I hope you had a pleasant and memorable (for all the right reasons) Thanksgiving.

I love when there’s an extra week of November between Thanksgiving and December.

You don’t have to hit the ground running after Thanksgiving.

It’s like a bonus week.

Comforting Things:

Do you have any comfort books or movies or foods that you can settle in with?

My comfort books are A Christmas Carol, and all of the picture books that were given to my kids when they were small. (I’m safeguarding them. One of these days, they’ll want them.)

Even though they’re “Christmas” books, their messages are timeless and universal: “Be kind to each other.”

I would add “especially now,” but really it should be “especially forever.”

I feel like everyone has a holiday movie that they always watch but that has very little to do with the holidays.

Mine is You’ve Got Mail.

Some people watch Die Hard. (Not me.)

I also try to watch Joyeux Noel, which is a Christmas movie. (It’s a true story about WWI “enemies.”)

And I always try to watch some Hallmark movies.

They make me think of my sister.

She used to watch them and because the plots were exactly the same, she could turn the sound off and watch the actors going about their shenanigans and make up dialogue.

That was entertaining.

As for comfort foods, this year I’m going to make a French hot chocolate, so rich you couldn’t possibly drink a whole mugful.

It’s a cross between chocolate pudding and those hot chocolate packets.

But much, much better.

This is serious stuff.

I first tasted this—not in Paris—at our local farmer’s market in Capitola.

Oh, by the way, I have a new freebie for you over there to the right.

Until next week,

~ Gail

French Hot Chocolate
(makes 3 or 4 demitasse cups)

Ingredients:

8 oz. good quality bittersweet chocolate (I like to use the Trader Joe’s giant chocolate bars)
1 c. whole milk
2/3 c. heavy cream
2 Tbsps. powdered/confectioner’s sugar

Optional:

2 tsps. espresso powder
A dash of cinnamon or a dash of red pepper flakes
Whipped cream

Directions:

• Chop chocolate into morsel-size pieces or grate it with a cheese grater. Set aside.

• Pour milk and heavy cream into a saucepan on low heat. You don’t want this to boil. So keep an eye on it.

• Add powdered sugar and stir to dissolve.

• If using espresso powder, add it now. Stir to dissolve.

• When milk just begins to bubble at the edges, add in the chocolate. Take pan off the heat. Stir until chocolate melts.

• If using cinnamon and/or red pepper flakes, add those now.

• Pour into small cups. Add a big dollop of whipped cream. Don’t be shy.

• Leave the washing up until you’ve finished enjoying your moment.

(If you want an even thicker hot chocolate, simply add more chocolate!)

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