Chill ...

Okay, tell me the truth, are your eyes rolling in the back of your head? Are you frothing at the mouth, hyperventilating or having heart palpitations? A week and a half ago I drove past a large shopping centre and the line of cars to find a park at 9am was 2 kilometres away ... so glad I didn't have to go there, so glad I didn't have to go there, so glad I didn't have to go there!

Keeping all things in perspective, I thought we'd chat about music and chocolate. Now, I've had to add a bit to this post at the last minute, you see, I wrote this earlier in the week because I wanted to share a particular music clip with you all ... lo and behold I check my reader first thing on Wednesday and Cathy Zielskie has this exact clip on her blog! What can I say, great minds think alike! This won Song of the Year a couple of weeks ago and we all love it here, and, it is just the right vibe for this time of the year if you ask me, even though it is certainly not a Christmas song ... so, go on, click play and let's get on with the chocolatey goodness ....




This only gets made once a year at our place, when you read the recipe you will understand why.

Chocolate and Pistachio slice 1 x 250g packet plain chocolate biscuits 85g butter 400g dark chocolate, chopped ¾ cup (185ml) pouring (single) cream ½ cup chopped roasted pistachio kernels 1 tablespoon coffee liqueur Place the biscuits and butter in a food processor and process until it resembles fine breadcrumbs. Press the mixture into a 32 x 7½cm rectangular fluted loose-bottomed tart tin lined with non-stick baking paper. Smooth over with the back of a spoon. Place the chocolate and cream in a small saucepan over low heat and stir until the chocolate is melted and smooth. Stir in the nuts. Pour the chocolate mixture over the base and smooth the top. Place the slice in the fridge for 2 hours or until firm to the touch. Carefully remove from the tin and slice to serve. Serves 6−8. I omit the coffee liqueur and add in dried cranberries, I have a feeling this could be awfully good with a splash of Grand Marnier or any other plonk of your choice. Recipe is from Donna Hay. I'm linking this recipe up at Beverly's place, I think we might be out with timing but she's sure to have plenty of sweet treats over the course of the weekend .... see you next week, and don't forget to chill!