Perfect Hot Cocoa

First, thanks to those of you who took time to share about what kind of cook you are in the last post. I cherish the descriptions of what goes on in your kitchen. To say thanks, I devote this next recipe to you dear hard working home cooks. It is not always easy keeping food on the table. No matter how much you enjoy it, there are times when cooking can be more of a task than a delight. Then there is always the sink full of dirty dishes waiting for you after the last savory bite.

We live in a busy world that seems to just keep getting busier with text messaging, high speed internet, images racing faster and faster across television screens with campaigns so slick we can hardly tell they are advertisements. I have my ways of trying to ignore these facts of life (I love keeping my cell phone on silent mode too often), but alas, facts are facts.

So here is a little treat for you. Turn off the tube, stuff your "smart phone" under the mattress, and take a moment all to yourself.

Gently heat some whole, creamy milk, add some cocoa, maple and vanilla. Pour the steamy mixture into a delicate mug (perhaps one your grandmother gave you), sink into a big chair by a window, and sip away. This one's for you!

Perfect Hot Cocoa: (serves 2-4)

*2 cups whole (raw if possible) milk

*3 heaping tablespoons unsweetened cocoa powder

*2 tablespoons pure maple syrup

*1 teaspoon vanilla extract

*pinch of sea salt

Place milk in a small saucepan over medium/low heat. Add cocoa powder. Whisk. Add remaining ingredients. Whisk until liquid is smooth and frothy and all cocoa is dissolved. Heat until just steaming making sure to remove from heat before bringing to a simmer. Pour into mugs and enjoy.

Maple Popcorn

One of my favorite Christmas gifts this year: a gallon of maple syrup from the small town of Wolcott, Vermont (thank you Nancy). A gallon is enough to have fun with, unlike most times when I'm only lucky enough to have a quaint half pint, which I hoard and selectively drizzle on special occasions only.

While winter pruning today outdoors, the thought of fairground kettle corn leapt into my brain. The sweet, salty, crunchy combination born from those dark kettles can't be beat. The thought did not go away. So naturally, I came home and did what any snack obsessed person in my situation would do, and hashed it out in the kitchen.

If I closed my eyes while I crunched on the perfect, sea-salted, maple concoction, I could almost hear the faint music from the ferris wheel.

Maple Popcorn: (serves 4)

*3 tablespoons refined coconut oil

*1/4 cup maple syrup

*3/4 cup popcorn kernels

*sea salt to taste

*The key to this recipe is getting the temperature just right. Too low and the corn will not pop. Too high and the maple syrup will quickly burn. A standard medium heat does well.

Begin by placing a large heavy pot (fitted with a lid) over medium heat. Add the coconut oil, maple syrup and a dash of sea salt. Allow to heat until gently bubbling. Add the popcorn and cover with a lid. Keep a close eye on the liquid. If it begins to brown, lower heat slightly.

Once corn begins to pop, keep the pot moving over heat to keep from burning. Once popping tapers off, remove lid quickly (keeping any condensation from dripping onto popcorn).

Immediately transfer to a large metal bowl.

Sprinkle with additional sea salt and enjoy.