So, I was thinking to myself earlier “Picco?” “Yes Picco?” “What is the point of your/our blog? I mean, I/we do gluten-free stuff right? But we’ve kind of gotten off track with the whole Silver Spoon thing. There’s really nothing that makes your/our blog unique anymore. ” And then BAM-I came up with the idea of Stalker Sundays.
What is Stalker Sunday? Good question. Stalker Sunday is going to be a weekly cooking challenge. What’s the point? Yet another good question. The point is to make food from your favorite blogs/websites. And since I stalk follow a lot of blogs, and check on them multiple times a day, AND because stalking and cooking are 2 things I do best, this is going to be pretty easy for me. But the best part of all of this is READER PARTICIPATION!!! WOOHOO!!! How do you participate? Again, nice question. Since I don’t have my own website and I sadly have to share with WordPress.com, I can’t embed a widget into my blog which would let you submit your stuff directly. Instead, you’ll have to email me. Bummer. I can be reached at thespoonatic (at) gmail (dot) com. Or through telepathy. But emailing is much easier. There are two things you can do. If you don’t have a blog, feel free to just email me a picture of what you made, the recipe (if you wish) and where you got it from. If you DO have a blog, post about it (mentioning that it’s for Stalker Sunday, por favor) and send me the link, which I will then put up. And if you do the second one it’s basically free advertising. Does life get better? Probably not. Every Sunday I’ll put up one humungo post with all the food that people have contributed throughout the week, as well as what I’ve made from blogs that I check unnecessarily often…
Don’t let me down, people. You know you want to be part of this.
I’ll start off Stalker Sunday with a recipe from a person we actually know, a lovely lady named Natalie over at the blog Vin de Pêche. As amazing as the pictures on her blog are, they really don’t do her food justice. She made us dinner once and it was AHHHH-mazing. Like, I-don’t-want-to-stop-eating-this-ever amazing. No lie.
A short time ago she put up a recipe for iced chocolate that I just HAD to make. And I made it today. And it was pretty dang fantastic. Just click on the link below and it’ll take you right to her post about it that includes the recipe. Sadly, her version of the recipe doesn’t include the sarcastic remarks I’ve thrown in…
Iced Chocolate from Vin de Pêche
Combine 1 tablespoon unsweetened cocoa powder and 1 cup of milk in a saucepan. Use whole milk, since using 2% or skim in this would be like trying to add vitamins and minerals to Oreos. WHICH ACTUALLY HAPPENS. It’s horrid. I had a vitamin fortified Oreo the other day…. But anyway, simmer the milk/cocoa mixture on low until bubbles pop up to say “hola”. They’re Mexican bubbles, don’t ya know? Then, totally disregard the fact that the recipe calls for 60% bittersweet chocolate and use 54% semi-sweet instead (in my defense, the only chocolate at the store was 54% and 100%. And 100% should be illegal. Blech). Turn off the stove, and add 4 ounces of chopped up chocolate to the chocolate milk…stuff. You know what I mean.
Make the espresso and let it cool to room temperature (or stick in in the fridge if you’re impatient like me). Then combine the milk mixture, espresso, Kahlua, chocolate ice cream and ice cubes in a blender. Blend until smoove.
Totally ignore what Natalie says in her version of the recipe. Whipped cream and chocolate shavings are NOT optional. And serving it in a pretty glass is a must.
I learned 3 things while making this today. 1, we have an ice cream scoop. Not that I didn’t know this, but I had forgotten about it… 2, that Kahlua is yummy :) And 3, everything tastes better in a fancy glass. True story.
So let’s review, shall we? You send links or pictures (making sure to include the name of the food and where you got it from, and maybe a review of it or something, in case I want to make it later…) to thespoonatic(at)gmail(d0t)com , I post it on my blog, and everyone’s happy. Especially me. But you will be too, since you had made yummy food. Oh and feel free to steal the Stalker Sunday logo and stick it on your blog :)
I’m off to go stare at my inbox until I get emails. No pressure to send stuff….*hint hint*…
Spoonlighting 
So, I said to myself—self—I hope that Picco knows that her Grampy does not cook anything other than eggs (nobody does it better) on Saturday mornings and that he does not even know how to send a picture of those perfectly formed egg yolks via your wonderful blog. Guess that Picco will have to come to visit Grampy and make sure that she would be in AP (Almost Paradise) over a Saturday.
BTW That Iced Chocolate does look great and could probably turn one into a chocoholic or an alcoholic, if too much Kahlua were added.
That’s ok! I’ll take your word that the eggs are good :)
Thankfully, the recipe called for 1/4 cup of Kahlua and I used even less than that. But I’m pretty sure that double shot of espresso after dinner may have kept me up…
Your presentation was much nicer than JJR’s. He made the recipe this week and used white plastic cups from the Lafayette Fire Company. Klassy with a “K”. Although I’m impressed he did it!
Thanks for making this yum-yum-yummy dessert/drink/fabulousness!
Yes it was. Yes, I’m impressed too.
And you’re welcome :)
Glad you liked it!
I loved it :) I didn’t add as much Kahlua, and I put in extra espresso. Bad idea? Maybe. But it was a nice way to start the week.
When I read this my first reaction was, “Oh I should do it!” Then, “Um Marie…you can’t cook remember??”
*sigh*
I can cook waaaay less than you can, believe me. Just because the pictures look pretty doesn’t mean the food actually tastes good…
And if you do it, you’ll be the first participant. And I’ll give you a certificate…or something. AND you’ll make me very happy. Bonus.
Marie, you made an awesome meal for us when I was sick! I still have your plate!