Monday, January 30, 2012

Winter of my Discontent

It has been almost ten years since I last experienced January. Of course there was January when I was in California and there was January in Tennessee as well. But just like with chicken wings - January in Buffalo is where you experience the real thing. And this year, my first January after moving back to Buffalo last May has been... exceedingly llloooonnnggg.

The month is almost over, but then there is still February to get through - and thanks to Leap year that's an extra day longer this year. 

Spring seems very far away.

But it will come and that's what gives me the strength to get out of my warm bed and go out into the cold to scrape the snow off my car once more. 

If you are in the midst of a winter that is not ending soon enough for your liking (and winter can be metaphorical too. There were days wearing flip-flops under the California sun that sometimes felt like January.) really all you can do is remember Spring and make some hot cocoa. And I am not talking about some weak Swiss Miss packet of powder. No way. January, Leap Year February, and even a March that might refuse to melt into Spring - calls for the good stuff.

And no, this is not low-fat. But that is the one good thing about winter - bathing suit season is still far away.


Recipe and picture from Cook's Country
Rich and Creamy Hot Chocolate
1 12-ounce bag semisweet chocolate chips
1 cup heavy cream
1/4 teaspoon salt
1. Microwave chocolate, cream and salt in a large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 2 hours. Roll 3 tablespoons chilled chocolate mixture into ten 2-inch balls. Individually wrap balls in plastic wrap and transfer to a ziploc freezer bag. Refrigerate for 5 days or freeze for up to 2 months. 
2. To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup milk in large mug. Microwave, stirring occasionally, until smooth, about 2 minutes.