The following two recipes came from a magical source! In October of 2005 I began receiving spirit visitors from Old Mexico whose writings are published on this website as Sunlight Shining in the Break of Day. They love it when I am cooking in the kitchen, and urgings to recreate old favorite recipes of theirs came forth. Delicioso! Click on the link to read the ongoing story of Esita, her grandmother and family. Boiled Eggs with Lime Juice and Chili Salt Hard boil ‘em, then peel while still hot as you can handle, dip or roll in fresh lime juice and sprinkle with a sea salt and chili powder blend. Very, very  tasty. A recipe from old Mexico, gift from an angel. Huh! I’s no angel! Thank you, Grandma Mockingbird, and for the following, with her words as inspiration. Hazelnut Milk Penuche “So, the penuche. Child, now this candy is divine. Over the burner, over the flame, we stir, we heat- the sugar, the milk. If it is too hot it will scorch, just like a love affair. You must be firm with the flame, like it just so. Then the result will be wonderful, be perfect. This is my favorite candy, I made it for my old man, my Augusta, my beautiful bull. Ah how I teased him…” 1 lb. brown sugar 3/4 c. hazelnut milk, such as Pacific Brand 2 tbsp. quality margarine 1 tsp. Mexican vanilla 1 1/2 to 2 c. ground flaxseed (or nut such as toasted pecans) Heat sugar, milk and margarine in large saucepan over medium heat, stirring until sugar dissolves. Lower heat slightly and, without stirring, cook uncovered until mixture forms soft ball in cold water, 240 degrees. Off heat pour in vanilla, do not stir, and cool to 110 degrees. Beat until very thick and no longer shiny, cool to room temperature. Form into small balls and roll in ground flaxseed.