What do you do when ridiculously large strawberries beckon to you from the grocery’s fresh-produce aisle? Well, you make chocolate-covered strawberries, that’s what! The fact that I have never made chocolate-covered strawberries before obviously didn’t stop me. I mean, how hard can it actually be? There’s strawberry, there’s melted chocolate,* dip one in the other, let cool, and PRESTO!

But, of course that would be too easy–even for me. So, I decided to make things a bit more interesting by adding a li’l butter (if it’s good for the French, it’s good for me!), a smidgen of leftover wine, a sprinkling of nutmeg, and a wee pinch of chili powder (just a wee!). Hubby arrived looking like a flat tire, entered home with all the wonderful aromas wafting in the air, eyes popped out, mouth watered, and the rest you can see from the pictures below. 

Strawberries + Chocolate + Wine = Happy Husband

Walang drain pan? Improvise! All I can say is, James Bond didn't have to deal with this kind of sh*t . . .

He sure loves 'em!

Tada!

Not bad, not bad at all.

*Courtesy of an improvised double-boiler or bain-marie.