I had a much better post planned for this evening. I went to a very satisfactory CD release concert yesterday, and was looking forward to writing about it, but have been sitting here for an hour beginning and beginning over, mentally crumpling reams of paper. . .so we'll have another go at that tomorrow, which is going to come all too soon if I don't hit the hay in the next half hour or so. . .
So here's something about cocoa. I am of the ranks of those (whoever they are) who are unfond of sweet cocoa, but while I can drink it entirely unsweetened, I'd just as soon not make a steady practice of it. A happy medium (neither gourmet, nor probably very healthy) is to dissolve a couple of teaspoons of baking cocoa in hot water, and add some flavoured coffee creamer to it, maybe a wee bit more than you would normally indulge in a cup of coffee, and top off the cup with more hot water. It's really rather good.