Seabreeze Christmas Quotes

“helped them find dignity in meaningful work,”
― Jan Moran, Seabreeze Christmas

“cabochon”
― Jan Moran, Seabreeze Christmas

“unbiased”
― Jan Moran, Seabreeze Christmas

“calamity.”
― Jan Moran, Seabreeze Christmas

“I grow weary of barely surviving,” Ivy said.”
― Jan Moran, Seabreeze Christmas

“Shelly pulled out another crate. “People back then were the original recyclers, weren’t they? Wooden crates, reusable glass soda bottles. That was kind of cool. Why did we ever stop? Now we have plastic bottles littering the ocean.”
― Jan Moran, Seabreeze Christmas

“complacency.”
― Jan Moran, Seabreeze Christmas

“She was mature enough to know the difference between endorphin-fueled young love and the type that developed like fine wine over time.”
― Jan Moran, Seabreeze Christmas

“but she’d learned that anger and regret were bitter desserts.”
― Jan Moran, Seabreeze Christmas

“Simple Traditional Mexican Hot Chocolate Makes 4 cups 4 cups of whole milk 4 cinnamon sticks 1 1/2 round tablets of Mexican chocolate, also known as rustic chocolate de mesa (such as Abuelita or Ibarra brand, or others) Optional: 1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste) Break up chocolate in a saucepan and add milk. Add chili powder if desired. Heat on medium, stirring occasionally. Do not boil. When chocolate is melted, and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved. Serve with a cinnamon stick in a mug, and enjoy!”
― Jan Moran, Seabreeze Christmas

“Gourmet Mexican Hot Chocolate Courtesy of Ivy Bay’s mother, Carlotta Reina Bay Make 4 cups 8 oz. of dark chocolate, such as 70% Lindt or other 2 cups of whole milk 2 cup heavy cream 1/2 cup light or dark brown sugar (Piloncillo is traditional, or Turbinado) 1 tsp vanilla extract 4-inch Ceylon cinnamon sticks Optional: 1/4 to 1/2 tsp chili powder (ancho, cayenne, or guajillo chili powder to taste) Dash of nutmeg 1 cup whipped cream (recipe below) In a medium saucepan, combine milk, sugar, and vanilla. Heat over medium until the mixture steams, stirring occasionally, about 5 minutes. While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated. Heat over medium, stirring occasionally. Watch closely, and do not boil. When chocolate is melted, and milk begins to steam, whisk with a wire whisk or a molinillo for 3-4 minutes or until a frothy consistency is achieved. Serve with a cinnamon stick in a mug. If desired, garnish with whipped cream and a dash of nutmeg on top. Enjoy! Whipped Cream 1 cup heavy cream 1 tsp vanilla extract”
― Jan Moran, Seabreeze Christmas