Squash squashed

Or squashed squash. Same difference.

The hot chocolate life

"When I've reached the bottom of my cup, fully sated, I head toward the door without any feeling of overindulgence, but fortified enough to handle the fiercest of Parisian winter weather. With a warm glow, I slip on my jacket, re-macrame my scarf around my neck, drop a few coins in the dish by the register, and leave. As I exit, I'm always careful to make a sharp ninety-degree turn just after I'm out the door so I don't inadvertently meet my maker. (Or my hot chocolate maker, although I'd sure like to meet him to pick his brain.)"

David Lebovitz in "The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City"

Hot Chocolate
from David Lebovitz's "The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City"

2 cups whole or low-fat milk
5 ounces semisweet or bittersweet chocolate, finely chopped
pinch of coarse salt

In a medium saucepan, warm the milk, chocolate and salt. Heat until it begins to boil. (It will probably boil up quite a bit at first, so keep an eye on it.)

Lower the heat to the barest simmer and cook the mixture, whisking frequently, for 3 minutes. If you want a thicker consistency, cook it another 1 to 2 minutes.

Serve naturel, or with a giant mound of slightly sweetened whipped cream. Sugar can be added, to taste. Makes 4 to 6 cups.