to the kitchen where I was fixing supper and poured
herself a generous Scotch. And then after that a
That would do it.
Not that I endorse self-medication with Scotch,
but it's easily available, relatively inexpensive,
and sometimes partially effective. Also probably
less likely to provoke self-murder than stuff like
antidepressants.
recently hit a milestone birthday. As Bonnie is facing
such an event but an even bigger one, she particularly
felt the encroachments of time and decided to get
alarmingly drunk. The good part is that she wobbled up
to me some hours later to report that she would be
just as happy never to see another Scotch again.
Sometimes that's what it takes. She probably regretted it even more
the next day.
Indeed that was the case. It was in fact quicker than
the next day (well, might have been next day, it was
around midnight that the inevitable hit the fan).
air-cooling mechanism.
They'd have to. Almost everything here does, so I'd think they
would
too.
But they're tough. And cheap, both,
But not stupid.
Look, mate, anyone who can't thrive when it's
40 out has to be a coddled mollywhack with no
function on the planet.
Ack. At this rate the new hot development area will be the
Antarctic.
Which is frightening in its way. If you look at
the maps of the Antarctic landmass, you'll be
surprised by how little there is there.
I'm not surprised. It might be Greenland instead, since the North
Pole may be open water.
Look at it on the bright side - there's a
northwest passage now.
It was a couple years ago, and I think it was
Sean or Shawn or Mark or Marc or someone like
that who came up with the most believable reason,
having to do with some program self-preserving
by replacing instances of m o nkey with m x key,
because the former has some meaning internal to
the workings of that program.
Sounds logical. Maybe something to do with mon eys with typewriters eventually reproducing Shakespeare. Or at least usable code.
I thought of m0nkeys writing Shaxper, too,
but that didn't seem relevant to this issue.
Chocolate Cheesecake
categories: England, California, dessert
Servings: 1
h - For the base
1 1/3 c graham cracker crumbs
2 oz butter
1 Tb cocoa
h - For the filling
6 oz bittersweet chocolate, chopped small
2 1/2 c cream cheese
3/4 c superfine sugar
1 Tb custard powder
3 lg eggs
3 lg egg yolks
2/3 c sour cream
1/2 ts cocoa, dissolved in
1 Tb hot water
h - For the glaze
3 oz bittersweet chocolate, finely chopped
1/2 c heavy cream
1 ts dark corn syrup
h - Special equipment
9 in springform pan
Preheat the oven to 350F.
To make the base, process the graham crackers to
make rough crumbs and then add the butter and
cocoa. Process again until it makes damp,
clumping crumbs and then tip them into the pan.
Press the crumbs into the bottom of the pan to
make an even base and put into the freezer while
you make the filling.
Put a kettle on to boil.
Melt the chocolate either in a microwave or
double boiler, and set aside to cool slightly.
Beat the cream cheese to soften, then add the
sugar and custard power, beating again to combine.
Beat in the whole eggs and then the yolks, and the
sour cream. Finally add the cocoa dissolved in hot
water and melted chocolate and mix until smooth.
Take the springform tin out of the freezer and line
the outside of the tin with a good layer of cling
wrap, and then another layer of strong foil over
that. This will protect it from the water bath.
Set the springform tin in a roasting pan and pour in
the filling. Fill the roasting pan with just boiled
water to come about half way up the cake tin and
bake for 45 to 60 min. The top of the cheesecake
should be set, but the underneath should still have
a wobble to it.
Peel away the foil and cling film wrapping and set
the cheesecake in its tin on a rack to cool. Put in
the refrigerator once it is no longer hot, and leave
to set, covered with plastic overnight. Let it lose
its chill before unspringing the cheesecake to serve.
To make the sauce - very gently melt the chopped
chocolate, cream and syrup. When the chocolate has
nearly melted, take off the heat and whisk it to a
smooth sauce. Let it cool a little, and pour it over
the chocolate cheesecake on its serving plate.
Nigella Lawson via Ramona Home Journal,
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