(in which I once again get a little philosophical, think about the nature of things, and eat some [more] biscuits)
My friend Carly said something the other night that kind of blew my mind: she no longer gives people exact arrival times, but instead gives a half hour window. She’s been getting crap about being late for years; it was the perfect solution. And it got me thinking…
I don’t do well with ‘time’. Once, I was in charge of determining what time we had to leave for the airport, and I missed my flight to Korea. I might have a piece of my brain missing, or I might just be a woman, but either way, time is not my strong point (as those of you who receive my CSA have probably come to realise).
One day when I was taking my daily walk up the street for coffee, I stopped to smell a rose, and had one of those un-caffeinated realisations (you know the ones that are glaringly obvious but seem brilliant because your brain isn’t totally switched on?): plants are just themselves. No dandelion grows up thinking ‘man, I wish I were pretty like a rose’ and no rose complains because its not weedy enough, and no wild grape wishes it were a tree peony. No. Rose is rose, grape is grape, peony is peony, and that’s the way it is. It seems characteristic of modern humanity to be constantly striving for more, to be more, to be different, to look different, to wish we were something else. From my earliest days I can remember looking at my curly-haired friends wishing I had those curls instead of poker straight hair that wouldn’t hold a curl for more than five minutes. And it turns out they were thinking the same about my hair. My boy-shaped friends envy my boobs and bottom and since puberty I’ve felt my body to be a complete betrayal of my tomboyish nature. I’ve wished I were more organized, more business-oriented, better with money, better at remembering things, better at being consistent, better at structure, but really, at some point one has to look at oneself and realize that one is either a rose or a dandelion, and just deal with the hand one has been dealt.
Trying to be something else is stressful. More stressful than life should be. And while I’m not suggesting that laziness is the way to go, or to use the idea of being oneself as a means to never ever change, I think at some point you do have to look at what your nature is and roll with it a bit. Because there’s a difference between trying to change, and trying to be the best one can be, and shoving oneself into a box to fit a mold of some ideal. Which is why I thought Carly’s idea was so brilliant in the first place. She’s not saying ‘I’m always late, just deal with it’ she’s just making allowances for the fact that things always take longer than she assumes they will.
I thought about the plants again, and how they exist in a community, not in a vacuum. Rose doesn’t need to be anything else because it grows under the oaks and alongside the mugwort and honeysuckle and potentilla. If we started thinking of ourselves as parts of ecosystems instead of islands who need to perform every function perfectly, it relieves a helluva lot of stress. I can just worry about being on time when its something REALLY important. Plus, I have friends who are organised, friends who are on top of everything, friends who are always on time, and friends who are outgoing. In my personal ecosystem, there’s a great balance (and I know who to call if I need help organising my apothecary).
Which brings me (AWKWARD TRANSITION ALERT) to buckwheat. Because these shortbreads are pretty much buckwheaty as it gets. I was going to turn them into something exotic with rosemary or thyme but you know what… the batter tasted so good as is that I couldn’t adulterate them at all. So these are plain buckwheat shortbreads, but please don’t let their plain-ness fool you. Because they are so perfectly themselves that after one bite you’ll realize that plain and boring are two very different things indeed, and these are not boring at all. No siree.
If you aren’t avoiding gluten, you can sub the starch and rice flour for regular flour, but honestly, if you have the ingredients around, give them a try as-is, because they are fantastic…
(adapted from 101 cookbooks)
1 cup buckwheat flour
3/4 cup sweet white rice flour
1/2 cup potato starch
2/3 cup vanilla-infused sugar (or 2/3 cup sugar plus 1 teaspoon of vanilla extract)- recipe below
1/4 teaspoon salt
8oz (2 sticks) butter at room temperature
Another note: I did this whole thing by hand in a big bowl. And while my shoulder hurt like hell afterwards, I felt very very proud of myself and so, you know, you could try it too.
Beat the butter. Keeping in mind that I did this by hand, it doesn’t need to be a whole lot. But if you’re doing it by hand too, beat it until your shoulder has a slight burn going. Add the sugar, beat until fully incorporated. Then, in a feat of flying flour, add all the flour, all at once, and the salt too. Try and stir it in without it going everywhere; maybe you can succeed where I failed. Incorporate it fully and it should form a neat ball quite easily. If it still sticks to the sides, add more flour, bit by bit. If it feels a little dry, don’t worry, start mixing with your hands and it’ll come together, promise.
Wrap in cling film and refrigerate for at least a few hours, then roll out and cut into cookie shapes. Prick the tops with a fork gently, sprinkle with vanilla sugar, and bake at 350 for about 18 minutes, until they are golden brown on the edges.
Vanilla infused sugar
(Easiest recipe ever?)
1 vanilla bean
A pretty jar (essential)
Put the vanilla bean in the pretty jar, and then cover with sugar. Give it a shake every couple of days, and in about 4 days you’ll have vanilla sugar, which you will be hard-pressed to walk past without opening for a sniff…