Winter Squash

Winter squash takes up so much room in the garden.  To rectify that I sent mine down the garden wall as my garden is in a planter that is raised from 3 to 6 feet off the ground.   Another option is to let the squash climb a wall or lattice such as Martha Stewart shows here.  Pick winter squash when the stem is dried out and leave the stem on the squash.  Pick before frost.  The taste will not be as good if frost hits the squash. 

The Perfect Match

Around these parts when milk is going to expire soon gets marked down to $1 a gallon. So I stock up. Sometimes it takes a little chocolate to polish off those 10 gallons I bought.

Big Single Serving Chocolate Milk

2 T. cocoa or to taste
3 T. sugar or to taste (or powdered sugar, honey, or maple syrup)
dash of salt
2 T. water
1 1/2 c. milk

Place cocoa, sugar, and salt in a 12 oz. microwavable glass. Stir in water. It will be lumpy. Microwave for 30 seconds until mixture is dissolved. Stir in milk. Chill if you can wait. See pic.

Salted Chocolate Milk
From the
Serves 4

  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 6 cups cold milk
  • Kosher salt

Make the chocolate syrup: (Make more and keep for later)
Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely.
Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve.

Rich Chocolate Milk
From the
Serves 2 (or one :) )

Bring 2 cups
whole milk to a simmer, then whisk in 1/2 cup Dutch-process cocoa powder and 1/3 cup superfine sugar (or powder sugar) until smooth. Puree in a blender to fully dissolve (if desired); use right away or chill.