We’re getting weird.
IT’S NATIONAL COCOA DAY AND NATIONAL ICE CREAM AND VIOLINS DAY!
Why violins? A quick google search shows that a whole bunch of people perpetuate this holiday without knowing where it even came from. We just do what we’re told when people tell us to eat ice cream. AKma and AKpa provided the soundtrack of violin music. Here were some picks.
New flavor from Halo Top!
On the one hand, ice cream is great. On the other hand, it’s December and…
So really what helped us today was celebrating cocoa. Cocoa could mean a lot of things to a lot of people but the first thing that came to mind for us was a hot cup of chocolatey comfort. On a frigid day like today, it’s important to have hot cocoa.
Tea, Cocoa, and Cider pots that we keep in our kitchen.
Panda mug is a good mug… Wait a minute… Something’s missing.
Aha! Perfect :3
Tomorrow is National Bouillabaisse Day.
IT’S NATIONAL GINGERBREAD HOUSE DAY AND NATIONAL AMBROSIA DAY!
One of these is an appropriate Decembertime food. The other is definitely a Southern USA summer dish. So Southern that we used Alton Brown’s recipe for it. Ambrosia is basically an extension of fruit salad, and not the drink of immortality of the Greek pantheon. Oh well.
Makin’ some whipped cream.
Mini marshmallows, fruits, coconut shavings, and chopped pecans.
Gooey and fruity and sugary.
Because we couldn’t get enough of a sugar high off of that, we also made and ate some Gingerbread House! Gingerbread used to be restricted to professional bakers in Germany and France except on Christmas and Easter, when anyone could bake it. It got to the point where there were fierce competitions of professional gingerbread bakers. The shaping into houses made it all the more fun.
Current record for size is this dude from Texas who made a 2520-square-foot home. That’s more than 1.5 times as big as SPAK‘s house. It used up 1800 pounds of butter. And the total calorie count? Estimated at 35.8 million. That’s enough calories for an adult male to eat for 49 years.
And here we are, building ours from a kit.
The required statement of any food-house we build together.
It was hit by a snowcandy storm before it was disassembled and partly eaten.
All these sweets put us right in the mood for bedtime. ‘Night everybody!
Tomorrow is National Ice Cream & Violins Day and National Cocoa Day.
Have some… more!
IT’S NATIONAL S’MORES DAY!
^^ He explains it best.
We love chocolate and marshmallows, so this day is preaching to the choir.
However, it’s not often we think to get marshmallows and makes s’mores simply because we don’t have our own fireplace or fire pit. We also don’t like the bugs that are associated with having to be outdoors to roast these marshmallows. Desperate times…
…desperate measures. Using a lighter to toast our mallows.
Proper procedure to form the s’more from a roasted marshie.
Another way to create the s’more is using the microwave. It’s not as tasty because you don’t get the golden caramelized sugars of the marshmallow, but you do get one bonus…
INFLATED, ALMOST EXPLODED MARSHIE!
And because the chocolate was also in the microwave, it turns into a super goopy mess. For brave SP only.
We’d sure like to have some more.
Tomorrow is National Raspberry Tart Day! Then I think we’re clear of raspberries for a while…
Oh so chocolatey…
TODAY IS WORLD NUTELLA DAY AND NATIONAL CHOCOLATE FONDUE DAY!
The folks at Ferrero really have a hold on the world. I mean, it’s one thing to have delicious hazelnut chocolate truffles, but they’ve created a spread that is so prolific that anyone else’s attempt at it is “[X]’s Nutella.” So good on them for becoming part of the lexicon of brand words like Kleenex and Crock Pot.
We know, thanks to our 2dubs leader, that having a jar of Nutella around is dangerous. So we got a little to-go pack and split it four ways with SParents!
A little bitta nutella
As promised, we hosted SParents for dinner. SP prepared steak and AK took care of the Cauliflower Hash Browns. It was a lovely dinner.
The most meaningful part of the experience, however, was the chocolate fondue. Fondue has been around a long time, with origins lying in Germany, France, and Switzerland that all intertwined into how we know it today. This particular format for fondue, using chocolate, was obviously the next logical step from cheese. After all, cheese and chocolate make for a terrific dessert.
The following pictures should sum up our evening nicely.
Sweets that are good for dipping
As usual, bananas proved most popular with our group
We had a lovely time splitting this chocolate fondue with SPamily. Sorry about the messy house, SParents!
Tomorrow is National Frozen Yogurt Day! Mmmmm.