Rock Hard and Rearing to Go.

OMG. You guys, I think I have a thing for befanged grey men. First, it was Brishen in Radiance  by Grace Draven, and now? Daarik from Exile by Colleen Vanderlinden. Maybe I have a statue fetish I’ve not explored? Something about their stoney grace? I have a feeling I know who’s next… It’s the obvious first step into the … Read more…

a body in motion tends to stay in motion

A Body in Motion Tends to Stay in Motion: How to Itemize Your Day for Success.

We all know Newton’s first law of motion. “A body in motion or at rest tends to stay in motion or at rest until an outside force acts upon it.” For many years, I was a font of physical energy. In fact, that has never changed. But recently, I allowed myself to become so bogged … Read more…

Excess is Just Enough.

Get Series(ous) #14

This week has been filled with tragedy and rhetoric. People slinging mud whilst others are simply trying to survive. We need some light, some humor, some incredibly inappropriate .gifs to relieve the pall which has settled so heavily on our terra firma.

Not to worry, I’m pretty boss at making/finding inappropriate .gifs.

And it’s time to Get Series(ous), and find the next series you should devour. And I mean devour. 

So, for whom is this series a good fit?

Let’s see…

This guy is your hero.

This thought has entered your mind more than once when you experienced an “encounter.”

This image makes you simultaneously dizzy and it makes you think this:

and this:

This series is for someone who likes a bit of dick in her dude. She likes a guy who may or may not be entirely PC all of the time, but it’s not because he’s racist or misogynist, but instead because he’s lost the ability to give a single fuck. This reader is turned on by bilingual men who can do more than just wear a suit and earn a paycheck. This reader loves a storyline that is linear with just enough zany to keep you on your toes, and keep the pages turning. This reader probably likes this movie:

It’s on Netflix. Watch it.

 

(Yes, I love that movie in a way that can only be described as “reckless.” Shut it. Yes, I watch sans subtitles. NO, that’s not influencing this post. {a lot.})

What’s the series?

The Amour et Chocolat series by Laura Florand. (Love and Chocolate).

Why do I love it?

So many reasons. First, they’re beautiful. The stories, the language–bits of French are scattered through the text–the characters, the setting. All beautiful. They’re completely fantasical. There are “witches” making chocolat chaud, (hot cocoa–recipe to come) a billionaire heiress breaking into chocolate shops, a woman bent on world peace settling with a brut of a chocolatier.

But the fantasy just makes the storyline that much sweeter.

Laura Florand crafts these novels with the same focus and skill that a chocolatier uses when creating the tiny works of confectionary art, and the result is equally as rich and satisfying. (Not to mention less-fattening!)

These novels transport you to the banks of the Seine, with the entire history of the City of Light whispering in the echoes of each installment.

BONNE! Tres jolie. J’aime! J’adore.

These books make you hungry–not only for decadent french food and confections–but more additional installments of the series. It becomes compulsive.

Laura Florand is now an “auto-buy” for me. Meaning, if she comes out with a new book–I’m buying it. And I’ll probably enjoy it with a chocolat et un verre de vin. (ou trois!)

What recipe complements this series?

Duh.

Molten Chocolate Almondine.

Molten Chocolate Almondine

(psssst, it’s dairy free and egg free and my fancy pants french friend could not tell!) (french purposefully not capitalized as the French do not capitalize nationalities used as an adjective.)

Get Series(ous) 14 with CHOCOLATE. Molten Chocolate Almondine for @LauraFlorand #amreading… Click To Tweet

 

Molten Chocolate Almondine

by Cat Bowen

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake dessert vegan soy-free

Ingredients (4 ramekins)

  • 1/2 cup aquafabas (the water reserved from a can of white beans)
  • 1/2 cup finely chopped dark chocolate
  • 1/2 cup salted almond butter
  • 1/2 cup sugar
  • 1/2 cup cocoa–sifted twice
  • 1/2 cup flour–sifted twice
  • 1 tsp baking powder
  • 1/3 cup espresso
  • 4 squares of Ghiradelli (or whatevs) 72% dark chocolate.
  • coconut oil or cooking spray for the ramekins

Instructions

preheat the oven to 375F

spray the ramekins with cooking spray or brush with coconut oil

in a mixer on high with the whisk attachment whisk the aquafabas to stiff peaks

in a separate bowl, melt the chocolate. (I do it in the microwave in 30 second increments)

stir in the coffee and almond butter

gently stir in remaining ingredients save the aquafabas and squares

fold chocolate mixture into the aquafabas slowly

pour into the prepared ramekins

insert a square into the center of each

bake for 15 minutes

serve. (with wine and ice cream)

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Simple Tattie Scones

Blind Superheroes Probably Don’t Have Time to Cook

The past week and a half has been a really trying time. Missing the marathon, dealing with health issues that leave me on the sidelines, and OMGSOMUCHEFFINGSCHOOLSHIT, have left me feeling ugggghhhh.

