Let’s Love Them While We Can

CookiesOn Saturday – like every year on the Saturday before Valentine’s Day – I took my kids in to the nursing home to help their 4H club host the February birthday party.

I will admit it wasn’t something I looked forward to. It was more like something I made the kids do because it was right and good.

But I walked away from that nursing home with tears in  my eyes and a full heart.

As we were arranging cookies and passing out the well-used bingo cards, I noticed a couple walk in. He was gently leading her – holding her arm while carrying on a quiet conversation, pointing out things of interest, asking her where she would like to sit.

She was silent, her head down, her eyes open, but vacant as she shuffled in beside him. I wondered if it was a sudden stroke, or the slow moving effects of Alzheimer’s that had robbed this man of his wife.

He gently seated her at a window table and continued the one sided conservation – all the while holding her hand.

I watched through-out the Bingo game as he played her card and his own, announcing her Bingo and choosing the prize he knew she would like.

She remained seated there staring into space – quiet and still  – except for the involuntary spasms her limbs made.

I lost sight of them for a few minutes while we passed out the frosted sugar cookies and punch. But later, as things calmed down, I looked over to see that he had gently tucked a napkin under her chin and was slowly, methodically, patiently feeding her a sugar cookie.

I wish you could have seen his eyes. They held no pity for her, no shame, only love. It was as if they were the only two people in the room.

That’s when my eyes filled with tears. I wanted to take a picture – but I couldn’t. It was such a private thing. That man was sharing his heart.

But if I had taken it – it would have been a perfect picture of love.

“Love is patient, love is kind… It does not dishonor others, it is not self-seeking… It always protects, always trusts, always hopes, always perseveres. Love never fails.”

1 Corinthians 13:4-8

I wondered how many Valentine’s they had celebrated over the years? How many Mondays and Tuesdays and Wednesdays they had shared? How many times they had sat down and enjoyed a cookie and small talk together?

How many times she told him she loved him before her speech was gone?

How many times he had told he loved her before she couldn’t understand?

It made me want to go home and hug my husband, tell my children I loved them, and call my parents and siblings – with a heart full of gratitude because they are still here to love.

“We must love them while we can, we must love them while we can
For time just seems to hurry by, and the days slip into years
And the moments that we have will disappear
So love them while we can…”

from the Chris Christian song, “Love Them While We Can”


Deep Dark Chocolate Mousse

Ahh..February,  how I love you!

When you arrive it means that nasty cold and overcast January is history for another year.

You are the short little month that bridges the gap between the arctic wind of winter and the warmer breezes of spring. At least we hope so….

You bring us the legendary Groundhog’s Day and the holiday that celebrates romance – Valentine’s Day.

And you remind me of chocolate.

Well, all right – so everything reminds of chocolate!;)

Since we’re talking about chocolate anyway – how about something rich, and creamy and smooth?!

Something so decadent that it would chase away the winter doldrums!

Something that said “Chocolate” with every bite.

Enter the legendary Chocolate Mousse.

Made with a rich dark chocolate, this one will make you smile no matter what the thermometer says !

Deep Dark Chocolate Mousse

From the Hershey’s Chocolate Cookbook

1/4 cup sugar
1 teaspoon unflavored gelatin
1/2 cup milk
1 cup dark chocolate chips
2 teaspoons vanilla extract
1 cup cold whipping cream (1/2 pint)
Sweetened whipped cream or Cool Whip (optional)

Stir together the sugar and gelatin in small saucepan. Stir in the milk. Let stand 2 minutes to soften the gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

Remove from heat and immediately add the chocolate chips, stirring until melted. Add the vanilla and cool to room temperature.

Beat whipping cream with electric mixture on medium speed until stiff peaks form. Add half of the chocolate mixture and gently fold until nearly combined.

Add the remaining chocolate mixture and fold until just blended.

Spoon into pretty bowl or individual serving dishes. Refrigerate.  Garnish with sweetened whipped cream just before serving.

Enjoy!

Happy Valentine’s Day!

You must know by now that I love traditions – especially holiday traditions!

Valentine’s Day just happens to be one of my favorites!

Somewhere around baby number three we realized that finding a sitter and heading out to eat on Valentine’s Day was more expensive and stressful then it was worth.

So I made a special meal for the entire family – and served it by candlelight.

A tradition was born.

