Universe, I Hope You Are Listening

It seems by now I should know that The Universe really does listen.  And that sometimes when it sends Opportunity knocking on my door, it doesn’t always look the way I expect it to.

I didn’t intend to talk about Opportunity and how it showed up three weeks ago.  But this space, and this community, has been my confessional  where I have spoken openly about many of my struggles, including our hopes of adopting and our frustration with the process.  This also seems to be the place where The Universe listens to what is in my heart…once I find the courage to put it into words.  So here I am.  Universe, I hope you are listening.

Three weeks ago I decided that maybe I needed to let go of some things in order to make room in my life for new opportunities.  I said that I felt as though a change was coming, but that I did not know what form it might take.

Two days after I made the decision to put BAH on hold, The Universe came along and let me know that I needed to let go of more.  The volunteer position that I had held for the last two and a half years was not being renewed.  This hurt.  It hurt a lot because I believed strongly in the work I was doing and the connections I was forging with the young women with whom I worked.  And it was just taken away from me.  On one hand, I could see that maybe this was something that had to happen in order for a new Opportunity to present itself.  But on the other hand, it still felt shitty.

Two days after that, we got a call.  We got THE call.  From our new adoption agency.  After our Homestudy was approved in the spring, The Mistah and I came to the conclusion that the agency we had been working with was not the right organization for us.  We asked around and got contact information for other agencies and found one that was a better fit.

Throughout this entire process we have known that our lives could change instantly.  And it did.  Our agency was working with a birth mother who had just delivered. The birth mother had consented to an adoption plan but there were complications with consent from the birth father.  Without consent, a child cannot legally be adopted.

It was as though the decisions of that week culminated in Opportunity opening the door ever so slightly to see exactly how much we wanted to welcome it in.  Would we take a chance on a risky placement or would we wait for a sure thing?

The Mistah and I talked about this well into the wee hours of the morning and decided that we were willing to take the risk.

We were advised to think about the situation as though we are providing foster care until we know how the legal situation is going to play out. In our heads, that’s what we’re doing. But in our hearts….well, in our hearts we are her parents.  We shower her with hugs and kisses. We do our best to let her know that she is loved even though she has no idea what that means.  And it frightens me to think there is a real chance that we will not have the opportunity to provide her with a loving home and allow her to become the fullest expression of herself.

We’re trying not to make this about us.  To keep it about what is in the best interest of the baby.  But we have agreed that we are in this for the long haul, even if that means pursuing parental rights directly in the courts.  So Universe, I am here to tell you that what is in my heart is that I want to be this child’s mother.  I want to take this leap.  I want this responsibility.  I want this Opportunity.

Words

words

I feel as though an update is in order.  Today, as I begin this post, it has been many weeks since I last sat down to write.  During this whole time, words have been swirling through my head.  Words that I hope will provide some kind of light on this unknown path.

After my parents’ deaths, I began to reflect on what I hope will influence the rest of my life.  Things like generosity, trust, empathy, joy, and grace.  And each day, I have made a point of taking a few moments to consciously affirm these intentions…to myself and to the Universe.  And while I think they all are equally important, two have been in the forefront of my mind recently – opportunity and surrender.

I know that I have missed out on seeing many opportunities because I have been too focused on being in control.  Of discussions.  Of situations.  Of people.  And if I would only pull back and surrender that need to control the world around me, so many more opportunities would present themselves.  So while that’s been knocking around in my head, the Universe has indeed given me chances to put words into action.

I have been presented with opportunities to practice surrender.  And what I find interesting is the different ways in which each one achieves that.  I see them as ways to step outside of my comfort zone and try something new.  Something that I may or may not end up being good at.  But that will allow me to stretch and grow and redefine how I see myself…both in and out of the kitchen.  I will be sharing those experiences with you here and promise that regardless of the bumps in this road, I’m still here cooking.

It’s hard to go back to writing about butter and sugar and bacon in such a lighthearted way after all of the turmoil that I have felt and still feel.  But there are words to say and recipes to share.

You Can bake! with Nick Malgieri

 

Photo by Beth @ 990 Square

Every so often, the Universe sends Opportunity knocking at my door.  I’m usually pretty leery about answering if I’m not expecting company.  Because more often than not, the person on the other side of the door is trying to sell me something…eternal salvation, Girl Scout cookies, or a weekend subscription to the newspaper.  I usually take a gander through the peep hole and then stand there quietly until the knocker goes away.  But recently, Opportunity left me a calling card in the form of an invitation to spend an evening with Nick Malgieri.

