Bad weather; small (minded) people; a long and pointless journey; a few bitches -er-witches; a guy who pretends he’s all knowing; heartless, brainless and scared shitless. I shook my head and looked around and said, “I work here?”
I wore my glittery red shoes today. I keep clicking my heels together and saying, “There’s no place like home”, but nothing is happening.
“Someplace where there isn’t any trouble… [tossing a piece of her cruller to Toto] …do you suppose there is such a place, Toto? There must be. It’s not a place you can get to by a boat or train. It’s far, far away… behind the moon… beyond the rain.” – Dorothy
It can also be found at the bottom of a bowl of Ice Cream.
Chocolate Chilli Ice Cream
- 9 ounces fine-quality bittersweet chocolate
- 2 ounces unsweetened chocolate, chopped
- 2 cups heavy cream
- 1 cup milk
- 6 large egg yolks
- 1/3 cup firmly packed dark brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons Kahlú
- 1/2 teaspoons crumbled pequín chilies* (wear rubber gloves)
- 1/2 cup blanched whole almonds, toasted, cooled, and chopped
In a metal bowl set over a pan of barely simmering water melt 6 ounces of the bittersweet chocolate, chopped, and the unsweetened chocolate, stirring until the mixture is smooth, and remove the bowl from the heat. In a heavy saucepan combine the cream and the milk and bring the mixture just to a boil. In a bowl whisk together the egg yolks and the brown sugar, add the cream mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170°F. on a candy thermometer, strain it through a fine sieve set over another bowl, and whisk in the melted chocolate, the cinnamon, and the Kahlúa. Let the mixture cool completely and freeze it in an ice-cream freezer according to the manufacturer’s instructions, adding the remaining 3 ounces bittersweet chocolate, chopped fine, the crumbled chilies, and the almonds during the last few minutes of freezing time.