Today's reading challenge

(found over at Bookworming in the 21st Century) but thanks for Mandyfish's tweet.

For today's challenge, here's what I have to do:

1. Pick up the book you are currently reading.

2. Since it is December 22, turn to page 22 of your book.

3. Count down to the 22nd line on the page. (if there is a partial word on the page, you can leave it off)

4. Post a picture of your book cover along with the 22nd line from the 22nd page on your blog.

Here's mine:

Line: how much it would cost to rent Main Street for a week."

Book:

What kind of a book am I?

Absolutely not true. These quizzes lie! I strongly dislike (notice I didn't say hate) Sci-Fi and Fantasy. Give me murder and horror!

You Are Fantasy / Sci Fi

You have an amazing imagination, and in your mind, all things are possible. You are open minded, and you find the future exciting. You crave novelty and progress. Compared to most people, you are quirky and even a bit eccentric. You have some wacky ideas. And while you may be a bit off the wall, there's no denying how insightful and creative you are.

What Kind of Book Are You?

Blogthings: 100's of Fun, Free Quizzes and 3 Stupid Ones

Straight from the book's pages

I have a recipe for you.....

This came right out of a book that I was reading: Chloe Zhivago's Recipe for Marriage and Mischief. Have you read this book?

It was a little slow at times, but I guess I would give it a B-.

Anyhow, here is the recipe for "Kitty's Vengeful Chocolate Cake". I will have to make this.

For the cake

7 1/2 ounces unsweetened chocolate
1/2 pound butter
1 cup superfine granulated sugar
7 eggs, separated
1 scant cup ground almonds

Melt chocolate slowly. Cream butter and sugar. Add egg yolks and ground almonds. Add melted chocolate. Whisk egg whites until quite stiff, then fold into the chocolate mixture. Pour into buttered tin and back for about 45 minutes in the middle of the oven at 350 degrees F.

Now you have to make the chocolate icing.

For the icing

5 ounces unsweetened chocolate
1/2 teaspoon vanilla extract
1 cup heavy cream

Melt the chocolate in the top of the double boiler over medium heat. When chocolate is melted and smooth, stir in 1/2 teaspoon vanilla and the cream. Whisk until well blended and silky. Pour the icing over the cooled cake, letting it drip down the sides.

Lick the bowl. Yum.