Today I am thankful for:
Photograph by Cathleen Tarawhiti
1. A moment. She and I together. She has seen too much of life. Five children with several fathers. Time and time again, searching for love and coming up short… She looks at me, smiles, and says, “I am Magdalene.” She knows Jesus. Jesus sees her and loves her for all time. I feel as if I am in the midst of sacred beauty. Joy.
2. Happy Unbirthday. We surprised them again! Our kids came home from school, unsuspecting, to a house filled with decorations and a present for each of us. The Beatles’ Today is Your Birthday blaring on the stereo. “How did you do it again?” our daughter laughs with the biggest smile. Celebrate!
3. Dark Chocolate Pie! Our unbirthday celebration was made complete with dark, rich, chocolately goodness. Chocolate makes everything better!
Dark Chocolate Pie
- 1 (9 inch) pie crust, baked
- 1 1/2 cups white sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 3 cups milk
- 1 cup semisweet chocolate chips
- 2 (1 ounce) squares unsweetened chocolate, chopped
- 4 egg yolks, beaten
- 1 teaspoon vanilla extract
1. Combine sugar, cornstarch, and salt in a saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Take off burner.
2. Give the eggs a brief whisk in a separate bowl. Take about a quarter of the chocolate mixture and, working with just a few teaspoons at a time, pour it into the eggs as you whisk continuously. Adding the chocolate mixture this slowly prevents the eggs from being cooked instantly from exposure to heat.
3. Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
4. Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.