The Castillian Chocolate recipe was excellant expecially with the Curros. I will post the recipe that Dick found on the worldwideschool.org site.

"Castillian Hot Chocolate
Thick, Rich Spanish Hot Chocolate

I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any hot chocolate I've had anywhere else, and I was delighted to find a recipe in The Vegetarian Epicure Book Two. It is the best hot chocolate in the world (at least to me.)
Serves 6

1/2 cup
(55 g) unsweetened powdered cocoa
1 cup
(200 g) sugar
7 tsp
(25 g) cornstarch (cornflour)
1/2 cup
(120 ml) water
4 cups
(1 l) milk

1 Mix the cocoa and sugar together.
2 Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste.
3 Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer.
4 Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.

The consistency of the finished product should resemble chocolate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful).
RATING
Difficulty: easy."

I put quotes around the recipe which was put on the worldwideschool.org site by a Tovah Hollandar.

The venison burritos were great. I will do that again too.

The next two weeks are going to be quite busy so I will have lots of news.

Have a nice week. It was nice and warm again today. I understand that the weather is going to turn again after rain tonight.


Bye Bye

Mary