Sweet Nothings: Obligatory V-Day Post

Valentine's Day may be a load of rubbish pressed upon us by greeting-card companies exploiting the legend of what was really just a crotchety old saint, but here it still is, almost upon us. Personally, I'm just looking forward to the day after (when all the heart-shaped chocolates go on major sale)--but I've assembled a little fantasy-land timeline of how Valentine's Day should be best exploited, in turn, by us:

Noon: Awake. Open your long-lashed doe eyes to the sight of breakfast in bed. He doesn't even need to know no cookin' skillz if he grabs TJ's new frozen french toast. Believe me: yum.



1:00: Open valentines (I sent Curious George ones to my nearest & dearest. Elementary school ruled.). Also open gift of new skivvies (simply the best. No contest.).

1:10 - 7:00: Lounge around in said skivvies, read pink books (e.g. Valley of the Dolls), play on the internet, listen to new records by The Blow (makeout break!) and The Pity Party (dance break!).

7:00: Even hardcore loungers need to eat. Make yourselves some heart-shaped brownie sandwiches--chocolate for you, spinach and cheese for him (seriously--my aunt's going to send me her recipe). Play games involving whipped cream (or spray cheese to go with his). No, don't, actually. That's just gross.

9:00: Spritz yourself with Demeter's Sugar Cookie eau de toilette for dessert (unless you're like me and would thus risk eating your arm because it smells so amazing. Try the Gin and Tonic scent instead.). Venture out of doors and go find yourselves some free fruity drinks.


lovvvvvve
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Sugar, Spice, et. al.

So it seems that as soon as the clock ticked over to 12:01 on December first, I switched into hyper-holiday mode. I'm pretty far along on my Christmas shopping (for reals! I know, right?), I broke out the sweaters (thanks, LA cold spell), and most importantly, I've suddenly gotten a violent hankering for making holiday foods. Just due to the onslaught of Christmas cookie displays in Rite Aid, you think? No, I bet it really is because of cliche nostalgia and memories of cooking, baking and present-wrapping with my domestic-goddess stepmom each year. For those who think food isn't a big deal and there's too much fuss about it, true, but: just consider what most holidays would be without any of their accompanying traditional foods/meals. Weirdly empty and lacking in meaning, no? Hm, what does THAT say about the real meaning of Christmas? Sociology aside, though, I'm racking up blizzard-season goodies to report:

FASHION
New discovery--The Elegant Mess, a super sweet new boutique on Fairfax across from Canter's (thanks to Ana for the tip). Dieu and I went to the opening party just for the pink-champagne fountain, but were pleasantly surprised at the wide range of neat clothes & jewels, many at (gasp) affordable prices. Babydoll dresses, sweaters, party frocks (and what better than the holiday season to give us the justification that "well, surely there will be parties I'll need this for...") and some really cool pendants, earrings, charms, etc. We didn't buy (too busy stuffing ourselves with fresh strawberries--where did Alyx get them this time of year??--and watching darling hipster children twirl away at the cotton candy machine), but I'll be back. [See the goods.]

FOOD
Perhaps it was the berries and pink champagne that kick-started my jones for any and all holiday goodies. At Trader Joe's yesterday I walked into an overwhelming wave of warm panettone smell (better smelling than tasting, to be frank), then proceeded to go goggle-eyed at all the stuff popping into my field of vision, and from there into my overblown mental plans of things to cook and bake and EAT until New Year's. I'm talking holiday feast: stuffed dates, spice cake, Swedish gingersnaps, winter squash, those delicious junky Danish butter cookies that come in the blue tin...I love those things. Anyway, I passed up all that for my humble container of yogurt and a new orchid ($12.99--love it) and moved on. By the time I got down to Sunset Blvd., though, I couldn't resist the cheap shot Baskin-Robbins took at me: "Naughty or Nice?" the poster in the window inquired, with corresponding options (the "Lumps of Coal Sundae" or the "Merry Mint Sundae"). I have no delusions regarding my personal virtue, so obviously I marched in and ordered Lumps of Coal. I realized as I sat at the bus stop, digging in with that iconic pink plastic spoon, that I had no clear idea of what exactly was in the chocolatey mess. But to be perfectly honest, despite the trashiness of it (chocolate syrup, not fudge; whipped cream from a can, not done lovingly and fatteningly by hand; plastic jar-like cup, not sundae glass), it was pretty damn delicious. I have to give props to B-R for good junky merriment (as I have been for years, for carrying my fave flavor ever, chocolate peanut butter). Whether you've been naughty or nice, here's your present from me, a little early:



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I've Found the Second Coming (so to speak)

Holy cow; fashion + chocolate = …well, it equals things that I haven’t even experienced yet. The ninth annual (I’ve missed 8 years of this???) Salon Du Chocolate will be held in NYC on the weekend of the 28th birthday of yours truly. I will be in attendance. Will you? In the meantime, I will share a recipe brought to you by my favorite blog Chocolate & Zucchini.

Spiced Chocolate Peanut Butter

125 grams (1 cup) raw peeled peanuts
40 grams (1 1/2 ounces) Xocopili (substitute bittersweet chocolate,
chopped, plus a teeny-tiny pinch each of ground chili, curry, paprika, and
cardamom)
Sea salt, to taste

Makes about a cup.

Preheat the oven to 180°C (350°F).
Spread the peanuts on a rimmed baking sheet and roast for 5 to 7 minutes,
keeping an eye on them and stirring halfway through, until golden and fragrant.
Let cool.

Combine the nuts and chocolate in a food processor, and process until
the mixture turns creamy, scraping the sides of the bowl every once in a while.
This will take a few minutes, and you may want to sing your latest favorite song
(such as Forgotten Christmas Gift) at the top of your voice to cover the sound
of the motor and keep yourself entertained. Add salt to taste and mix
again.
Transfer to a jar and close tightly. The texture is best for spreading
at room temperature, but keep in the fridge if you're not going to consume it
right away or if the weather is very warm

Sheesh. Heaven in a jar.

tt