Hot cocoa.

[mapsedge]

Hot chocolate has become a bit of a ritual on these cold Winter evenings. The recipe is simple: 16oz milk; 1T Natural, high fat cocoa (Penzeys, of course); 2T sugar; a dash of double-strength vanilla; a dash of cinnamon if we're feeling saucy. Sometimes, we doctor it up a bit.

Tonight, I made cocoa for Jami and myself, and I added a shot of Jameson Blended Irish Whiskey to mine.

Now, the kids are used to seeing large green bottles. We cook with wine, and if the kids are helping, I encourage them to taste everything, not just the wine: a bit of mushroom, a bit of shallot, the dill, the thyme. As to the wine, just a sip, mind you, and why not? I asked Katie at table the other night while the in-laws were there, "Katie, what does a good chef always do?"

Her reply came with the longsuffering patience of a nine year old answering a parent's question for the hundredth time: "A good chef tastes his ingredients."

Good girl. And it's only been a few times*.

"What's THAT?", Jami said, seeing the bottle. "Wine?"

"Nope," I measured the shot. "Whiskey."

"Whiskey, huh? Can I have some in mine?"

Okay, I'm prepared for that question. I put my finger in the shot glass, where several drops remain. 

"Stick our your tongue," I commanded. He did so. My finger, with a drop of golden liquid glistening on the tip, drew a line down the center of his tongue. As I've taught him, he smacked his lips a few times, considering. 

"It's yummy!" he decided, and held out his cup for a shot of his own. 

As if, boyo, I thought. I up-ended the nearly empty shot glass over his cup, and two or three drops fell in. Not enough even to taste, but son and dad shared the moment and he walked away happy.


* I've also taught them, when they're helping in the kitchen and I give an instruction, to say, "Yes, chef."

Comments

[nottygypsy.livejournal.com]

That is a boy after my own heart. Thank god I didn't get a taste for it till later in life!

[hdsqrl.livejournal.com]

Love this story!! :D

I'm trying out different wines, trying to decide on a good white and a good red that are still affordable to have available at our reception (have any suggestions?), and last night I opened a bottle of shiraz and a bottle of pinot grigio (both Yellowtail, as someone recommended those.) I didn't really like either one, and Connor came into the kitchen as I was taste-testing. He asked what I was doing, and I explained it all, and asked if he wanted to try the shiraz. He looked at me sideways, took a taste, smacked his lips and commented that it tastes...cheap. Note that this is the boy who will gladly order steak and lobster at a restaurant but until the last year had to be reminded to go take a shower.

God help us. :p

[billthetailor.livejournal.com]

For wines, you'd have to ask Star. We like sweet wines 'round about our house, and couldn't be considered experts by any stretch of anyone's imagination.

[hdsqrl.livejournal.com]

I've never met Star, actually...just know her via everyone else. :)

[aerie13.livejournal.com]

I am a Cab Sav girl myself. Do you prefer your wines a bit sweeter or a bit bolder? If you want yummy but super-duper affordable, Little Penguin is far better than Yellowtail. Blends are also nice for smoother reds. Robert Mondavi is good and often affordable. I also enjoy Menage a Trois. Bogle is very good, but I've only had it at restaurants by the glass, so I don't know the price of a bottle.

There's a quickie. Hope that helps!

[hdsqrl.livejournal.com]

Thanks for the suggestions! I'll keep my eyes open for the labels you mentioned! I do tend to like sweet over dry, but I'm not going to be drinking all that wine by myself, heh. :)

[aerie13.livejournal.com]

Your life is made of awesome. What a great story!