It’s two weeks into the new year and the “healthy diet” is not going so well.  The “clean eating” regimen, where I flush the toxins out of my system by eating sweet potatoes for breakfast and avoiding wheat and dairy (i.e. pasta and cheese)?  Ditched that after three days.  On a positive note, I’m drinking green tea instead of coffee but otherwise – happily – back to my old habits.  Which are good ones excepting the Krackel and Mr. Goodbar minis that I’ve picked clean from the bowl at work. 

Tomorrow is my brother’s birthday – the big 5-0.  As the older
sister by five years, that puts me on a slippery slide toward a milestone I can’t bear to
contemplate at the moment. But that’s a conversation for another time and perhaps upon reflection I’ll reconsider the toxin flush. At our family dinner yesterday, George advised me that the holiday season of indulgence and Greek pastry – for him – doesn’t end until January 18th.  Love that idea.

 
I made chocolate melting cakes, (or molten cakes) for the birthday
boy
and debated whether to post them here.  They’ve been around for awhile
but so easy and so good – with their
pudding-like centers – that I thought they were worth another mention. 
This is a combination of two recipes and perfect for a dinner party
since you can prepare them ahead and
pop them in the oven while coffee is brewing. Lovely with a little scoop
of raspberry sorbet.  Enjoy.