it’s really surprising how in times of hardship you get to appreciate the tiny, tiny things, that you normally wouldn’t even really reacognize… within the last few days, i have encountered minor (or major, as i see them now, with my new eyes) blessings. because when you are in a dark place, where everything seems challenging and bumpy, it’s easy to expect the worst in everything. and sometimes, the worst things will happen, simply because you were expecting them (self-fulfilling prophecies and all? i believe in it… though i must add i’m not a firm believer of the ‘i order xyz in the universe’… it’s not my technique. that’s rather what i’d call wishful thinking. but still, your thoughts lead the way, so steer clear of the negative, is what i live by for sure). but in all this darkness of the past few months, a few things took unexpected turns…
you know, i’m surprising myself, more and more… there used to be this insecure (you have no idea how…) little me – and now i’m stronger than ever. it’s not a cliche or anything, it’s true. for whatever reason (and sweet jesus i don’t ask twice) i feel good. not a ‘good’ the way you answer the upteenth flowery phrase ‘how are you?’. but actually and honestly fine, despite or maybe because of the challenges i was offered in life. those challenges make me me feel more alive, more aware and more thankful. and despite of everytthing, i’m strangely happy. when i look closely, and stop to take a deep breath, i find that actually a lot of things still just feel right in my life. i feel relieved, in some ways.
maybe it’s true, that thoughts lead the way, and actions will follow. it certainly seems that way. looks like it pays off to be positive. for that i’m eternally grateful. also, that i didn’t end up hiding in the desert the way i sometimes felt like doing… i would have missed my daily chocolate fix (just think about chocolate in the desert heat… right, pretty much what nightmares are made of…).
asparagus with poached eggs
1 kg green asparagus, ends trimmed
3 tbsp. white vinegar
1/2 cup parsley, finely chopped
1 scallion, finely chopped
1 tbsp. olive oil
1 tsp. maldon sea salt
blanch the asparagus for 5 to 7 minutes in boiling water, drain and cool under the running water. in the meantime, heat a large saucepan with water. add the vinegar. make sure the water isn’t boiling (with bubbles) as it will cause the eggs to ‘break’. take a small bowl (i.e. a breakfast cereal bowl) to crack the egg into. now, slide each egg carefully from the bowl into the hot (not boiling) water (note: the bowl helps the eggs to stay more compact than when you crack them into the water directly). carefully create a circular movement in the water with a wooden spoon – if for example the eggwhites are drifting off, you can bring them back together like that. poach for about 3 minutes, until the eggwhites are white and solid. remove carefully with a sieve. place on some paper towel for the excess water to be soaked up. make a dressing with the parsley, scallion, olive oil and sea salt. arrange the asparagus on a plate, drizzle over the dressing and top with the eggs, crushing them in parts so that the still liquid center runs out. serve while the eggs are still warm (or later, as i found it was also good enjoyed cold).
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