A good friend of mine once said to me ‘There are no new ideas; just reinventions of old ones’. While I’m not entirely certain he’s correct, it’s provided comfort on days when I’m feeling unimaginative or uninspired. This year, as I struggled against the current of Time, I didn’t know if I’d be able to show up with the same creativity and personal touch that has become not only a source of joy, but a signature.
And so in the midst of an extremely full calendar, I’ve found myself turning toward the talented women in my life…and perhaps the internet. This post is rife with ideas borrowed, heavy with perspiration, and bountiful with Love.
Candied Orange Peel
My dear friend Lisa, is truly inspiring. She manages the kitchen with deft and ease. To spend an afternoon in her home, watch her dance about the kitchen, confidently balancing multiple dishes with grace ands ease (along with the occasional errant curl whipping about her forehead) is just dreamy. This week, she gifted me with a wedge of panforte, personally-crafted with home-made candied citron. I fell in love with panforte several years ago, while I was traveling in Italy. More confection than cake, rich with nuts, dried fruits and spices, lending bitter and sweet elements; it beats fruitcake, hands-down. Lisa knows that every year, I make a visit to PFI to purchase panforte for my father, secretly hoping he’ll share a wedge with me. Without fail, as soon as it’s out of my hands, he tucks it safely away so he won’t have to share his precious dessert.
I’ve never considered making it at home; I imagined it would be way too labor intensive. Of course, when I asked Lisa to give me the verbal how-to, she said with a tone of both assurance and challenge that I could, indeed, make it myself. She shared a link to this incredible blog, visually appealing and rich with recipes and text; http://www.remedialeating.com
The list of ingredients was daunting, however the method merely involved tossing it all into a bowl, combining with honeyed syrup heated on the stove, and a stint in the oven for about an hour. Simple.
mise en place: panforte nero
And so, over the next two days I went about, crafting home-made citrus zest and panforte nero
. I won’t bother lending the recipe; you can find it here.
What I will share is my experience. As the hours passed, labor lent way to meditative practice. I found that there was nothing to do but just…be…and wait. I found the steps startlingly simple, and yet requiring a commitment. On more than one occasion, I felt myself smiling, full, expressive and joyful. And the aroma! That citrus scent filling the air as oranges bubbled away in simple syrup; the warmth and complexity wafting from the oven as the panforte baked. Being greeted by sweetness every time I went out and returned home. This is what I love. This is what I crave. And I will keep baking and borrowing as long as I need to get through this holiday madness.
Citrus Swizzles, inspired by my lovely friend, Paige
Heaps of Love,