What kind of a magical land is this?

Yes, it's a 24 hour automatic fresh pesto machine.

(You won't find one of these in Buttsford.)

The Aforementioned Cioccolata Calda.

Hey, Happy New Year. Let's start off with something very good!
-5 tablespoons good quality unsweetened cocoa powder- I am using the Perugina Brand lately.
-6 ounces bittersweet chocolate,
-1 tablespoon sugar
(NB - you may like your beverages more sweet than I – try semisweet chocolate or more sugar if I am too bitter of a pill for you to swallow.)
-a little boiling water
-2 cups milk or water
-powdered chili, ginger or cinnamon

Mix Cocoa powder, sugar, and 2 tablespoons of boiling water in a saucepan and heat. Whisk like the dickens until the sugar melts and all is smooth (Ewww, lumps! yucka!) and you can’t help yourself and have to taste it. Boil and add the 2 cups of liquid. Keep whisking and heat until almost boiling. Turn off the heat and add the chocolate cut into tiny pieces. Stir to melt the chocolate and let it sit for a few minutes. If it is too thick for your taste add a little more hot water. (Some of the cafés in Milan and Florence serve CC so thick the spoon you will need really does stand up.) Reheat if needed and stir well before serving or give it a whiz with a frother or hand mixer. Pour or spoon into a demitasse cup and sprinkle a little chili, cinnamon or ginger powder on top.
When I have been very good, I serve myself this with a glass of sparkling mineral water, chunks of warm bread and a few fresh strawberries if I can get them. Bundle up and sit outside to drink, putting your feet up and smiling knowingly. Nice boots by the way.