And sometimes life is both normal and exciting:
1. From the couch in my living room where I write, looking out the window, the flower stalks of my big white sage plant can be seen shooting up towards the sky, waving in the wind. Every morning I run outside to see how many new flowers have appeared. It is often the highlight of my morning until something else appears in the garden. I am easily amused, it seems.
2. My plant collection is growing. With each new arrival, I place them on the dining room table, and arrange a meeting, during which I shout ‘Welcome, Friends!’ and introduce them to each other. Then I show them around and show them where they will be living and ask if these accommodations work for them. I think this is an unnecessary step but it is now a part of the routine and so it stays.
3. Things are happening. I’m teaching two classes coming up: one with my friend Emily on May 5th (that’s next weekend, folks!) and one on May 25th at the Roots of Healing Herb Fest in Topanga Canyon. The first is on elderflowers and it will be spectacular; the second is on five local herbs that I use a lot, and I am trying not to panic at the thought of speaking in front of people. I figure 31 is as good as any age to rid myself of the residue of trauma caused by having to do an impromptu speech in Mrs. Leisk’s primary six classroom, and the humiliation of standing there for the full three minutes almost completely silent while people sniggered.*
4. Its been hot. Surprisingly hot. Ridiculously hot. Sit on the floor in your underwear eating ice cubes hot. Finally around 5:45 this evening the air cooled down enough for me to open the windows and throw the curtains back. A couple of hours of light and air streaming into the house, while the fires burn around LA, while the earth shakes (earthquakes and fires… is this the end of the world?), while the scent of smoke fills the air, and while Jam’s first day of directing (A real movie! His own movie!) is blessed with the flipside of the air-quality coin: perfect hazy light. While us Angelenos (yes I have finally called myself an Angeleno) sniff and scratch our irritated eyes and wonder about the fragility of this delicate balance that is life (at least I am). In our dry, parched state, gasping for water, gasping for air, with emotions on edge and the metallic clang of air conditioner units and screechy voices shouting at each other in the Friday afternoon traffic. That’s what today felt like to me: metallic, clangy, irritated. *coughs*
5. It was with great relief this evening that I slammed the front door and shut out the rest of the world. With greater relief that I threw open the windows to let some cool air in. Even smoky evening air, as it is. And even more so to make a strong cup of tea and open up the container of my new favourite cookies. The white sage seeds were sent to me by my friend Ginia who lives in Northern California and is a plant whisperer if ever I’ve met one. I’ve been holding onto them trying to decide what to do. In something sweet their flavour is delightfully delicate. I made one batch with those alone and another with one white sage leaf to enhance the taste a little. I recommend the latter and that is the version I am sharing below. If you don’t have white sage plants, then you can use any type of aromatic plant. I think these would be delicious with any form of sage, or bee balm, or even lavender. But for this evening the sage was perfect: grounding and calming, and soothing to my dried out and cranky self.
*why do British teachers feel the need to torture children so, and does this still happen nowadays?
Acorn shortbread with a white sage icing.
1 cup acorn flour
3/4 cup sweet white rice flour
3/4 cup potato starch
2/3 cup sugar minus 1 tablespoon
1/4 teaspoon salt
8oz (2 sticks) butter at room temperature
3/4 cup icing sugar
1/2 cup water
1 tb white sage seeds
1 white sage leaf
Preheat the oven to 325.
In a pan on the stove, place the water, sage seeds and sage leaf. Bring to the boil then reduce to a simmer until the water is reduced by half.
Mix all the flours together. In a bowl or stand mixer, beat the butter until light and fluffy. Add the sugar, then reduce the speed. Add the flours in two batches until well incorporated.
Grease the bottom of a 9 x 9 square pan, and dust with rice flour, then press the shortbread mixture into the bottom of the pan. It should be about 3/4″ thick all the way around. Bake at 325 for 40 minutes.
Remove from the oven and keep the oven on. Carefully cut the baked shortbread into slices, about 4″ long. Like shortbread fingers. Then wait for it to cool. Once cool, you can very carefully lift them out (apologies in advance– the first two might crumble into nothingness until you have that space for leverage… I haven’t been able to pry them out without causing shortbread damage) and place them on a baking sheet. Bake again, for another 15 minutes, until they’re golden brown.
In the meantime, in a separate bowl, sieve in the icing sugar and pour in 2 tablespoons of the sage water, seeds included. Mix it all together- it should be a paste and if you take a spoonful of it and drop it, it’ll pour off the spoon like thick paint. If its too thick, add a teaspoon of the sage water at a time. If too thin, add a little more sugar. When you remove the shortbread from the oven, drizzle the icing over the top. Allow to cool before eating.