"Just make a chocolate milkshake if that's what you want," you think. A good idea, except that my little freezer is too full of frozen chicken feet (dog food) and big bags of nuts (from Lima) to fit much else. Plus, I don't think chocolate ice cream would last long in my house, and somehow this morning's "smoothie" felt a little more legit than a milkshake (probably just my imagination).
Smoothies have been a refreshingly cold daily snack since we got here, so the blender stays close by. My usual recipe is 4 frozen strawberries, 1 apple banana, a large splash of OJ, some amount of plain yogurt, and a teaspoon or so of raw sugar (or syrup if I have it). Standard. This new chocolate goodness will be an excellent addition to the repertoire, although it decidedly more like dessert that it's fruity cousin.
All my blender concoctions are made more accessible by the convenience of milk here. Right now I have four kinds of milk in my refrigerator. None take up much space, although none compare in taste to the jug of skim milk you bought at Harris Teeter either. Milk here comes in cans and boxes, both stored on the shelf at the grocery store, unrefrigerated (along with the eggs!) until opened. Canned milk normally needs to be diluted, although I keep it concentrated to add to coffee. For drinking, I go with boxed milk. In addition to my new chocolate milk, I've got skim for cereal or drinking and whole for cooking. Since it's sold in small containers (1 liter) and doesn't go bad so quickly, that's a reasonable endeavor.