Chapter 10, pg. 82-83
We experience our lives through the senses, a truly marvelous thing. In the split second after the pure cognition of seeing, hearing, smelling, tasting, touching, and thinking we form a reaction to a sense object: attraction or aversion, liking or disliking, the subjective judgement of good or bad. No matter how we react to our environment, the environment has no gripe with us. Every war is a war with ourselves. Everything is empty and ephemeral. We can turn anything into a weapon to wreak havoc and destroy peace, as we do.
If you doubt any of this, remember what you took on faith in fourth-grade science. All matter is composed of atoms. Atoms are empty space. By definition you can’t see emptiness. You can’t even imagine it. But you can be it. You already are it. Now, to live and let live in emptiness: that is the secret to paradise. It’s a secret hidden in plain sight, but it can take you forever to crack the code.
First, be quiet. Give away your ideas, self-certainty, judgements, and opinions. Drop your personal agenda. Let go of defenses and offenses. Face your critics. They will always outnumber you.
Lose all wars. All wars are lost to begin with. Abandon your authority and entitlements. Release your self-image: status, power, whatever you think gives you clout. It doesn’t, not really. That’s a lie you’ve never believed. Give up your seat. Be what you are: unguarded, unprepared, and surrounded on all sides. Alone, you are a victim of no one and nothing. You are ready as you’ll ever be; you were born ready. The possibilities are endless. Reject nothing. What appears in front of you is your liberation – that is, unless you judge it. Then you imprison yourself again.
Now that you are free, see where you are. Observe what is needed. Do good quietly. If it’s not done quietly, it’s not good. Start over. Even now, as you read along, are you formulating an objection to this in your mind? Because that’s what I do, and that’s what I have to stop – the endless, imaginary debates, the pros and cons of this and that. They wear me out.
I push back from the fray and step out into the garden where the leaves rustle and bend in gentle rhythm with the wind. The air is fresh. The sky is blue. It’s an amazing place we live in when we’re not at odds with it. Who can contain the love that this one life brings with it? It is boundless.
Lavender Berry Pavlova
We made this sucker a few weeks before the wedding (sneak a peek here, we’ll share more photos here when they come in). I got a little heavy handed with the lavender on my first batch of whipped cream. HOLY moses. It was a little like eating one of those sleepy eye masks. Do be careful when you’re adding it to the mix, the essential oils are quite potent!
- 4 egg whites, at room temperature
- 1 cup super fine sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon pure vanilla extract
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 2-4 drops food grade lavender essential oil
- 1 pint fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup cherries, pitted and halved
- 2 tsp sugar
- 1 tsp lemon juice
Separate yolks from whites, allowing whites to combine over a medium mixing bowl. Beat whites by hand with a good whisk until firm and formulating stiff peaks (5-10 minutes). When the peaks are firmed, tip bowl upside down and nothing should move. Slowly fold in sugar, cornstarch, and vanilla with a rubber spatula.
Pile the meringue onto a parchment covered baking sheet in the shape of a thick, stout frisbee. Bake for 1 hr at 200’ F. Remove and allow to cool completely.
Meanwhile prep the lavender whipping cream and berries for serving. In the basin of an electric stand mixer, whip cream on high. When it starts to thicken, add sugar, vanilla, and a few careful droplets of essential oil. Chill before serving and assembling the pavlova. **If fresh lavender is more readily available, an alternative method is to steep 1 sprig of fresh lavender in cream over low heat for 20 minutes. Strain cream and allow to cool before creating whipped cream.
Combine the strawberries, blueberries, and whatever summer fruit strikes your fancy in a bowl and toss with a bit of sugar and lemon juice, just enough to coat the berries lightly. To assemble, place cooled pavlova on serving dish. Spread whipped cream evenly across the surface and top with generous heaps of berries.