On 11/10/07 1:38 PM, La wrote:
You make a nice cinnamon chocolate, and put the muller
into the pan. With the handle between your two palms,
spin the muller back and forth, like you're rolling clay.
It makes a nice, frothy chocolate.
An egg whisk, used the same way, works. My whisk just fits
into a coffee mug. (And I think I'll take my prescribed
cinnamon that way tomorrow morning, if I get up soon enough.)
--
Joy Beeson
http://joybeeson.home.comcast.net/
http://roughsewing.home.comcast.net/
http://n3f.home.comcast.net/ -- Writers' Exchange
west of Fort Wayne, Indiana, U.S.A.
where we've had a few frosts,
but winter is still holding off.
-
To unsubscribe send email to [EMAIL PROTECTED] containing the line:
unsubscribe lace [EMAIL PROTECTED] For help, write to
[EMAIL PROTECTED]
