The Ever Stimulating Topics of Medicare and Chocolate

Hi again, yea, well, been busy...

Tomorrow a friend turns 65 and a bunch of us are getting together to celebrate her eligibility for Medicare! What has the world come to that we look forward to turning 65 just so we don't have to pay up the ying yang for doctors to patch us up as we begin to breakdown in chunks of misery? It's disgusting, really.

I thought an appropriate confection should be something really off the wall, so I made "Chocolate Stuff", from the Sweet Potato Queens' Big Ass Cookbook and Financial Planner. If you haven't seen this cookbook, and you love to read cookbooks, get yourself to your local bookstore and buy this. Not only are the recipes high carb (and of course delicious) the book is hysterical.

Here is the recipe, just as she wrote it. I haven't tried it yet (because it's for tomorrow) but if I remember, I'll tell you about it next time I write. I didn't grease the pan so the whole thing might just be a waste of time, but the batter was tasty.

Chocolate Stuff

Beat 2 eggs with a cup of sugar and a half cup of flour. Add a teaspoon of salt. In the microwave, melt together 1 stick of real butter (I never use unsalted; I think it tastes flat) and 2 fairly heaping tablespoons of Hershey's cocoa. Just the regular ole Hershey's in the brown box-anything else is different and will screw it up. Dump the butter-cocoa mixture into the other stuff and stir it up good. Then add 1 running-over teaspoon of vanilla. I use the real stuff, but the grocery-store kind will not ruin it. Stir that up. Decide on nuts/no nuts. If you go for them, use about 1 cup of chopped pecans. Pour the stuff into a greased loaf pan and set the loaf pan in a pan of water and stick the whole deal in the oven at about 300 degrees. Depending on how your oven cooks, it needs to stay in there for about 40 to 50 minutes. You can reach in there and sort of tap on the top of it at 40 minutes. If it seems crunchy, I'd go take it out. You cant really undertook it, since it's good raw, but you don't want to overcook it and lose the gooey bottom part, which is a crucial factor in the whole texture experience.