Mr. White & Heisenberg

Dear Walt,

I felt such extreme sympathy when I heard that you had been dealt the card of cancer, I mean it's not like you have not had hard times in your past with selling out to your partners before their company made billions. Then you had to spend all those years teaching high school which we all know is a thankless job. I actually did not blame you for wanting to make money to take care of your family, what with the new baby and all those bills stacking up.

I found it admirable when you started to form a relationship with Jessie and I thought perhaps you two would form a bond that would be positive for you both. But then you had to put on that dang black hat and become "Heisenberg". You had to start taking lives (I know, some may have been justified) and take too many trips to the border. Finally, the lies to your family became almost unbearable.

I think I can officially say that you have become a diva in the world of all things crystal blue. I hate to admit it, but my sympathy has now disintegrated like the face of Gus. You have, however, continued to amaze me with your clever turns at throwing the DEA off and for that I will continue to sit on the edge of my couch with anticipation.

Mr. White, I may not have sympathy for you anymore, but I certainly have enjoyed this ride and I have to admit I will be very sad when this season comes to an end. I would like to thank you for introducing me to your family and for allowing me to fixate in a world of dark cartel that I normally would be giving up for some underrated reality show on TLC. I'm not sure how season 6 will close but for tonight, I will eat breakfast for dinner and raise a glass of Crystal Blue Sensation to you and your family as I watch with anticipation to see if you bury the black hat for good, I'm jus' sayin'.

Sincerely,

GirlGoneGrits

Tonight's dinner in honor of Season 6

Crystal Blue Sensation

2 oz Tapatio 110 Proof Blanco
3/4 oz Blue Curacao
3/4 oz diluted agave nectar

Shake ingredients over ice and strain into sugar-rimmed martini glass. Top with Jarritos Grapefruit soda.

Chocolate Caliente

I remember the first time I had Mexican hot chocolate. It was at my dear friend Martha's home when she asked me to stir the pot of chocolate that was on her stove. I took the whisk to the pot of creamy delicious dark elixir and as I stirred, I could smell the cinnamon and chocolate dancing together. After taking a sip of what I'd been stirring, I realized right then that I had been missing out on a truly unique cultural experience. Martha also liked to add coffee to her cocoa to make a delicious Mexican Mocha. Over the years, Martha taught me so much about her heritage and the art of Mexican cuisine and I am forever grateful for the time she spent with me, planting the seeds in me to learn more. Now that sugar is not my first go-to option, I have to change things up a bit - or should I say "spice" things up a bit. It's a challenge at times, but thanks to these memories, I have somewhere to start... I'm jus' sayin'!

Because I am now following a low glycemic lifestyle, I am constantly trying to take my favorite recipes and revamp them to work within my dietary framework. I searched the internet for a recipe for chocolate and came across this delightful recipe from "Chocolate Covered Katie". (If you have never seen her blog, I highly recommend it. She has lots of low-glycemic recipes for some favorite and traditional dishes and treats.) I added some flavors to this one to recreate that Mexican-flavored chocolate and because I can't have Stevia, I opted to use agave instead. It made for a softer, more "ganache" texture. When I made a batch using Stevia, however, it had much more of a crisp snap to it.

Low Glycemic Mexican Haute Chocolate Bars
Adapted from: Three-Ingredient Chocolate Bars: Chocolate Covered Katie

In a bowl combine the following:

• 1/2 cup plus 1 tablespoon cocoa powder
• 4 tablespoons unrefined coconut oil (melted)
• 1/4 cup agave syrup
• 1 pinch of chipotle powder (depending on taste you can add more)
• 1/2 teaspoon of cinnamon

Pour into molds. I used a recycled plastic apricot container I got from Costco for the Stevia chocolate. For the agave, I used some vintage tart molds I sprayed with cooking spray. You could use any plastic candy molds.

Chocolate Drops made with Stevia

When I melted it to make my Mexican Haute Chocolate, I used 4 oz of the agave chocolate bar and 6 oz of Coconut Almond Milk. I brought it to a simmer and whisked it vigorously. I then poured them into mugs to serve.