These were so good that I came home from a long day of work and ate two. I really think I want to infuse everything with mint right now, especially everything with chocolate. I had big plans to buy a big mint plant at the market today, but I had too much stuff already so Wednesday it is. Our basil, thyme, rosemary and lemon balm are growing nicely on the fire escape, so I think the family is ready to grow.
This summer I don’t have big plans to travel so I am trying to use my free time wisely. I have been trying to walk around the city pretending I am a tourist. Chill, no rush, looking around at things. It has been a bit quieter in the city now that school is over and sometimes when I am really good at it I feel like I am somewhere else. That is the nice thing about New York, its old and big and there are parts I’ve never seen and parts that look like Europe so sometimes it feels different. I’m suppressing my urge to buy a cheap plane ticket outta here though.
I am going to make some German cake now with sour cherries and blueberries, you know for the Forth of July. Did you know that around 17% of Americans identify themselves as German?
Minty Fudge Popsicles
2 cups milk
1/2 cup cream
1 cup chopped mint
6 oz. dark chocolate (like 70%), chopped into small pieces
2 tbsp cocoa powder
1/4 cup honey
sprinkle of salt
– heat the milk and cream until almost boiling in a small pot. add the mint and turn off the heat. let that sit for half an hour, stirring occasionally so the milk does not dry out on top.
– strain the milk into a bowl and press on the mint so all the milk comes out. pour the milk back into the small pot on medium until warm again. add the cocoa powder and honey, mixing until incorporated. add the chocolate pieces a little at a time stirring the whole time until everything is smooth. sprinkle a bit of salt. pour the chocolate into your popsicle molds and freeze 24 hours or longer before eating. run the molds over warm water so they slip out easier.