April 2020 – Page 4 – Sugar And Spice… Among Other Things

Christian, Family and Society, Personal Musings, poetry, Stories Around the World

Through the Twines

Posted on April 9, 2020February 24, 2020 by Sugar and Spice..... Among Other Things

As far as impromptu plans go, the weekend saw the arrival of my brother-in law and family, for their annual family spring break. Knowing the grand plans for the garden, one of the first things my co-sister did was to hand over the dogwood sapling that she had brought for me. It was while reading up on the care of the sapling and requirements for growing a potted dogwood plant, that I had come across the legend of the dogwood tree.

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Highly popular in the yard but also grows in the wild, Cornus florida, the flowering dogwood is a species of flowering tree in the family Cornaceae. It is a deciduous tree with beautiful bract and bark structure. Yet when in full bloom, the beauty of the white blossoms each spring have an enchanting effect. As the legend goes, dogwood trees were initially large trees during the ancient years, such that the strong sturdy wood were used for building structures. It was believed that this tree provided the wooden cross used for the crucifixion. On this role, it was then both cursed and blessed. It was cursed to be small so that its’ wood would never be large enough and branches crooked and narrow to build anything sturdy from it; but blessed so as to produce beautiful flower for spring each year.

“The pale flowers of the dogwood outside this window are saints. The little yellow flowers that nobody notices on the edge of that road are saints looking up into the face of God.” Thomas Merton

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Other factors adding up to the legend are the white blossoms of the tree. Each flower has four petals, forming the shape of the cross with the middle having a tight grouping resembling the “crown of thorns”. The tip of each petal is dented, each nail dent bearing a pink or red staining, similar to a drop of blood.

With growing hybridization and tissue cultivation, there are many varieties of dogwood trees with pink flowering ones, purplish red bracts or variegated foliage. Regarding the potted dogwood tree, it mayn’t grow to be as big as the tree, but it requires an immense amount of care, regular pruning and plenty of water to make sure it stays on. While the pot this time holds a couple of blossoms, the year next can only show its’ beauty of the care it received. As far as the legend goes, this too could be just a couple of facts re-aligned to form a story. Yet to true or not, it is a beautiful creation of His, bringing out His Promise to man.

“To see a hillside white with dogwood bloom is to know a particular ecstasy of beauty, but to walk the gray Winter woods and find the buds which will resurrect that beauty in another May is to partake of continuity.” Hal Borland

The Dogwood Tree
by Anonymous

When Christ was on earth, the dogwood grew
To a towering size with a lovely hue.
Its branches were strong and interwoven
And for Christ’s cross its timbers were chosen

Being distressed at the use of the wood
Christ made a promise which still holds good:
“Not ever again shall the dogwood grow
To be large enough for a tree, and so

Slender and twisted it shall always be
With cross-shaped blossoms for all to see.
The petals shall have bloodstains marked brown
And in the blossom’s center a thorny crown.

All who see it will think of Me,
Nailed to a cross from a dogwood tree.
Protected and cherished this tree shall be
A reflection to all of My agony.”

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Family and Society, Life, Personal Musings, poetry

Calm of the Earth

Posted on April 8, 2020February 22, 2020 by Sugar and Spice..... Among Other Things

“Patience, grasshopper,” said Maia. “Good things come to those who wait.”
“I always thought that was ‘Good things come to those who do the wave,'” said Simon. “No wonder I’ve been so confused all my life.”
Cassandra Clare

There is nothing more calming than watching colours burst through the earth, children kicking ball in the backyard and the barks of rambunctious pets joining in the midst. To note this event happening in own backyard is a thought pleasing to the mind and soul. Gardens have always been a part of my childhood. From the photographs of the toothless days in the lawn to the high school practice and science projects in the backyard, the backdrop for all the best friends meet and above all, the place to regain the spirit when one feels that things are in a downhill. Of all those memories, it is the latter that are most heartening. Little wonder why then, wanting my own splay of colours and green foliage was an immediate after settling in our new quarters.

“The two hardest tests on the spiritual road are the patience to wait for the right moment and the courage not to be disappointed with what we encounter.” Paulo Coelho

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Growing a garden from scratch is a test of patience, fortitude and hope. Juggling between settling in my new job, house and managing the chores along with starting off a brand new garden from few flowerpots along the gate involved quite a bit of work. As my target was primarily a flower garden, the lawn had to be squared off, followed by purchase of a few flowerpots and a couple of half-grown plants to get them to bloom for the summer. Then was to get the right packet of seeds, right compost mix and yes, to make sure the birds or insects didn’t get the seeds first. It took time. The bare network of the garden I had envisioned wasn’t ready until the next summer.

