I know the word cocoa and chocolate are the most frequent flavors mentioned in my post titles… but hey, such is life. C’est la vie!
And you’ll thank me for this one.
Look at this Geode of cocoa-ness…
I am dedicating this post to my dear friend and neighbor from Hawaii, Ripeka Fruean. She is the one who taught me this treasure of a recipe… so I take that back, don’t thank me, thank Ripeka. Click here to Read More
My next door neighbor is the dream neighbor. Our front doors face each other just 10 feet apart. She’s always cooking an authentic dish that is savory and mouth watering from her homeland of Pakistan. Then she comes over with a massive plate of this food and feeds me and my girls. She feeds my baby Eden lunch many days from the extra lunch she’s prepared for her baby, (named Emily Eden and born just three weeks before my Eden). She is generous to the max, willing to share and give of anything in her home. She’s the world’s greatest mother, very attentive and loving, and as a result also a wonderful babysitter. I can’t tell you how many times I’ve dropped off my kids with her, sometimes at the last minute with no warning, so I could get some task accomplished.
If you are needing a little tropical awakening and can’t get on a plane in the next 30 minutes, pull out your blender and create a vacation in no longer than 5 minutes! bON VoyaGe!
Today only requires two things. Loads and loads of rest, and a steady supply of ”xocolatl.” Hot Chocolate. The Bod suffered all night from food poisoning, my baby has a stomach bug, and I’m still in first trimester mode with the same stomach bug. So it’s not pretty around here and there’s a lot of moping around.
And it’s raining. Classic.
The bod is sipping on ginger drinks now, but my little babe and I wanted to sip on something much warmer and more soothing. “Xocolatl” is an Aztec word meaning “bitter water.” Before cacao was married with sweeteners, it was a darn bitter drink. I like my chocolate dark, and so does my baby, so recreating a version of the Aztecan drink sounded just about right. We added a touch of burnt sugar and a pinch of the two truest Mexican spices– cinnamon and hot peppers! Click here to Read More
