After many years of research, I have finally cracked the secret to the ultimate hot chocolate.

I took the boys into the city today for “Wicked Sunday” – the Melbourne Food & Wine Festival’s celebration of coffee. And ’twas there, children, that I stumbled upon the magic ingredient – Chocolateriaâ„¢ San Churro. The secret, I have discovered, to the perfect, hot, thick, to-die-for spanish hot chocolate for “churos” is to use the very expensive powder from Chocolateriaâ„¢ San Churro, with milk, and be prepared to stir it on a low heat in a saucepan for about 15 minutes. But, oh! Children! You will not regret this discipline, I assure you. TO DIE FOR.

In other Sunday night news… I just discovered by accident that if I click the scroll wheel on my mouse, Vista shows all of the open windows evenly arrayed across my monitor. h00t!

I still can’t figure out how to get my Google Desktop searches to open in Firefox instead of IE. I even tried uninstalling and reinstalling GD today but didn’t help. Goddamn IE!

In other Google frustrations, as my Gmail account is now 96% full, I tried to upgrade to Google Premium tonight, only to find that in order to do that I need to point my domain name MX record over to Google. Obviously cannot do that sir, as I am not the only citizen of TPN to be using it. So I’m scratching my head trying to figure out how I give the nice kids at Google my $50 for one of those 10Gb email accounts. If anyone knows the answer to my dilemma, please pass it on.

Cameron Reilly's Random Newsletter of StuffStuff you might want to know.

If you want to receive the occasional updates on my books, films, podcasts, public appearances or notification of my ultimate demise, please sign up to my newsletter.