Handy hints for holiday cooking

Okay, so I just got two fun emails in a row from automated systems. If only I had friends to send me emails half as fun as the ones computers send me automatically… Anyway, here’s a handy hint for those of you making chocolate-based holiday recipes:

“You can replace up to three-quarters of the shortening in chocolaty recipes with a puree of dried plums. The puree will add a dense, fudge-like texture to recipes and works especially well with chocolate. What’s more, dried plums, or prunes, are an excellent source of boron and fiber.”

Now, other than the fact that I liked prunes anyway, I’m wondering if boron is actually something I want to eat. Or maybe I’m thinking of something else…

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