Small Errors, Small Lessons

June 17, 2025

Beloved:
          The recipe picture shows four servings while the instructions promised six.  Hmmm, I went with four, thinking I’d give one to my neighbor.  That is, until I mistook the black vinegar for vanilla extract and ruined half of everything in the mixing bowl.  I scooped out what I could and added lots more yogurt and a few extra drops of honey - but it still had too weird an aftertaste to share with someone else.  So now I have to eat all four, as I’m way too cheap to throw it out.
          And so it goes, don’t you know? Vanilla extract can pass for black vinegar, so long as the jar lid stays on.  But mix up their respective destinations and the results are  . . . disappointing.  Small errors, small lessons on the necessity of paying good attention to what I’m doing at the moment.  The most organized pantry is of no use when I ignore my own labels.  Labor altogether wasted if my head and hands aren’t in the same place and time.  Not just cooking.  Not usually cooking.  But at my desk and in my car, worst of all in conversation with people I genuinely care about, I am prone to let my mind roam somewhere other than their living, breathing presence with me here and now.  Such foolishness is hard to comprehend really, given what I know about time’s swiftness.  I pray to attend to the sweetness of this life as closely as I can, repairing recipes and relationships as I go.
          We’ve another rainy summer day in Bloomington to enjoy.  Peace & prayers to you wherever you are, whatever the skies there hold.  ~pastor annette
     
Greek Yogurt Chocolate Mousse 
​

• 6 mini sugar-free dark chocolate bars, chopped (I subbed a small pkg of sugar-free chocolate pudding)
• 2 cups Plain Nonfat Greek yogurt 
• 2 Tbsp honey or 4 packets artificial sweetener
• 1 tsp vanilla extract  
• ¼ cup skim milk  
• 6 Tbsp non-fat whipped topping  
• 2 cups fresh raspberries

• Add the chopped chocolate to a microwave-safe bowl.  Microwave the chocolate on high for 1 minute, then stir.  If not completely melted, microwave for 30 more seconds, then stir until all chunks are melted.  If it is still not melted, microwave another 30 seconds and continue to stir, just until the chunks in the chocolate are melted.  Do not overcook.
• In a medium mixing bowl, whip the Greek yogurt with an electric mixer until fluffy.  Add the honey, vanilla, and milk, and beat some more, then add the chocolate, a small amount at a time, beating in between additions.
• Once all of the chocolate is mixed into the yogurt, divide the mousse into 6 portions and top each portion with 1/3 cup raspberries and 1 tablespoon whipped topping​

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