I am a little bit frost broken
no not a typo…
but how I am feeling in this cold cold weather.
I admittedly rolled my eyes discreetly
at those who talked about
seasonal weather depression..
but I think
I have it this month.
Lucky me.
I need sunshine
this hibernating & cozy warm idea…
not doing it for me.
instead all this cold outside
is forcing me to spend time
in my house
thinking.
remembering…
and
missing…
the missing…
is the worst.
because even though the head knows that it can never be…
the heart (as warped as everything is now)
still misses…
still wants…
the warmth
that was
my life…
I just want to MOVE ON really!
but I am stuck in this cold cold winter
frozen
because I can not control
the weather….
or my no divorce (get)….
and this old “quaint” rented house
that I have come to accept
even with it’s leaky windows & oil heat…
can not keep the chill at bay….
no matter how many fires I make.
because I am
a little
frost broken…
& the warm air…
is
not forecasted.
But life is really good…ish.
and I have no right to wallow.
and with today’s NY Post horoscope (yes I know not really a “kosher” thing – but has become a morning habit)
I am trying to break through the ice…

Tu B’Shvat is here & it is a time for ALL GOOD THINGS!! And nothing is as good as these yummy and very easy dried fruit & nut chocolate disks that I made. I really eat them all year round, I make a big batch the week before Tu B’shvat, freeze part of the batch and when ever I am in the mood for a grat chocolate nibble, I make my way to the freezer and pull one out. DELISH!!

They also make a great gift and are what I made for Shaloach Manot one year PURIM. These wrapped nicely with a great fruity dessert wine, really are a classic and beautiful Purim idea.

for more about Tu B’shvat read here.

Dried Fruit & Nut Chocolate Disks

Ingredients:
16 oz. good quality semi-sweet or bittersweet chocolate

½ cup chopped walnuts

¼ cup dried cherries

¼ cup diced dried apricots

2 Tbsp. Sunflower seeds

Directions:
Preheat oven to 350 degrees. Spread walnuts on cookie sheet, bake 10-12 minutes or until walnuts start to emit a nutty aroma. Remove, set aside.

Prepare a cookie sheet lined with 15 standard size cupcake papers.

In a double boiler of simmering water, melt the chocolate. With a tablespoon, divide the chocolate into the cupcake papers.

Before chocolate hardens, sprinkle with walnuts, dried cherries, dried apricots, and sunflower seeds. Let it cool completely.

Peel out of cupcake papers before serving.

Variations:
-Use any kind of nut to your liking, pecans, almonds, pistachios, cashews, or hazelnuts.
-Spiced Chocolate- after chocolate is melted stir in ½ tsp. chili powder and ½ tsp. black pepper. Spread onto cookie sheet. Leave plain or sprinkle with pistachios, almonds, or hazelnuts.