Monday, November 8, 2010

The End but also The Beginning

You may have noticed a few changes around the blog. There was a need to start fresh, to wipe the quintessential 'slate' clean.

If you've arrived here at Little Space through a link from sites such as Tastespotting, FoodGawker, StumbleUpon etc, the post you are seeking may not be available and for that I apologize. In time, I plan to re-post certain articles in a manner more reflective of who I am instead of what I thought may have been expected of me.

The only advertising from this point on will be through Foodbuzz - two banners; one in the right column and one in the left. Foodbuzz is a well-known community who "aggregate, organize and curate nearly 3.3 million blog posts from 15,917 food blogs worldwide." I am proud to be a featured publisher with them. I do receive a small compensation per certain number of click-throughs so if you are at all interested in supporting Little Space, that's the best, easiest, and no-cost way to do so!

Another somewhat noticeable change will be a discontinuation of posting at Suitable For Consumption. I've asked the readers there to come on over and I truly hope they do; the blog will remain live but I won't be posting there any longer.

It was a difficult decision, to essentially start over. I want to thank all of you - your support, encouragement and interest has kept me writing, taking pictures and improving upon these skills daily. It is my hope that you'll continue to visit here and also, that these changes will make Little Space a better place!

Last night I wanted something comforting, something chocolatey and delicious. So I'll leave you with a recipe from the archives - chocolate pudding. Its terribly easy to whip up and after you've tried it you'll not buy the packaged pudding powders again, I swear.

Chocolate Pudding
Martha Stewart
Serves 6

6 tablespoons sugar
3 tablespoons cornstarch
1 1/2 tablespoons cocoa powder
pinch salt
2 1/4 cups heavy cream
1 1/4 cups milk
1 teaspoon vanilla
6 ounces semisweet chocolate, finely chopped
1 1/2 tablespoons unsalted butter, cut into small pieces

In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4 cup measuring cup combine heavy cream with milk and vanilla. Whisk 1 cup of cream mixture into the dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.

Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Remove from heat and add chocolate, whisking until chocolate is melted. Whisk in butter until melted.

Using a ladle, pour pudding into six dessert cups. Refrigerate till set, about 1 hour.

Serve with softly whipped cream.

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