The Newest Form of Entertainment

Last night Sterling and I stayed up past our bedtime watching these mormon.org profile videos.  The LDS Church is going around the world making short little videos about Mormons and amazing things they are doing.  There clips about artists, musicians, rockstar mothers and fathers, karate champions, NFL stars, business powerhouses, surfers, and former homeless teenage boys. They are only about 2-3 minutes long and super addicting.  They made us super happy.  We went to bed feeling all inspired and passionate about life.  Who doesn't want that?  Some of my favorites are Raine, Shawni, Allen, and Paris. http://mormon.org/people/

The Joy of Joy Williams

The other day Sterling discovered Joy Williams.  Her song, "What Can I Do" is a definite keeper.  For any of you looking for a happy, romantic musical experience, this may be it!  Enjoy! http://www.youtube.com/watch?v=btgzttXxp7o

Sassy Chocolate Pots de Creme

Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt

Unfortunately (or fortunately?), my present situation allows me to spend abnormal amounts of time trying new recipes.  My new favorite way to gain weight and make myself sick:  chocolate saffron pots de creme with honey cream and sea salt.   The combination of cream, whole milk, chocolate, and egg is pretty awesome.  I love the fact that Sterling just pulled a batch of his cinnamon chocolate chip cookies out of the oven.  Just in case we need some more sugar later!


Chocolate Saffron Pots de Creme with Honey Cream and Sea Salt (from www.food52.com)


1 1/2 teaspoon honey
1 1/2 cup heavy whipping cream, divided
1/4 cup whole milk
1 pinch saffron threads (about 1/8 scant teaspoon powdered saffron)
2 1/2 ounces bittersweet chocolate, chopped
3 egg yolks
2 1/2 tablespoons sugar
flaky sea salt, such as Maldon


1.  Gently warm honey until it becomes loose and pourable, but not hot.  Whisk into 1/2 cup cream.  Cover and refrigerate.
2.  Preheat oven to 325; mix together remaining cream, milk, and saffron in a small sauce pan, over medium heat, stirring constantly until it simmers.  Remove from heat.
3.  Place chocolate in a medium sized bowl and add the hot cream mixture in a steady stream.  Whisk until chocolate in melted, shiny, and smooth.
4.  Mix together egg and sugar in a large bowl.  Add hot chocolate cream, and mix well.  Set aside for about 5 minutes to allow the flavors to meld.  Strain through a fine mesh sieve into another bowl.
5.  Pour batter into four 5-6 ounce pots/ramekins.  Cover with foil, and place in a baking dish filled with enough boiled water to come to about half way up the pots.  Bake for 40-50 minutes, until the custard is just barely set in the middle.  Remove from pan, uncover, and allow to cool at room temperature for about 40 minutes.  Transfer to the refrigerator until chilled through, about 3 hours.
6.  Just before serving, whip the honey cream until it holds soft peaks.  Sprinkle each custard with a pinch of crushed sea salt and a dollop of honey cream.

Spicing up life.

To show our commitment to living in Arlington for the next little while, we painted our living room wall a golden yellow.  (Unfortunately, our dear apartment complex requires that we paint it back to "antique white" when we move.  Lame!)  As soon as we finished painting, Sterling and I started planning the next painting few projects:  a red wall by the desk, a dusty lavender bathroom, and maybe a splash of apple green in the bedroom.   I guess I have heard that paint fumes can be addicting. We will try to stop...maybe...