Winter is already a lost shape, forgottenin the ground. Instead, here is Springwith all the grace of a woman smoothing out her apron.
- Cecilia Llompart
Every time a season comes to an end, I enthusiastically greet the next one with open arms. After three months of the same regime, it always feels good to see nature promptly metamorphose itself again and offer us a completely different experience. A real breath of fresh air.
I'm pretty sure, we would go bonkers if we were stuck in the same boring rut day in and day out. Routine kills us at a slow pace. On the other hand, change is positive, inevitable, primordial and constant. It infuses our existence with vivid colours and gives us perspective as well as hope. Transition is life and and life is all about transition.
This is the reason why climatic standstill isn't my cup of tea and why I am particularly fond of roller coaster weather. As a matter of fact, I am very happy to live in a moderate climate country. To have the opportunity to enjoy four distinct periods of the year is a blessing and each of them fills my heart with pleasure.
So as you can imagine, it is a delight for me to make the leap from winter to spring. And even though February and March have been quite mild and vernal, I am really looking forward to Earth's magical rebirth and the powerful cosmic stirring inside of me.
And the Spring arose on the garden fair,
Like the Spirit of Love felt everywhere;
And each flower and herb on Earth's dark breast
Rose from the dreams of its wintry rest.
- Percy Bysshe Shelley
April's air stirs in
Willow-leaves...a butterfly
Floats and balances.
- Matsuo Bashō
Spring work is going on with joyful enthusiasm.
- John Muir
Like an enthusiastic child beginning to discover the world surrounding him, I am bubbling with exhilaration and trepidating with anticipation, and I get excited about anything and everything. The late afternoon song of blackbirds sends tears to my eyes, crows tearing off branches in order to build their nests bring a large smile to my face, primroses blooming crazily pour joy into my soul, the sweet caress of the warm west wind delights me intensely and longer daylight hours motivate me in my daily chores. Oh, what a glorious feeling!
However, while the flora and fauna are brashly awakening and general frenzy is palpable everywhere, we humans are still sluggishly emerging from slumber. The endless weeks of darkness and bone-chilling cold have taken a toll on us and all the slothing around has transformed us into rusty and pasty caricatures of ourselves. But with the sunshine hitting hard on our skin and the loud chirping of birds, our torpor is fastly chased away and new energy starts to flow in our body once more. Slowly yet surely, at our own pace, we join the celebration of renewal, embarking on this wonderful adventure that is called spring.
Get your t-shirts out, let your hair down and merrily dance in circles for euphoria is prevalent !
Enjoy life. There's plenty of time to be dead.
- Hans Christian Andersen
The greatest gift you can give yourself is a little bit of your own attention.
- Anthony J. D'Angelo
This blog will be on a hiatus for a week. I've decided to take a break, unwind, meditate, sleep, pamper myself and enjoy life for a few days. Hence during this short period of time I'll be less present online (Facebook, Twitter, Google +, etc...).
Anyway, I will resume my normal activities on the 28th of May, so no worries!!!
SPRING HAS SPRUNG
She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
Winter is dead.
- A.A. Milne, When We Were Very Young
It is spring again. The earth is like a child that knows poems by heart.
- Rainer Maria Rilke
It’s official, spring is finally upon us! One must be a fool not to have witnessed nature’s boisterous reawakening. The signs are omnipresent and unless you live in a cave or you are deaf, dumb and blind (not in the medical sense, but in the spiritual one), it is quite impossible to miss them.
Yes, spring is here and there’s no denying it. From morning to evening the birds are chirping hysterically, trees are blossoming rapidly, a cacophony of lush flowers has invaded the lawns and meadows, the air smells of honey and mowed grass, market stalls are looking more vibrant than ever, afternoon temperatures flirt with the twenties (celsius), the mountains are losing their snow, warm sunshine graces our skin again, the longer days have arrived and most of us are struggling with seasonal fatigue or hay fever.
Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.
- Charlotte Brontë, Jane Eyre
Something in the air this morning made me feel like flying...
- Eileen Granfors, And More White Sheets: An expanded text edition
I find this time of the year quite thrilling, revitalizing and inspiring as once more life takes over and grim darkness, decay and silence is supplanted by bright light, joyfullness, efflorescence and excitement. After an extensive period of hibernation, suddenly each living being, without exception, is shaken from its torpor and fuelled with new energy.
Spring, the season of transformation and resurrection, revives our hopes and dreams, blows away our fears as well as doubts and brings positive change in our existence. It is a fresh beginning for us all and like a phoenix that has risen from the ashes, we are ready to take a leap into the unknown, conquer the world and discover unexplored horizons.
I, myself am no stranger to the sheer euphoria that takes hold of us humans when we turn over the third page of the calendar, spot the very first primrose or hear the melodious morning song of blackbirds. As soon as the vernal equinox occurs, I become as restless and impatient as a small child on Christmas Eve and I cannot wait for the big transition to happen.
