Hello from Ottawa, the city of snow and freezing rain. It’s supposed to go to +4 Celsius tomorrow. Absolutely wild for January. Let’s get back to the fun stuff, like food.
“I hate food. Such a waste of time,” my husband has said. “I wish I could take a pill so I didn’t have to eat.”
Another time, he said, “I could eat out of a freezer for a year, and I wouldn’t care.”
Don’t worry, he has redeeming qualities. But he will NEVER love food as much as I do.
That’s where I turn to you, dear reader.
I made chocolate pudding cake, which is a delicious kind of cake with pudding on the bottom, like a built-in icing.
“Three different types of chocolate,” I explained to Matt. “Cocoa in the batter, then 75 percent chocolate chopped up, and you basically mix up chocolate milk to make the sauce on top, and it soaks in and makes the pudding.”
How could you resist it? Why would you resist it? It’s a cake with homey creaminess. It’s a cake that you can share with your friends. You could add a bit of fruit to your plate to counter the three different types of chocolate. You could add a bit of ice cream or whipped cream.
Can you tell my gluttony mystery will come out in three weeks? Sugar and Vice, yay!
I also welcome you to come see Terminally Ill, the play based on Hope Sze 3, Feb 8-11. I’m so happy about the array of talent.
Happy January! Welcome to new friends and old.
Cheers,
Melissa
The recipe follows for paid subscribers, including hand-written notes with comments from my kids. My mother taught me to write comments in cookbooks so that, at a glance, you can see reviews. A pioneer before recipe rating systems online.