This year was no exception! But since we had a church activity on Valentine’s day – we celebrated early.  Dagmar was our chef for the evening and decorated the table with candles and napkins.

It is amazing how beautiful 25 cent silk flowers from the thrift store look in candlelight! It’s also amazing how candlelight covers up the baskets of unfolded laundry, the piles of toys, and the school books that never got put away!

Notice the napkins? Over twelve years ago I bought some nice red cotton material, cut it into napkins and hemmed them up. We’ve used them for Christmas and Valentine’s Day ever since!

The menu varies somewhat from year to year – but always includes red jello with Cool Whip. This year Dagmar got fancy with a heart mold and conversation hearts!

An Italian dish – like cavatini or lasagna is almost always our main dish. This year it was a yummy sausage lasagna! She added a lettuce salad and freshly baked baguettes. We filled our garage sale stemmed glasses with pink lemonade to drink.

Dessert is always cream puffs – always!

They are filled with French vanilla cream and topped with chocolate ganache.  Yummy! This year we fancied up the plates a little with Smucker’s raspberry plate-scapers.

There is usually a card or two to open, maybe a small gift or chocolate treat.

It’s a simple, but very special way to celebrate with my Valentine’s.

What better way to say “I Love You” then with food!

Happy Valentine’s Day!

Chocolate Mousse Cake

Chocolate Mousse Cake

This  rich chocolate mousse cake is a delightful chocolate treat that is sure to impress the Valentine’s in your life.

It looks and tastes like it took hours to make, but actually is quite fast to assemble. If you are short for time, just use a boxed chocolate cake mix.

Chocolate Mousse Cake

Cake:

Stir together in a medium bowl and set aside:

1 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Beat together in a second bowl:

2 tablespoons butter or margarine
1/3 cup sugar

Add:

1 large egg
1 teaspoon vanilla
Beat on high speed for 1 minute.

Slowly add the dry ingredients into the mixture alternately with 1 cup milk.

Pour the batter into 2 greased 8 inch round cake pans and bake at 350 degrees for 10 minutes.

Let the cakes cool on wire racks for 10 minutes, then take them out of the pans and cool completely.

Filling:

In medium bowl combine:

1 1/2 cup of milk
2 teaspoon vanilla
1 teaspoon almond extract

Beat in for 2 minutes:

1 large package instant chocolate pudding mix ( 6 servings size)

Fold in:

2 cups of Cool Whip

Assemble:

Place one of the cakes on a platter. Spread with 1/4 cup of seedless strawberry jam. Spread with a large spoonful of the mouse.

Spread the other cake with 1/4 cup of seedless strawberry jam and invert on the first layer.

Put the cake and the remaining mousse in the refrigerator for about an hour for the mousse to set.

Spread the remaining mousse on the top and sides of the cake.

Refrigerate until served.



Chocolate Heart Cookies

Chocolate Heart CookiesReady for a change from the traditional white sugar cookies for Valentine’s Day?

How about a chocolate heart cookie?

These are a really yummy cookie, but a few cautions are needed. They are very soft and break easily, so handle with care.

The original recipe called for dipping the cookies in white chocolate and drizzling with dark chocolate, but we had a lot of trouble dipping!

Actually we had a lot of trouble melting the white chocolate, then it wouldn’t stick to the cookies.

We finally scrapped the white chocolate off and mixed it all into a basic frosting recipe, tinted it pink, and frosted the cookies.

Yummy! It was both colorful and tasty!

Chocolate Heart Cookies
(from Taste of Home Feb/Mar 2005)

Cream together:

  • 1 cup butter
  • 1/2 cup sugar

Beat in:

  • 1 teaspoon of vanilla

In a separate bowl combine:

  • 2 cups flour
  • 1/4 cup baking cocoa.

Gradually add the dry ingredients to the creamed mixture. Roll the dough out on a lightly floured surface to about 1/4 inch thickness.

Cut out cookies with a 3 inch cookie cutter. Place 2 inches apart on an ungreased cookie sheet. Bake 375 degrees for 8-10 minutes or until firm.  Cool on wire racks.

At this point you can frost them or you can melt 1 cup of white chocolate chips with 1 tablespoon of shortening. Dip both sides of the cookie into the melted chocolate.

Melt 1/2 cup of chocolate chips with 1 tablespoon shortening and drizzle over the cookie.

Either way, the cookies are a great way to make your Valentine’s feel special!