I’ve finally slowed down: Fallen into rhythm with the untroubled pace of life that is such a vital part of my New Mexico experience. My focus has drifted from worrying about future plans, to focusing on the enjoyment of leisurely dinners in the patio. From quickly and anxiously getting from place to place, to deciding how a turtle managed to get onto the bike path I’m cruising down. My heart rate has slowed, I’m breathing from my belly, and sleeping like the dead.
This week I was challenged to practice Mindfulness. To experience each minute task fully, and to reside in the present. Sounds simple enough, right? Wrong. Dead wrong. I find that my mind stubbornly wanders, even when engaged in complex or short-lived activities. I’ve spent far too much time in the yesterday and tomorrow, and escorting my brain back to the right now is proving to be more problematic than I anticipated. When it happens though, oh when it happens: every undertaking turns into something compelling. Even something as mundane as chopping vegetables takes on a new importance. Feeling the resistance of the onion under my knife, falling into a steady rhythm with my hands, noticing the stark contrast between the white of the onion and the dark cutting board, and smelling the burst of fragrance after each cut: all these become the only relevant factors of that moment. If only I could stay there for more than a few seconds.
This week I also received a small gift! Someone sent me a box of Hodgson Mill gluten-free cake mix to try.
I must say, in a pinch, it is a wonderful thing.
The mix calls for buttermilk which helps prevent the cake from becoming too dry, and the cake itself is sturdy: perfect for making layered cakes… say for example a cat birthday cake…. not that I have any experience with a three-tiered cat birthday cake. That would be absurd…
except maybe that one…
Moving right along:
Zabaglione. Of all of the creamy custards, this might be my favorite. Rich, thick and a little alcoholic: it’s perfect with fruit, in a cake, or standing alone. Eat it slowly and eat it with all five senses. It’ll be over all too quickly anyway.
- 4 large egg yolks
- 1/3 cup sugar
- 1/2 cup Marsala wine (or a lovely Port, or maybe some Brandy: basically anything you love the taste of)
Bring a saucepan of water to a boil then reduce to a simmer. In the meantime, in a large metal bowl, beat the egg yolks with the sugar until they thicken and turn a pale yellow. Place the bowl over the simmering water and whisk continuously, making sure to scrape any of the mixture off of the side of the bowl. As you beat the mixture slowly pour in the Marsala wine.
Continue whisking until the mixture is thick and custard-like (about 10 to 15 minutes).
Serve warm, room-temperature or cold. Alone, over berries or in a cake!
Slow down and participate in the right now.