…at the seafood restaurant of his choice.
Did I mention that I am not a big fan of seafood? Here’s the thing. I love clam chowder, and crab is fabulous IF it is mixed with cream cheese and green onions and spread on a cracker. But, to just eat a big piece of fish, plain?! Not. Happening.
Robb loves seafood, and my parents know this, and they know we don’t eat seafood
EVER very often, and they want him to have what he wants for his birthday. Because they are awesome like that.
After I had a
huge tantrum calm conversation about our respective eating habits, Robb and I each made commitments. I vowed to learn to love fish, and he sort of promised to try to like vegetables. To my surprise, it’s working out pretty well, too. I won’t say that Robb loves broccoli, but he will eat it now without making the I’m-going-to-cry-and-throw-up-on-you face, which is a huge improvement if you ask me.
I will eat halibut now. IF it’s breaded and deep fried.
Baby steps, friends.
After a nice evening with my parents, I was sort of basking in the calm happy feeling, and wasn’t sure I really wanted it to end. Robb suggested we watch a video with the kids at home, but it was already too late for that. I knew we had ice cream in the freezer, so I suggested we have a quiet moment around the kitchen table with some hot fudge.
YUM. I haven’t made hot fudge in years.
I have to give my grandma all the credit for this recipe, because it’s certainly not mine. I kind of wish it was, because it is seriously delish. By the way, if you couldn’t tell from the photos, this is not the thick and creamy hot fudge you find at the local malt shop. This is thin and runny, a bit like pouring hot chocolate over your ice cream. You can store the leftover sauce in a jar in the fridge and eat it cold, too.
Or pour it on your breakfast cereal. Whatever suits you.
- 4 T. butter
- 1 can evaporated milk
- 5 T. cocoa powder
- 2 cups sugar
- 2 tsp. vanilla
- Combine butter, milk, cocoa, and sugar in a small pot and bring to a boil.
- Boil 3-4 minutes. Remove from heat and add vanilla.
- Serve warm over ice cream or other dessert. Store leftovers in the fridge.
If you enjoy this recipe, you might also enjoy:
Praline Sauce from Skip to my Lou
Magic Shell Chocolate Topping from WhipperBerry
Chocolate Sheet Cake with Cherry Topping from Jen’s Favorite Cookies