Arlington 2nd Ward Relief Society

Tuesday, February 8, 2011

7th - “Missionary Work” by Shireen Dodini
13th - Chapter 27 “Work and Personal Responsibility" by Katy Mitarai
20th - Chapter 28 “Service” by Melissa Blake
27th - G.C. Talk selected by bishop by Kathryn Kimball

Monday, January 3, 2011

January Lesson Schedule

2nd - "Unity" - Jenica Hardy

9th - Chapter 25: Fasting - Sunny Beutler

16th - Chapter 26: Sacrifice - Maureen Clear

23rd - "Let There Be Light!" by Elder Quentin L. Cook - Kathryn Kimball

30th - Stake Conference

January Visiting Teaching Message

The History and Heritage of Relief Society

Happy January Birthdays!

1 - Ashlee Burt

7 - Amy Lamjav

8 - Marjorie Green

9 - Merry Casillas

10 - Claudine Beron

11 - Louise Bergeron

11- Rene Johnson

11 - Linda Mensah

16 - Natalie Ferguson

16 - Andrea Watkins

17 - Laura Brown

21 - Donnetta Duncan

22 - Sara Weber

23 - Virginia Wood

26 - Sarah Peterson

27 - Ingrid Horton

30 - April Turner

31 - Betty Rakotondrabe

Chocolate Mousse Torte

From Kimberly Brubaker

Vegetable oil
4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
4 oz milk chocolate, chopped
4 oz good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 c cold water
1 T unflavored gelatin
5 large egg yolks
1/4 c sugar
1 c half and half
1 3/4 cups chilled whipping cream

Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.

Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.

Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.

Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)

Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

Charity Never Faileth

"Perhaps the greatest charity comes when we are kind to each other, when we don't judge or categorize someone else, when we simply give each other the benefit of the doubt or remain quiet. Charity is accepting someone's differences, weaknesses, and shortcomings; having patience with someone who has let us down; or resisting the impulse to become offended when someone doesn't handle something the way we might have hoped. Charity is refusing to take advantage of another's weakness and being willing to forgive someone who has hurt us. Charity is expecting the best of each other." - Elder Marvin J. Ashton