“Patience is bitter, but its fruit is sweet.” Aristotle

With spring in the air, watching the new shoots coming up through the ground, it gives an immense sense of satisfaction and hope that this summer would see another riot of colours, better than the year before. Like the garden, our lives too have plenty of shoots often read as hidden opportunities and the risks to be taken.

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Whether the latter were right or wrong, only time and hindsight would tell us. But to bear fruit, the benefits don’t come in a sequence. Like the seeds breaking into flowers, each chance of life may bear it’s beauty much later. The secret is to be prepared, of patient bearing, eagerness to labour and the realistic hope that things will get better eventually. As the garden teaches us, for every leaf that falls; new life is getting readied for the next season.

The Seed-Shop
Muriel Stuart

HERE in a quiet and dusty room they lie,
Faded as crumbled stone and shifting sand,
Forlorn as ashes, shrivelled, scentless, dry –
Meadows and gardens running through my hand.

Dead that shall quicken at the voice of spring,
Sleepers to wake beneath June’s tempest kiss;
Though birds pass over, unremembering,
And no bee find here roses that were his.

In this brown husk a dale of hawthorn dreams;
A cedar in this narrow cell is thrust
That shall drink deeply at a century’s streams;
These lilies shall make summer on my dust.

Here in their safe and simple house of death,
Sealed in their shells, a million roses leap;
Here I can stir a garden with my breath,
And in my hand a forest lies asleep.

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Food, Stories Around the World

Coffee, Sugar and a Twist

Posted on April 7, 2020April 7, 2020 by Sugar and Spice..... Among Other Things

One of the big benefits of work-from-home option, are the ease of getting a slow mornings. With a large chunk of time, saved from missing the commute, one can savour the first bite of coffee, the afternoon aroma of the beans and the night experimentation with newer styles. Though one downside is that, too many regular coffee or the plain espresso, makes one want to grab for a cafe made latte for a change. With the present situation, as one can’t go to the cafe, the quest is on to bring the cafe home. The subsequent research for cafe-made coffees to be experimented at home lead to plenty of “aha” moments.

“Come on, don’t you ever stop and smell the coffee?” Justina Chen Headley

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Getting into mood of completing the daily work requirements, the daily shot in different shades of black to brown is what keeps the morning work to the grind. So with the home espresso machine in tow, the regular morning shot was had with a small twist the past couple of days. When the bite of coffee needs to be mellowed a tinge, the regular shot of espresso can be diluted by little milk (less than 100ml) for the Manilo, which is actually a flat-white but lot smaller.

Going towards the Cuban tradition to drink coffee strong and sweet where the sugar is often mixed with the coffee beans prior to the latter being brewed, making the homemade Cuban espresso involves knowing the traditional way. The traditional method of brewing coffee was the filter method using a cloth cone; but the modern brewing recipes prefer a moka pot than the espresso machine. Made best using the darker roasts (preferably Italian or Spanish), a little of the the espresso shot is taken, sweetened with natural brown sugar and then the whole mix whipped. The mixture is then added to the remaining espresso and vigorously mixed into a creamy foam, the espuma or espumita. A sweeter and more viscous coffee is made by this method, than by adding the normal brown sugar to the espresso. This espresso brewed with sugar goes by various cafe names like the Café Cubano, Cuban coffee, Cuban espresso, cafecito, Cuban pull, or Cuban shot. Another technique is to place the sugar (white or brown) in the cup as the coffee is dripped into it; the whole mix then stirred into a froth. Adapting to the takeaway option, “the Cuban Colada” is 3–6 shots of Cuban-style espresso in a cup along with small demitasses to take to work.

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Though deceptively simple, this Miami café Cubano has few variations. One is the cortado, made of an espresso mixed with a roughly equal amount of warm or steamed milk to reduce the acidity. The milk is not frothy and “texturized”. The Cuban cortadito is generally mixed with heated sweetened condensed milk. Other styles include the café con leche condensada or bombón (espresso with condensed milk) and the leche y leche. The latter is made with condensed milk integrated throughout and a dollop of cream resting on top. The café cortado (espresso with a dash of milk) is almost similar to the Italian macchiato or the French noisette (hot milk to espresso is 1:2 ratio).

Another style is the Café con leche which literally translated from Spanish means “coffee with milk”. Originating as an Spanish coffee beverage, the espresso (strong and bold) is mixed with scalded milk in an approximate 1:1 ratio. If the amount of milk is higher, it becomes the café con leche en vaso or café con leche de desayuno. This preparation is closer to the Italian caffè latte or latte, than the French café au lait. The Cuban “Café con leche” is made when the espresso (without the sugar) is poured to the desired darkness into the cup of hot or steamed milk.

