Home.
The problem with being exiled as a nomad for two years after graduation is that home, besides being that place I grew up in Mesa, Arizona, becomes here. The place where I finished growing up. The place where, after 4 years and many late night, freezing walks home, I almost figured out how to live in snow. The place where I met many friends and met the boy. And, oh yeah, the place where I got my education and engineering degree. You know, home.
I'm back on campus for a few days to help out at the career fair and be the best little company representative that I can be. It's a strange feeling to be back, in the middle of the school week, walking around campus. Just like while in school, it is almost to easy to forget where you are at. And then, walking home after an exam, or walking the long way to the dining hall on the other side of campus because your friends hate the one on your side, you look up and see it. The dome. And please excuse me if I'm sounding corny or overly nostalgic or annoyingly Notre Dame obsessed, but you see it and you remember that you are home.
Except now, I'm only a visitor, only here for a few days. I'm home, but armed with the knowledge that in a day's time, I'll be back to living a life with shallow roots, only returning here for football weekends, drunken reunions and apparently, career fairs. I'm envious of the kids around me, walking home to their dorm rooms, stressing about the career fair and trying to decide whether or not they are driving up to Michigan this weekend for the first away game of the season. I am fully aware that college can't last forever, but I would have been ok with it going on another year or so. The real world is still bumming me out. Which is why it's so good to be home.
I'm going to let you in on a little secret now: chocolate mousse is easy. And, when you plate it right, it's also downright impressive and everyone will think it took much more effort than it actually did. All you need is a pastry tip and a pretty serving glass. Or, if you're like me, a Ziploc baggy and cheap margarita glasses. And voilà! You have just rocked dessert.
Chocolate Mousse
From the Notre Dame Kitchen
1.5 ounces unsweetened chocolate
1 c. heavy cream
6 Tbsp. granulated sugar (3/8 cup)
Melt chocolate in double broiler. Remove from heat while a few lumps still remain, and stir until smooth.
In chilled metal bowl, combine cream and sugar. Mix with electric mixer fitted with a chilled balloon whip(s) on medium speed until soft peaks form.
Take 1/3 of whipped cream and whip thoroughly into melted chocolate. Fold remaining whipped cream into chocolate mixture, working quickly so chocolate bits don't form in the cream.
Pipe into desired serving dishes and chill for 2 hours, up to overnight. If not serving soon, store in airtight containers in the refrigerator.
I want the recipe!!!!!!!!!!!
ReplyDeleteI know, I know... and here it is!
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