I’m sorry – I should have got on this computer well before now and delivered to you the final day of Venus’s epic mooch across Alan Sugar’s forehead. I believe that by now she should be fairly near his latter laughter lines. If you haven’t a clue what I’m talking about then you should probably read this.
If you do know what I’m talking about – FABULOUS!
So, on Full Moon Sunday we set off our letting go lanterns. Me, my Girl and Ads shared a lantern. We took it down to a little cove nearby and released it despite the high winds. At one point it sunk and we thought, “that’s it! It’ll be doused in the damp seaweed!”
We willed it upward with all of our might and eventually it took off and headed out to sea. The second lantern was one that released GYOG to the world. That one was also a slow starter but got there eventually. The one lantern that sailed away, happily and light as a feather, was my Boy’s. He had very little to let go of …. just a sprinkling of naughtiness and his fear of climbing to the top of the climbing frame in the park.
The innocence of it nearly made me fall off my rock.
Then yesterday – on Venus’s launch across the Sun, we created picture that captured our intentions, wishes and dreams. I have continued with that today as I believe that it’s still a powerful time to hold up our dream pitches and creative visions to ourselves, our families and our global community. Here’s a picture I did this morning before work. It is about my role as a mum and being the best mother that I can be.
And here’s the sort of community I want to live in; the people, the shops, the vibe, the interconnectedness. I’m on the move, as you know. Who knows where we’ll be living a year from now? And when things are shifting out of their fixed, crystallised state, there is always the chance to recreate a more beautiful picture. It reminds me of a kaleidoscope … same shards of coloured glass, but twist it around and a whole new picture can emerge.
Today is about Gratitude for what IS.
If – in our hearts – we look at our lives, our relationships, our community, our businesses, our work, our creativity, our prosperity and all we feel is a desperate “NO! This isn’t what I want!” nothing can shift.
It is like being in quick sand; the more you struggle against it the deeper you sink.
In that state of angst there is no ROOM for the kaleidoscope of life to shift. To leave and let go of the experience we having right now and move into our dream experience of life we have to bless, love and almost stroke – like we realllly mean it – what we have NOW.
That is the only way.
It’s the key.
It is what Alan Sugar, the Sun God, Dragon’s Den and the great Solar Powered Fridge Magnet require from us if we are to receive what we want.
To have our dream cake, we’ve got to eat the one we have right now.
And chew it lovingly.
That is why tonight we are making cake.
The process is simple. All you need to do is choose a recipe that makes your heart sing and your mouth water, buy the ingredients, mix it up an as you mix it, say “Muchas Gracias” for everything you have in your life right now. Start with the obvious and later dig deep. As you stir and mix and prepare, imagine that you are concocting a massive Thankyou Cake to share with everyone and everything in your life.
Feel the love.
Feel the thanks.
Sense the gratitude.
It is now 19.03!! So sorry again for leaving this post late. I feel like the White rabbit from Alice In Wonerland, looking at my pocket watch and muttering “I’m late!Late!”
Right, I am off to make my Muchas Gracias Cake. It’s going to be a Carrot Cake because carrots are the symbol for Gorgeousness – and they’ll us to see in the dark according to the old wives tales. So. I am posting my recipe below just in case you would like to make a Carrot Cake too. I will post a pic of the finished thing if I manage to getting cooked before midnight.
But before I go … a juicy big thank you to YOU lovely One. For being you. And for bringing YOUR gorgeousness to this planet of ours today. xxx
GORGEOUSNESS GRATITUDE CARROT CAKE INGREDIENTS
Preheat oven to 180C/350F/Gas Mark 4
Grease a 25 cm/10inch deep, round springform cake tin and line the base with baking parchment.
Sift the flour, baking powder, cinnamon and nutmeg together , then stir in the coconut so it does not clump together. Using an electric mixer, whisk the eggs, sugar and oil together until the mixture becomes pale and has doubled in volume. Gently fold in the dry ingredients, being careful not to over mix and lose volume. Finally fold in the carrots and raisins. Spoon the mixture into the prepared tin and bake in the centre of the oven for about 40 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Meanwhile, to make the frosting, simply beat all the ingredients together until pale and fluffy. Cover and set aside.
To make the carrots, you need to colour two thirds of the marzipan orange and the remaining third green. Add the colour to the marzipan one drop at a time and knead it in well. If the marzipan becomes sticky, knead in a little icing sugar. Keep the marzipan wrapped in cling film to prevent it from drying out while you are making the carrots. Roll a small ball of orange marzipan between the palms of your hands to make an elongated cone. Mark this with a knife to give the impression of a carrot. With a very small amount of green marzipan, make a thin, tapering line. Lay this piece over the top of the cone and press down firmly in the middle to give you two green pieces standing upright. Repeat to make 10 carrots.
Turn the cake out of the cake tin and, using a long serrated knife, slice it into three layers. Sandwich them together with the cream cheese frosting and spread a third of it over the top. Decorate with marzipan carrots!