Kind words… sweet words…
“When can I go in the kitchen?”
“Not yet, Dear. You’re doing great.”
How often/how many times do we want them to stay out of the kitchen, out of our hair? Is it true that the bathroom is a man’s office and the kitchen is the woman’s total room to vent, pull out pans to slam, turn on the fan and let it blow? Sure… and to think– They never used to have toilet paper way back when– the starting point for reading on “the john.” Oh, yuck, is what you’re thinking.
Nothing fancy, here. Just put it out there and be “normal.” Sometimes a dry sense of humor is as good and tasty as a good bottle of your best dry white wine.
I cook in heels, hair pinned up or tossled loosely all in a mess, sweet red wine in a goblet while storming over the brew. I’m a typical woman. Need I say more…
This is my husband’s favorite pie besides the instant chocolate pies that his maternal grandmother baked per holiday growing up from a child into a man with children– our children.
So flirt with your husband, you might get more or just a few extra kisses. Still good, still on fire. And no one can burn down your house but you.
Black-Bottom Pie ~
~ Skirt in the Kitchen ~
3 oz Ghirardelli dark chocolate bars, melted
1 baked 9″ pastry shell
2/3 cup sugar
1/3 cup cornstarch or tapioca powder
3 tablespoons unsweetened cocoa powder
1/3 teaspoon salt
4 large egg yolks, lightly beaten
2 cups whole milk
1 cup of “half & half” milk
2 tablespoons unsalted butter
3 oz. Ghirardelli dark chocolate bar, finely chopped or shaved
1 teaspoon pure Madagascar vanilla extract
1 Tablespoon bourbon
1 cup whipped cream
1/4 cup sifted powdered sugar
(Garnish with chocolate shavings.)
Pour melted chocolate into the bottom of a baked pastry shell, spreading evenly. Chill this until hard…
Combine together 2/3 cup sugar, cornstarch or tapioca powder, cocoa and salt in a heavy saucepan; stir well. (Don’t let it burn.)
Next, stir together the egg yolks, milk, half & half–gradually stir this into the sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils. Let it boil for 3 minutes, stirring it constantly.
Remove from the heat; stir in butter, chopped chocolate, vanilla & bourbon.
Now, pour the filling into a bowl; place plastic wrap directly over the surface of the filling to prevent “scum” from setting over the top while being cooled in the refrigerator right away, giving it 30 minutes.
Pour filling into pastry shell. Cover it tightly with plastic wrap, again; this time, chill it for 6 hours.
Beat the whipping cream at medium speed until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over your pie and garnish it with chopped or shaved chocolate pieces, and then chill it.
Serve it to your husband and let him drool for more. Oh, but be careful– There won’t be any left for you!
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