Recently I stocked up on some home spa treatments to pamper myself with on my birthday. My little shopping spree at the galerie beauté left me with a big bag of products, a rumbling tummy, and a question:
What is the deal with food-flavored hair and body treatments?
Indulge me for a moment and listen to this list:
Chocolate Cappuccino Cheesecake shower gel
Banana and Soy bath soak
Grapefruit foot soak
Cinnamon Apple Pie foaming bath
Cocoa body butter
Vanilla Brown Sugar Cupcake bubble bath
Chocolate mud facial mask
How can anyone say no to labels like that?
Talk about a marketing strategy, they got me hook, line and sinker. Yep, I bought all of the above. Forget about lavender, verbena, or even lemon, heck, I wanna smell like a brown sugar cupcake with hints of banana and soy on my birthday.
Apparently food is not just the way to a man's stomach anymore, it's also paving the way to women's wallets.
My chocolate mud facial had a better consistency than most buttercream, somewhere between Nutella and a creamy mocha mousse I made recently.
It smelled heavenly. I couldn't resist a little lick as I was applying it to my face...
Woah, that was a big mistake and a very disappointing one too. It stung my tongue in a sharp chemical-like way and I have to have a spoonful of Nutella to get the taste out of my mouth. (In the meantime I tried to convince Danny that I was really swirling my mud mask around in my mouth, but he didn't fall for it. Smart man.)
So yeah, I'm 30 today.
I don’t usually make a big deal about my birthday.
It generally slips by fairly uneventfully, my siblings forget to call, and there is typically a dinner date with Danny the weekend before or afterward. I tend to lean more toward the school of thought that once you reach a certain age, every birthday doesn’t need to be celebrated with the fanfare of a childhood birthday. Sure, it should be recognized, but I’m not going to stomp my foot and get pouty if the day is not all about me. Save the cake and sparklers for a milestone birthday, like every decade, or half a decade.
Or if you are turning really, really old like I am today.
I know all you wise people who celebrated thirty many years ago are all rolling your eyes and saying
"She calls that old?”
but try to remember back to when it was you and what it felt like. I just don’t feel middle aged. Heck, I often don’t feel mature enough to be the mother of two babies with responsibilities like a mortgage and a subscription to the Montreal Gazette. OK, maybe that last one isn't such a serious obligation, but you know what I mean, domesticated suburbia-style.
So, happy birthday to me. I’m off to--not sure really. The babysitter (aka. awesome MIL) is here and my carriage awaits to sweep me off to somewhere fantastic.
I just hope it's not the spa.Now for the mousse!! Tell me there is no better duo than coffee and chocolate. This mousse even made a believer out of a non-coffee fan. I know, I hardly believe I can be friends with someone who doesn't love coffee with every fiber of their body, but it's true. A great do-ahead dessert, you can make this the morning of your party and let it sit in the fridge while you rush around doing all the last minute stuff.
Not that I ever do that.
Mocha Mousse (from The Silver Palate Cookbook)
I served this mousse in martini glasses for a girly-girl party I had. Oh, and save those yolks for a nice batch of creme brulé!
1/3 cup sugar
6 tablespoons espresso or strong coffee
6 ounces semisweet chocolate
4 tablespoons light cream
3 egg whites
1 1/2 cups heavy cream, chilled
In a heavy saucepan, dissolve sugar in coffee over medium heat. Set aside. In the top part of a double boiler set over simmering water slowly melt chocolate. When melted, whisk in light cream and the coffee mixture, stirring until smooth. Cool.
Beat the egg whites to soft peaks. Gently fold in 1/2 cup of the chocolate mixture. Pour this mixture back into chocolate mixture, folding gently. Beat chilled cream to soft peaks and fold gently until totally mixed.
Pour into 8 individual dessert glasses or one large serving dish (I filled a pastry bag and piped mine into martini glasses) and chill for four hours.
Garnish with your favorite decoration: a mint leaf, chocolate covered coffee bean, chocolate shavings, a cherry....