Allegedly, many guys prefer a body type that includes a low waist to hip measurement. Nothing new in that: a slim-waisted girl with hips and boobs will always catch your eye.
But there's more subtlety to attraction than just curves, and women without that specific fat/bone/muscle configuration seem to understand that their attraction might lie elsewhere too. Sure, the hour-glass might catch my eye initially, but it's so fleeting as to be almost irrelevant.
Yes, we are superficial animals...superficially. The layers of attraction are deep enough - and sufficiently abstract - that Jessica Rabbit is only a minor distraction, deemed valuable only by perceived cultural norms. Gosh, I'm sounding like some awful psych professor.
Pfft. Cultural norms indeed.
My point is that attraction is SO individual as to be beyond easy characterization, an excellent state of affairs. Curves are TOTALLY in the eye of the beholder.
Bottoms Up, Attractors.
Friday, March 25, 2011
Just One Thing
If - dear Lord, it's a big one, I know - I could imprint one thing into the brains of couples, it would be this:
Okay, TWO things.
One. Guys want to know their woman respects them. Corollary: the worst emotion you can have towards us is CONTEMPT.
Two. Most men are petrified of an angry woman. This wide-eyed primal reaction leads us to behave in really odd ways, viz: defensively when no defense is required, or guiltily when no guilt pertains. Yes, strange.
Here's the reality check: if you're a woman and you are contemptuous of your male partner for even the slightest sliver of time...it's over.
And if you're a guy, and you your woman behaves dismissively, it's over. Dude. Srsly.
One or other of you must walk.
Bottoms Up, Couplers.
Wasabi Truffles
**Edited to add: This is my official entry into Stage 4 of the Marx Foods Ridiculously Delicious Challenge. While I fell in love with both of the desserts I created, the fresh wasabi really shined in these truffles!!**
As part of the Marx Foods Ridiculously Delicious Challenge, I created these white chocolate wasabi truffles. In contrast to the complexity of the Asian Sundae, these truffles are much simpler and allow the wasabi to take center stage.
One taster commented that she could see these in a bowl on her coffee table (or maybe she just wanted to take the rest home!). Another had this to say...
White Chocolate Wasabi Truffles
Recipe by Shannon
Yield: ~24small truffles
Having burned white chocolate before, I adopted Nicole's technique for melting the chocolate, and found it to work well. White chocolate is a bit trickier to work with (at least in an apartment as warm as mine), but I washed my hands every once in awhile and didn't worry too much. There's a second chill after forming and rolling the truffles, and all was good by then.
2T heavy cream
4oz good quality white chocolate (I used Callebut, which I got a chunk of at my WF)
2t freshly grated daruma wasabi
crystallized ginger
powdered sugar (2-4T)
matcha powder, optional
Chop white chocolate and add to a small (microwavable) bowl. Heat cream (stove or microwave, your choice) until it begins to come to a boil. Pour over white chocolate and stir with a fork or small whisk until the chocolate has melted and become smooth. If you need, microwave 5-10sec at a time, stir and repeat until mixture is completely smooth. Add wasabi and mix until well combined. Cover and refrigerate a few hours or overnight.
Chop crystallized ginger to a dice, or chunks just under 1cm large. Add some powdered sugar and a little bit of matcha (if using) to a plate or small bowl. Using a spoon or your hands, shape a small amount of chocolate into a ball around a chunk of crystallized ginger (maybe start with a dime-size amount?). Drop into powdered sugar and repeat. After you've made a few truffles, toss them around in the powdered sugar to coat. Remove any excess and transfer them to a container or parchment paper. Repeat until you've used all of your chocolate mixture, then chill until firm.
So, awesome readers, which is more ridiculously delicious-- my Asian Sundae or White Chocolate Wasabi truffles??
As part of the Marx Foods Ridiculously Delicious Challenge, I created these white chocolate wasabi truffles. In contrast to the complexity of the Asian Sundae, these truffles are much simpler and allow the wasabi to take center stage.
