Springtime is here and we're all waking up - trees wearing their new leaves, flowers abundant, goats with their kids, and little baby bunnies hopping around the town.
I've found myself waking up too, spending more time outdoors, finding myself in the company of new and inspiring friends. Wandering out and about with fresh ideas and a refreshing spark for life that is so wonderful after all the winter indoorsy - ness.
And for some reason these days all I want to do is read poetry. Taking Mary Oliver and Rumi with me on my walks - I spent an entire evening reading Mary Oliver's new collection Felicity from cover to cover, going back again to read my favorites. Reading her words feels a bit like feeding a faraway unnourished part of myself, soothing my mind and worries and into a deep love for my life and surroundings. And in particular this book finishes with an entire set of poems on Love, a few that leave me teary-eyed. As a love of my own is something that's been consuming most of my days I've in particular found myself returning to these - bathing in her words on unconditional love.
A Voice from I Don't Know Where
It seems you love this world very much.
"Yes," I said. "This beautiful world."
And you don't mind the mind, that keeps you
busy all the time with its dark and bright wonderings?
"No, I'm quite used to it. Busy, busy,
all the time."
And you don't mind living with those questions,
I mean the hard ones, that no one can answer?
"Actually, they're the most interesting."
And you have a person in your life whose hand
you like to hold?
"Yes, I do."
It must surely, then, be very happy down there
in your heart.
"Yes," I said. "It is."
Buckwheat Cake Recipe
1/2 cup buckwheat flour
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup maple syrup
1 1/4 cup freshly squeezed blood orange juice (about 6 blood oranges)
6 tablespoons coconut oil, melted
1 tsp vanilla
1 tsp apple cider vinegar
1.Preheat oven to 350 F.
2. In a large bowl, mix flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine maple syrup, orange juice, coconut oil, and vanilla.
4. Pour wet ingredient into the dry ingredients and whisk until everything is combined.
5. Whisk in the vinegar.
6. Grease two 8 inch cake pans with some coconut oil. Divide batter and bake the cakes for about 35 minutes, until a toothpick inserted in the center comes out clean. Let them cool completely.
Cinnamon Honey Icing
2 sticks unsalted butter, room temperature
1½ teaspoon ground cinnamon
¾ teaspoon salt*
2 cups confectioners’ sugar
¼ cup honey
1. Mix butter a few minutes on high until fluffy in food processor, scraping down bowl as needed.
2. Beat in cinnamon and salt until smooth.
3. Add confectioners’ sugar a little at at time, stopping to scrape bowl down as needed.
4. Stream in honey, scraping down as needed.
5. Blend in food processor for 30 seconds until light and fluffy !
1 cup raw sugar
1/4 cup water
1 stick (1/2 cup) fresh unsalted butter
1/2 cup fresh heavy cream
Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot. Whisk the final mixture together well.
Spread the caramel sauce over the bottom layer of cake and top with apple slices for a bit of crunch! Add the second layer and cover the whole thing with your cinnamon honey icing and top with fun springtime flower findings!