Today is my 200th post-day, hooray!!!! Imagine you lot have found me titillating enough to get this far, bravo! I am rewarding you today by sharing two things that give me great joy. Now I know you probably think it's my beautiful boys. They're a very close runner up, but the prize has to go to....chocolate and alcohol!!! ;-)
One of my food-blogging heroes shared a fantastic recipe just the other day, and I must say it took me by surprise. If you have ever tasted a Skor bar, or a Daim as its European counterpart is called, you have undoubtedly enjoyed the crunchedy goodness of this chocolatey, buttery treat. Now these qualities can be produced and savored in your very own home! And the recipe is dead easy! (Also suitable for Passover if you use matzoh crackers!)

This recipe is pilfered from Everybody Likes Sandwiches (link at left)
Chocolate-covered Caramel Crunch
enough crackers to line a baking sheet
1 c unsalted butter, cut into chunks
1 c packed light brown sugar
big pinch of fleur du sel (optional)
1/2 t vanilla extract
1 c semisweet chocolate chips
1 c toasted coarsely chopped almonds
1. Line baking sheet with foil, making sure you have enough to create a tall rim around the pan. Line pan with crackers, breaking up pieces if you have to, to fill in any cracks. Preheat the oven to 375F.
2. In a medium sized saucepan, melt the butter and brown sugar together over medium heat. Stir frequently until the mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from heat and add in vanilla. If you are using unsalted crackers, add in salt. Pour caramel over crackers and spread evenly with a silicone spatula.
3. Put the baking sheet in the oven, reducing heat to 350F. Bake for 15 minutes, watching carefully that the caramel does not burn.
4. Remove from heat and cover with chocolate chips. Let stand 5 minutes until chocolate melts and then spread evenly with a spatula. Sprinkle with toasted almonds and fleur du sel or whatever toppings you desire. Let cool completely and then break into pieces, storing in an airtight container.
I happened to have some pecan-meal on hand which I used in lieu of the almonds, but the variations on this are endless!
Now for the booze. It all started the other day when I got my fruit and veg box. For about 5 months now, I've been getting produce exclusively from Denmark. This of course means that in the wintertime, there are a lot of roots to be had. And cabbage. You know, potatos, beets, white cabbage, kale, black salsify, turnips, onions, the occasional apples and more cabbage and potatos. I've been quite creative with these things if I do say so myself!
But thank goodness for last weeks box! Rhubarb! I think I actually leaped for joy. You people know how I love colorful food items. But rhubarb is a fave. I was so overjoyed and overwhelmed by all the culinary possibilites, I didn't know if I should stew them, bake them, jam them, or make ice cream of them. Then something caught my eye. That sapphire blue bottle in the kitchen, twinkling in the sunlight. I quickly googled rhubarb and gin and bingo!
So I ended up drowning my rhubarb with about 200 grams of homemade vanilla sugar and three quarters of a liter Bombay gin. Shake daily, and open six weeks later. That's about the time I'll have passed my last exam, and handed in my thesis. I'm looking forward to celebrating with a nice glass of this stuff on the rocks, perhaps with a bit of club soda.