calle8
Journal

What A Year We Had!

Last year at this time we were excited about our new adventure, working for WLS AM 890 and reconnecting with you. We had been off the Chicago radio air waves since leaving WGN radio and the challenge was finding you so we could meet up again. We were thrilled to have done that and made so many new friends.

All was good for most of 2017, but we have to admit our jobs are kind of insane. Really. We never know when a station is going to have a change in philosophy, or go through some kind of corporate restructuring and due to pressure from stockholders have to cut the budget. That’s life.

One of the many reasons we love Suso’s Fork is we can always have this place to connect with you no matter what else happens with broadcasting jobs we can’t control.

Update: We’re in Miami with all our kids visiting relatives and catching up on some sorely needed rays of warm sun. Just this weekend we hung out on Miami’s famous Calle Ocho, in the heart of Little Havana, tasting a lot of great Cuban food! We’ll show you. When we come back we’ll begin that work again of getting the next job or jobs.

We have a lot to be happy and grateful for in our lives including this connection with you. It’s always great hearing from you. It keeps us motivated to find new and even better ways to stay in touch, be creative, and continue our conversation.

Since life is better with chocolate, we’ll leave you with this holiday treat!

Merry everything.
Happy always.

tropical-bark
tropical-bark

Tropical Chocolate Bark with Rum, Mango & Coconut

  

December 28, 2017

If he ate chocolate and drank rum, my monkey Suso would have loved this bark. He was drunk on life, and this treat contains some of his favorite ingredients-- pecans, mango and coconut. I was in a festive, tropical Latin mood and thinking about him when I put these flavors together. Every time I make it it’s a big hit!

  • Prep: 1 hr 10 mins
  • Cook: 10 mins
  • 1 hr 10 mins

    10 mins

    1 hr 20 mins

  • Yields: Serves 12

Ingredients

1 pound bittersweet dark chocolate

2 tablespoons dark rum, warm

½ teaspoon of chili powder

1 cup roasted and salted cashews

½ cup candied mango

¼ cup of coconut flakes

Directions

1Using a double boiler, simmer the water until steaming. Continue simmering and add chocolate in one-inch pieces until it is a liquid consistency.

2Stir in the warm rum.

3On a parchment-lined baking sheet using a rubber spatula spread the melted chocolate out to a ¼ inch to ½ inch consistency and allow it to set for 2 minutes.

4Press the cashews, mango and coconut flakes into the chocolate, arranging them so every bite has a mix of the flavors.

5Let the bark harden in the fridge for an hour.

6Break into pieces and store in a tin or other airtight container.

You may choose to use unsalted roasted cashews, but I prefer the sweet and salty combo. The bark is good for about 2 weeks.

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