I wrote you a year ago to tell you how lucky I am to know you … to be your lover. Our jobs kept us apart then, but we are together now and I feel even luckier.
We share the smallest of spaces. Ridiculously small. It’s tight. Nerve-wracking. Yet, I feel so comforted that you’re here.
I love the sound of your footsteps on our tiny floor. Your breath — which I sense often — makes me content like a small child. To eat sitting across from you, or to know that you’re the one in that tiny shower … I’m euphoric.
Who would’ve known that the smell of your hairspray could intoxicate me? Yet, I inhale deeply every morning when you leave for work.
I love it that our laundry is mixed … that I occasionally grab the wrong socks. I love that we have twice as many dirty forks in the sink. And that we have more salad in our small crisper. Or black olives in on the top shelf of our refrigerator.
My life is so wonderful with you in it. You are my love song and I could listen to you forever.
Unless you count fried okra, hot dogs or chips and salsa, no nosh says ‘I love you’ like chocolate covered strawberries. Buying them is always a crap shoot though. Sometimes the strawberries are sweet and juicy, but the chocolate is waxy and bland. Other times, the whole concoction leaves much to be desired. So, I make my own. It’s quick, easy, fun and delicious.
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Chocolate Covered Strawberries
- 1 lb (about 20) – Ripened strawberries, rinsed and dried completely
- 4 oz – Semisweet chocolate* (I prefer to use chips, but baker's chocolate is the same thing, basically)
- Parchment or wax paper
- ¼ cup – Finely chopped pecans**
- ¼ cup – White chocolate (almond bark)***
- If you're using a bar of baker's chocolate, finely chop it.
- Place chocolate in a heat-proof bowl and microwave in 30 second increments, stirring after each cycle, until smooth.
- Grabbing each strawberry by the leaves, carefully dip into the melted chocolate, then hold over the bowl to allow excess chocolate to drip off.
- Place dipped strawberries on a parchment or wax paper-line baking sheet.
- Refrigerate until chocolate becomes firm, about 20 minutes.
**- If you're rolling the chocolate covered strawberries in pecans, do it immediately after you dip the strawberries.
**- White chocolate is often used as a drizzle over the dark chocolate-dipped strawberries. Do this after the dark chocolate has firmed, using a piping bag or plastic bag with a snipped corner.