Some days I find, it’s easy to lose track of time and place. Easy to forget the small but important things.

Yet, every second my mind is collecting information through the five senses reminding me there is so much more than the daily routine if only I’d stop and enjoy the moment. And those are the moments when memories are made. Those are the moments I never forget.

I’m a reformed workaholic. I used to work from the time my feet hit the floor until I fell into bed again that night. Never mind the breaks. My motto was to work until the job was done.

But in 2007 that began to change. Physical problems kept me from going 24 hours a day. I had to take breaks, pace myself and know when it was time to stop. I learned the world didn’t end when the job wasn’t done at the end of the day. It was waiting for me the next morning. With my slower routine, I began to notice the little things.

• The melodious song of birds outside my window
• The different hues painted upon a petal
• The tranquil beauty of waves as they wash ashore
• The smell of a slumbering newborn’s cheek when stealing a kiss.
• The touch of the Master’s hand

And then, there is taste. I thank God for taste buds. Experiencing a new taste for the first time and finding that you like it is pure joy! My newest delight is salted caramel gelato from Fuse on St. Simon’s Island. But my oldest delight is chocolate. And yes, I have thanked God, many times, for chocolate. Anytime I can add chocolate to an old recipe or invent a new one, I do.

The following recipe is one of my favorites. Chocolate Ice Cream! Need I say more?

As before, you can eat it as soon as the churn stops. But this flavor tastes better when poured into popsicle molds or a freezer container and frozen. This gives the flavors time to blend. If you are not a CHOCOLATE fan, you will want to freeze it.

When you take your first bite, remember, close your eyes, allow your taste buds the pleasure of the moment, and thank the Lord for the small things. Enjoy!

Johnson’s Homemade Chocolate Ice Cream

Johnson’s Homemade Chocolate Ice Cream

2-14 ounces condensed milk
4 ½ cups whole milk
1 can evaporated milk
1 tablespoon vanilla
¾ cups unsweetened cocoa
¼ cup (according to taste) brown/white sugar (your choice)

Blend the cocoa and sugar with the evaporated milk, removing the lumps. Add remaining ingredients to the canister. Place inside the churn and layer with 8 parts ice and 1 part ice cream salt. Churn and enjoy!

Reflection

Using your five senses—sight, hear, smell, taste, touch—what are some of your favorite small things? Why not offer a praise for them today.

Blessings

Gail