One taster commented that she could see these in a bowl on her coffee table (or maybe she just wanted to take the rest home!). Another had this to say...
"The chocolate smoothes out the wasabi, and the crystallized ginger in the middle makes it almost a 2-part flavor wave...depending on how much filling to outer layer you get in your bite you'll either get wasabi finished with the cooling flavor of ginger, or the sweet of ginger with a little wasabi punch at the finish. Good stuff."
White Chocolate Wasabi Truffles
Recipe by Shannon
Yield: ~24small truffles
Having burned white chocolate before, I adopted Nicole's technique for melting the chocolate, and found it to work well. White chocolate is a bit trickier to work with (at least in an apartment as warm as mine), but I washed my hands every once in awhile and didn't worry too much. There's a second chill after forming and rolling the truffles, and all was good by then.
2T heavy cream
4oz good quality white chocolate (I used Callebut, which I got a chunk of at my WF)
2t freshly grated daruma wasabi
crystallized ginger
powdered sugar (2-4T)
matcha powder, optional
Chop white chocolate and add to a small (microwavable) bowl. Heat cream (stove or microwave, your choice) until it begins to come to a boil. Pour over white chocolate and stir with a fork or small whisk until the chocolate has melted and become smooth. If you need, microwave 5-10sec at a time, stir and repeat until mixture is completely smooth. Add wasabi and mix until well combined. Cover and refrigerate a few hours or overnight.
Chop crystallized ginger to a dice, or chunks just under 1cm large. Add some powdered sugar and a little bit of matcha (if using) to a plate or small bowl. Using a spoon or your hands, shape a small amount of chocolate into a ball around a chunk of crystallized ginger (maybe start with a dime-size amount?). Drop into powdered sugar and repeat. After you've made a few truffles, toss them around in the powdered sugar to coat. Remove any excess and transfer them to a container or parchment paper. Repeat until you've used all of your chocolate mixture, then chill until firm.
So, awesome readers, which is more ridiculously delicious-- my Asian Sundae or White Chocolate Wasabi truffles??
Thursday, March 24, 2011
Asian Sundae
There were a few skeptics in the bunch when I mentioned my wasabi ice cream. Throw in the other asian condiments I intended to include (ginger, soy sauce and sesame seeds), and my capability of creating a delicious dessert was given a wary eye.
I was beyond excited when people began trying it and enjoying it. I'll let them speak for themselves...
Have I convinced you to try it yet? Good, get in the kitchen ;)
Wasabi Ice Cream
Recipe by Shannon
1 can lite coconut milk
1T arrowroot
1/4c evaporated cane juice (or granulated sugar)
1T freshly grated daruma wasabi (more or less to taste, I used a heaping 1T)
Reserve a few tablespoons of coconut milk and pour the rest into a medium saucepan. Add sugar to the saucepan and heat over medium heat just until the mixture comes to a boil. Add arrowroot to reserved coconut milk and whisk until smooth. Remove from heat, stir in reserved coconut milk/arrowroot and wasabi. Cool mixture completely, then churn according to manufacturer's directions.
Crystallized Ginger Brownies
Add 1/2c (for an 8"pan) to 1c (for a 9x13"pan) chopped crystallized ginger to your favorite recipe for fudgy brownies. I don't have a favorite recipe, but I used this one as I was out of cocoa powder. It might be my go-to from now on, especially when I'm out of cocoa powder (thanks for the heads up Janetha)!
Chocolate Soy Sauce
adapted from Smitten Kitchen
Yield ~1c
No, you don't taste the soy sauce, but it gives it adds another layer of flavor and makes you go "hmmm"!
2oz unsweetened chocolate, roughly chopped
1 1/2T butter (or Earth Balance)
1/3c water
3T evaporated cane juice (or granulated sugar)
3T light corn syrup
1 1/2T soy sauce
Follow Deb's instructions, stirring in the soy sauce after the chocolate sauce is removed from the heat (like the rum would be in her recipe).
