FRENCH
CHOCOLATE ( circa 1930’s)
( Updated 2014 recipe to follow)2 ½ squares Baker’s chocolate cut into pieces, ½ cold water, ¾ cups sugar,½ cup cream, whipped,Pinch of salt,6 cups hot milk
Combine
choc, and water and cook, beat with egg beater till smooth.
Add
sugar, salt and beat and cook 4 more minutes.Cool. Then fold in cream, put 1 rounded tbsp of chocolate mixture in each mug and poor the hot milk over it, fill up cup.
OR......you can make new version:
NEW
2014 RECIPE: grab a pouch of Starbucks
Cocoa mix, dump in cup with boiling water , instead of milk, or you can use
heated almond or rice milk.Tastes like the original, only less calories. Yummy and easy. (But I love the 1930's recipe....sounds soooooo elegant, doesn't it?) Or you can take two cups of almond milk or water in a pot, boil it up with a couple tablespoons of cocoa powder and a tablespoon of sugar. Works just as well.
Sometimes it's good to hunker down with a the mtn right outside your window.
We got some snow yesterday. Everyone around here gets so excited about a skiff of snow. Like we're all of a sudden living in Reindeer land. Of course, it IS exciting, since it does not happen much. The skiff comes and goes within a few hours.
The few branches that have decided it is going to be spring soon, get iced over like popsicles.
The fat little juncos stuff themselves with seeds, and hide up in the plum tree,
Away from Spencer. He's decided to go nuts, and pretend he is a plow.(Way to go, Spencer).
THere comes a moment in a cat's life when he decides it's best to hide in the greenhouse.
And another time when it's okay to sit in the snow like a piece of charcoal. ( Way to go, Smokey)
And another time, to be a bird and just hide out in the shadows. "Let us walk in the white snow in a soundless space, with footsteps quiet and slow, at a tranquil pace, under veils of white lace....." (Elinor Wylie) I hope it is spring soon......
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