You know, the dusting of white that starts creeping down the mountain in early September signaling the termination of summer sun.
Here in the states however, October snow is something worth singing about. Not a funeral dirge. I’m talkin’ about “Joy to the World” or “Go tell it on the Mountain it’s time to ski and board!”
Seeing the snowy alpine report makes the rain around my house in Oregon’s Willamette Valley a bit more bare-able. In fact, my family laughed in the face of the thunder and lightening as we set out shopping for my oldest daughter’s ski jacket. We’ll be in our rain jackets for a couple months yet. Still, when powder covers Mt. Bachelor and hits the valley floor, we’ll be ready.
After exploring an ample amount of puddles on our walk, p.j.’s and hot cocoa by the fire seemed like just the right topper to our rainy afternoon with a promise of snow.
THE MOTHER OF ALL HOT COCOA (from scratch)
Having good hot cocoa on hand is a must have when the weather turns. However, if you are all out of Swiss Miss or just want to try something a little richer, try my easy peasy recipe for The Mother of all Hot Cocoa.
2 mugs of milk (about a 2 cups)
1 tbsp cocoa powder (the unsweetened stuff from the baking isle)
2 tbsp sugar
Directions – Heat milk (don’t boil), stir in cocoa and sugar, top with marshmallows, drink, and head back outside! If it’s too rich for you, just add more milk.
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