Being a mad scientist of the edible (And urp-ish news from home)

I have become addicted to coffee over the last ten years, and in all that time, I've sweetened it with Ovaltine. Sure, Ovaltine takes me back to the days of my childhood, and is "fortified with vitamins and minerals," but it is also almost pure sugar, and in order to get the level of chocolateliness I like, I have to stir in more sweetness than I like, so I compensate by making the coffee stronger.

Ten years of intense caffeine and sugar doses has added to my waistline considerably. So I have decided to just use straight cocoa powder and Splenda in my coffee, instead. I'm not going totally sugar (or carb)-free (I still bought a bag of gingersnaps for occassional treats), but just cutting the refined sugar out of my daily, first-thing-in-the-morning routine. It's bound to help.


[cross-posting the recipe above to hearth_cuisine]

[Note: while I was typing this up, I got a call from my Dad. He was trying to get into the crawl space, to try and figure out what was wrong with his wonky, insane, schizophrenic, phone line when the step ladder gave way, and he crashed down on his one good knee. He's basically unhurt, but just can't walk anywhere. He's called his neighbor and 911, and the ambulance is on the way. He doesn't know, but he may have to spend a few days in the hospital :-/. At least he's not hurt in any of his middle bits that really matter, but still....]