Every Saturday I focus on a different artist that I admire. From potters to painters, chefs to collectors, seamstress to songwriters, lifestyle to lovers... anyone who set the paintbrush, pastry brush, hands and heart on fire to create.
Those who inspire art to flow where it may..
Since I am in the French Alps... while my family is skiing, and my 83 year old mother in law hikes 15 miles making me feel like a couch potato, I thought I would offer you a cup of artful hot chocolate.
Skiing, or this?
I must admit as my family suited up to go skiing, as they talked of trails, slopes, and where they would go first... for a moment I wanted to grab some snow gear and hop in their pocket... "I can do this, I know how to ski, or should I say, get down the mountain pointing my skiis in a "V"."
A Cup of Coconut Hot Chocolate. (Follow the "photo source" under each photo for the recipes, and more.)
It is not the good book, nor the hot chocolate, it is not the fear of falling that keeps me from skiing.
I honestly don't know why I am not out there.
Today is sunny, beautiful blue sky, glorious ski weather... so why not go outside and try to ski, or hike with my chic outdoorsy mother in law?
Being away from home, work, the brocante, allows a certain freedom for me to do whatever I want. Being here allows me to just be, to read, to follow blogs, to pin to my hearts content, and collect ideas for recipes... to be lazy.
The Kitcheneers Hot Chocolate Recipe:
Serious Eats Recipe of A Cup of Hot Wonder while Staying Inside
- 8 ounces brewed coffee (hot)
- Sugar and cream to taste (optional)
- 1.5 ounces Frangelico or other hazelnut liqueur
- 1.5 ounces kirsch (cherry brandy)
- 2 tablespoons whipped cream
- Whole nutmeg for grating
- Dark chocolate bar for shaving
The French Alps sans Skis, it is a vacation after all.
Hot chocolate like nothing you have ever tasted.
In a sauce pan, pour four cups of fresh whole milk.
Add a drop of pure vanilla,
and 200 grams of dark baking chocolate,
sugar to taste.
Cook on low heat, letting it cook slowly, stir occassionally.
After about fifteen minutes or twenty the chocolate will start to thicken, do not boil.
Pour it into two large chocolate bowls when the chocolate is as thick as you like it.
Add a dollop of cream to the top.