Fact. When I get overwhelmed, I like to be in the kitchen.
I like to be where I can chop, stir, whisk, pour, and bake…that is where the world makes sense.
Fact. I am overwhelmed with these fires taking over my beloved Colorado.
My dad had to evacuate his house late Tuesday night and that is more than I can deal with right now.
After an hour on the phone with my dad – me crying my eyes out like a child, him assuring me that he got all the photos of my mama, her jewelry, the artwork, their things out of the house – I decided I needed some therapy. I headed to the kitchen.
(Oh, and another fact. My mama used to tell me that when things looked bleak and miserable, I should put on a dress and fix my hair. So, first I put on a dress and sort-of did my hair, and I really did feel better. Then I headed to the kitchen.)
…and the world made sense for a couple of hours. Then it made even more sense when I sat on the porch and shared one of these little babies with my little baby.
Fact. Throwing frozen chocolate at an overwhelming situation never ever hurts.
adapted from The Essence of Chocolate
- 3/4 C unsweetened cocoa powder
- 2/3 C agave
- 1 1/3 C whole milk
- 1 1/3 C water
- 1/4 C unsweetened shredded coconut
In a medium saucepan, whisk the cocoa powder, agave, and about 1/2 C of the milk to make a smooth paste. Whisk in the remaining milk and water, 1/2 C at a time.
Place the saucepan over medium heat and stir until the mixture is smooth and steam is rising from the surface.
Cool to room temperature, then refrigerate until cold. The cocoa will have settled to the bottom of the container. Stir to recombine the mixture, add a spoonful of coconut into each mold, and pour chocolate into on top. Add the sticks and freeze for a few hours – until solid.