Chocolate, Fruit, and Nut Clusters recipe

Yesterday was quiet. I'm really getting to like quiet, uneventful days. I spent my day researching various health topics, listening to self-improvement audio files, and watching YouTube videos on growing marijuana. (Don't be shocked - as a Hawaii state-registered cancer patient care-giver, I'm allowed to grow this stuff for my mother. I just need the know how, and boy oh boy, are there a lot of videos about the subject on the Internet! This is fascinating!)

Today, on the other hand, has brought more excitement. My mother called to say that her sputum test from several weeks ago came back positive for tuberculosis. What the heck? She has two types of cancer in three different organs AND TB on top of that? What's next? A plague of some sort?

So, instead of no doctor's appointments this week, we go to the TB clinic in Honolulu on Thursday to talk with yet another doctor to discuss more tests or treatment procedures. I get to be tested for TB, too. So now I've started psychosomatic throat-clearing - JUST SPIFFY! (Can you hear the dripping sarcasm?)

I'm upping my intake of Pepsi - it's my drug of choice and what I turn to when stressed. And, of course, chocolate.

Chocolate, Fruit, and Nut Clusters
Prep: 5 minutes; Cook: 2 minutes.

Be sure to store these clusters in the fridge.

Try not to feel guilty eating these delicious, quick and easy sweets — they’re low in fat and cholesterol and have a host of nutrients packed into every bite. Dark chocolate offers stress-busting antioxidants, while cranberries may help fend off colds and fight stomach bugs. And pecans are rich in zinc, good fats, and fiber.

For more variety, try this recipe using other combinations of dried fruit and nuts (e.g., raisins and peanuts, apricots and cashews, cherries and walnuts, pineapple and coconut, you get the idea).

Ingredients
• 1/2 cup (3 ounces) semisweet chocolate chips or chopped baking bar, such as Ghirardelli (or use a bitter chocolate bar to up the antioxidant levels)
• 1/2 cup (3 ounces) milk chocolate chips or chopped milk chocolate bar
• 1/2 cup dried cranberries
• 1/2 cup coarsely chopped pecans, toasted

Preparation
1. Place the semisweet chocolate and milk chocolate in a medium microwave-safe bowl. Microwave on HIGH 1 minute. Stir; microwave 30 seconds. Stir until chocolate is completely melted.

2. Stir in the cranberries and pecans. Immediately drop by level teaspoonfuls onto a wax paper-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.
Clusters will keep in the refrigerator up to 5 days.

Recipe adapted from Health, DECEMBER 2006