Black Sesame Brittle
slightly adapted from Smitten Kitchen
1c evaporated cane juice (or granulated sugar)
1/4c + 2T water
2oz (1/2 stick) butter
2T light corn syrup
1/4t baking soda
1t coarse sea salt
3/4c black sesame seeds
Follow Deb's instructions for the brittle. Yes, Deb is awesome. I haven't made any sort of sugar confection yet, and this seemed pretty fool-proof :)
Complex, but a well composed plate (if I do say so myself) and absolutely delicious. It could be on a restaurant menu, no? :) I think I have been watching too much Top Chef!
I was beyond excited when people began trying it and enjoying it. I'll let them speak for themselves...
"I thought the Asian sundae was a really unique combination of some more traditional Asian ingredients that really complimented each other in flavor. ... The additional of not only wasabi but also coconut to the ice cream really gives it an interesting flavor, and assures that the wasabi doesn't overpower the ice cream. I'm generally not a big coconut fan (nor really a wasabi fan), but this flavor combo was amazing...and don't even get me started on the black sesame brittle...SO GOOD I can (and did) eat it on its own!!!"
"The Asian Sundae was awesome! I liked the contrast of flavors -- the sweetness of the brownie with the saltiness of the sesame brittle and the bite of the ginger and soy."
"This is in extraordinary dessert! Some daring combinations with perfect results. Every bite is a new surprise. I complemented the chef by licking my plate. Mmmmm. Delicious!!"
"Visually one immediately expects something very sweet, but there's a nice flavor contrast that is both surprising and delightful. The use of ginger complemented the wasabi flavors, while the chocolate soy-sauce mixture added something unique and creative."
Have I convinced you to try it yet? Good, get in the kitchen ;)
Wasabi Ice Cream
Recipe by Shannon
1 can lite coconut milk
1T arrowroot
1/4c evaporated cane juice (or granulated sugar)
1T freshly grated daruma wasabi (more or less to taste, I used a heaping 1T)
Reserve a few tablespoons of coconut milk and pour the rest into a medium saucepan. Add sugar to the saucepan and heat over medium heat just until the mixture comes to a boil. Add arrowroot to reserved coconut milk and whisk until smooth. Remove from heat, stir in reserved coconut milk/arrowroot and wasabi. Cool mixture completely, then churn according to manufacturer's directions.
Crystallized Ginger Brownies
Add 1/2c (for an 8"pan) to 1c (for a 9x13"pan) chopped crystallized ginger to your favorite recipe for fudgy brownies. I don't have a favorite recipe, but I used this one as I was out of cocoa powder. It might be my go-to from now on, especially when I'm out of cocoa powder (thanks for the heads up Janetha)!
Chocolate Soy Sauce
adapted from Smitten Kitchen
Yield ~1c
No, you don't taste the soy sauce, but it gives it adds another layer of flavor and makes you go "hmmm"!
2oz unsweetened chocolate, roughly chopped
1 1/2T butter (or Earth Balance)
1/3c water
3T evaporated cane juice (or granulated sugar)
3T light corn syrup
1 1/2T soy sauce
Follow Deb's instructions, stirring in the soy sauce after the chocolate sauce is removed from the heat (like the rum would be in her recipe).
Black Sesame Brittle
slightly adapted from Smitten Kitchen
1c evaporated cane juice (or granulated sugar)
1/4c + 2T water
2oz (1/2 stick) butter
2T light corn syrup
1/4t baking soda
1t coarse sea salt
3/4c black sesame seeds
Follow Deb's instructions for the brittle. Yes, Deb is awesome. I haven't made any sort of sugar confection yet, and this seemed pretty fool-proof :)
Complex, but a well composed plate (if I do say so myself) and absolutely delicious. It could be on a restaurant menu, no? :) I think I have been watching too much Top Chef!
Tuesday, March 22, 2011
Ridiculous IV
For the final round of Marx Foods Ridiculously Delicious Challenge, we were shipped another secret ingredient. Inside the box?
