It’s that time of year again. Time to start hauling out the reenacting gear and see what needs to be updated, repaired, or replaced. It’s time to find everything and put it back where it belongs so I can find it when again when I need it. And it’s time to start planning for MTA.
We’re going to have a small group this year, and while I want to compete in the cooking competition, I have no illusions that we’ll place in the ribbons without our cook. That, however, is beside the point as the purpose of this event (in my mind, anyway) is to get us to improve our impression.
Plus, I have a secret weapon. American Heritage Chocolate. This stuff ain’t cheap. It runs about $12 for a little over 5 ounces. But who can resist the idea of chocolate seasoned with cinnamon, nutmeg, anise, annatto, red pepper, orange, salt and vanilla mixed with port, heated until it melts and then whipped into a froth?
Or a chocolate custard of sorts that is poured into a stale roll that has been hollowed out, soaked in wine, fried and sprinkled with sugar?
Looks I’ll be doing some “research” this weekend. I guess the diet will have to wait a while longer.