It was always a welcome treat after ice skating at The Reservoir in the 1950′s.  The park is a mere semblance of itself now. Gone is the fountain, the reservoir structure, and the warming hut seen in the background, with its wood burner going full blast to warm chilled toes.

But that chocolate beverage is going strong and is still a winter favorite.  It’s no longer just cocoa, hot milk, and sugar.

There are myriad variations in the form of powdered mixes, pre-made bottled versions, and recipes galore.

Check out this version:    Spicy hot chocolate.  I personally vouch for it!

I have had to modify my diet and generally make mine with a good natural cocoa for the more intense flavor, ( as opposed to Dutched ),  sweetner,  and non-fat milk.

However, at least once every winter I buy a small container of heavy cream and remind myself of the wonders of chocolate.  The fat in the cream adds a richness that is really lovely on a snowy night.

You might want to invest in a molinillo, or use a small wire whisk.  Either way the froth is the best part of a piping hot cup of cocoa.

Occasionally I flavor my chocolate with cardamom for another tasty variation.

Let your imagination loose and try adding liqueurs, orange peel, coconut milk, coffee, flavored whipped cream, mint  and different chocolates.

Best Friends Cocoa explains the difference between hot cocoa & hot chocolate.

Marshmallows if you must, but not for me.

I can be quite content on a crisp October evening munching on a simple baked Acorn squash with a bit of butter, salt, pepper, and fresh garlic. I absolutely love squash in almost any of the hundreds of ways it can be prepared. The brown sugar and tiny marshmallow style of baked squash isn’t , however, a draw for me.

I’ll take it deep fried,  marinated,  pickled,  grilled,  roasted,  stewed,  raw,  stuffed, or sauteed.   Shred it coarsely and top a salad or  -  turn the same shred into pancakes and grill it -  topped with creme  fraiche   and a smidge of homemade horseradish.  Make a pie with it; savory or sweet.  Dice and stir fry pumpkin very quickly and add fresh corn and lima beans for a great succotash.  Pepitas,  I love toasted pepitas !! They are also used in mole, a distinctive sauce and flavoring in Mexican cookery.  Spaghetti squash is another favorite.

The ultimate in squash eating is the blossom.  It can be used as an edible floral complement to a dish or stuffed with any number of ingredients for a real treat.  Don’t be intimated here – this is easier than you think.  Click on that first link (the word blossom)  after that turn your imagination loose and enjoy.

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“You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook’s year. I get more excited by that than anything else. “

Mario Batali