Iris, in the movies we have leading ladies and we have the best friend. You, I can tell, are a leading lady, but for some reason you are behaving like the best friend.
You're so right. You're supposed to be the leading lady of your own life, for god's sake! Arthur, I've been going to a therapist for three years and she's never explained anything to me that well. That was brilliant. Brutal, but brilliant.
Yes, I did it. I jumped from one holiday sap story to another the very next week. 'Tis the season to get sentimental over feel-good movies, right? That and I have a Titanic-sized girl crush on Kate Winslet.
If you're a "judge by the cover" film watcher, I'd understand if The Holiday didn't earn an automatic spot on your Must See list. But if you've already seen it, then you know that Jack Black breaks out of his comedic comfort zone and is actually pretty charming. And that Jude Law almost makes you believe that he's not the jerko that he is IRL (or so I hear.)
(We already know that Cameron Diaz plays the cute card well because she's tall, thin and has good hair.)
There's a particularly sweet scene involving hot chocolate, two adorable little ladies and Mr. Napkinhead.
Every time I see it, I crave hot chocolate. And every time I crave it, I'm usually out of powdered cocoa packets. It never fails and at the same time is a huge fail. Think about that one.
In a no-holds-barred attempt at quashing my chocolate-y urges (ew?), I wanted to seek out the richest, most guilt-ridden hot chocolate recipe on the planet. And I found it in the Max Brenner cookbook, Chocolate: A Love Story.
Wannabe French Hot Chocolate
Recipe by Max Brenner
Here's what you'll need:
1 Tablespoon cornstarch, sifted
1 3/4 cups milk
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
7 ounces semisweet chocolate, chopped or chips
Oh and hey - the batteries in my hot shoe flash peaced out early in the evening so these pics are...well, you'll see.
In a small bowl, whisk together the cornstarch and about 1/4 cup of the milk until the cornstarch dissolves. Whisk in the sugar and the egg yolk.
Pour a little over 1/2 of the milk into a saucepan set over low heat. Bring it to a simmer.
Whisk some of the warm milk into the egg mixture to temper it then pour the mixture back into the saucepan.
Continue to whisk for a few minutes or until the mixture comes to a full boil (it should thicken by this point, almost like a thin custard.) Remove the pan from heat and stir in the vanilla. Strain the custard through a mesh sieve set over a heatproof bowl.
Bring the remaining milk to a boil (I used the same saucepan.) While it heats up, pour the chocolate over the custard.
Pour the hot milk over the chocolate and let it sit and soften for a moment. Now you can stir.
Divide between 2-3 mugs or pour into one humongous reindeer mug. Top with whipped cream, cinnamon, marshmallows, anything you like.
This hot chocolate is no joke. The custard base gives it a rich, almost soup-like consistency and it's toothachingly chocolate-y, which I'm alllll about. Feel free to cut down on some of the sugar or use bittersweet chocolate instead. But please, for the love of Rose DeWitt Bukater, don't let the season go by without making this.
Mr. Napkinhead agrees.