Back to the Grind

I love my job, I really do. The staff, patients, my little desk with Pandora playing and a good cup of espresso......its all good. But after a weekend with no time schedule, its particularly painful to come back to work. I think that my goal in life is to now work just long enough that I can spend my days as I wish. This weekend was the first weekend in about a month were I could do ANYTHING I wanted, and it was BLISS! Sleeping late, lounging with my coffee, dog park trips. I did have to change the battery in my car, which was a pain in the ass. Have you ever tried to schlep a car battery on the bus with you? Other than that it was a beautiful weekend. Drinks with a cute boy, catch up time with my lovely sister in law and brother, photography, the last few episodes of Rome, whipping up huge batches of coconut curry truffles and cashew brittle.....mmmmmmmm. I hate Mondays :(




Coconut Curry Truffles
12 oz good quality bittersweet chocolate
2 cups heavy cream
2 tbs vanilla
1 tbs butter
1 tbs curry powder
1 tsp chili powder
6 oz toasted coconut

Chop up chocolate as fine as possible (if your not buying chips) and place in a deep stainless steel bowl. Heat up cream in a heavy sauce pan with butter just until it starts to boil stirring constantly. Pour cream over chocolate and let sit for 5 min. Stir chocolate and cream until totally mixed. Add curry and chili powder. Pour ganache into a 13x9 pan or baking sheet and chill for 4-12 hours. When set, with a spoon or small melon baller, place scoops of the ganache on parchment paper and place in freezer for about 15 min. They should be cold enough for you to handle and mold into balls. Roll balls of ganache in toasted or untoasted coconut and place in fridge. These keep very well in the fridge for a few weeks and in the freezer for a couple of months.