Rachel Shenk, columnist
What a wintry wonderland outside. I’m saying that, of course, looking out from the inside where it’s warm by the wood stove.
I like the snow; I don’t even mind the cold too much because I know that within a couple of months, the tide will have turned and what is now dead will rise again. I also think of winter as a time to focus on the warmth of relationships. With no distractions on the outside except for a few snowy treks in the park, I can center in on what really matters in my human life: my connection to others.
That usually starts out with taking a good look at myself: not selfishly but introspectively. What am I doing? Where am I headed? What is working? What is not working? From there, I create visions of where I hope to go and what I hope to do. Maybe it’s like a glorified list. It works for groceries and for chores.
I also use lists to make menus and and to get ready for a trip. So when the first of the year rolls around, I make my list for myself: work I need to get done, projects I want to try out, goals for the year. But all of those begin with taking a good hard look at my self and making essential changes (or not) to who I am. I have to be realistic about what I can do and am able to do. I have to accept those things about myself that are less than perfect, acknowledge them and move on.
I need to assess what I can build on and what I need to let go. This process is not something I dread; I rather look forward to it because I know that it frees me to keep becoming the best I can become. Sometimes, yes, it is hard to let things go or face the harsh truths but once observed, I find myself able to move on. It’s like being on a trip with a heavy backpack. As the trip continues, I find the pack getting lighter and lighter rather than heavier.
Just like the lists that I make and cross off as I finish each project, I find that paring down to the essentials simplifies my everyday life. It’s easier to make decisions when I’ve already cut through the fog that covers most of my daily life. And when I’m done with this, I can move on to others and offer what I know of myself to them. So in January, I reflect on life and then I embrace it, seeking out the relationships that bring warmth. I accept the good and the bad, knowing that is part and parcel of human life.
I thought about these things when I delivered some bread to a customer one might last week.The weather was too bad for her to come to the store so I trudged through some knee high snow to take her the bread.
She told me that when she looked out the window earlier that day, she thought of me when the snow coming down looked like someone was shaking a huge sifter of confectioner s sugar over the earth.
I saw the beauty of the snow in her eyes and realized the wisdom she carries and I thought, “I am so lucky to know people like her.” Each person that I come in contact with brings their stories and their understandings to my life and it makes my life so much richer.
So this week, we made a dessert that is perfect for a cold night and here are some of the pieces that brought it together: eggs from a family on the outskirts of town with ties to Canada, raspberries from the Amish man who knows first-hand the ravages of abuse, pottery from a man who grew up in Uruguay during some tough political times, a copper bowl from an amazing old-fashioned kitchen store in Paris, made by an artist woman from Pennsylvania and a guitar maker in a wood fired oven here in Goshen, Indiana! As your year starts, think on these things in your life and enjoy the richness.
Raspberry Gratins
8 large egg yolks (room temperature)
2/3 c. sugar
1 c. sherry
1/4 t. pure vanilla extract
1 quart frozen raspberries
Preheat broiler. Whisk together the egg yolks and the sugar in a heatproof bowl. When they are well mixed, set above a pan of simmering water and continue whisking until thick and creamy, about 5 minutes. Slowly whisk in the sherry and continue whisking over water for about 5 more minutes, until mixture is thick and smooth. It ll read about 150 degrees on a thermometer. Whisk in vanilla and remove from heat. Divide the raspberries into 6 shallow individual gratin dishes. Divide sauce between each dish to cover raspberries. Sprinkle each with a tablespoon sugar. Arrange on sheet pans and place under the broiler for 2 or 3 minutes until tops are lightly browned. Serve warm with wedges of cookies.
