Cooking lore & a spring cake
First up, I'd love to share this quote about cooking that I love (I found it on FB, but believe it originates on this website called artofdharma):
According to nutritionist and food historian Sally Fallon Morell, M.A., “Food preparation is actually a sacred activity: According to esoteric lore, “If a woman could see the sparks of light going forth from her fingertips when she is cooking, and the energy that goes into the food she handles, she would realize how much of herself she imbues into the meals that she prepares for her family and friends.
It is one of the most important and least understood activities of life that the feelings that go into the preparation of food affect everyone who partakes of it. This activity should be unhurried, peaceful and happy because the energy that flows into that food impacts the energy of the receiver. “That is why the advanced spiritual teachers of the East never eat food prepared by anyone other than their own chelas (disciples).
The person preparing the food may be the only one in the household who is spiritually advanced. An active charge of happiness, purity and peace will pour forth into the food from him, and this pours forth into the other members of the family and blesses them.”18 To be healthy, we need to prepare our own food, for ourselves and our families. This doesn’t mean you have to spend hours in the kitchen, but you do need to spend some time there, preparing food with wisdom and love.
If no one in the family has time to prepare food, you need to sit down and rethink how you are spending your time, because this is the only way to get nourishing foods into your children. We can return to good eating practices one mouth at a time, one meal at a time, by preparing our own food and preparing it properly.”
Isn't that lovely? Sometimes cooking can be harried and hurried - as my friend says, I love to cook, just not for my kids - but other times you can grab a glass of wine and swirl around the kitchen nearly seeing the sparks of magic fly from your fingertips.
With that in mind, I was browsing Pinterest for cooking ideas for our class, and I stumbled on pictures of this spring cake Mimi Thorisson made years ago.
It is beautiful & hopeful, & happy & springy.
Last year when I made it - true to the recipe - it turned out like this (below). The kids loved it, it was pretty & it was fun to make.
But this time I wanted to change things up a bit. The meringue was tough for me to shape - hence a lopsided cake - and I missed the crumbly soft texture of a flour-based cake.
This time around I've made a simple two-layered vanilla cake and plan to frost it with whipped cream. I've made it ahead of time so the cake will be cool enough for the kiddos to frost and decorate. I bought raspberries, blueberries and strawberries.
The other cool part of making this seasonal cake is that I've got a mint plant exploding outside, Truett put a lemon thyme in the ground a few weeks ago & our babysitter gave me a gorgeous blue basil - all things we can use to decorate, and all edible. I'll be sure to snap some pictures this afternoon for instagram and to post here later.
Happy spring everyone! xoxoxo