Researching on the Cuban coffee style alone resulted a whole new set of recipes and ideas being unlocked. Adding a personal variation based on the time of the day, especially iced for the noon makes for an nice twist to the usual. In the midst of all these concoctions, the only requirement is the mix being drinkable. That being the must, the rest is purely on the recipe, imagination and what is at hand. With all this being there, little reason why the lock-down hasn’t resulted in being a drag so far. Letting this first phase of the “espresso specialties” sink in, the next few days would result in plenty of interesting trials as well as errors.

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Family and Society, Life, Photography Art, Reflections, Stories Around the World

Being Civilized

Posted on April 6, 2020March 22, 2020 by Sugar and Spice..... Among Other Things

“Alone we can do so little; together we can do so much.” Helen Keller

The last couple of weeks or even months saw subtle to drastic changes in the world around. From being quarantined to social distancing, restricted movements, early school holidays and “work from home” days or few spending more “at-home” time. Throughout all these weeks, numerous thoughts, worries and emotions have been flitting through the mind. The worries of being affected or quarantined to the economic implications of the changes brought about and the trouble in keeping the domestic front active as well as purchase of essentials. All in all, these weeks required plenty of common sense, restraint, social consideration and etiquette.

“It is the long history of humankind (and animal kind, too) that those who learned to collaborate and improvise most effectively have prevailed.” Charles Darwin

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Though the initial impact based studies showed it was the outlying ages who were primarily at risk, as documented by epidemiological and disease experts; later it was the chain of transmission that was under focus for it caused more harm. Technical details and contact tracing were done. Then the most difficult part was convincing the need to restrict and make an effort to break the chain. One of the lessons learned from the society where the epidemiological disease curve had flattened out, was the collective effort of those who were part of the chain.

When each and every member of the social strata, be it the young or the old, the healthy or those with underlying diseases came together to support each other; the curve began to flatten out. Each one knew the role they played and strove to protect the other. It was the humane concern that underlined their activity over the next few weeks.

“The ultimate measure of a man is not where he stands in moments of comfort and convenience, but where he stands at times of challenge and controversy.” Martin Luther King Jr

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Being civilized is defined not by how many degrees one has or the per-capita income alone. the civilized society is defined how each member of the herd contributes to keeping the network strong, safe and protected for all. When one vested group sticks tot heir interests of their own, it harms the social fabric. While the harm may seem to be to one side; on the long run the harm caused may directly or indirectly affect all the social levels. The worth of the civilization lies in how all the members face any crisis on their respective fronts. For that is what makes the human different, from not being blinded by their inherent and primal instinct; but to bring together and forward their social structure as a whole.

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“Years ago, anthropologist Margaret Mead was asked by a student what she considered to be the first sign of civilization in a culture. The student expected Mead to talk about fishhooks or clay pots or grinding stones.

But no. Mead said that the first sign of civilization in an ancient culture was a femur (thighbone) that had been broken and then healed. Mead explained that in the animal kingdom, if you break your leg, you die. You cannot run from danger, get to the river for a drink or hunt for food. You are meat for prowling beasts. No animal survives a broken leg long enough for the bone to heal.
A broken femur that has healed is evidence that someone has taken time to stay with the one who fell, has bound up the wound, has carried the person to safety and has tended the person through recovery. Helping someone else through difficulty is where civilization starts, Mead said.”

We are at our best when we serve others. Be civilized.”

Ira Byock, in his book The Best Care Possible: A Physician’s Quest to Transform Care Through the End of Life (Avery, 2012)

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Christian, Musique, Personal Musings

Voice of Hope

Posted on April 5, 2020March 31, 2020 by Sugar and Spice..... Among Other Things

“So they took branches of palm trees and went out to meet him, crying out, ‘Hosanna! Blessed is He who comes in the name of the Lord, even the King of Israel!’” (John 12:13)

While listening to the Scriptures being read out during the morning lauds, the verses always give a fresh burst of hope, promise and strength. Derived from the Hebrew “hoshi’a na,” (translated in Greek as “(h)osanna”) implied “to save” was viewed as a plea for help. It was an act of surrender for His Help when the potential impact of something that is about to happen or has happened is realized. When things go out of hand, we turn to His Saving Grace and His Mercy for help. Using “hosanna” as a cry of help, means that one deeply realizes that we need His Help and His Mercy for we are stretched beyond our limit.

