Starbuck's Salted Carmel Hot Chocolate

Jenny introduced me to this drink - I don't even care that much for hot chocolate, but I find myself craving this one. As Jenny says, order a "short", which leaves you wanting for more - a regular is just too much.

and I just love the internet; I found this recipe:

Starbucks Salted Caramel Hot Chocolate Copycat Recipe

2/3 cup whole milk
1/3 cup heavy cream
1/4 cup sugar
3 oz semisweet chocolate, chopped
3 oz bittersweet chocolate, chopped
1 teaspoon coarse sea salt
1 tablespoon turbinado sugar crystals
1/4 cup whipped cream
2 tablespoons caramel syrup, divided

Bring the milk and cream to a simmer. Keep it just under a boil and stir in the chocolate until melted completely.
Add one tablespoon of the caramel syrup to a warm mug and swish it to coat the inside of the mug.
Carefully pour in the chocolate. Top with whipped cream, add a drizzle of caramel, a sprinkle of the salt and a dusting of the turbinado crystals.
Enjoy the fact that while Starbucks *may* stop making this delicacy you never have to!

Verrine Saumon Tomate AvocatTonight I tried a new appetizer recipe. My french friend Christine said anything starting with the word Verrine is all the rage in France. Verrine is the shape of the glass, and I think it also means layered things as in layered appetizer, layered parfaits, etc. I searched google.fr for Verrine and translated the following recipe:

Here's the recipe for 6:

Ingredients:

2 very ripe avocados

Olive oil

vinagrette dressing (dijon mustard, vinegar, oil, garlic, salt & pepper)

creme fraiche (or sour cream)

250 g of ricotta

4 tomatoes

4 thin slices of lox (smoked salmon); or you can buy little piece remnants at QFC

lemon

salt & pepper

Bottom layer:

Mix ripe avocados with a bit of olive oil, salt, & pepper. Mash with a fork.

Middle layer:

Mix 250 g of ricotta with 2 TBS of creme fraiche (or sour cream), salt & pepper.

Top layer:

Blanch 4 tomatoes for 30 seconds in boiling water for easier peeling. Peel, cut in quarters, and remove seeds. Cut into little cubes. Mince 1 large garlic clove or 2 shallots. Make a small quantity of vinagrette dressing and mix all. (When placing this layer I used a fork so that the juice wouldn't run down into the other layers)

The 3 layers can be refrigerated separately; layer just prior to serving. Add lox on top and a slice of lemon on each glass.

We liked it. My avocado layer was a bit large, as I used one avocado for 2 servings.

In searching Salmon Verrine on regular google I found this.

Reminiscing…

After spending time with family on such a fun momentous occasion yesterday, it got me thinking about my mom and grandmother and Betty Crocker. I spent some time with my Uncle and Grandma the summer prior to junior high; and as I recall we made blueberry muffins together. At home we had a large blueberry bush and it was my job to pick them; I made lots of blueberry muffins. I took them into work today; and they were quickly devoured. I can hardly wait to create loving memories with my forthcoming grandson.

Here's the recipe.