Thursday, November 16, 2006

Carnival of Hope - very belated notice

The most encouraging blog of the season is, in my not so humble opinion, the Carnival of Hope. It is up in it's third edition over at Rickety Contrivances of Doing Good. Susan chose one of my posts for it. Thank you, Susan!

Reader's Digest does something like this with short blurbs about heroes. It also has some pretty encouraging stories. This magazine has been around since I was a child and I'm dating myself to say that, but it is one of the few magazines I read from cover to cover. Rickety Contrivances affects me the same way, I never miss a post.


Susan Palwick said...

Aw, shucks, Lee! Thank you! :-) (And I like your blog, too!)

Lee said...

(G) Thank You, Susan! Words aren't expressing what I feel. Who knew?...writer's block from joy.

Keep smiling and have a couple of cups of hot chocolate on me!


Susan Palwick said...

LOL! If you can find me a hot-chocolate recipe without milk, I'll do that.

Hmmmmm . . . can one make hot chocolate with soy milk? Must experiment . . . .

Lee said...

Ask and ye shall receive, Susan! I found that Dagoba Organic Chocolate Cocoa suggests using alternative milk substitutes such as soy. This one sounded exotic: Hot Chocolate Mix, Xocolatl (w/Chilies & Cinnamon), Non-Instant, Fair Trade, Canister, Organic.

In the recipe department, here are two from the Post-Gazette, one of which you might enjoy simply because it originated in your old stomping grounds. No soy in that one but is the resturant name familiar? I'd try substituting it but I don't know how soy reacts with alcohol.


Cinnamon is supposed to help lower your cholesterol, and this recipe includes an ample amount, along with low-fat, heart-healthy soy milk.

* 1 cup vanilla-flavored soy milk
* 2 ounces dark chocolate (at least 70 percent cacao), chopped
* 2 teaspoons sugar (optional)
* 1 teaspoon ground cinnamon

Pour soy milk into a medium-sized saucepan, and place over medium heat. Bring to just under a boil; look for small bubbles on the sides of the pan. Remove from the heat. Whisk in the chocolate until melted and smooth. Return to heat and whisk in sugar, if desired, and the cinnamon. Simmer, whisking, for another minute.

Pour the hot chocolate into 2 cups, and serve immediately.

Serves 2.


This recipe is adapted from the New York City restaurant Eleven Madison Park. It is great after a day on the slopes with friends or for a holiday party.

* 6 cups half-and-half
* One 4-inch cinnamon stick
* Zest of 1 orange
* 1/2 cup firmly packed light brown sugar
* 9 ounces bittersweet chocolate, chopped
* 1/2 cup brandy

In a large saucepan, combine the half-and-half, cinnamon stick, orange zest, and brown sugar. Place over medium heat and bring to a simmer, stirring constantly. Bring to just under a boil; look for small bubbles on the sides of the pan. Turn off the heat and keep the pan warm.

In a large double boiler over low heat, melt the chocolate, and then strain the half-and-half mixture into it through a fine-mesh sieve. Whisk constantly until the mixture is smooth. Remove from the heat and stir in the brandy. Pour the hot chocolate into 8 mugs and serve immediately.

Serves 8.


Susan Palwick said...

Thanks, Lee! I don't drink, so the brandy one won't work for me, but I'll definitely try the other!