I set an intention this morning to fully inhabit the present moment as often as possible today. The alarm had jolted me awake from a dream feeling a certain type of way, and my first impulse was to try to go back into the dream–into the past–and I experienced a moment of clarity to let it go and simply be present in this moment, hearing snowmelt dripping from the tower roof onto the metal roof overhead, feeling the light of morning, the soft sheets, the warm little dog. I was able to inhabit that experience of the present moment, and appreciate it as pleasant, without thinking of the past or the future. I’m grateful for the practice of present moment awareness.
I enjoyed making these marinated lentils to use in salads for the coming week, and sautéed some kale and garlic for a bed, dressed it with Pad Thai sauce I made the other day to have on hand for quick stir fries this week, and garnished with pickled red onions leftover from the fancy sandwich I tried out last week. Here’s a picture of that since I couldn’t share it at the time because no internets.
I’m grateful that the little naturalizing tulips, Tulipa tarda, finally burst into bloom after the clouds cleared this afternoon, and that I made the time to be with and appreciate them. Topaz seemed pleased to see them as well.
And I was fully present in the moment with my snack, daffodil cake and vanilla ice cream, in the sunroom, with the jasmine, and the ancestral jade lion, the bonsai lemon verbena, and all the other growing flowering beings in that room. I’m grateful for all these sensory delights, and also for the deeper meaning they signify, of my devotion and gratitude to Mother Earth for her unstinting generosity to the greediest of species as well as to the most gentle and unassuming. I do my best to honor and protect her, and to deserve her bounty. Happy Earth Day.
I’m grateful for daffodils, but I honestly don’t know if I’ll see any this year. Foliage is up for daffodils and tulips, but with the last two nights in the teens it all looks a bit wilty. Only one patch of tulips managed to bloom before these hard freezes, and a few clusters of the little yellow and white ground tulips. Fortunately, only a few intrepid apricot blossoms have opened so far on a tree loaded with them, which bodes well for fruit–fingers crossed! I used the last of the 2021 apricots from the freezer a month ago.
Since I may not get daffodils in the yard, and the Bad Dogs have surplus eggs this time of year, I tried out this Daffodil Cake recipe from Epicurious today. One dozen egg whites and six yolks get whipped in separate bowls. Flour is folded into the whites, and then a third of that batter is mixed with the yolks to make two batters, which are then layered in the pan.
I did almost everything right, except I think I mixed too much white into the yellow (above), which made the yellow batter perfectly fluffy but didn’t leave me enough white for three good layers, so the top (which became the bottom) was skimpy.
But I was pretty pleased with the final product! I returned half the cake to the Bad Dog Ranch, where a slice of it was enjoyed the way the recipe suggested: with whipped cream and fruit. I chose to eat my slice plain today, but tomorrow’s will be topped with vanilla ice cream. Not simple, but delicious.
What to do now with six egg yolks? … oh I know! Boiled custard. Perfect nutrition for the weekend, since the temporary crown my tooth got on Tuesday cracked in half today while I was eating a burrito. Oh well!