If you’ve never woken up to your significant other clutching their right upper flank, curled up in fetal position and moaning about kidney pain.
Well then you’re obviously not dating a medical student.
And you obviously are not my boyfriend. Because that is exactly, verbatim, what he had to deal with at 3AM on Thursday morning.
At the risk of oversharing (and really, when don’t I risk that), I went to bed at 1AM on Wednesday night with what I thought was a pretty standard UTI and woke up two and a half hours later with pyelonephritis.
(It seems that even the bacteria my body harbors are getting ready for the NYC marathon. And they apparently get their kicks by doing laps between my bladder and my kidneys. Ascending urinary tract repeats, if you will. In my opinion, they need to get a new hobby.)
I don’t know whether it was fate or a happy coincidence that I had decided to stay at The.Boy.’s that night. Because as I flopped around on his bed, gripping my side in searing squeezing pain and saying, “I don’t know what we should do.”
He got up, put clothes on and said, “I’m taking you to the emergency room.”
If I had been at my apartment, alone, I surely would have convinced myself that it was nothing more than a little acid reflux and would have laid in bed on the verge of screaming for at least four more hours. Even though the hospital is literally across the street. I’m stubborn that way.
So we got in a cab, sped from Brooklyn Heights to the Upper East Side (because there was no way I was not going to my hospital) and stepped into a nearly empty ER. We were seen in 20 minutes, and then left in a partitioned off “room” for two and a half hours while they repeatedly asked about my pain level (8/10), offered me IV fluids (which I refused), and argued with me about taking Percoset (I was brutally against it but eventually caved in). Basically, I questioned medical intervention at every step. They say that doctors make the worst patients and really…now I see why.
My mother showed up about two hours into this whole ordeal (note – she only lives 20 minutes away. Her favorite child was in the hospital and she had to shower first), with my sister in tow. And they proceeded to try to annoy me to their maximum potential just so I would stop focusing on the pain. It worked.
Eventually I was released, my mom went to work and left my sister and The.Boy. to take care of me.
He stayed all day. Even though he had a bar exam prep class to go to. Even though it meant losing an entire day of studying.
And I wish I had had this tart sitting in my fridge. Because he deserved a large piece of it.
Really, a whole tart pan-full.
So while I made this for Father’s day, the luscious rich dark chocolate filling encased in a hazelnut graham cracker shell would also make for the ultimate thank you present. (Lots of kisses help, too.)
PS – I woke up this morning feeling much better, thanks for asking. 🙂
PPS – If you’re looking for a fabulous summery dessert to make this weekend, check out my guest post on the MarxFoods blog. The Balsamic Caramel Peach Upside-Down Cake I posted there is not one you want to miss.
Chocolate Mousse Tart with Hazelnuts
Makes one 9-inch tart, adapted from Martha Stewart’s Pies & Tarts
For the crust
- 6 graham cracker sheets
- 1/2 cup skinned hazelnuts
- 1/4 tsp coarse salt
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted and cooled
For the Topping
- 1/3 cup skinned hazelnuts
- 1/4 cup granulated sugar
- 1/4 tsp coarse salt
- 1/4 cup water
For the filling
- 1 3/4 cups heavy cream
- 5 oz bittersweet chocolate
- 2 tbsp confectioners’ sugar
- For the crust – preheat the oven to 350. In the bowl of a food processor, combine the graham crackers, hazelnuts, salt and sugar, Pulse until fine. With machine running, slowly pour in the butter and process until combined. Press the crumbs into the bottom of a 9-inch tart pan with a removable bottom. Place in the oven and bake until crust is golden brown and fragrant, about 12-14 minutes. Let cool completely on a wire rack.
- For the topping – in a small saucepan, combine the hazelnuts, sugar, salt and water. Bring to a boil and then cook for 1 minute. Drain the hazelnuts. Place on a parchment lined baking sheet and then bake for 15 minutes, or until nuts are toasted and shiny. Let cool.
- For the filling – bring 3/4 cup cream to a simmer in a medium saucepan. Remove from the heat and add the chocolate. Whisk to combine and then let cool to room temperature. In a large chilled bowl, whip remaining 1 cup cream with the confectioners’ sugar until stiff peaks form. Gently fold in the chocolate mixture until combined. Pour into the cooled crust and refrigerate until completely set, at least two hours, but up to 2 days if covered with plastic wrap. Top with candied hazelnuts before serving.