What to say, it’s been a busy week. I’ve been a bit distracted. Sometimes you feel like your just running to catch up.
My dear old friend Cheryl had someone very close to her pass away. He is exactly our age. I felt like I knew him because she talked about him a lot and I know his sister. He was funny, witty, artistic, handy, and shared her love of grammar. He lived in beautiful Staunton, VA on his family’s farm. We are all thinking of you Ian – and sending you lots of love.
I’ll be joining Cheryl Saturday for a celebration of his life in Staunton on the family farm. (Read about that weekend here)
Don’t grieve for me, for now I’m free.
I’m following the path God has laid, you see.
I took His hand when I heard His call.
I turned my back and left it all.
I could not stay another day
To laugh, to love, to work, or play.
Tasks left undone must stay that way.
I found the peace at the close of day.
If my parting has left a void
Then fill it with remembered joy.
A friendship shared, a laugh, a kiss
Oh yes, these things I too will miss.
Be not burdened with times of sorrow.
I wish you the sunshine of tomorrow.
My life’s been full, I’ve savored much,
Good friends, good times, a loved one’s touch.
Perhaps my time seemed all too brief.
Don’t lengthen it now with undue grief.
Lift up your hearts and share with me.
God wanted me now; He set me free.
~ unknown author
So, who couldn’t use some chocolate right about now? I’m only posting the chocolate recipe below because I keep promising it. It really does seem a bit awkward after talking about Ian.
One more thing…before I post the recipe below. I just finally got myself a copy of Michael Singer’s Untethered Soul. I’m only a few chapters in – but really enjoying it. Here are a few of his quotes.
The mind is a place the soul goes to hide from the heart.
There is nothing more important to true growth than realizing that you are not the voice of the mind – you are the one who hears it.
99% of your thoughts are a complete waste of time. They do nothing but freak you out.
Let’s all just get out of our heads and enjoy ourselves. Life is too short! 🙂
Chocolate Covered Raisins and Chocolate Chunks
This is a simple recipe… and you’ll get chocolate covered raisins and chocolate chunks out of it. The chunks are great in cookies or mint chip ice cream.
Gently melt 1/3 cup coconut oil in a saucepan, add maple syrup and turn off the heat. Whisk in the arrowroot powder.
We are using arrowroot powder as a binder – to keep the cocoa and oil from separating. I’ve gone without it – and I didn’t get much separation – but it is nice to have. I have also heard that ground flax seeds are a good binder. If you try that – let me know how it tastes!
Next add the vanilla and cocoa powder. Stir until combined.
Put 1 and 3/4 cup raisins in a bowl. Add 1/3 cup of the chocolate mixture to the raisins and stir well. You can just put the bowl in the fridge like this for chocolate covered raisin clusters, and be done with it, or you can separate the raisins on a cookie tray lined with parchment paper. Then put that in the fridge or freezer to cool.
Either way, this makes a great afternoon treat!
Next, take your remaining chocolate mixture and put it in a pan lined with parchment paper. Spread it out to your desired thickness. I put mine in a loaf pan.
Chill in the fridge or freezer and then cut into your desired shape – bits, chunks, or big hunks!
Printable version below. 🙂
- 1/3 cup coconut oil
- 1 /2 cup maple syrup
- 2 T arrowroot powder
- 1 T vanilla
- 1 cup cocoa powder
- 1 3/4 cups raisins
- Gently melt 1/3 cup coconut oil in a saucepan, add maple syrup and turn off the heat.
- Whisk in the arrowroot powder.
- Next add the vanilla and cocoa powder.
- Stir until combined.
- Put 1 and 3/4 cup raisins in a bowl.
- Add 1/3 cup of the chocolate mixture to the raisins and stir well.
- You can just put the bowl in the fridge like this for chocolate covered raisin clusters, and be done with it, or you can separate the raisins on a cookie tray lined with parchment paper.
- Then put that in the fridge or freezer to cool.
- Next, take your remaining chocolate mixture and put it in a pan lined with parchment paper.
- Spread it out to your desired thickness.
- Chill in the fridge or freezer and then cut into your desired shape – bits, chunks, or big hunks!