Fresh daruma wasabi?!?!
Hmm. I have to go sweet... it is a ridiculous challenge, after all ;) My first thought was something with cream cheese, but that quickly morphed into a wasabi ice cream that my head was pairing with other asian condiments-- ginger, soy sauce and sesame seeds.
Voila! An Asian Sundae! Or, a Crystallized Ginger Brownie with Wasabi (Coconut Milk) Ice Cream, Chocolate Soy Sauce and Black Sesame Seed Brittle. Done and done.
But what about that other idea in the back of your head? What if the wasabi ice cream isn't creative enough? Why yes, I suppose I should see how a White Chocolate Wasabi Truffle turns out, perhaps with a crystallized ginger center?
Oh my. Both desserts were amazing. What do I do now? A taste test in lab revealed it wasn't just me, everyone seemed to be having a hard time picking which was their favorite.
Given the name of the challenge, I suggest instead of choosing one or the other, that you pair the truffles with the sundae ;)
Ridiculously Delicious.
I'm so excited about the ways these turned out I had to share!! Recipes and reviews to follow soon, but first a huge shout out to Marx Foods for inspiring such amazing creations :)
 |
| I had no idea what this was upon first inspection! |
Fresh daruma wasabi?!?!
 |
| Peel, then grate! |
Hmm. I have to go sweet... it is a ridiculous challenge, after all ;) My first thought was something with cream cheese, but that quickly morphed into a wasabi ice cream that my head was pairing with other asian condiments-- ginger, soy sauce and sesame seeds.
 |
| Asian Sundae |
Voila! An Asian Sundae! Or, a Crystallized Ginger Brownie with Wasabi (Coconut Milk) Ice Cream, Chocolate Soy Sauce and Black Sesame Seed Brittle. Done and done.
But what about that other idea in the back of your head? What if the wasabi ice cream isn't creative enough? Why yes, I suppose I should see how a White Chocolate Wasabi Truffle turns out, perhaps with a crystallized ginger center?
 |
| White Chocolate Wasabi Truffles |
Oh my. Both desserts were amazing. What do I do now? A taste test in lab revealed it wasn't just me, everyone seemed to be having a hard time picking which was their favorite.
Given the name of the challenge, I suggest instead of choosing one or the other, that you pair the truffles with the sundae ;)
Ridiculously Delicious.
I'm so excited about the ways these turned out I had to share!! Recipes and reviews to follow soon, but first a huge shout out to Marx Foods for inspiring such amazing creations :)
Monday, March 21, 2011
Sw Potato Ice Cream
Another entry for the Sweet Potato Recipe Contest, this one falls under the Sugar-Free category. Roasted sweet potatoes taste like candy, so I knew they could probably work for a sugar-free dessert easily enough. After toying with the idea of a panna cotta, I found myself making ice cream again ;)
Sweet Potato Ice Cream (no sugar added)
Recipe by Shannon
Feel free to adjust the sweetness to your own tastes. I made mine with 1/4c dates, and it was subtly sweet, but went well with the sauteed pears. Increase the amount if you like, especially if you want to enjoy the ice cream on its own.
1 can lite coconut milk
1T arrowroot
1/4c-1/2c pitted Medjool dates, finely chopped
1/2c roasted sweet potato puree* (I used a heaping 1/2c)
1 cinnamon stick (or use some ground cinnamon)
1/4t freshly grated nutmeg
dash salt
1t vanilla extract
sauteed pears**, for serving
Reserve a few tablespoons of coconut milk. In your blender or food processor, add roasted sweet potato, dates, and coconut milk. Puree a few minutes, until everything is well blended and dates are evenly distributed. Pour mixture into a medium saucepan, then add cinnamon stick, nutmeg and salt. Turn to medium heat and slowly heat the mixture just until it starts to boil.
Remove pan from the heat. Add arrowroot to reserved coconut and whisk until smooth, then add to the sweet potato/coconut milk mixture. Add vanilla extract and stir until mixture is well combined. Cool mixture completely, then churn according to manufacuterer's directions. Serve with sauteed pears, if desired.