“Blessed is the one who comes in the name of the Lord.” (Psalms 118:26)

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Reading through the New Testament, the Scriptures say of the Lord’s triumphant entry into Jerusalem uses Hosanna as a proclamation of own faith. With faith comes hope of new beginning. When palm branches were placed in His Path, it marked the beginning of not just the tradition of Palm Sunday but the beginning of a new Salvation and the proclamation of the same. From deep fear, uncertainty and concern, we have shifted to complete hope, trust, confidence and acceptance of His Word and His Faith. Hosanna here means, adoration and praise as well as a cry of thanksgiving for the gift of His Salvation.

“Very truly I tell you, whoever hears my word and believes him who sent me has eternal life.” (John 5:24)

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As the past few weeks or even months have shown us, each of us have been pleading for His Help, His Grace and His Comfort during this widespread pandemic. Along with our plea, is the gratitude for how far we have got through these difficult weeks. From being bestowed with blessings in many different forms, hopes being raised intermittent or close saves to being free of illness; these gifts no matter how small or little may seem to be, are signs of His Grace.

“Blessed is the coming kingdom of our father David! Hosanna in the highest!” (Mark 11:10)

Singing Hosanna from our homes and hearts should not just be cry for His Help, but also our cry of thanksgiving for His Help received and His Saving Grace. Though some of us may be still going through the lock-down phase, others bearing the effects of the illness, or of losses sustained; let us all bear in mind that His Strength would help us through.

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While things have been bad, we have and will survive, especially to sing His Praise. For our Faith and His Salvation will help us through these days of now, and that of the future as well.

“Very truly I tell you, whoever hears my word and believes him who sent me has eternal life.” (John 5:24)

Hosanna

I see the King of Glory
Coming on the clouds with fire
The whole earth shakes, the whole earth shakes, yeah
I see His love and mercy
Washing over all our sin
The people sing, the people sing

Hosanna, Hosanna
Hosanna in the highest
Hosanna, Hosanna
Hosanna in the highest

I see a generation
Rising up to take their place
With selfless faith, with selfless faith
I see a near revival
Stirring as we pray and seek
We’re on our knees, we’re on our knees

Hosanna, Hosanna
Hosanna in the highest
Hosanna, Hosanna
Hosanna in the highest

Heal my heart and make it clean
Open up my eyes to the things unseen
Show me how to love like You have loved me
Break my heart for what breaks Yours
Everything I am for Your kingdom’s cause
As I walk from earth into eternity

Hosanna, Hosanna….

Excerpt from the song Hosanna by Hillsong Worship
Source: LyricFind
Songwriters: Brooke Ligertwood
Hosanna lyrics © Capitol Christian Music Group

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Food

Airy, Sweet and Light

Posted on April 4, 2020April 4, 2020 by Sugar and Spice..... Among Other Things

Being in the “work from home” phase doesn’t result in fulfilling the work targets especially when the kids are still in holiday mode, getting bored with the stability of routine. Which is why, an attempt was made to channel their energy in the culinary style. A few blocks of dark chocolate, plenty of eggs from the farm, a quart of milk with the recipe for homemade mousse at hand and and we were good to go.

Going by their French origins, “mousse” which means foam, is a dish with plenty of air in it, giving it’s soft, light and fluffy or soft, creamy and thick texture. Made both as a sweet or savoury dish, mousse has been an integral part of many recipes (primarily desserts) since the 18th century. With the little documented history that is available, food historians quote recipes of savoury mousse, followed by fruit mousse and then the dessert mousse (especially choclate towards the mid-19th century) which increased their popularity.

“Mousses. These are a go-between souffles and ordinary iced creams. They are lighter and more spongy than the latter, on which account they are often better liked. They have the further advantage of needing no freezing before they are moulded. The mixture is first thickened over the fire like a custard, then put in the mould and set in an ice cave until firm enough to turn out. A cave is a necessity for the proper concoction of these dishes. To ensure success they need great care in the preparation.” Cassell’s New Universal Cookery Book, Lizzie Heritage [Cassell and Company:London] 1894 (p. 966-7)

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Made typically with whipped egg whites or cream, or both; flavoured with chocolate, coffee, caramel, fruit purees or vanilla; sweet mousses are often had chilled to give a dense airy and soft texture. To give a richer feel, egg yolks may be stirred and beaten as well. Sweetened mousse also makes for a good filling between layers of thin cut sponge cakes or simply mixed between layers or onto cupcakes. Such preparations may need for the addition of gelatin into the mousse. Savoury mousse may be made from meat, fish, shellfish, foie gras, cheese or vegetables pureed and beaten. These hot mousse often get their light texture from the well beaten egg whites.

