It was a bit cooler today. After the amazing 82 degrees of yesterday, Chelsea and I walked this morning in 40 degrees. It got up to the mid 60s and was clear and rather still anyway. We opened up the deck door and windows to let the fresh air in. The cats sure like that.

I was on a cooking frenzy today, getting ready for Easter as I have church at 10:30 and will be shooting with Jim and Michelle and maybe Bobbie at 2:30 out at Rhine.

I mixed the stuffing, made the cake for the dessert and sliced the strawberries. The Easter Bunny filled the baskets today too and left them in my care to put out for everyone in the morning. Dick and Jim will be so pleased that he remembered us again.

I don't think that I shared this recipe with you before. If I did , it bears repeating anyway.

CHOCOLATE MOUSSE TO DIE FOR

6 oz. Semi-sweet Chocolate Chips
3 eggs-Separated
3 Tbsp. water
1 Tsp. Instant Coffee
1/2 Cup Sugar
1 Tsp. Vanilla
1 Tbsp. Blackberry Brandy

Stir instant coffee powder into boiling water in small heavy saucepan until completely dissolved. Add chocolate, place over low heat, stirring, just until chocolate is melted.

Remove from heat.

Whisk egg yolks into chocolate mixture one at a time, beating well after each addition. Stir in brandy and vanilla. Beat egg whites in a medium sized bowl until foamy, gradually beat in sugar - a tablespoon at a time - until meringue forms soft peaks. Fold into chocolate mixture until no streaks of white remain. Spoon into parfait glasses. Refrigerate at least one hour.

Garnish with whipped cream. Add a candied rosebud and mint leaf if you wish.


Happy Easter.

Don't let anybody eat the ears off of your chocolate bunies.

Mary