The Pig and I

I'm taking Old English right now and really enjoying the class. To celebrate the language and culture of the West Saxons, I decided I should bring some Saxon foods to class (I decided this a month or so ago but am actually doing it tomorrow). I had a lot of research to do because I wanted it to be as authentic as possible. Originally I planned to do sloe berries or plums, but that didn't really pan out. And then I saw some crab apples at the store and I got pretty excited because that's way better than plums and an equally appropriate choice (more so if you consider the season). I made some farmer's cheese and some sweet butter, and saved the whey and buttermilk to also bring to class. And then I worked on getting down a good bread that seemed to fit the descriptions I'd read. Lastly, the fruit. Can't have this type of snack or meal without fruit, right? I made everything mostly without modern conveniences, which means I cooked this over a fire. Unless you'r...

I need to start this post by saying that the quantities are approximate. I mostly eye-balled this, with only a desire for delicious, thick, rich, almost pudding-like and slightly bitter hot chocolate in the Venetian style. This is what I got, and I'm really pleased. It's a very serious hot chocolate, with no whipped cream, marshmallows or frivolity. It's just good. It coats the tongue and burns slightly because I'm too impatient to let it cool enough. For me, it's what I need on a chilly evening. Especially with the risotto that doesn't seem to want to get done fast enough (always the problem with risotto I suppose). So, here y'all go - hope you enjoy! 1/2 cup cream 2 cups milk 1/8 cup vanilla sugar (or regular granulated) 1/2 tablespoon vanilla extract 1 - 1 1/2 cups grated chocolate or chocolate chips Put all the ingredients in a small saucepan and put on the stove over medium heat. Heat until it starts to simmer slightly. Whisk continuously until ...