BUT - tonight, my leftover bit over had settled in and was less sweet. Some things just have to sit for a day. We still have one left and I'll let the other member of the household have it. HE is the one who needs to gain weight around here!
Choc and tahini is a lovely, subtle, combo - although you could substitute peanut butter if you prefer. And you can use regular flour or some kind of gluten-free flour instead of whatever it was in the recipe. Seems that almost anything will work.
Tonight's dinner was moules marinière (white wine, garlic, onion, bay leaves, thyme) over linguini, accompanied by a lovely fennel and celery salad, courtesy of Mark Bittman. I am addicted to Mark Bittman: his recipes, his Minimalist columns for the NY Times, his blog... My copy of How to Cook Everything is in shreds, literally because I use it almost every day (although why did it break at the page for braised stuffed squid, which I have never made?)
Back to art...
When I started working on this piece and had something else entirely in mind, it was on this background.
Then I wanted to see what it would look like on a different background; by the time I posted it, this is what you saw. Tonight, I am back to square one. They both work for me, but the ambience changes with the background.