Sharing

tuesdays were reserved for sharing recipes {image by lisa kaser}

Once upon a time I was a tiny bit obsessed with this space.  I would plot and plan what recipe to make next.  I would sometimes delay getting the food on the table so that I could take the perfect photo to convey the deliciousness of the meal at hand.  Fortunately, The Mistah is accommodating to this quirk.  Then I would spend hours at the computer processing photos and trying to come up with new and interesting stories to share.  Admittedly, it’s been a few months since I’ve eagerly picked up the camera.  And it’s been about the same amount of time since I’ve sat down and tried to connect a story to a meal.  And that bothers me.  I feel like something is out of whack.

But at the same time, I keep waiting for someone to throw a switch and for me to be back to my old self.  The reality is that my old self and my current self will probably never inhabit the same space.  They might wave to each other across a crowded room but they won’t be settling in together on the couch for drinks and small talk.  That’s the thing about change, it doesn’t wait for you…it just keeps rolling along.  And at some point, life will change things up again so that my current self will become yet another version of my old self.  It makes my head hurt just to think about that.

My point is that I’ve been waiting around these last few months for someone to take charge and tell me to get on living my life.  And in the absence of that, I have relied on excuses for why I’m not doing the things that I enjoy doing.  The rational part of me knows that there’s no magic switch or even if there were, the only person who could turn it on is me.  So where does that leave my current self when rational me knows the reality of the situation and the rest of me chooses to ignore it?  I’ll tell you where that leaves me…stuck in neutral.

That’s where I’ve been lately.  And then unexpectedly I received a reminder about why the things I’ve let languish were so important to me.  It came wrapped in Christmas paper from a coworker.  When I opened the box and pulled the tissue paper aside, revealing the drawing above, those words were a wake up call.  “tuesdays were reserved for sharing recipes”  For me, there are two more words implied in that sentence.  In my mind, I added “with friends”.  And that’s what’s been missing…feeling like I’m creating opportunities to get together with friends and share recipes.

In a million years I don’t think my coworker can ever know how much I needed that reminder.  And the woman who drew that illustration certainly didn’t create it with me in mind.  But The Universe saw to it that those words, on that illustration, made their way to me.

I said I was waiting for someone to take charge and tell me to get moving.  Guess it’s time that I listen to The Universe and get to getting.

Coconut Macaroons

The Universe has a way of bringing the most fascinating people into my life.  So what do you think happened when I gathered a bunch of them around the dinner table?  Only the best dinner party I’ve ever given, that’s what.  Who were these fascinating people, you might be asking yourself.  Let me tell you.

Sweet Mary – Seriously one of the most generous souls, Mary has taken her love of education, food, and travel and woven them together into the fabric of her life experiences.  A common theme throughout all of her adventures is the idea of community.  Whether it is on a small island in French Polynesia, in the classroom, or around her kitchen table, Mary has seen the power that comes from connecting with other people in meaningful ways.

Inspired Taste – Adam and Joanne use their love of food and cooking together to strengthen their relationship.  I admire the fact that they prepare food together and it is a positive experience.  That means that there is hope that one day The Mistah and I can truly collaborate in the kitchen, which I think is pretty inspiring.

Angry Asian Creations – Lan has seen parts of the world I can only imagine abstractly.  Like Ethiopia.  I mean, I know where it is on a map but I can’t even begin to comprehend what it must be like to live there. She is also an example of a good Bread Bible Student and proof that if I would just apply myself, I would be rewarded.

Grace Before Meals – Combining his love of food and his faith, Fr. Leo knows the power that comes from sharing a meal together.  And he is on a mission to get us around the table strengthening our families, building our communities.  Maybe more than anyone I know, Fr. Leo is so perfectly suited to his vocation that I can’t imagine him in any other role.

Gathered around the table, sharing a meal, we told our stories.  We talked about our hopes and aspirations.  There may have even been an admission of some Food Network crushes, the details of which will stay among the six of us.  So in those moments when I ask myself why I keep this food blog going, I only need to remember the feeling of community, understanding, and inspiration that we created.

I sent all my guests home with coconut macaroons.  They left with goodies, but their presence was a tremendous gift to me.

Coconut Macaroons

Adapted from Baking Bites

BAH Note:  You don’t have to use a stand mixer for this recipe. A hand held one would work just fine as would some good old fashioned elbow grease.  These morsels are moist and chewy perfection.

  • 14 ounces sweetened flake coconut
  • 1/2 cup sugar
  • 2 large egg whites
  • 1/8 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 teaspoon almond extract

Heat the oven to 350 degrees and line a sheet pan with parchment paper.

Place the coconut in a food processor and pulse until the coconut is chopped into rice size pieces.

In the work bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, sugar, and salt.  When smooth, add the cornstarch and 1 teaspoon of almond extract and whisk until smooth.  Add the coconut and continue to whisk until it is evenly coated.

Using a small ice cream scoop (approximately 1 tablespoon) portion out the macaroons onto your parchment and bake for 15 – 20 minutes until they are golden on the bottom and just browned on top.  Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes approximately 24.

{printable recipe}

Tug Of War

Pot Pie - After

Have I mentioned that I’m bad when it comes to sharing?  I must have missed that life lesson because in my mind, what’s mine is mine and you can’t have it.  I’m ok with some people borrowing things of mine, but it’s a pretty short list of approved borrowers.  And if I think there’s even a remote chance I won’t get it back, then the answer is no.   Of course,  if you’re willing to put up some collateral then we can negotiate an exchange.  Continue reading “Tug Of War”