At night when the winds arose ...

Discord in Childhood

~ DH Lawrence

Outside the house an ash-tree hung its terrible whips,

And at night when the wind arose, the lash of the tree

Shrieked and slashed the wind, as a ship’s

Weird rigging in a storm shrieks hideously.

Within the house two voices arose in anger, a slender lash

Whistling delirious rage, and the dreadful sound

Of a thick lash booming and bruising, until it drowned

The other voice in a silence of blood, ’neath the noise of the ash.

***

Still on the cusp of change with uncertainty whistling around in a delirious rage {in my head at 4.00 am} when not diverted by the practicalities of the school/work routine.  My mind is also racing with plans for three home-hosted birthday parties in close succession.  I managed to survive the first this weekend with a delightful bunch of eight-year-old girls and a husband stoically on duty by the oven warming party pies and sausage rolls.  The Nigella Feasts classic chocolate cake with sour cream icing was a hit, and thankfully looked presentable adorned with delicate flower confections and pastel candles.  My theory is that if the cake's OK, it will all turn out fine.  As it did.  Sometimes you just need to close the oven door and trust the universe. 

Woman To Child

You who were darkness warmed my flesh

where out of darkness rose the seed.

Then all a world I made in me;

all the world you hear and see

hung upon my dreaming blood.

There moved the multitudinous stars,

and coloured birds and fishes moved.

There swam the sliding continents.

All time lay rolled in me, and sense,

and love that knew not its beloved.

O node and focus of the world;

I hold you deep within that well

you shall escape and not escape-

that mirrors still your sleeping shape;

that nurtures still your crescent cell.

I wither and you break from me;

yet though you dance in living light

I am the earth, I am the root,

I am the stem that fed the fruit,

the link that joins you to the night.

Judith Wright

***

Crazy unsettled times in the gull's nest these days. I think I'm repeating myself. There's the ongoing uncertainty over the Strong Silent One's future employment options.  Hopefully next week will provide some clarity. There's the lingering indecisiveness over choice of high school.  Pressures of preparing for multiple mid-Winter birthday parties.  The inability to find time to sit and discuss Important Issues uninterrupted and sensibly before 9.00 pm. General tiredness with the whole she-bang. All underpinned by a keen awareness that time is passing and This Is It.  Thank heavens it's a long week-end with the possibility of scraping out some time to accomplish something useful.  If only to inscribe birthday party invitations and clean the mildew off the bathroom ceiling.    

Ingredients:

• 150 grams butter
• ¼ cup of honey
• 2 cups of quick cook oats
• 3 tablespoons of seeds – I use pumpkin and flax seeds
• 1 cup of dried apples chopped
• ½ cup sultanas
• ¼ cup dried cranberries
• 1 teaspoon of baking powder
• 3 eggs lightly whisked

To make:

1. Line slice tray with baking paper.
2. Turn the oven on to heat to 160 degrees.
3. Melt the butter and honey over low heat in a pan.
4. Add fruit and dry ingredients to a bowl.
5. Add the melted butter and honey and then the eggs and stir to combine.
6. Pour the combined muesli bar mixture into the slice tray.
7. Smooth the top of the mixture and give it a shake backward and forward on the bench to settle it evenly in the pan.
8. Bake for 20 minutes until golden on top.
9. Remove from the oven and allow the muesli bar to cool completely in the tray.
10. When it is cool, gently turn it onto a board.
11. Use a sharp knife and cut into the desired length.

Chocolate savoiardi with berry cream
Ingredients (serves 6)

200g good-quality dark cooking chocolate, finely chopped
12 savoiardi biscuits
500g fresh or frozen hulled strawberries or raspberries
300mls thickened cream
1 tbs icing sugar
 
Method

Place the chocolate in a medium heat-resistant bowl and stir over a saucepan of simmering water until the chocolate has melted and is smooth. Remove from heat. (See microwave tip.)

Dip one end of each of the savoiardi biscuits into the melted chocolate to coat well. Place on a foil-lined tray and stand in a cool place until chocolate is set.

Lightly mash half the strawberries or raspberries. Beat the cream and icing sugar in a medium bowl with electric beaters until soft peaks form. Add the mashed berries and gently fold them through the cream mixture with a metal spoon until just combined. Spoon into a serving bowl or smaller individual bowls.

Serve the chocolate-coated savoiardi biscuits with the berry cream accompanied by the remaining berries.

Dinner

Rice paper rolls
Home-made pizza
Savoiardi biscuits, jelly and cream

{this moment}

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.   Joining in with SouleMama.

ps. It has just ticked over midnight on Friday night down under so it appears I've missed the ritual deadline. Ah well.

{this moment} New Boots