# 1 You know how a recipe will say something like "4 oz good quality chocolate"? Yeah. I never use "good quality" chocolate. As you can see from the picture below of my ganache ingredients for last weekend's Black Bottom Banana Cream:
I use chocolate chips. In my defense, I don't buy generic--Nestle only. They are so reliable. I don't have to chop chocolate. I don't have to spend a month's paycheck on one 8 oz package. They melt quickly and smoothly. I know, they're full of preservatives and waxes and what-not. Right now, it's worth the trade off. When I'm wealthy (which, another confession, I almost just spelled whelthy--that's how far away I am from it), I'll always use this:
#2 Do you see what that is there waaaay in the back of my fridge?
Uh-huh. That's a bottle of champagne. I keep waiting for something to celebrate. Maybe I should give up and instead find something fabulous to drink it with just for good eats.