Saturday, September 19, 2015

Becoming yourself is really hard and confusing. And it's a process.

Raspberry Buttercream Cake
Growing up is tough business, and if you're doing it right, it's almost never done. I was never able to precisely pinpoint the moment where I began, but I know I have the ability to move mountains (if you haven't heard, the saying goes "if the mountain won't come to Mohammed.." :):):)). It's not because I know I won't fail, it's because I know I won't stop. Every single day is a chance to better yourself, your circumstances, and the world around you. Grow an infinitesimal decimal point, but grow...

"Except when you don't. Because, sometimes you won't" (Dr. Suess). And when those days come, as surely they will, I hope you will have the courage to keep yourself together and stay in a holding pattern. Sometimes you'll have to give or make second chances, because for some reason things might make more sense the second time around. And if nothing is happening, be comfortable in the ambiguity of neutral Jin. What is Jin? I'm glad you asked.

In Chinese martial arts philosophy (via avatar ; ]) there are many Jins of fighting. The most important ones are active, passive, and neutral. There is active Jin when fighting, passive Jin when retreating, and the most important, neutral Jin when you do nothing. Neutral Jin consists of waiting, observing, and watching for an opportunity to transition your energy. I myself am currently a neutral Jin practitioner. I lie in wait for the tide to turn in my favor.

What do you do when you're practicing neutral Jin? Why you make cake of course!! You wait, you watch, and you eat cake. Cake pretty much solves everything. Especially when it's crazy beautiful like the one I just made.

Unfortunately, this is one of the few recipes that isn't for one...or maybe it is, I don't know your eating capacity. The recipe is for the buttercream, the cake is actually from a box (I'm lazy sometimes too).

Raspberry Buttercream
Makes enough to frost one cake

1 1/2 Cups unsalted butter at room temperature 
2 1/2 Cups powdered sugar
1 tsp Vanilla extract
1/2 Cup raspberries pureed 

1. Cream together the butter and sugar in a large mixing bowl

2. Add raspberry puree and vanilla extract to frosting. Beat together an additional 5 minutes

3. Now you are ready to frost! 

4. Add buttercream between the cake layers. And dollop a huge amount of frosting on top of the cake. You will work this down the sides as you are frosting 

5. Time to do some fancy piping if you're into it ;) 

6. Eating time....

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