Indulgence

As any parent knows, the ultimate indulgence is time. Luxury is something we sip rather than gulp, little stolen moments rather than long stretches. And even more so, as this mother stares down the barrel of nine weeks of summer vacation.

It seemed odd that I would shop alone once the kids were in school last September, but I soon grew used to the meditative escape, the leisurely browse. Granted, my kids are well past grabbing things off the shelf (yes, toddler mother, I understand why your cart is in the middle of the aisle), but they do disrupt the calm: they actually started punching each other in the cracker section last week.

Other than the requisite violence inherent in parenting boys, I also buy more food when they shop with me. Little One, a spring baby, loves all the little berries of spring and summer; my fall boy is drawn to the bags of crisp apples, and grumpy that I won't buy from things shipped from the southern hemisphere. We buy a big clam-shell of strawberries from California. Even though they're not local, at least the fruit in our patch has set, and we did see some local (but not organic) at the farmers market the day before.

On the way home, we stop by the library: Little One staggers under a stack of Hardy Boys and thicker books. I head to the magazine section. A little of this, a little of that, and I have my own thick stack to dip into and sip.

That evening, Darling Husband also partakes of my paper indulgence, and as we sit, exclaims, "eww!" "What?" I say. "Here's a recipe for chocolate mousse with strawberries and balsamic vinegar!" I smile and explain that the vinegar is a good foil, much like vanilla for chocolate, deepening the flavor.

So as I eye those strawberries that evening, I have it--nothing so involved as mousse, no, just a little indulgence.

Chocolate and Strawberry pots de crème
Serves 4

• 1/2 c strawberries
• 1 cup heavy whipping cream
• 1 oz. semi-sweet or dark chocolate, chopped (I used Theo's 74%)
• 1 t cocoa powder
• Splash of balsamic vinegar

Wash and hull the strawberries, chop them into bite-sized bits and place them into the bottoms of four espresso cups. Set aside two pretty ones for garnish, cut in half lengthwise.

In a saucepan, heat the cream until it boils, then stir in the chocolate and cocoa powder until smooth. Add a splash of balsamic vinegar and stir it in. Gently pour the mixture over the strawberries, using a spoon to push down any berries that float to the surface. Chill in refrigerator 1-2 hours.

Just before serving, garnish with strawberry half.