Perhaps I should clarify that statement so as not to give anyone the wrong impression of my moral character.  I was invited to join a group of Baltimore bloggers for an evening of food and drinks organized by Dara of Dining Dish.  Nick Malgieri was the guest of honor.

I’ve said before that my knowledge of the culinary world is pretty narrow.  At least I know that I don’t know squat about the culinary Who’s Who.  And that’s really something that I should work on.  Not so that can I drop names left and right in casual conversation but so that I can expose myself to the wonderful talents of the folks who have turned their passion for creating good food into learning opportunities for home cooks like myself.

That’s how it came to be that I fixed my hair, put on mascara and my cute heels, and set out with a dutch oven full of Commitment Chili and a few dozen Puffy Hearts…I had some learning to do.  And what I learned is that people are people.  It doesn’t matter if you have over 30 years of experience and 9 cookbooks to your credit, or you’re a home cook who blogs about your kitchen (mis)adventures.  We each bring our talents and unique perspectives to the table.  How could that be the recipe for anything but a great evening?

My thanks to Nick for sharing his thoughts with us on the culinary world and being gracious and generous with his time, his talent, and his baking.  I have been drooling over the pages of his latest book – bake! – since bringing it home that night.  I think this description sums it up best:

“After 30 years of teaching and 9 cookbooks, Nick Malgieri is finally writing the book he’s meant to write–a collection of over 30 essential techniques, and recipes derived thereof–outlining the easiest ways to learn the essentials of baking. The 20 chapters cover all the main techniques of fine baking, starting with simple pastry dough and moving through puff pastry and Danish pastry, to all sorts of breads, quick breads, cakes, and cookies. The 125 recipes will take all the intimidation out of baking and promise delicious savory and sweet results.”

If you’ve hung around these parts a while, you know that I can get intimidated by the  mere utterance of “yeast”, “dough”, or “pastry”.  But after reading the recipes, I think that even I can produce satisfying cakes, breads, and tarts with Nick’s help.  I’d like to also thank him for including variations on several of the bake! recipes that I can use to avoid  things like seeds and nuts but still work on improving my techniques and enjoying the results.

I hope the next time opportunity comes knocking at my door, it maybe brings me a pair of stretchy pants.  Because I fear that I won’t be able to control myself once I jump into bake!

Nick Malgieri’s Chocolate Bourbon Cake

Reprinted with Permission

Copyright © Nick Malgieri 2011, All Rights Reserved

BAH Note: Not only did Nick share his baking talents with us in person, but he’s given us permission to share one of his unpublished recipes with you.  How does Chocolate Bourbon Cake sound? I tasted this cake and it is heaven on a plate.  Moist, but dense and richly chocolate, it lulls you into its web.  And then it wraps you with a bourbony hug.  You could omit the bourbon, but I can’t imagine why you’d want to.  I asked Nick whether the cake required a water bath in order to achieve its silky texture and you could have knocked me over with a feather when he said no.  Don’t believe me?  Try it for yourself.

Nick says, “The sweet, mellow flavor of Bourbon has a great affinity for chocolate.  Serve this unadorned cake with a little unsweetened whipped cream.”  I could not agree more.

Makes one 8-inch cake, 8 to 10 servings

  • 2 sticks (8 ounces) unsalted butter, cut into 12 pieces
  • 8 ounces bittersweet chocolate (70%), cut into 1/4-inch pieces
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour (spoon flour into dry-measure cup and level off)
  • Pinch of salt
  • 5 large eggs
  • 3 tablespoons best-quality Bourbon
  • 1/2 cup dark brown sugar, firmly packed
  • One 8-inch round 2-inch deep pan, buttered, bottom lined with a disk of buttered parchment.

1.      Set a rack in the upper third of the oven and preheat to 350 degrees.

2.      Melt butter in a saucepan over medium heat, allowing it to sizzle and get really hot.  Remove from heat, add chocolate and whisk smooth.

3.      In a bowl, whisk the granulated sugar, flour, and salt together; add all the eggs and Bourbon.  Whisk together smoothly.

4.      Stir the brown sugar into the butter and chocolate mixture and stir into the batter.

5.      Pour the batter into the prepared pan and smooth the top.  Bake the cake until the center is still soft, but no longer liquid, 25 to 35 minutes.

6.      Cool the cake on a rack.

7.      To serve the cake, invert to a platter and remove the pan and paper.  Cover loosely with plastic wrap if not serving immediately.

{printable recipe}