It was about 80 degrees here yesterday. Sunny and a bit windy. This isn't normal, but after more than 20 years of living in this part of the world I've learned that "normal" is a joke. Especially when talking about the weather (but sometimes about large hairstyles or wearing of Western wear at inappropriate occasions).
We had an ice storm earlier this year, but that was between bouts of upper-70s temps in early December. We are living in severe drought conditions that have burned up acres of property (including homes) and closed many of our lakes to boats. I say La Niņa or El Niņo or whoever is causing this woe should be sent to his or her respective room for bad behavior. A spanking might also be in order. I got an outdoor thermometer this Christmas, but it's telltale hand hasn't moved much from between 60 and 80 during the days.
It's always like this to some degree, at least the rollercoaster winters and springs we have. I guess it sort of makes up for a sweltering summer that so often spills all over our autumn. At least it keeps our entire wardrobes in circulation. The bad thing is that lately, that box of hot chocolate in the kitchen cabinet has been neglected.
Ah, hot chocolate. Sweet, tasty Elixir of Warmth and Contentment. I've had some hot chocolate recently, but I had to modify it to fit our current climate here in the Lone Star State.
Texas T-bone's Lukewarm Chocolate
1. Prepare hot chocolate using your favorite method, be it instantly with premade powdered packets, or the long way involving the melting of grated cocoa bits, churning of heavy cream or other such laborous activity.
2. Add a scoop of vanilla ice cream into your mug of hot chocolate. If you dare, make it a scoop of chocolate instead. Or rocky road, if that's your thing.
3. If you want to add some depth to the flavor, splash in a little vanilla extract or a tiny bit of rum.
4. Enjoy.
Sounds yummy. Thanks for the recipe.
This weather is for the birds.
Sincerely,
Houston
Hey, I love hot chocolate!!