By Molly Patrick
Jan 28, 2014
When I was growing up, it was common knowledge that my mom and dad fell in love at first sight.
Here’s the scene:
It was the summer of 1975 and the place was Kittredge, Colorado.
My mom was in her apartment and she had just gotten out of the shower.
My dad was looking to rent a unit in the same complex as my mom.
The landlord didn’t show up to let my dad into the building, so he knocked on my mom’s door (why he did that, I don’t know).
Because she had just gotten out of the shower, she came to the door with wet hair and nothing but a towel wrapped around her (I swear this isn’t going to turn into porn. OMG I did it. I used the word “porn” and “my parents” in the same post. Yuck).
My mom’s door opened and they locked eyes. My mom in her towel (she says it was a “bath sheet” whatever that is, but dad says it was a “towel”) and wet hair and my dad – shirtless, tanned and flowing blonde hair.
They stood there, gazing at each other for what seemed like eternity, both smitten and completely in love with one another, having never said a word.
After they stopped drooling at each other, my mom got dressed and promptly crawled through a window in his apartment unit and unlocked the door for him (I guess she wanted to be his neighbor). They’ve been in love ever since.
My parent’s story is the stuff that movies are made of and it warms my heart to know that stories like theirs exist.
Here’s a truffle recipe for you to share with your sweetie (or make it for yourself if you’re flyin’ solo this year!). I gave my dad this recipe last week and he made them for my mom. If he can do it, than you can do it (trust me. The man’s specialty is toast).
Make it with love and it’ll taste even sweeter (because food made with love tastes better and if you don’t believe me, read Like Water for Chocolate. Actually, you should read Like Water for Chocolate anyway, because that book is awesome).
- 3/4 cup tahini
- 2 tablespoons maple syrup
- 6 dates pitted and soaked in hot water for 10 minutes
- 1/3 cup raw cacao powder
- 1/4 cup hemp seeds
- 1/2 teaspoon allspice
- 1/8 teaspoon sea salt
- Place all ingredients in a food processor and process for 1-2 minutes, until everything is completely combined.
- Place mixture in a bowl and scoop out, 1 tablespoon at a time and roll into balls. Continue until all of the mixture has been rolled into balls (roll each ball between your palms for 10-15 seconds so that the balls are round and uniform).
- You can either leave them like this (they are super yummy plain) or you can coat them in sugar (as pictured). To do this, place some sugar on a plate and roll the truffles in sugar until they are coated evenly.
- Place truffles in the refrigerator and refrigerate for 2 hours.
- Keep truffles in the fridge or freezer.