Enlightenment

6 Nov

I realized that this entry was unlike other entries in which delves deeper.   Nonetheless it was a journey and a journey was like traveling yes?  A path to enlightenment or realization.  One needs to free onself of molds and constraints.  Seldom is it a peaceful and most of the time it is a vigorous and extremely painful process.  But once a resolution is achieved,  the pain is alleviated much  like a rainbow appearing after  rain fall or the brilliant rays of sunlight burning through the thunderclouds shining down into the ocean; a glimpse of hope that the worst had come and gone.   I experienced that yesterday night and this evening as I contemplated what will come,by Canada Place, whilst  letting the wind blow by me as I watched the the swirling waves below.  There was much to think about the skeletons in the closet.  I guess my journey was learning about letting go of painful events, discern right from wrong and most importantly not ruminating on them.  Despite the trials and tribulations I faced, it was all about finding an equilibrium and moving on.  One could not fixate after all.  The human mind is quite resilient and probably the most powerful tool we have to overcome adversity with fortitude.  It was worthwhile lesson learned as I saw the winds lessen and the night less cold as I strolled into a much calmer downtown en route via  Burrard Inlet;  if I squint harder I would see a rainbow over the horizon 🙂  errrr….it was in the evening.  Despite how irritable and unsettled I was,  it was amazing how being by water always managed to calm me down.   It really was therapeutic.   I think during this process,  some individuals were worried for me, so I also thankful to those individuals who were and watching out for me.  You know who you are :p.

Now as I got back to being level headed, I decided to contribute which I left out because I procrastinated. 

Chocolate Mousse Cake

Dark Chocolate Mousse Layer:

200 g dark chocolate

2 eggs

40 g sugar

240 ml cream
Whisk up the eggs with sugar over hot water and continue to whip in machine until light and white in colour.

2.  Melt chocolate and add the chocolate to the egg sabayon.

3.  Whip up the cream and add the cream to the dark chocolate whip to combine and add rum.
Sponge

100 g almond meal

100 g sugar

15 g cocoa power-I used Valhrona

4 piece white

80 g sugar

2 egg yolks

Method:

Prepare a meringue from the egg whites and sugar.  Mix dry ingredients together.  Mix egg yolks and then dry ingredients to meringue.

Bake at 320F for 20 mins.

Instead of the typical bon appetit closer, I decided to leave this.  A quote that is inspiring yet true and for those who had felt the same way I did.

“No one can make you feel inferior without your consent.”-Eleanor Roosevelt

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