They say time soothes. I disagree.
Relieving old memories is tough, sharp and stinging like an ache in the chest. And I've been doing so of late. I've been flipping pages musty from being sandwiched between covers. I've scrolled through old messages, a small smile hovering on the corner of my lips, thinking back of the done and the said. It's challenging, it is, memories from another time, another place, but when I look back, I realize that despite being so different in attitude and general outlook on life, I'm still me, with my peculiarities and quirks, and I'm glad to say that. I'm safe in the sacred knowledge that I'm still the same girl, not too lost in being something I'm not. That is one of the great sins in life, I believe. Yes, sin, such a great, filthy word. My definite view on things remain, and the mantras which I live by the same.
I still wake up and repeat the rituals I practice daily. My skin is fresh from rinsing my face, and the person who looks back in the mirror is identical. My belief in this invariance remains, for it's what's keeping me together. It keeps the world together too, revolving as it always does on this constant cycle.
While my principles stand steadfast, it's the manner of which I see things that's different. Sunlight still dredges the plants on the balcony, but instead of merely seeing a plant with sunlight caught in it's leaves, I now look at golden strands filtered through leaves, casting shadows throughout. Rain still patters the windows carrying petrichor with it, but I can distinguish the individual falling droplets splattering the pavement.
My eye, which once valued saturation and eye-popping colors so much, now veers towards desaturated calmness. I value clean, sharp edges, minimalism the quiet moments. However, despite the passing of time, I still remain by the principles of design - repetition, parallelism, balance. I still draw rather unrealistically, preferring graphic design to anything. I still can't paint to save my life. (I still say, though, that minimalism is overly under-appreciated in art class.)
Although, with the end of another year, here's gingerbread men for the season. Not overly sweet, but spice-ry instead. Notes of cinnamon + nutmeg are very much obvious instead. I haven't baked large-batch cookies for a year, surprisingly, and these, which came out successfully, made me even more so. It's fun, cookie making, with customize-able decoration and flavors. I cut out the men 4 at a time, which is probably why some are more tan than others, and that the last two were not-so-round round. This time, I opted for dark chocolate, though you can use any other sort of decoration. My father discovered that (drowning the men) dipping these in coffee was a good idea, which is why you should probably make this for dunking.
Some final words before leaving the recipe to you:
I've been rather excitable the past week, having joined Huntgram's food community. Also, I got a level-up in Snapwire and finished up some designs (which I'll let out some more news on later).
Drunk-on-Spice Gingerbread Men
makes 12 8-inch tall men
1 1/2 c (225g) all-purpose (or wholewheat) flour
1/3 c butter
3 tbsp greek yogurt
1/2 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
2-3 squares dark chocolate
1. Sift flour, salt and sugar. Set aside.
2. Combine butter and yogurt until smooth before adding in the egg and whisking into a pastel yellow paste.
3. Add in the flour in 3 parts, stirring after each part.
4. It will be sticky now, so transfer to a baking sheet lined with parchment paper. Place another sheet of parchment paper on top before rolling out to approx 1/2 - 2/3 cm thick.
5. Chill in the fridge for half an hour.
6. Preheat the oven to 170c, and stir the spice together well.
7. Remove the chilled dough and sprinkle on the spice evenly.
8. Cut the dough into gingerbread men and space them evenly on the baking sheet. Bake for 15-17 mins, until lightly browned. Meanwhile, melt the chocolate in a bain marie or microwave it broken up 20s at a time.
9. Transfer to a chilling rack, decorate with chocolate, and leave to cool. Store in an airtight jar. Enjoy.