While many food historians often relate to mousse as one of the varied desserts made with whipped cream. The latter was often poured into the mixture or on top especially on preparations of coffee, liqueur, fruits to form the foam of simple to complex pyramidal shapes. Often known as crème en mousse (cream in a foam), crème mousseuse (foamy cream) or mousse ‘foam’, these recipes were there in the late 1760s. Though food historians largely believe that it was the experimentation with chocolate that lead to the rise of the new set of dessert recipes.

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Early American dessert mousse recipes (as seen in the cookbooks) were often classified with ice-creams; wherein it was almost similar to parfait. What make the mousse different, is the four components that needed to be checked off, in the ingredient mix. First is the base (chocolate, strawberry puree, passion-fruit or even chicken), the binder (egg whites, gelatin) and the lightening agent or aerator (beaten egg whites, whole eggs, egg yolks or whipped cream). Some recipes call for specific flavouring agents or like extracts, liqueurs or spices, as per choice.

The difference in the mousse lies not only in it’s ingredients but also on how well the lightening agent is prepared and the folding. If there may more than one type of aerator, fold it in the order of most stable to least stable. On folding, too much of mixing will cause the aerator to be deflated, losing the soft feel of the mousse.
Which is why plenty of tiny hands do help in the making of the mousse. From the beating of the egg whites to licking the bowl well, it gives them a fun way to expend their energy. With the ingredients being mainly of the pantry type and plenty of time on hand; making mousse gives an added touch to the post-lunch dessert of ice-cream on the hot afternoons.

[1897]
“Chocolate Mousse
Take four strips of chocolate, 1 quart of milk, 6 eggs and 1 tablespoon of cornstarch, dissolve the chocolate in a little warm milk, put the quart of milk on to boil and stir in the chocolate gradually. Set the saucepan where it will cook slowly. Beat the eggs well, mix in the cornstarch and add to the milk and chocolate. Sweeten to taste and boil gently until smooth and thick, stirring until done. Flavor with vanilla and pour into a glass dish. Serve cold with sweetened whipped cream heaped upon it.”
—“Housekeepers’ Column,” Boston Daily Globe, March 16, 1897 (p. 8)

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Life, Personal Musings, Photography Art, poetry, Random Thoughts

Solace of “Doing Nothing”

Posted on April 3, 2020February 13, 2020 by Sugar and Spice..... Among Other Things

As a part of the management policy, employees are required to take at least twenty percent of their entire leaves (both annual and casual) each year. Which is why, three of my colleagues had to take their leaves, though they weren’t requiring any break from the regular. While one of them had enjoyed a short break with family at a getaway; with school for their kids, two of them were kind of stuck in their towns. Yet after their allotted leaves, on return, there was a positive spark in their eyes. To the often phrased query of “what did you do during your leave”, their response was thought-provoking, especially when the words were “we did nothing”.

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For some of us, the very act of doing nothing, may relate to sheer idleness. And as the famous adage goes, “An idle mind is a devil’s workshop.” Yet the day off, meaning a day of doing nothing, is primarily meant to be away from all the problem solving, completion of tasks or a break from the social life or business of the day. While there is comfort in the daily routine, every now and then each of us need time off, to just “not think”.

“Every person needs to take one day away. A day in which one consciously separates the past from the future. Jobs, family, employers, and friends can exist one day without any one of us, and if our egos permit us to confess, they could exist eternally in our absence. Each person deserves a day away in which no problems are confronted, no solutions searched for. Each of us needs to withdraw from the cares which will not withdraw from us.” Maya Angelou

None of us, are indispensable, specially as far as social and career life is considered. Amidst all this chaos, taking a breather is necessary for maintaining he inner balance. Sometimes, one doesn’t need to do or think, but just go with the flow and experience the calming effects of the life around us. The best holidays would be one where one learns to just appreciate the wind dance with the leaves, dance on the water, smell the dew as well as enjoy the breeze in the hammock. These quiet moments of doing nothing, help us face the turbulence that time may take us through later.

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Today I Am Doing Nothing

It’s a plan in itself,
Not an open invitation for suggestions
To go on long walks, or dancing,
Or paint-balling, or take a drive
Down to the beach.

It doesn’t mean I am free
To do one of the hundreds of tasks
You decide are more important,
In an attempt to fill my day
With a different kind of meaning.

Today I am doing nothing,
Because I have become lost,
In a world where doing something, anything
Is so expected of ourselves and each other
That simply doing nothing is viewed
As a waste of time.

We so rarely have opportunity
To have the conversations in our heads
That determine who we really are,
As we watch the moments floating past,
Lying under the stars.

Today I am doing nothing,
Please understand that what I desire,
Is silent doorbells, unknocked doors
And that the phone doesn’t ring
As I curl up by the fire.

– Nigel Finn

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