“I am incapable of conceiving infinity, and yet I do not accept finity. I want this adventure that is the context of my life to go on without end.” -Simone de Beauvoir, La Vieillesse
“Now I see the secret of making the best person: it is to grow in the open air and to eat and sleep with the earth.” -Walt Whitman
“In the confusion we stay with each other, happy to be together, speaking without uttering a single word.” -Walt Whitman
“And by the way, everything in life is writable about if you have the outgoing guts to do it, and the imagination to improvise. The worst enemy to creativity is self-doubt.” ― Sylvia Plath, The Unabridged Journals of Sylvia Plath
“I saw my life branching out before me like the green fig tree in the story. From the tip of every branch, like a fat purple fig, a wonderful future beckoned and winked. One fig was a husband and a happy home and children, and another fig was a famous poet and another fig was a brilliant professor, and another fig was Ee Gee, the amazing editor, and another fig was Europe and Africa and South America, and another fig was Constantin and Socrates and Attila and a pack of other lovers with queer names and offbeat professions, and another fig was an Olympic lady crew champion, and beyond and above these figs were many more figs I couldn’t quite make out. I saw myself sitting in the crotch of this fig tree, starving to death, just because I couldn’t make up my mind which of the figs I would choose. I wanted each and every one of them, but choosing one meant losing all the rest, and, as I sat there, unable to decide, the figs began to wrinkle and go black, and, one by one, they plopped to the ground at my feet.”
― Sylvia Plath, The Bell Jar
There are bits of wisdom and beauty throughout poetry, bits that we would do well to remember, especially when we are living in a time when there are 72 articles and opinions screaming for our attention and allegiance. Words that ground you and strip away the clamor, the small, simple beauties.
Chocolate Glazed Doughnuts with Toasted Coconut
makes 20 doughnut holes
1 cup all- purpose flour
1/4 cup unsweetened dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 cup packed dark brown sugar
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
for the topping:
1/2 cup toasted, unsweetened coconut flakes
2 cups confectioners’ sugar
2-3 tablespoons milk
Heat oven to 325 F. Coat a mini-muffin pan with non-stick cooking spray. In a large bowl, whisk flour, cocoa, baking soda, and salt. In a small bowl, whisk buttermilk, sugar, egg, butter and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.
Spoon batter into prepared mini muffin pan about 3/4 full. Bake for 11-13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
In a small bowl, combine confectioners’ sugar and with 2 tablespoons milk and stir until consistency is thick & glazey. If the consistency is too thin, add more sugar. If too thick add a bit more milk. Do whatever you want!
Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with coconut immediately and serve.
Source: adapted from Shutterbean
Listening to: Jimmy Fallon, Idina Menzel, & the Roots, “Let it Go”