I immediately turned to April 16th which is the day my son died to read: “there is a reservoir of love and compassion in the human community. We don’t need to be afraid to show our vulnerability, because to mourn when we are bereaved is not a sign of weakness but a stepping into the circle where all the brothers and the sisters can put their arms around us and hold us close, if we give them a chance.”
The words bring me to what I did just 2 nights ago. I took a chance and gave a bread baking class to 6 total strangers. Min, the hostess, found me on Facebook after learning I was a CHOPPED champion and winner at the National Festival of Breads. She knew my story and she reached out. Min, like Valerie, is that part of humanity that is filled with love and compassion.The group wanted to pay me to teach them how to bake bread, but I offered to do it only if a donation could go to the local food pantry in memory of my son. We baked, we shared a meal and our stories. I celebrated William the best way I knew how teaching kind folks how to bake. We laughed and yes, I got a little teary, but the important thing, I let them in and fell into the “reservoir of love and compassion.”
Now back to Valerie for just a another second. I almost screwed up our coffee date due to what I like to call brain freeze. Since losing William my brain gets a little muddled and I notice I am no longer “as sharp as a tack” (my dad used to say that). Just can’t keep track of dates and times among other things like I used to. So, in honor of my brain freeze, Valerie, this one is for you. Thank you for the book and for taking a chance on me. You better eat it slow.
[recipe title=”Fresh Fruit Watermelon Margarita Granita” servings=”6″]
6 cups cubed red seedless watermelon, frozen*
2 limes, peeled
1 orange, peeled, seeded
¼ cup water
4 tablespoons sugar
2 tablespoons tequila
2 tablespoons cointreau or other orange flavored liqueur
To freeze watermelon place it in a single layer on a foil lined rimmed baking pan; freeze several hours until solid. (I usually just do this the night before or early in the day). Combine all ingredients in the blender and blend until smooth. Can be eaten right away which makes it more like a sorbet or pour mixture into a metal 8-inch pan and freeze until solid. Scrape with the tines of a fork and scoop into serving dishes. Garnish as desired.[/recipe]
Here comes the brain freeze! And if you really want to take a chance try it with a sprinkle of chili powder on top. It is my new favorite way to eat all things frosty.