Into tighter focus, and tahini hot chocolate
I would say my dog ate this newsletter, but it is more concise to say she delayed it. When I started writing this, we didn’t have a dog. Two weeks ago yesterday, somewhat unexpectedly, but after about 18 months of looking, we adopted Asha.
The day after Diwali, the darkest night, I came across a notice from a rescue regarding two male pups. I wrote at 10:35 p.m. and called to follow up at 10:01 a.m. (I held off for a minute. Didn’t want to seem overly eager.) The boys were claimed already, but the girls (girls? There were more?!) remained.
Thus we met Asha and her sisters, this clamouring pile of spindly-legged activity, all glossy black and climbing. She chose us and are quite lucky for that.
Asha means hope in Hindi; since Diwali is the start to a new year, it felt the fitting choice. She’s tucked into the crook of my arm.
The majority of cooking I’ve done these last days has been for work. Nothing I can share just yet. When I did cook spontaneously, it was treading-water cooking that reminded me of the early days of parenthood. I can’t actually remember much of what it was. There was takeout a lot. I did braise some pork, because those leftovers are lunch today; a loose interpretation of Roy Choi’s recipe, which I’ve used for years and rarely make the same twice. Such is the excellence of his framework, it is solid enough to stand to improvisation.
Asha has anchored our days and brought our world into tighter focus. Counteractive to much of the world outside our door, a bundle of uncomplicated joy. While she’s is fine, she has been sick, needing a quick course of meds, and a chaperone up with her at all hours.
Our yard at 3:45 a.m. by frigid moonlight is mystically quiet.
The constant—aside from her attention-grabbing and our cats’ wild vacillation between indifference and interest—has been a return to hot chocolate* for the boys. Once they’re done classes for the day, puppy duty is theirs. The kitchen is mine and the hot chocolate is both bribery and appreciation for the time.
We’re trying to imagine the holidays. On Diwali we quietly lit candles outside to welcome Lakshmi, without the tangles of conversation and the exclaimed laughter of family illuminated by sparklers. For US Thanksgiving, I met my favourite American-born Canadian in a parking lot to deliver an apple pie to her trunk, and so we could both pick up matching takeout orders of turkey and gravy. It felt nice to know we had the same thing on our table. There was an appreciation there, too.
We’ll figure it out. Until then, there’s puppies.
YOU MIGHT WANT TO MAKE THIS
*Every morning, each of my sons prepare themselves some sort of hot drink. One prefers Ovaltine, the other leans more towards masala chai. (The Spice Walla blend is new to our collection. Otherwise the Dishoom recipe alternates with my standby, but without turmeric.
The afternoon though is my routine. I cycle between a thinner one to go with mint whipped cream, or thick drinking-chocolate-style to serve unadorned when there is a biscuit alongside (Digestive or Maria biscuits, and Parle-G are the choices here). There is a coffee caramel version if I have a blond chocolate in the pantry. The milk-chocolate-malt would be nap-inducing if my children were still of an age when afternoon naps were a thing. (I am definitely of such an age.) We also make a marshmallow white hot chocolate that is blitzed with a stick blender until a frothed cloud.
All of this is to say, we take their afternoon sip rather seriously. This tahini one felt like a celebration the other with our first snow—seasonally spiced, more than verging on extravagant, with the option to take it to 100, if so moved.
TAHINI HOT CHOCOLATE (For one, multiply as needed)
Pour an eye-balled tablespoon and half maple syrup or similar puddle of honey into an appropriately small but heavy saucepan. Whisk in slightly less of both tahini and cocoa powder, then enough ground spice (cinnamon, nutmeg, ground ginger) so that it smells festive but not like a Bath and Bodyworks, a pinch espresso powder if you have it, and then one of salt, which you definitely do. Pour in 177 ml | 3/4 cup milk (could be dairy or alternative), and bring to a simmer over medium heat, whisking periodically. Once steaming, turn off the heat, tumble in 35 g | 1 generous ounce finely chopped dark, milk, or white chocolate, it’s player’s choice. Stir until smooth. Taste. Make it sweeter if you want. Serve immediately as is, with billowy whipped cream, or, truly go all-in with marshmallow, torched or not. Fluff preferred.
Sprinkles, cocoa nibs, and sesame seeds optional but truly the move. Bourbon for the pros.
Note: Make a thicker, richer sip by upping the tahini and chocolate.
Other recipes: For continued comfort, Chef Jon Kung making curry macaroni and cheese.
THINGS I WOULD TEXT IF I HAD YOUR NUMBER
Today is Giving Tuesday, and in that spirit I will be supporting the Daily Bread Food Bank to support the food insecure and CANFAR in honour of World AIDS Day.
These diyas for next Diwali.
Samm Henshaw’s “Church” is sunny Sunday mornings personified. “These Hands” is on repeat and, “The World Is Mine” makes me miss road trips more than I already do.
Michelle Buteau is having a deserved year. Now it’s her new book “Survival of the Thickest.” She’ll be in conversation with Tessa Thompson (!) on December 7.
Social Goods x Prinkshop for Every Mother Counts.
In case you feel like dancing. Jyoty’s Boiler Room Session. You’re going to feel like dancing.