I haven't updated in a few days - been busy, busy with new stuff. I had a wonderful weekend before starting the new job. I got to see my friend M's new place (very nice!). Saturday night, Sean and I had dinner over there for some wonderful fondue (M - I'm eagerly awaiting the recipe!) and I followed that course with a "Mexican-style chocolate fondue" I was inspired by from an Emirile Lagasse recipe (recipe below). Though, I forgot to use that fabulous electric fondue pot Drunky McDrunkerson gave me... I swear it was almost worth dating him just for that Cuisinart fondue set! I'm so shallow...
Sean took my mind off the impending first day at the new job by taking me to a great Vietnamese place near his house (Taste of Saigon) and catching the new Harry Potter movie at Tyson's. It was so-so... as typical I find myself rooting for the bad guys anyway, and Draco Malfoy is quite cute in this one, in that brooding bad-boy sorta way. Though the ginger one, Ron, is growing up to be quite cute too, and I usually don't say that about redheads (don't worry Prince Harry, you're still the #1 ginger in my book).
So the new job has gone very well so far! Granted, this is only week one and it seems like there is much work ahead, but I am glad to be moving into a new chapter of my life, and glad to be away from my last job (the the payout in the end was a nice little bonus! - Perhaps Sean and I will be in Costa Rica or Spain later for a winter getaway).
Mexican-style Chocolate Fondue
2 cups brewed coffee
1 vanilla bean (or, subst. w/ 1 tbsp vanilla extract)
3 cinnamon sticks
1 cup milk
1 cup heavy cream
1/2 teaspoon ground chipotle pepper*
8 oz Mexican chocolate (or subt. w. semi-sweet dark)
8 oz semi-sweet chocolate
Heat the brewed coffee, vanilla, and cinnamon sticks in fondue pot and simmer on hi, bringing to a boil. Boil until liquid has reduced to about 1/4 cup (about 10 mins). Add the milk, cream, and chipotle to the pot. Lower heat to medium and simmer. Slowly stir in chocolate, and simmer and stir until thickened.
*In vising southern Mexico, I found that using chillies in chocolate is a very popular and ancient technique going back to the Aztecs and Mayas... it gives a characteristic kick that is quite nice. Trust me, it's good... just don't overdo it.