No, not really. It’s the day after a fabulous Alabama win and I’m so sick I can’t enjoy it. One day, I’ll be able to breathe normally again.
But until then, it’s my favorite time of the year!!! And no separated rib or never-ending bronchitis is going to harsh my mellow. Besides, who can complain with a mug of hot chocolate that looks like this?
This is just one of my many “festive” holiday mugs. I collect them like I collect loads of distracted ideas. These mugs are more useful than the ideas, half the time.
This is a new recipe from Cooking Light. I have heard great things about Mexican Hot Chocolate.
- 1/2 cup water
- 1/3 cup honey
- 5 tablespoons unsweetened cocoa (I used Penzey’s cocoa)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 cups 2% reduced-fat milk
- 1 teaspoon vanilla extract
- Combine first 6 ingredients in a large, heavy saucepan.
- Bring to a boil over medium-high heat, stirring constantly.
- Gradually add milk and extract, stirring constantly with a whisk.
- Heat to 180° or until tiny bubbles form around edge, stirring with a whisk (do not boil).
I LOVED this! It was better than plain hot chocolate. I liked the spicy kick to it, but it wasn’t overwhelming.
Before I tore into that hot chocolate, I did try to accomplish two things with tonight’s dinner. 1) frontload some healthy stuff before the liquid sin. 2) Get as many nutrients in me to try to fight off whatever is attacking my immune system. I think the defense department should isolate this bacteria or fungus or whatever and use it as a weapon of mass destruction. It’s certainly destroying my will to live.
This is my basic lemon garlic salmon with roasted broccoli and mashed potatoes. I bake the salmon about 20 minutes on 450* until the center temp is 150*. After taking it out, the center will continue to rise to over 160. I brush the top of the salmon with garlic infused olive oil and sprinkle some Fox Point seasoning. It’s a vegetable seasoning blend.