There are so many topics I am planning to write about in the coming year, I have only to pick one and start writing. But at this time of year, we all get to thinking of those people we care the most about. I think I need to let you, my dear reader, know how much I appreciate you. Your continued interest and support of what I do mean a great deal to me. I sincerely thank you.

I have had many enjoyable encounters with an interested reader. Sharing recipes is what brings us together but it is more by the time we part company. We have a bond of not only common interest. I realize we have simply become acquainted with a member of the family we had not yet met. All cooks are members of the same family. We use our skills and knowledge for the betterment of the world, if only within the four walls of our own homes. This is, I believe, why we are drawn together. We cooks work to bring health and well being to those closest to us. It is work done with varying degrees of enthusiasm, but in the long run, we do with joy in our hearts. There is no doubt in my mind that this makes our world a better place.

I have also received some cookbooks from some of you, as well as all the individual recipes. I never cease to be amazed by how generous people can be. Having written about my interest in cookbooks, I have been presented with some incredible gifts. I wish to thank all of you again for these treasures. I also have a recent addition to my collection. I send a special thank you to Al Standish, a man of generous spirit, who sent a beautiful copy of a cookbook published in 1903. Thank you; this is a gift I will treasure for years to come, I promise.

So, here is a quick and easy recipe that will put to shame any chocolate syrup you may buy in a store. I hope you try it. Use this as topping for ice cream and desserts or for chocolate-flavored drinks like hot cocoa or chocolate milk.

In medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. Pour into heatproof container. Cool to room temperature. Cover and refrigerate. Makes about 2 cups of syrup.