Never trust your ability to remember eighty passwords for eighty venues.
Don’t neglect your food blog, she might lock the door while you’re out.
Anyways, I’m back. Password recovered.
It’s almost Easter. This year I’m making a version of wheatberry salad with roasted asparagus and blood oranges. The late season citrus making it’s way up from Cali is so on point this year. I might use farro instead of wheatberries, I might not. I’m definitely making a nettle pesto for bruschetta and this…
2 Ounces (1/4 Cup) Pure, Food Grade Cocoa Butter, Melted
3 Tablespoons Powdered Soy Milk*
1 Ounce 100% Cacao, Unsweetened Baker’s Chocolate
1/2 Cup Confectioner’s Sugar
1 Teaspoon Vanilla Powder**
It’s good to be back. It’s cold out there in the rain.