EVERYTHING I KNOW ABOUT WRITING I LEARNED FROM MY DOGS

I guess I am a slow learner. Some people claim to have learned everything they know in kindergarten. Here I am, 50+ years old, still learning important stuff…especially when it comes to writing. What’s even more distressing, I’m learning from my dogs. I know you don’t believe me. I can hardly believe it myself. But consider the following lessons and see if you don’t agree.

There is nothing more important than chewing a rawhide bone. When Tiller is given a Himalayan Dog Chew, he flops down wherever he happens to be and begins chewing. The neighbors’ dogs may set up the midnight bark, timer may go off signaling time for dinner, the roof may blow off the house in a hurricane, but nothing will stop him from chewing on that yak-milk bone until the last tasty morsel has been gnawed to a mushy tidbit too small for a mouse.

TIMES CHANGE...or do they?

People I know know I love books. So people give me books all the time. One time many years ago I was gifted a box of old books. I mean REALLY old books! I was afraid to touch them. Arranged on my bookshelf they looked very "Authentic English Country House Formal Library," a setting Georgette Heyer (and other mystery writer of the early 1900s) used to stage murders.

As I reorganized my office to start the new year, I took inventory of the titles. Lo and behold, this gem popped up.

Beach Treat: Hot Chocolate that will Melt your Heart

February 14, Valentine's Day. 'Tis the day to celebrate LOVE!  AND CHOCOLATE!

And why do love and chocolate go together?  Research has discovered that “Chocolate gets right to the heart of sexual pleasure by increasing the brain’s level of serotonin, the feel-good brain chemical. Serotonin plays a major role in positive mood, emotional health, proper sleep and balanced appetite, contributing to numerous behavioral and physiological functions.”

So if you're in need of a dose of serotonin, along with the best feel-good drink around, try this one for Chocolate Hecho à la Espalola , which translated means “The Spanish made chocolate.”  But what it really means is “drinkable melted chocolate that will make you feel wicked and divine and goooo-ooo—ood!”

Chocolate Hecho à la Espanola

4 -1/2 cups whole milk (divided)

1 pound semisweet chocolate (I used Ghirardelli)
      broken into bits

1 tablespoon cornstarch

¼ cup sugar

½ cup fresh whipped cream

Bring 4 cups milk to a boil over high heat.  Remove pan from heat and add chocolate and sugar.  Stir regularly until chocolate is melted.

Mix cornstarch with remaining ½ cup milk.  Stir into chocolate.  Return to heat and stir until thickened, approximately 10-20 minutes.

Serve hot and topped with a dollop of whipped cream.

Enjoy!