Did you ever listen to the silence? Well it's not really the silence because you would have to be pretty far from civilization and crickets. I love to listen to the silence. That is, when I take a minute to actually listen to the silence. Sometimes I don't slow down long enough to know that it has been a while since I listened to the silence. When was the last time I did this? Too long ago. I know that meditation not medication (that c makes all the difference) really works. It quiets the mind. Why is that I just can't make myself sit for five minutes? Okay, maybe the answer comes after therapy and maybe it doesn't. Maybe it's a matter of just doing it. Just doing it. Quieting the mind. Mindful eating.
Have you ever done mindful eating? In a way it may sound lame but really it isn't. The other day I bit into a banana and I was chomping away and I told myself to slow down and enjoy the banana. Think about its texture, the way it feels in my mouth, the smell... you know, the flavor exploded. I was amazed what a difference it made.
What a difference just noticing what is around us by taking the time to notice it. Maybe it makes life beam the way that banana did in my mouth.
Pull up a chair, get a cup of coffee or tea and sit down. Relax. Bite into this biscotti. Close your eyes and think about how delightful it is. Then listen to the quiet, if you can.
This days message brought to you by an extremely tired and thoughtful girl.
Chocolate Walnut Biscotti
Recipe from Epicurious
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup walnuts, chopped
- 3/4 cup semisweet chocolate chips
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.