Monster Stockings by Crafty Robot.
// Dec 8, 2006 at 9:17 am
woo! thanks for the link to the cocoa in a jar recommendation. i think you just solved my problem of what to give my work friends… yay!
// Dec 8, 2006 at 9:41 am
The mexican hot chocolate at El Diablo up on Queen Anne is AWESOME…
// Dec 8, 2006 at 10:19 am
Hey, I have a pretty easy hot chocolate recipe myself: 1 cup nondairy creamer, 1 cup sifted confectioner’s sugar, 1/3 cup cocoa and 3 crushed peppermint sticks (or 16 crushed peppermint candies). I give this to co-workers every year and it works perfectly. It’s pretty cheap, really easy and it’s pretty well appreciated. My cousin likes to mix in some peppermint schnapps when he has some – that’s something I’ve tried too and it’s good.
// Dec 8, 2006 at 10:23 am
I make my favorite hot chocolate at home. I use Droste cocoa powder, imported from Holland, with sugar, a dash of milk, whip cream and a dash of peppermint syrup or sprinkled with crushed peppermint candy cane. The Droste has a strong chocolate flavor. YUM!
// Dec 8, 2006 at 10:31 am
I have found myself mixing a teaspoon of cocoa powder, usually Droste is what we have in the house, into a mug of cocoa make with a mix from a packet. It makes a pretty nice quick hot drink.
// Dec 8, 2006 at 11:35 am
My current fave is the Mexican Cocoa at Cafe Rosella in White Center. The faux fireplace is a little corny, but the atmosphere is warm enough to make up for it.
// Dec 8, 2006 at 12:06 pm
Ooh! I love those Monster stockings!
// Dec 8, 2006 at 12:35 pm
i have heard that el diablo has awesome hot chocolate, my sister went there. for an amazing recipe, greg atkinson printed one in the seattle times sunday section, where he writes his ‘taste’ article, maybe last year. (i kept it, i can track it down later today)
// Dec 8, 2006 at 1:13 pm
Hey – unrelated to the current topics but I remember you had mentioned the the Tord Boontje Christmas Garland in one of your journal entries. I bought 3 different ones but don’t know how to use them. I tried to hang them in my arched doorways but they don’t hang right. Any suggestions?
// Dec 8, 2006 at 1:17 pm
Sarah – I’ve seen a few places doing what Angry Chicken shows here, attching it to the front of a mantle or shelf.
// Dec 8, 2006 at 1:20 pm
Ah, everyone with their lovely little villages! It’s lighting a fire beneath my butt.
Thanks for the garland tip — I tried hanging it in an arc, as well, and was only frustrated.
// Dec 8, 2006 at 1:32 pm
I have two of those Monster stockings and they are fantastic. My favourite xmess things ever!
// Dec 8, 2006 at 1:45 pm
Good idea with the garland. We have our first mantle, too. Now why didn’t I think of that?
// Dec 8, 2006 at 3:03 pm
here is the site for greg’s ‘best hot cocoa’: http://seattletimes.nwsource.com/pacificnw/2004/0104/taste_recipe.html
(hope it works!)
// Dec 8, 2006 at 3:12 pm
DOH. I wish I had thought of those monster stockings. They are AWESOME.
// Dec 8, 2006 at 3:53 pm
The stockings are cute, but for $60! (Yikes!), I’d invest in a sewing machine and make my own.
// Dec 8, 2006 at 10:41 pm
The french hot chocolate at sweet and savory in mount baker is amazing! See this for more details: http://seattlebonvivant.typepad.com/seattle_bon_vivant/2006/03/post.html
// Dec 9, 2006 at 4:37 pm
Uhhh, you might want to check your link to the 3-D snowflake. The title bar referenced it, but the content was about masturbation.
Both fun, but unrelated (at least in my experience)!
// Dec 9, 2006 at 4:56 pm
wendy – wow, sorry about that. I’m just seeing the snowflake instructions, but I’ll remove the link anyhow. Thanks for the notice.
// Dec 9, 2006 at 6:12 pm
I just wanted to say I LOVE your blog. I’m an avid reader. :)
Hugs and bunnies,
// Dec 10, 2006 at 8:28 pm
Keeping with the Star Wars Gingerbread theme, here is a link to a post that my guy wrote a while ago about his Gingerbread Star Destroyer.
Love the comments and new design.
// Dec 11, 2006 at 7:09 pm
Fran’s chocolat chaud is excellent as are their mochas.
Oh Chocolates! is okay, too sweet and I don’t need all that whipped cream.
EATS in Westwood village makes an excellent hot chocolate as well.
I’m about to hack chocolate tapoica tonight using a chocolat chaud de noel I bought in Normandy a few years a back and adding that instead of the sugar and cocoa to my recipe.
FWIW, the mocha mexicanos at the Dilletante and their hot chocolate rock. I can’t see why anyone would wait in line for crap like starbucks when their is a dilletante 20′ away with a punchcard for frequent flyers.
// Dec 13, 2006 at 12:16 am
Thank you for the link to the cocoa in a jar recommendation, now I’ll try to do something similar as a Christmas gift. And in case you haven’t heard it often enough, your new comment functionality rocks :)
Hi, I'm Megan. I live in Seattle with Scott. I make stuff and give you tutorials on how to make it too. I also keep a blog of what I'm up to and links to good stuff from all over.
Lately I've been playing games with peppers, getting myself out of a hedge maze and appreciating some good cookware.
Trick-or-Treat Cookies: You have to break them open to find out which you get.
Zombie Head Cheese: It's simply cheese spread on a plastic skull. It's ghastly.
Meat Hand: it's made of meatloaf, I promise
Skull Cake: I love this cake pan so darn much
Crawly Cakes: scary legs made from Pocky
Hallowig: an easy to knit wig that is warm, great for trick-or-treating (over at Knitty)
Pumpkin Pancakes: with black cinnamon syrup
Tentacle Pot Pie: will you eat it or will it eat you?
Go see all of my how-tos.
Subscribe to my site in a reader.
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