Look! A Nook!

I have one. And I don't mean the kind that folks raise their eyebrows over and politely wonder why you didn't just buy a Kindle.

I went online adventuring to locate furniture for this little space. I foresee a glossy cream paint job in the future. But for the moment, it is just fine as it is.

Deeply, Madly

am I liking Sweet Baboo.

 I suggest listening to all albums. Then purchasing. Then lobbying for a tour stop in Portland. Or sending me off to wherever he's playing in the UK. That would also work. And I'd appreciate it. I'd bring you back a pair of wellies. Or an umbrellie. Or a fruit jelly. Or a promise to never write lyrics.

Iced Mexican Chocolate

Our last cooking group was Mexican-themed. It's times like these a girl needs a back-up stomach...homemade tortillas, a bottomless bowl of guacamole, fresh salsa, simmered pinto beans...and that was just the starting point!

I took on the dessert portion. It's finally hot - okay, warm - in Portland so I didn't want something heavy. I made bizcochitos, a not-too-sweet, shortbread-like cookie. Mulling over what to pair them with led me to create this version of Mexican cocoa:

Iced Mexcian Chocolate
1 quart almond milk (or rice milk, or milk milk, if you like)
10 oz mexican chocolate, chopped*
2 tbsp unsweetened cocoa**
1 tsp vanilla

Heat almond milk to just boiling. Take off burner and add the chopped chocolate. Let sit a few minutes and then whisk in the melted chocolate. Whisk in the two tablespoons of cocoa and vanilla. Serve chilled over ice.

* I used a mixture of Vanilla and Premium Mayordomo purchased when I was in Oaxaca. It's harder to come by (try here), so you could also use Ibarra, usually available at any supermarket.

** I used E. Guittard Cocoa Rouge, a very rich, robust chocoate. You may want to adjust the amount of cocoa, based on the type you  use.

Things of Spring (and Summer)

Yard is doing well. Housework suffers.

It all evens out by the end of the day.