If there is ever a time of the year where my devotion to NYC is questionable, it is the month of March. Thoroughly unpredictable, with temps ranging from 30s-70s, some sunshine, some rain, some snow, and then of course the time change...this month mirrors the mind of a teenager. It's mood is always changing, there are pink flowers and green leaves and sunshine and light jackets and bare legs one day, and then in an act of teenage rebellion there is suddenly a dark spell of snow and coats and scarves and boots are necessary all over again.
We only got a light dusting of snow last night, but the first day of spring last year was a million times worse. I remember walking around the UWS to go to Trader Joes and literally almost cried when a huge snowstorm started falling from the sky like that scene in 300 where the Persians launched a zillion arrows on the Spartan army. It was rough. Since then, I now know better than to expect too much and just assume March is an in between month, one that needs a little extra time and hand holding to fully commit to spring weather and blooms.
Life has been extremely busy around here the past few weeks, and I don't really see a break coming until maybe the end of April. There are exciting things planned--lots of travel, weddings, showers, and of course the usual work and school things are keeping us hopping around like bunnies. It hasn't been easy but I am extremely grateful for everything. After having celebrated a birthday and our anniversary back to back weekends, I write feeling incredibly blessed and loved. God has gifted me with a loving family, good friends, and my incredible other half and I really couldn't ask for more.
Remember to be thankful for something today, friend (even though it is Monday!)
Chocolate Coffee Mousse made in a Whipper
Ingredients:
- 1 cup semisweet chocolate chips, or 8 oz. finely chopped dark chocolate bar, such as Soul Chocolate
- 1/2 cup room temperature coffee
- 1/2 cup water
- 1/4 cup sugar
- 1/4 tsp. vanilla
- pinch of salt
- 1/2 liter gourmet whipper, like this one from Mastrad Paris
Directions: Combine all ingredients in a medium sized bowl. Melt in microwave in increments of 15-30 seconds, stirring after each time, until chocolate is melted and all ingredients are smoothly dissolved. Be careful not to burn chocolate. Whisk together until mixture reaches the consistency of heavy cream, for a couple of minutes. Pour the mixture into the cream whipper, following manufacturers directions.
Insert the NO2 charger into the the whipper. You should hear a pop sound when activated. Shake vertically for 20-30 seconds, about 20 times. Let rest in refrigerator for 1-2 minutes. Invert and squeeze into small glasses or bowls. Top with whipped cream or chocolate shavings (optional)! Eat immediately.
This post features chocolate from Soul Chocolate and the gourmet hot/cold whipper from Mastrad Paris. Make sure to check both of their sites and products out! I love the pretty packaging and intense and delicious flavors from Soul Chocolate. The cream whipper is a fun new kitchen toy that I can't wait to use for more recipes!!
