Thursday, January 1, 2015
As I view all life and each day as a spiraling evolution, with no beginning and no ending, acknowledging the "new year" as most folks seem to do is a challenge for me. A welcome and comfortable challenge. All the same, in my desire to nurture deeper relationship with the collective (in all its manifestations) I'm striving toward being more accepting (and less belligerent) to the shared conventions of our contemporary tribe.
So today I invited ease into my day, to set the tone ~ not only for the day ~ but for "the year ahead" as well. I started a bean soup, a "new years" tradition I grew up with, a tradition that many of us share, and which seems to have roots that are very old and that reach very deep. Happy ham and ham stock from the freezer combined with lightly fermented organic pink beans, dehydrated leeks, lemon and caserta squash, green beans, collard greens ~ all from the summer garden, along with bay leaves, astragalus root and kelp are simmering together as I type. So there's dinner. Easy, nutritious, born from love, made with love, all the while honoring the verve of shared mores.
While I was in the kitchen, focused on ease, I was was inspired to give this macaroon recipe from Cooking with Dog a go. I mean, I had the three simple ingredients, so why not? Besides, I've been following Cooking with Dog for years now and have been delighted with every recipe of theirs that I've made. These cookies are no exception. I'll definitely make them again. Next time with cocoa or cacao, methinks.
So, yeah, that's what I made today.