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I'm sorry. I know you came here today expecting something. After all, I'm a pretty regular blogger. I sorta stress out if I go more than two days without a new post.

But Sippity Sup is dark today. Very dark. That's right. There is nothing here and you are not reading these words.

Because starting midnight tonight (tomorrow? oh that's so confusing) you won't find any of the usual gorgeous photos or genius recipes on Sippity Sup, for 24 whole hours.

Instead, you'll be greeted with a message about anti-piracy bills (which you are reading now) that are topics of heated debate in the U.S. Congress– stirring opposition from tech companies in Silicon Valley and support from media companies in Hollywood.

Wikipedia, one of the highest-traffic sites on the Internet, will also shut down for 24 hours (copy cats) in protest of these laws. Their website says it would make it very difficult– maybe impossible– for community websites (such as Sippity Sup) to continue to operate.

The blackout starts at 12 a.m. ET on Wednesday. So you're probably not reading this now...

But I hate to leave you hungry so how about some deeply chocolate totally DARK truffles to hold you over? GREG

Thanks to CNN for all the facts I quoted here, practically word for word...

Deep DARK Chocolate Truffles makes 30 CLICK here for a printable recipe from Ghirardelli

• 1/3 cup heavy cream
• 6 tablespoons unsalted butter, cut into small pieces
• 1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 1/3 cup Ghirardelli Unsweetened Cocoa

In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.

Cool, cover, and refrigerate the mixture until firm, at least 2 hours.

Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

Greg Henry writes the food blog Sippity Sup- Serious Fun Food, and contributes the Friday column on entertaining for The Back Burner at Key Ingredient. He's active in the food blogging community, and a popular speaker at IFBC, Food Buzz Festival and Camp Blogaway. He’s led cooking demonstrations in Panama & Costa Rica, and has traveled as far and wide as Norway to promote culinary travel. He's been featured in Food & Wine Magazine, Los Angeles Times, More Magazine, The Today Show Online and Saveur’s Best of the Web. Greg also co-hosts The Table Set podcast which can be downloaded on iTunes or at Homefries Podcast Network.

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