I’ve been stuck mostly in bed or at work, and I’m going insane. Rather more quickly than I would like, but at precisely the pace I expect. I’m in a bit of a reading…well,…funk. The PSM

bloggif_55281d7b9fab5and I have been working on a project for a few months, and it requires the mass consumption of romance novels, and I’m burned. However, there will be a book review of a NON-romance coming up here on B2B that I think will make everyone excited.

Alas, that was but one book. My time has been woefully long, and I’ve been in dire need of redirection from my own deep bouts of self-flagellating.

My husband and I are huge geek/nerds. We love science and comics and dungeons and dragons and long and winding discussions about books, movies, theology, food, everything. Our children are similarly consumed with the need to learn, to know, to revel in the feeling of passion about the fantastic–the absurd.

Lately, he’s been sending me text after text, and waxing poetic about a new series that he declares I MUST WATCH right this instant. Daredevil on Netflix. We were both huge fans of the comic years ago, and were so completely and utterly turned off by the Ben Affleck version. I was reticent to watch. I knew that there was so much on Netflix I loved, but I was in the mindset of “fool me once, shame on you, fool me twice, Jennifer Garner is not Electra.”

But Netflix’s version? OH MY GAWD. It’s dark. It’s gritty. It’s VINCENT FUCKING DONOFRIO AS KINGPIN. Deborah Ann Woll (from True Blood) as Karen Page?! Just, just…oh dear. Just, perfect. PERFECT.

I cannot believe I didn’t watch every single episode in one sitting. I wanted to open up my mind and pour it in like so much water.

Also? Points to the Foley artist. The sound is SO important in this series. It’s how Matthew Murdock gets all of his information. It’s how he fights, how he lives, how he sees. The trippy background music, the sonar pings, the mashing and thudding impact of bone and flesh on bone and flesh, is incredible. It’s more than a cleaver through celery. These artists are pulling out all the stops, mixing music with the nearly tactile sounds of daily life. Incredible.

I cant get enough of this series. I have no desire to wait months and months to get more episodes. Alas, though I blog for Netflix, they don’t love me enough (or trust me–rightly so) to let me see their (yet unfilmed) episodes.

WHY CAN’T I BE A PSYCHIC BLOGGER VIEWER!?!?

Damnit.

Anyway, here’s some food. We never really see them “enjoying” food so much on the show, so I’m giving you something fun to eat. My hypothesis is that saving New York City from evil assholes doesn’t leave much time to enjoy a homemade meal.

I would soooo cook for Matt Murdock–or, at least, heat things up with him.

I made tattie scones. They’re like a potato pancake (like, exactly) but infinitely more interesting to Americans because of their cutesy Scottish name. They’re also bigger, like a crepe. Mother truckers in Scotland don’t mess around with their tuber-based foods. They embrace them. Like a hug…Come on, America. We need more large, potato filled finger foods.

French fries, potato chips, tater tots, potato skins, and those awesome, giant, curly whirly chip-type creations which are deep-fried at the fair, are not enough. Duh.

Tattie Scones

Simple Tattie Scones

by Cat Bowen

Prep Time: 1 hour (mostly down time)

Cook Time: 25 minutes

Keywords: fry

Ingredients (10 cakes)

  • 1 lb russet potatoes
  • 1/2 cup flour
  • 1/4 cup soft butter
  • 1 tsp kosher salt
  • pepper to taste
  • more butter for the pan.

Instructions

wash, prick, and bake potatoes at 350F for about an hour or until fork-tender

when beginning to cool, peel the potatoes

mash with remaining ingredients

roll into 6″-1/8″ rounds on a floured surface

fry in butter on each side for a few minutes until they’re tasty-crispy brown!

top with savory or sweet ingredients.

(I like sour cream or cream cheese and tomatoes.)

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Though Netflix sponsored these posts, all opinions and recipes are my own.
Though Netflix sponsored these posts, all opinions and recipes are my own.