Sunday, January 9, 2011

Snowy Sunday

North Texas looks beautiful today. A few inches of snow covers the trees, cars and ground. Pretty. Pretty! If you get a chance to drive past TWU's Lowry woods, do it! It's gorgeous and completely intact. I'm guessing that wouldn't be the case if the students were back in town.

I needed to run a quick errand so I yelled for my pooch (who snuck past me and headed out for some fresh air when I opened the door) and carefully made my way to my truck. As I got situated myself inside, turned on the ignition and started to reach for my seat belt I noticed that my windshield was completely covered in snow. I tried using my wipers, but the fresh snow was a bit too heavy and the wipers wouldn't budge. Remembering that my ice scrapper is usually stored under my driver's seat, I reached for it, but couldn't find it. Looking over my right shoulder I saw my blue flippers and had a ingenius idea!!!

Lemme just say that my flippers did the trick and because they're longer than my ice scrapper my boobies were spared! I usually have to lean quite a bit when reaching for the middle portion of the windshield, which usually leaves my girls pressed directly into the cold snow or ice packed on the side and hood of my truck. Frozen bubbies are no bueno and they seem to take so, so much longer to warm up that say my feet or hands! LOL go figure!!

Anyhow, when I got home I decided it was time for some hot chocolate. Found this recipe online and it's delish! Naturally, I tweaked it to my tastes by adding cinnamon and using 1% milk instead of whole. I also used light dutch cocoa that I purchased at Sprouts not long ago. Good stuff and incredibly economical. I'd suggest using less salt and maybe less sugar. If you like rich hot chocolate this will hit the spot!


Makes 5 3/4 cups dry mix or 92 eight-ounce servings

  • 3 1/2 cups sugar
  • 2 1/4 cups cocoa
  • 1 tablespoon table salt
  • Whole milk for serving


  1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
  2. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.

Read more at Homemade Hot Chocolate - Martha Stewart Recipes

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