Myan Hot Chocolate and colds

As I sit here writing I am drinking a wonderful cup of Mayan hot chocolate. (Recipe below) I am realizing that I have been fighting a cold for the past 2½ months. A bout with laryngitis, sinus infection and bronchitis has taken it's toll, but I think I am on my way back to the land of health. The cold is protesting with a huge overproduction of thick green slime that persists in my nasal cavity and down in my lungs. Horrors of all horrors- I am making that same sound that Mom made every Sunday morning on the way to church- a deep rich reverse gargle, coming from the bottom the toes and gaining momentum the whole way up!Add a slight half scale up from Do to fa or so, a bit of vibrato and a mighty push on the diaphragm, and we have a real symphony going here!! Now all that's needed are the lyrics! Which music style? That's easy! Boogie woggie of course!

Anyways, I am really enjoying my job. I love hanging out with the youth, teaching and having a lot of fun. I am really blessed with some great coworkers from the Missions church. I really appreciate Pastor Tomas and all the discussions we have together. Erik is a blast, lots of craziness and fun.

Now that I am on the way to getting well again I hope to be a little more diligent in blogging. Of course I am getting in a lot of orders for my business- both motorcycle parts and a big order for body painting- twice in Umeå, and once in Stockholm. Plus an event in July at the local home craft store. They are going to have a graffiti workshop, and I will be doing tattoos (temporary) the same week. Besides that I also have the local market the first weekend in July. Seems like the body painting is taking off more than expected. It is fun!

Here is the recipe for Mayan Hot Chocolate. Enjoy!

Mayan Hot Chocolate

2 cups boiling water
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or
3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
Whipped cream

In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.

In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.

Serve in small cups and offer ground almonds or hazelnuts and whipped cream.

My Celebrity Look-alikes

My cool celebrity look-alike collage from MyHeritage.com. Get one for yourself.