Unfortunately, the blooming period is ephemeral - I am always surprised by how fast things go and how soon summer arrives - and the tender and luxurious colors of spring are fastly replaced by dark shades of green. This is the reason why I try to be mindfully attentive to my surroundings and fully savor every single moment that is offered to me…
En
tout être comme en toute chose se côtoient et s’imbriquent Lumière et
Ténèbres. Dans une datte que vous croquez, la chair nourrit votre corps,
mais le goût suave et le parfum et la couleur nourrissent votre esprit.
La Lumière qui est en vous se nourrit de beauté et de connaissance,
songez à la nourrir sans arrêt, ne vous contentez pas de gaver le corps.
- Amin Maalouf, Les Jardins De Lumière
Speaking of time passing fastly, Easter is once again upon us and I hope that you all have wonderful plans for the long weekend ahead. Well, in case you still don’t know what treat or snack to prepare for the April celebrations, you might be interested in giving my “Hazelnut Date Truffles” a try.
These refined bites are easy to prepare (a real lifesaver) and aside from tasting divine and being addictive, they are also healthy (no guilty conscience here!) - this is a perfect after dinner or teatime nibble, especially if you have been eating rich food all day long.
Hopefully you'll attempt to make them as they are an absolute crowd pleaser (even kids love them) and besides, this recipe is highly adaptable (extra fun in the kitchen)...
Hazelnut Date Truffles
Recipe by Rosa Mayland, April 2014.
Makes about 16-20 truffles.
Ingredients:
1 1/3 Cup (about 22) Pitted & chopped Medjool dates
2/3 Cups (80g) Toasted Hazelnuts (or any other nut of your choice)
1 Tbs Whisky (or water)
1 Tsp Pure vanilla extract
3 Tbs Unsweetened cocoa powder, plus more for coating the truffles
A pinch fine sea sealt
1/4 Cup (45g) Small chocolate (dark, milk or white) chunks/drops
Method:
1. Put the dates, hazelnuts, whisky and vanilla in a food processor and run until a fine and sticky paste forms.
2. Add the cocoa powder and sea salt and pulse a few more times.
3. Incorporate the chocolate chunks/drops.
4. Shape into 2.5 cm (1 inch) balls and coat with cocoa powder.
Remarks:
Add a little water (or whisky) if the paste is too dry and crumbly, or add a little cocoa powder if the paste is too wet and
sticky.
The whisky can be replaced by water or any other alcohol of your choice.
Flavoring Options (add at the same time as the cocoa powder): 1 tsp finely grated orange zest or 1 tsp instant espresso powder or 1 tsp ground cinnamon or a pinch ground tonka beans or 1/2 tsp ground chipotle chili powder.
These truffles can be
made 1 week ahead and they must be stored in an airtight container in the fridge.
Serving suggestions:
Serve the truffles (at room temperatures) with a small glass of liquor or a good cup of coffee.
Truffes Aux Dattes Et Aux Noisettes
Recette par Rosa Mayland, avril 2014.
Pour environ 16-20 truffes.
Ingrédients:
22 Dattes Medjool dénoyautées et hachées
80g de Noisettes torréfiées (ou tout autre noix de votre choix)
1 CS de Whisky (ou d'eau)
1 CC d'Extrait de vanille pure
3 CS de Cacao en poudre non-sucré, et plus pour enrober les truffes
Une pincée de sel de mer fin
45g de Chocolat (noir, au lait ou blanc) coupé en petits cubes ou de pépites de chocolat
Méthode:
1. Mettre les dates, les noisettes, le whisky et la vanille dans un
mixeur et les broyer assez finement afin d'obtenir une pâte collante et fine.
2 . Ajouter le cacao et le sel, puis mixer encore un peu.
3 . Incorporer les pépites de chocolat.
4 . Façonner en boules d'environ 2,5 cm et les enrober de poudre de cacao.
Remarques:
Ajouter un peu d'eau (ou de whisky) si la pâte est trop sèche et
friable, ou ajouter un peu de poudre de cacao si la pâte est trop
humide et collante.
Le whisky peut être remplacé par de l'eau ou tout autre alcool de votre choix.
Vous pouvez aussi arômatiser vos truffes avec 1 CC de zeste d'orange finement râpé ou 1 CC de café en poudre (instantané) ou 1 CC de cannelle en
poudre ou une pincée de fève tonka râpée ou 1/2 CC de piment chipotle poudre.
Ces truffes peuvent être fabriquées 1 semaine à l'avance et elles doivent être entreposées au réfrigérateur, dans un contenant hermétique.
Suggestion d'accompagnement:
Servir les truffes (à température ambiante) avec un petit verre de liqueur ou une bonne tasse de café.
