occasionally obsessively read meme wisdom psychological articles on love and relationship matters. it’s a disgusting thing to do, but it just gives me such a kick, all those foreign words and technical terms and dramatic scenarios. in some place, it said that ‘nothing has produced more unhappiness than the concept of the soulmate’. apparently, the institution of marriage used to actually make sense – decades ago. we were together to help and support each other. you know, ‘practical pairing of a cash-producing father and a home-building mother’. today, though, we despise the idea of being together with someone merely out of rational benefits. we are seeking true love, a soul mate, someone who loves us unconditionally and understands us and supports us. we’re hoping we will find someone to make us whole, with whom life finally feels complete. we’re looking for ‘ideal’. only ‘perfect’ is good enough. we have our standards – and we are almost sure that we shouldn’t lower them. we believe our expectations are justified, that we deserve ‘perfect’. and maybe we do. but what if it’s not granted to everyone to find that blissful, happy, perfect love?
then we can either curl up into a ball and hide under the blanket forever, wallowing in misery. or we can face the un-fairy-tale-like plot and adjust. as in: we start to fancy realism or we fall back to cynicism.
i still want to be a romantic. or maybe i simply cant help it, but would like to leave it behind me sometimes. maybe life would be easier as a rationalist. maybe my brain would stop feeling guilty for how picky my heart is, although my heart clearly doesn’t give a shit about what my brain thinks.
1 3/4 cup sugar
4 heaped tbsp. molasses or pear honey
1 1/2 cups heavy cream
1 cup water
1 cup milk
2 tsp. of baking powder
2 heaped tbsp. gingerbread spices
3-4 cups flour
combine all ingredients in a bowl except for the flour. sieve in the flour bit by bit, stirring continuously, until the dough is of a thick liquid but not too a too runny consistency. grease a large baking sheet and line with parchment paper. bake for 25-30 minutes at 180 c / 320 f. let cool then cut into tiny, bitesized squares.
1 cup sugar
2 tbsp. butter
1 cup heavy cream
heat the sugar in a pan and resist stirring until the sugar is caramelized. add the butter and the heavy cream. the sugar will harden at first when adding the cold cream. cook until it’s dissolved again, then cook some more to reduce to half of the sauce (thickening process). let cool to room temperature or use warm. add a spoonful of the sauce on each square of lebkuchen. decorating with a pompom optional.
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