Hot chocolate at our place...

About Us

Welcome to our little virtual corner! I’m a single mother raising my wonderful son, Ruben, who has grown into a remarkable teenager. For years, I was the sole breadwinner as a Krav Maga instructor, balancing the challenges of parenthood and work on my own.

When Ruben started kindergarten, I embarked on a new journey by studying healthcare management at Semmelweis University, specializing in health tourism management. After graduating, I began working in my field and experienced firsthand the tragic impact of the COVID-19 pandemic while serving as a healthcare manager in a state hospital.

As the pandemic subsided, I transitioned into private healthcare, where I currently work as a practice manager. Meanwhile, our family moved from a small town to Vác, a charming historic Danube riverside city near Budapest.

Here, we embrace the everyday moments and joys of life together. If you want to hear more stories about us, you’re warmly invited to visit the original Daysonpaper blog at S&Ru’s Diary on daysonpaper.blog.hu.

So I decided to try living for a year on an international stage and see if there are other mothers in similar shoes for whom this diary could be a support on the harder days—just as it has been a support for me when I was able to look beyond the difficulties and sincerely believe in my own strength.

Thank you for stopping by!

Dated: May 27, 2016

… a tradition. Perhaps it’s even more sacred than coffee; there’s something ancient, something powerful, the very essence of raw nature in it. Don’t misunderstand, I don’t consider myself a chocolate master, I’m not a pastry chef, mine isn’t the world’s best, but when I make hot chocolate, I do it with full dedication – and for a few years now, with Rú! Of course, I prepare several variations, but most of the time I use dark chocolate, which fortunately Rú also likes, so I don’t have to make two different kinds. I used to use cocoa powder, but now I use chocolate bars, which makes it easier to achieve that slow-flowing consistency, and I’ve also developed a sweeter tooth than when I was a teenager. Despite this, I still omit added sugar (if I buy chocolate bars from the store, they’re already sweetened – though I don’t think that’s the real deal), but if my base ingredient is above 85% cocoa content, I sometimes cheat with a little brown sugar. I don’t use a recipe because I adjust the proportions depending on the mood of the hot chocolate I’m making.

What you definitely need for it:

Chocolate bar (~ as much and whatever kind you want to make – ugh, I know, not very specific)
Milk or cream (or water, which gives an original chocolate experience and can be more potent than the strongest espresso)
Cane sugar (if you like it sweet)
Spices (chili, which is my favorite and to which I’m sensitive…; ginger; orange; lavender; cinnamon, or anything else you fancy adding.)

Melt the chocolate with the liquid over steam, remove from heat, spice it, then drink.

For me, the REAL hot chocolate, perfect for late-night conversations and sipping while curled up in a blanket, is the 85% chocolate & water & cane sugar combination. Taste it to understand what I mean.

Our latest hot chocolate evening with a feisty four-year-old: