Nectar & Light:

Thank you so much for all of the welcome back wishes! I have received a few emails asking if I will be carrying over any of the content from Athena Says - no, I don't think I will - I need a fresh start! ;) However, I have linked the Athena Says archives on the right column if you wish to browse the old stomping grounds.

One of my short lived projects, but one that was near and dear to my heart was Athena Eats, a food blog in which I shared some of my personal recipes and experiences in the kitchen. Though I will not be linking that site , I will be carrying some of it's content over as the mood fits. And on that note, if you are to be snowed in tomorrow as we are {which is especially harsh considering the Spring like weather today} - this will act as the perfect pick-me-up! Happy Snow Day!

~ 3 c. heavy cream

~ 1 1/4 c. half & half

~ 1 12 oz. bag of the most sinful semi-sweet chocolate you can find

~ 1 t. cinnamon

~ 1/2 t. cloves

~ 1/8 t. ginger

~ 1/8 t. sea salt

~ 3 whole organic eggs

~ 3 organic egg yolks

~ 1/2 + 2T sugar

~ 1 loaf of semi-stale challah torn into good size pieces

~ vanilla ice cream

Place chocolate in a very large bowl and set aside; whisk eggs, yolks and sugar together in another bowl and set aside. Heat the heavy cream and half & half together until it just begins to boil. Keep a close eye on this as you do not want the cream to curdle - whisk it frequently. When it just begins to bubble, remove from heat and pour over the chocolate - whisk until the chocolate is completely melted. Begin to temper with the egg mixture {this means add a bit of the egg mixture to the cream/chocolate mixture and whisk together - then add the cream/chocolate to the egg mixture and whisk - then add the remaining egg mixture to the bowl of chocolate again - this prevents the possibility of introducing too hot a liquid to the eggs and thus cooking them - ew!} . Add the cinnamon, cloves, ginger and salt and whisk until everything is well combined.

Add torn bread to the mixture a bit at a time ensuring you are submerging each piece. Let the bread soak for 20 minutes. Pour into a baking dish and place in a 325 degree oven for 50 minutes {or until inserted knife comes out clean}. Let stand for 15 minutes before serving warm with a scoop of vanilla ice cream.