Text 25636, 81 rader
Skriven 2015-04-04 16:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: weathering life 460
===========================
 RH> We have contact with it only by way of our daughter the private school
 RH> teacher (with chldren in that school) and daughter with children in
 RH> public school, but a different state.
 
Too, things might differ by state as well as by the public vs.
private distinction.

 ML> Considerably industrial strength. I've been packing Swisher's
 ML> wound (substantial) and have learned a bit about bandages. His
 RH> Didn't know he had one, hopefully he'll have a fast recovery.

I hope so as well.

 RH> assistant did it during the week at the Hunter Army Air Field clinic
 RH> but Steve had to do it week ends. I don't think he said a word, just
 RH> had a very grim look on his face the first time he did it. He got
 RH> better over the time he had to do it (about 7 weeks) but it never was a
 RH> job he was comfortable with. The first time or two, he also looked a
 RH> bit green-ish. But, it healed well and there's very little scarring
 RH> left now. 

Yep. Exactly. And as far as healing goes, Swisher says he'll
always have a flap.

Dark chocolate pudding
categories: dessert
servings: 8

1 large egg, plus 2 yolks
6 oz bittersweet chocolate, chopped
- preferably 66-74 percent cacao
2 Tb unsalted butter, softened
1 ts vanilla extract
2 1/2 c whole milk
1/2 c heavy cream
1/3 c light or dark brown sugar
2 Tb unsweetened cocoa powder
2 Tb cornstarch
1/4 ts fine sea salt
Whipped cream or creme fraîche, for serving
Chocolate shavings, for garnish (optional)
Flaky sea salt, for garnish (optional)

In a small heatproof bowl, whisk together egg and
yolks. Set aside.

Place chocolate, butter and vanilla extract in a
food processor or blender but don't turn on.

In a medium pot, whisk together milk, cream, brown
sugar, cocoa, cornstarch and salt until smooth.
Bring to a full boil, whisking, and let bubble for
1 to 2 min to activate cornstarch. At that point,
it will start to thicken, and when it does
immediately pull the pot off the heat. (You don't
want to overboil the cornstarch, which can cause
it to thin out again.)

Pour a little of the hot cornstarch mixture into
the eggs, stirring constantly to prevent them from
curdling, then pour eggs back into the pan with the
remaining cornstarch mixture. Cook over low heat,
whisking constantly, until mixture just returns to
a bare simmer (one bubble is plenty). Immediately
pour into the food processor or blender. Run the
machine until the pudding is very smooth (the hot
milk mixture will melt the chocolate).

Pour into individual bowls or teacups or a large
decorative bowl and cover with plastic wrap.
Refrigerate until firm and cold, at least 4 hr for
individual servings and as many as 8 hr for a
large bowl. Pudding can be made 3 days ahead.
Serve with whipped cream or whipped creme fraiche,
decorated with chocolate shavings and a pinch of
sea salt, if you like.

Melissa Clark, New York Times, 2/6/15
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