* I roast my sweet potatoes in a 350deg oven, wrapped in foil, for ~1hr or until a fork easily pierces the potato. The the flesh of the sweet potatoes, and any juice released while baking, goes into the blender/food processor to make extra smooth!
** I sauteed 1 small pear in a 1/2T butter over medium-low heat until they started looking caramelized, ~15min or so.
Sweet Potato Ice Cream (no sugar added)
Recipe by Shannon
Feel free to adjust the sweetness to your own tastes. I made mine with 1/4c dates, and it was subtly sweet, but went well with the sauteed pears. Increase the amount if you like, especially if you want to enjoy the ice cream on its own.
1 can lite coconut milk
1T arrowroot
1/4c-1/2c pitted Medjool dates, finely chopped
1/2c roasted sweet potato puree* (I used a heaping 1/2c)
1 cinnamon stick (or use some ground cinnamon)
1/4t freshly grated nutmeg
dash salt
1t vanilla extract
sauteed pears**, for serving
Reserve a few tablespoons of coconut milk. In your blender or food processor, add roasted sweet potato, dates, and coconut milk. Puree a few minutes, until everything is well blended and dates are evenly distributed. Pour mixture into a medium saucepan, then add cinnamon stick, nutmeg and salt. Turn to medium heat and slowly heat the mixture just until it starts to boil.
Remove pan from the heat. Add arrowroot to reserved coconut and whisk until smooth, then add to the sweet potato/coconut milk mixture. Add vanilla extract and stir until mixture is well combined. Cool mixture completely, then churn according to manufacuterer's directions. Serve with sauteed pears, if desired.
* I roast my sweet potatoes in a 350deg oven, wrapped in foil, for ~1hr or until a fork easily pierces the potato. The the flesh of the sweet potatoes, and any juice released while baking, goes into the blender/food processor to make extra smooth!
** I sauteed 1 small pear in a 1/2T butter over medium-low heat until they started looking caramelized, ~15min or so.
 |
| I swear those are pears and not mushrooms :) |
Sunday, March 20, 2011
Ginger Magic
Ever since I first tasted TJ's ginger cats, I knew I wanted to use them in a spin on everyone's favorite Seven Layers. I finally got around to it, and absolutely loved this variation!!
Ginger Magic Bars
Recipe by Shannon
Yield: 1 9"pan... makes how ever many you want to cut ;)
4T butter, melted
3/4c TJ's ginger cat crumbs (or other ginger spice cookie)
3/4c dried cranberries
1/2c finely chopped crystallized ginger
3/4c white chocolate chips/chunks
1/2 can (fat free) sweetened condensed milk
1/2c unsweetened coconut
Preheat oven to 350deg.
Pour melted butter into an 8 or 9" sq pan, then sprinkle on cookie crumbs and pat around until evenly distributed. Top with dried cranberries, ginger and white chocolate. Drizzle sweetened condensed milk over bars, then add coconut.
Bake for 18-25min, until edges starting to brown a bit and sweetened condensed milk is a little bubbly.
Do yourself a favor and make these soon :)
Ginger Magic Bars
Recipe by Shannon
Yield: 1 9"pan... makes how ever many you want to cut ;)
4T butter, melted
3/4c TJ's ginger cat crumbs (or other ginger spice cookie)
3/4c dried cranberries
1/2c finely chopped crystallized ginger
3/4c white chocolate chips/chunks
1/2 can (fat free) sweetened condensed milk
1/2c unsweetened coconut
Preheat oven to 350deg.
Pour melted butter into an 8 or 9" sq pan, then sprinkle on cookie crumbs and pat around until evenly distributed. Top with dried cranberries, ginger and white chocolate. Drizzle sweetened condensed milk over bars, then add coconut.
Bake for 18-25min, until edges starting to brown a bit and sweetened condensed milk is a little bubbly.
Do yourself a favor and make these soon :)
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