Its a lovely Sunday afternoon in the month of July and the entire city is either snoozing post lunch or chomping on fried fritters with chai while I am slouching and staring at my computer screen. Mister is on the yoga mat pumping his body, finishing round after rounds of suryanamaskar with poise. I have another bite of the hyped red velvet cake from a close by bakery and watch his booch with contentment. Oh life is good!
Last week I made a discovery. Those life changing/majorly impacting kind of discoveries that we think we will treasure for the rest of our lives but basically forget just after a glass of champagne on a Sunday brunch. On one such brunch I received a lengthy discourse over a lengthier five course meal, from a close friend. And that my friends I will say in the future was the turning point of my life. The day my friend who resembles a chubby cherub dressed as the Holy Ghost, locked his ornamented hands on the table and debated for two full hours on the subject of self forgiveness.All the other tables ceased to exist and he shared with me this sublime gift that I decided to follow as my mantra till I shall lay in my grave. My friend’s ways weren’t so Zen until recently and he himself has been a veteran in the field of guilt and punishing ourselves over the smallest of things. By smallest of things I mean the pixie haircut that you got last week and envisioned yourself looking like Audrey Hepburn but instead came out of the salon resembling the Korean supreme leader Kim Jong-un. The cute guy you saw in the park each morning, who dropped subtle hints which you picked yet wanted to play hard to get and then he dropped of the face of earth, stop being angry at yourself. The scene from your last family dinner that the grammar nazi in you keeps replaying in your mind, the moment when your boyfriend asked your dad to pass the POTAhTOES (potatoes) and an awkward silence fell on the table. Stop thinking about it and trying to change the outcome of the evening, inception as of now is just a thing of the movies.
Stop being harsh on yourself just because you turned thirty last week. An old woman I met once told me she was very very young, a very young eighty. Stop trying to live upto tiring expectations of men who fantasize poreless skins and eggshell skin tones. And most of all stop hiding your body in loose garbs of kaftans because you gained a few extra kilos or a little one is on his way. Narrow or wide, curvy or chubby under no circumstances waste the waist, flaunt it girl and let no one tell you otherwise.
So on that fateful day, amidst the clatter of spoons striking emptying plates and scurrying waiters with steaming food, a thought emerged from the deep delves of my mind. The idea that there is nothing more fatal to ones self-confidence than unchecked self criticism. The knife is the sharpest when we are the ones yielding it. And so I decided to cut myself some slag and to stop being my own soul sucking boss, assessing and grading my everyday performance.
So forgive yourself for the day you raced on your kinetic to impress that hot girl in your tuition and slipped on a pile of sand bruising nothing more than one lanky leg and an embarrassed ego. Forgive yourself for banging your dad’s new car so hard against your own homes gate that the airbags deployed and knocked you out. Forgive yourself for the day that you slept so soundly that the entire family rang the doorbell for hours and finally broke the lock worrying about you. Forgive yourself for chosing the wrong guy who broke more than just your heart, it was never you who was at fault. Embrace yourself with all your flaws and little mistakes you make from time to time and you will continue to do so.
And most importantly cut yourself an extra large slice when you bake this cake because
- i) You will not be harsh on yourself
- ii) Its just fruit and eggs, which is basically as healthy as anything can get
iii) because it is absolutely gobsmackingly delicious
Hope you enjoy the recipe.
Stone Fruit Butter Cake
6 inch round tin
- Butter 100gms
- Caster sugar 1/2 cup (100 gms)
- Maida flour 3/4 cup (100 gms)
- Baking powder 1 levelled tsp
- Eggs 2
- Milk 1-2 tbsp
- Vanilla essense
- 1/ 2 cup fruits ( apricots, peach and cherries)
- Preheat the oven at 180 degrees
- Sift maida and baking powder and keep aside
- Chop peaches, apricot and pit the cherries
- Add 1/2 tbsp of castor sugar to the fruits, mix with your hands and keep aside
- Cream together butter and sugar till light and fluffy
- Add vanilla essence and mix well
- Add eggs and maida alternatively beating well after each addition
- Add the fruits now draining any juice left behind in the bowl
- Add milk and mix well
- Pour the batter in a well greased and dusted six inch round tin
- Bake for 30 to 40 minutes or until till golden brown.
- serve with a scoop of vanilla ice cream and grilled peaches