Rubbishy Cookery

Apparently this is similar to a coffee beverage that was trendy during the pandemic, providing comfort and joy to many folks during a dark time. I, being tremendously untrendy, was unaware of this.  I think of this recipe as the café au lait  introduced to me in 1991 in Nice, France, by my Canadian friend who was living there as a poor exchange student. She drank the caffeinated version of this daily with her baguette  and croissants . I thought she was wonderfully sophisticated and chic, and fully trusted her knowledge of all things French. Take all of this with a grain of sel , however, as my friend, although fluent in French and living La vie française, also confessed to me that she missed Tim Hortons coffee. Insert le eye roll. Ingredients: Directions: Pour some whole milk into a cup of choice. I am using a homemade pottery café au lait  cup: Microwave on high for about 2 minutes, so that the milk is steaming hot: Add a teaspoon or so of sugar and about two teasp...

  Another dessert! Another mousse! What the heck! If you tried and enjoyed Recipe #18, and if you like chocolate, you’ll love this rubbishy spin on chocolate mousse. Ingredients: There’s that vintage Consumers Distributing mini mixer again! I sure hope you have something like it. Directions: Add a few spoonfuls of ricotta cheese, a couple of generous spoonfuls of icing sugar, 1-2 modest spoonfuls of cocoa powder, and a dash of vanilla extract to the bowl of your mini mixer: Then mix on “high” speed for about a minute. Here’s an action shot showing the mini mixer in its full glory: Taste your mixture. Mine needed more icing sugar: Mix another minute or so, scraping down the sides as necessary, and taste every so often, adding more of whatever is needed as you go. When it’s as tasty as you want it, refrigerate it for a while. An hour or two is fine. Wasn’t that easy? It may not look like much, but it tastes terrific!