop (see here) and I have so much on my to-do list that doesn’t get done. For now I just try to keep the balls in the air. Being a mom takes priority, though maintaining a deLizious Food Communications clientele is also big for me. Blogging and posting on deLizious facebook is a part of that as are my monthly posts at Blog of Funny Names. Long-term goals for my business include creating some sort of marshmallow cookbook concept. Still not sure exactly where I’m going with that, just know that ‘mallows (especially the boozy ones) call my name.
2. How does your work differ from others of its genre? Photography is not my strong suit, so I’ll never be able to compete with most food bloggers. Yet I feel my writing is strong and it’s fun to pound out a post, watching it evolve into something I’m proud to publish. As well, I hope to give others a sense of the normalcy of what goes on in a kitchen. There are wins and there are losses. No one hits it out of the park every time. And that’s a good thing, as there’s much to learn from fails.
3. Why do you write what you do? As a food writer, I didn’t see how I could get by without having a food blog. While it began only as a professional endeavor, it’s been great fun to find community in the blogosphere. And bottom line, I hope to share happiness I find in the kitchen and life in general.
4. How does your writing process work? I commit to posting weekly; sometimes it’s easy to find a topic, sometimes not so much. But in either case, Tuesday night usually finds me up late (who am I kidding? every night finds me up late), writing and editing my way to a published post. The goal is always to have photos in place by Tuesday afternoon, since my photography skills don’t extend to after-dark shots.
This being a “tour,” the baton needs to be passed. But instead of singling out phenomenal food blogs (of which there are many), I’m going to extend the invite to any of you who want to hop on board. Just answer the above four questions in an upcoming post and please link back here so folks know what you’re up to.
So now we move on to why you’re really here: the eats. A good friend (remember Jessica, she of the crabapple liqueur?) recently shared a link for dark chocolate ice cubes. I had never heard of such a thing, but it made so much sense. Why not make ice cubes that could turn milk chocolate-y and coffee mocha-y? They would also open up a whole new world of cocktails. White Russian (or black for that matter) with dark chocolate ice cubes? Yes, please. Same for dropping a cube of frozen dark in Rumchata, mudslides, grasshoppers, and other creamy drinks.
The process was easy-pie: Combine 2 cups water and 1/4 cup each agave syrup and unsweetened baking cocoa (I used dark); bring to a simmer. Cool, then transfer to ice-cube trays and freeze. The results are phenomenal and turned my morning cup of joe into a $5 cup of coffee coffee-shop experience. Though as mentioned earlier, they make many beverages better.And while the cubes are as lovely as can be, the liquid could also easily be frozen in a popsicle mold. Backing up a bit further, a handful of fresh mint or stick of cinnamon could simmer with the chocolate mixture, then be removed before the liquid is poured into molds. Going to the dark side has never been so creatively delicious.