I don't read as much as I'd like. Lots of blogs and cookbooks, but not as much fiction as I would prefer. I love when a good writer really draws you in - when something they write feels so familiar, it's like they are describing an emotion that you weren't certain you were feeling until you read their piece. I was reading Molly's post about having house guests after spending quiet days alone, working and writing from home. It reminded me how I felt last week, as we had all our evenings booked with some plan between house guests, a going away party for a best friend, dinner dates, tax appointments and the like. I really like being busy, it makes me feel more alive, more motivated.
I haven't really found a rhythm with this working from home deal. I am easily distracted, usually off task and missing the affirmation when I do something well. It has it's moments of lonliness, regardless of my beloved being here with me most of the time. I feel SO lucky for the schedule we keep, and there is not a dinner time prayer that goes by that we don't express our gratitude for having the means to do what we love, but it is different. I connected with Molly's post, because she was reveling in what fun it is to spend time with people you delight in. I was entertained by the dinner conversation with our house guests over the art of a perfect veggie burger, I waxed sentimental over the goodbye dinner of a dear friend from second grade moving states away, and laughed at another friends house while we watched random You Tube break dancing dance videos after a great dinner (isn't that how your dinner dates end?). All to say, introvert or not, there is nothing like the pleasure of good company.
BROWN RICE CRISPIES // Makes one 8x8 pan
Adapted from Vanilla & Lace
You can find brown rice syrup at most health food stores. It is thicker than maple syrup, so the treats will stick together a little better. Maple syrup works well, but is thinner, so the treats are more fragile/crumbly. The dark chocolate lends a sharp contrast to the crisps, but milk chocolate would be a fine complement as well. The amount below gives a pretty sturdy chocolate layer, simply half it if you want something lighter.
1/3 Cup Creamy Almond Butter
1/3 Brown Rice Syrup (or Maple Syrup)
1 tsp. Real Vanilla Extract
3 Cups Crisped Brown Rice
7 oz. Good Quality, Dark Chocolate (I used Valrhona 71%)
1 Tbsp. Unsalted Butter
1. Using a double broiler method, set a glass bowl over a small pot of simmering water, making sure that the bowl is not touching the water. Put the almond butter, brown rice syrup and vanilla extract in the bowl and stir until everything is evenly incorporated. Remove from the heat to cool a minute.
2. Put the crisped rice in a large bowl and pour the almond butter mixture on top, mix thoroughly.
3. Coat the bottom and sides of a 8x8 glass pan with a light coat of desired neutral tasting oil (coconut, canola, grapeseed etc.). Pour the rice mix in and push it down with the back of a spoon. Put it in the fridge while you make the chocolate layer.
4. Clean the bowl from the almond butter mix, and set up the double broiler again. Add the pieces of chocolate to melt slowly, stirring occasionally. When the chocolate is melted, add the butter and stir. Pour the chocolate on top of the rice crisps and quickly spread it across the top with an offset spatula or back of a spoon in an even layer. Refrigerate for at least an hour and a half to set and cut them in to squares with a sharp knife. Keep stored in the fridge and try to eat them within two days as the rice starts to absorb moisture.
Tuesday, March 8, 2011 at 2:07PM
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