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I have nothing to say to you today. It’s not personal, I swear. I like you all, every single one of you just the same amount, and the amount is rather significant.

It’s possible I’m suffering from a less known, and yet quite peculiar form of the Samson Syndrome. (Remember the story of Samson and Delilah?) I got a haircut today, and quite possibly along with the hair I lost my brainpower.

Another explanation could be hiding in my estrogen high. The hormone’s levels have been rising for a few days now, and such high tide usually pushes all reason away through my ears. There’s probably one lingering thought still roaming inside my skull. If I stay still for a minute I can actually hear it stumble upon pieces of leftover furniture in my head. It falls down, bounces against the walls, and….Wait, I can hear it now… Holly cow, I think the last rational thought I had left has just committed suicide and jumped off the cliff!

Popcorn anyone?

Luckily, I have a recipe sitting around that I had put together for my clients earlier, and now I can just pretty much copy & paste it here for your satisfaction. That requires little to NO thinking on my part. And who knows, you may actually go bananas over the salad. Check it out!

GREEN SALAD WITH MANGO & BASIL VINAIGRETTE

This guy’s name is Foeniculum vulgare, or simply Fennel for close friends. Boy, is he vulgar! And it has anise flavor to add insult to injury. Hence, it makes a perfect sense paired with sweet and tart mango and intermixed with intensely green greens. Toasted pignoli not only add body to the salad, but also round its edges. Try it and you’ll understand what I mean by that.

Fennel may look scary at the first glance, but in reality he’s a pussy cat. With a sharp knife chop the green top off, then quarter the bulb. Using the tip of your paring knife cut out the “core” in each quarter, as it’s too hard to bite, thus no longer pleasant. Now slice the fennel into paper-thin pieces. Voila! Ready for the salad.

Ingredients:

–       1 bag of green salad mix

–       fennel, thinly sliced

–       ripe mango, diced

–       1/4 cup raw pine nuts (pignoli)

–       scallions, chopped

–       fresh basil, a bunch

–       extra virgin olive oil

–       white balsamic vinegar

–       honey

–       salt + pepper to taste

Get comfortable and toast your nuts, then set the pignoli aside to cool. Empty the greens into a large bowl. Add paper-thin slices of fennel, mango cubes, chopped scallions, and the pine nuts.

Using a blender or Magic Bullet, mix together 3 tbsp of olive oil with 1 tbsp of vinegar, a bunch of fresh basil leaves, salt, pepper and a touch of honey. Taste the dressing, and if approved by your taste buds sprinkle it over the salad mix, toss about, and serve along the Chicken Thighs dish we made last time. (You know, that night you and me had an online rendez-vous playing with those THIGHS and sipping white wine by the candlelight…shhh!)

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I have this ridiculously decadent recipe for Peanut Butter Chocolate Brownies that Jason won’t let me make… dammit!

He simply doesn’t trust himself around anything chocolate, especially if it’s merged with peanut butter (or even sat next to it for that matter), as he knows both his poise and self-control would instantly strip naked and offer themselves in exchange for the aforementioned delight.

Unfortunately, it puts me in a very awkward situation on days like today when, after 48 hours of mood swings due to estrogen overdose I’m stuck in the wall teeth first…  In desperate times nothing can stop me from satisfying my various PMS cravings, plaster included. One day it’s calcium, then iron, and most commonly magnesium. When the levels of the latter deplete, my mind goes blank for a split of a second, and when I recover my senses I realize the control panel in my head has turned on the red emergency light that flashes: CHOCOLATE.

NOTHING will prevent me from finding a piece of chocolate and holding on to it with the whole might of my jaws, like a rat that escaped from a sinking ship clenching to a raft with all that it’s got – nails, tails, teeth, harpoons, anchors, etc. Nothing, not even the stack of brand new jeans (two sizes down from the last pair I purchased mind you!) recently piled up in my closet, will stop me from satisfying THE craving.

Those jeans will stick around and I’m determined to use them as long as they fully cover my ass. One day their status will become a reminder of my “pre-pregnancy weight”. (Thanks, Heather, for your post. I’m learning so much ahead of time!) On those days I’ll be desperate to get the chocolate OUT of the grasp of my jaws, and lock it away in a chocolate jail with no option for a bail out.

Until then, however, play that funky music, white boy! Give me some of that rich and bittersweet chocolaty bite that will melt on my tongue and coat it with sheer satisfaction. I know my heart rate will rise, shivers will run down my spine, and I’ll salivate releasing serotonins that will ultimately take me to the peak of that mountain called O. Meanwhile, perfectly oblivious to all of it, Jason will continue to put out various work related fires instead of going on this hike with me… if you know what I mean.

How might I satiate this craving when the house is chocolate proof and the closest thing to sweets I can find is a half empty jar of Dijon mustard in the refrigerator? My eyes hopelessly slide down the carton of eggs, pickles, sliced turkey, my cheese-less pesto… EGGS! I got it! Suddenly it all comes together and I know what steps to take to get me to my Happy Ending!

The answer is… KOGEL-MOGEL. I’m going back to my roots again. Kogel-Mogel is – I assure you – a real word and not an Agi-ism. It is a Polish name for a kind of mousse we used to make back in the day when sweets were scarce, and all one could find on shelves in a grocery store was vinegar. Yes, it was a very different world from everything you know.

To make Kogel-Mogel you need at least one egg, 2-3 tsp of sugar, and as much of cocoa powder, plus a mug and a teaspoon to mix it all with. If you’re lazy, or want to get fancy, go ahead and grab your handheld mixer – life is hard enough as it is. Now, separate the egg white from the yolk. Save the egg white for later in a closed container inside of your refrigerator. You can use it tomorrow for the Scrambled Eggs with Roasted Acorn Squash for example, or merengues, or whatever else you want.

Drop the egg yolk into the prearranged mug, add the sugar and whip it together using the mixer. It will take a couple of minutes until the sugar is fully incorporated, thus making the egg yolk fluffy and thick at the same time. It will at least double if not triple in volume. Now turn off the mixer and add your cocoa powder (70% and organic is my preference). Whip it again for 30 seconds and YOU ARE DONE, my friend!

Chocolate Kogel Mogel

Go ahead and lick the mixing whisk… clean it good. You don’t have much in that mug, so take your time and dress your tongue with small servings of the chocolate mousse you’ve just made. Delight in it. Close your eyes, open your mouth and feel the pleasure with all your senses. Start climbing that mountain, and don’t look back. The world will pause and observe with envy as you get higher and higher. Forget the world, let go, breathe, relax, moan, and be free… Experience the O.

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