Chocolate: Everybody’s Friend

Photo by Jean Beaufort, PublicDomainPictures.net

One of the wonderful things about chocolate (and there are many), is how well it pairs with other foods.

Chocolate seems to go well with just about everything. It marries happily with fruits like strawberries, raspberries, pears, cherries and bananas. It perfectly complements the flavours of nuts, such as peanuts, cashews, hazelnuts, almonds and macadamia nuts.

Chocolate cheerfully coexists with citrus, coconut, ginger, caramel, coffee, dairy or mint. It has even been known to blend with the flavours of chili and meat in some Mexican dishes.

Some adventurous people claim that chocolate goes well with broccoli (well, perhaps…if you held the broccoli).

You’ve got to hand it to a food that is uncompromising about its own flavour yet harmonizes with such a wide variety of other substances.

Did you know that the Bible implies that we should be a bit like chocolate? Not in so many words, of course, but the concept is still there.

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God Won’t Waste Your Pain

Quilting Bee circa 1910, New Jersey
Photo by Richard on Flickr CC BY-2.0

Did you grow up in a family that hated wasting things? So did I.

Instead of throwing out old scraps of fabric, my paternal great-grandmother would twist the lengths and sew the resulting cords together into a rag rug. Nothing was wasted.

It was the same on my mother’s side of the family. Material from clothes that were no longer of use would be cut up and sewn into quilts. My Mom recalls sitting underneath the quilting frame as a child when her mother and other female relatives worked together at a quilting bee (Mom thought she was “helping” push the needle back up to the top surface). Even as a little girl, my mother learned an early lesson in letting nothing go to waste.

I must have inherited that trait.

I love recipes that not only produce a yummy result, but that are efficient. By that I mean that you’re not left with partly used cans of an ingredient that will languish in the fridge and eventually have to be thrown out.

I prefer a recipe that uses up the whole can of an ingredient, or, if it calls for 3 egg yolks for the batter, it also calls for 3 egg whites for the filling or a meringue (see cheesecake recipe below). Nothing is wasted. No leftover egg whites that you have to store until you think of another recipe that can use them up.

Likewise, I think God is efficient in how He manages our lives. He won’t waste anything we go through: it all has a purpose, even the negative parts.

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You Already Have What You Need

Baking ingredients
Photo by Kathy Moreno on Wallpaper Flare

I love desserts that you can make on the spur of the moment, with ingredients you already have in your kitchen (like the recipe for coffee cake below). The ones where you don’t need to make a special trip to the store to find an uncommon or rarely used ingredient.

For instance, I love the flavour of pistachios, but rarely keep them on hand in my cupboard. Walnuts, on the other hand, are more likely to be found year-round in my kitchen. If a recipe calls for nuts, I know I’m bound to have some walnuts I can use.

Or what about an ingredient like rosewater? It sounds like it would create an exotic dessert, but who keeps rosewater in their pantry?

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How To Make Maple Syrup

Collecting maple sap the traditional way, in buckets

Sometimes the sweetest things take the most effort to produce, don’t they?

Take, for instance, maple syrup, one of Canada’s iconic products. We often use it atop pancakes or waffles, or in desserts (see below). This delicious liquid starts out as sap collected from sugar maple trees.

Right now it’s maple syrup season in Eastern Canada: as the weather warms, the sap in the trees starts flowing freely. Holes are drilled into the trunks of the maples, and buckets or tubing collects the dripping sap, which is then transported to a central location.

And then it’s ready to be bottled, right? No! Actually, the process has only just begun.

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Short But Sweet

Scottish Terriers: short but sweet!
Photo by Trisha Shears on Wikimedia Commons CC BY-2.0

Last week, the Scots celebrated “Hogmanay,” or New Year’s Eve. A particularly delicious treat often consumed there on this holiday is shortbread, which is a Scottish invention. It’s not really a bread, but rather a buttery, rich, crumbly type of cookie (recipe below).

But why is it called “short” bread? Is it vertically challenged? Well, yes, it’s quite a flat cookie, but in this case the word “short” means something different.

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Christmas Fruitcake Solution

Do you like Christmas fruitcake? Or do you just pretend to? Some people look forward to making or receiving fruitcakes at this time of year. Other people dread the prospect of eating fruitcake yet again.

If you’ve been faking enjoyment of Christmas fruitcake all these years and would really rather not eat any more of it, I think I have a solution for you:

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The Banana Paradox

Who doesn’t like banana cake? Even people who won’t eat bananas seem to like banana cake. It seems to be one of those desserts that is universally liked.

And what kind of bananas do you use to make a banana cake? Only the most uniformly yellow, firm, spot-free, perfect ones, right?

Wrong.

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Feeding The Squirrels

I read a delightful fact about Prince Charles, the heir to the British throne. Apparently, he keeps nuts in his pockets to feed the red squirrels that live on his Balmoral estate. He so loves these little rodents that he even lets them into his house!

Prince Charles writes about the squirrels in the November 14, 2018 edition of “Country Life” magazine, which he guest-edited:

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