The Gray Lady goes rogue

Everyone knows how Brad and I love to do the Thursday through Saturday crosswords (the rest are too easy) from both the New York Times and Newsday, with Newsday's Saturday Stumper taking the prize as the best and most diabolical of them all. Dylan often complains about all of the "old people" clues and answers in crosswords. But more and more the New York Times is trying to prove a degree of coolness through some of the clues and answers in its crosswords. Last Friday's puzzle was about as far out on a limb as I've seen the Gray Lady, so nicknamed in part for its sober style, go:

 

Maybe the Times should change its famous slogan to "all the nudes that's fit to print." (And no, we did not need The Closer's help to finish this puzzle.)

 

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Truth in advertising: three ingredients, all in the name of the recipe. We haven't been eating much sugar around here lately, but I still like to eat a few nuts and a chocolate square for dessert after dinner. Here's a simple way to combine the two that yields a surprising synergy in texture and flavor; it's probably the hit of flaky sea salt that does it. We all love these.

 

Dark Chocolate Almond Clusters with Flaky Sea Salt

Adapted from Gretchen McKay via the Pittsburgh Post-Gazette (Sept. 24, 2024)

Time: ~15 minutes

150 grams (~1 cup) dark chocolate chips or chopped dark chocolate
140 grams (1 cup) roasted whole almonds
Flaky sea salt such as Maldon

    1. Line a baking sheet with parchment paper.
    2. Place the chocolate in a small microwave-safe bowl. Zap on 50% power for 3 minutes (this is for a 700- to 800-watt microwave; if yours is more powerful, start with less time). Stir well. If necessary, zap on 50% power in additional 10- to 15-second increments, stirring each time, until fully melted and smooth.
    3. Stir in the almonds until coated all over.
    4. Using a spoon or #40 cookie scoop, drop small mounds (~1½ tablespoons each) of the chocolate/almond mixture onto the baking sheet. You should have something like 12 to 15 clusters. Sprinkle each cluster to taste with flaky sea salt.
    5. Park baking sheet in fridge for about 1 hour until chocolate is set. Transfer to an airtight container and store at room temperature.