Today's broadcast of Air America Radio's "Morning Sedition" was its last. Marc Maron, the delightfully neurotic and totally angry leftie host has been canned by an increasingly sold-out network and is returning to Los Angeles where, at least, he won't have to deal with snow. I hope the cats make the trip okay and at least he'll be reunited with his wife.
Words cannot express my sorrow. I mean, I was totally addicted to "X-Files" but didn't cry in the end. I didn't even cry when the guys from the Lone Gunman died about three or four episodes before the end. (And what, they died just so they could do a cameo as ghosts in the last episode? What a waste...) For the last fifteen minutes of today's "Morning Sedition" I was in tears, blubbering away over a radio show I had to wake up two hours early in order to hear. What's that all about? Must have been good radio.
Anyhow, before I forget, here is my final recipe posted on the "Morning Sedition" blog. From now on they'll be here, at the Morning Seditionists blogand sometimes in Jim Earl's dream book. (I confess I'm having some trouble picturing Earl as a 14 year old girl but it wasn't like he had a choice in what the software calls it...)
Death by Chocolate
24 oz. semi-sweet chocolate
2 quarters unsalted butter
2/3 cups heavy cream
6 whole extra large eggs
Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler. Warm 6 eggs in hot water. Coat a 9" spring form pan with butter. Make it watertight with foil. Beat the eggs whole until they are fluffy (like a meringue) Slowly fold the melted butter and chocolate in to the eggs. Place the mixture in the springform pan. Place the pan in a larger pan partly filled with warm water. Bake at 425 degrees Fahrenheit for 5 minutes. Cover with foil and bake at 425 degrees Fahrenheit for another 10 minutes. Pour on topping. Refrigerate. Serve.
Chocolate Topping for Death By Chocolate
Scald 2/3 cups of heavy cream in a saucepan. Remove from heat. Add 6oz. of finely chopped semi-sweet chocolate immediately. Cover and let stand for five minutes. Stir until smooth. Test the topping by stirring. It is ready when a drop "mounds" before disappearing into the rest. If it is too think - thin with warm liquor. If it is too thin, add more chocolate, re-heat and test it again.