Tuesday, May 9, 2006

In the Spirit of Friendship

Sources of strength originate ubiquitously, coming simultaneously, from everywhere and nowhere. Often our strength is drawn from the usual connections of family and friends; strength gained from ordinary places. But sometimes, we discover strength from being in the extraordinary place of the spiritual. Extraordinary strength defines those moments of clarity when you find out what you can and will do in times of crisis. Extraordinary strength represents extraordinary faith. This may seem odd, but it seems to me that extraordinary strength is easier to accept than ordinary strength. Ordinary strength requires more conscious efforts. Making it to the ends of days that are barely tolerable, without just cause or explanation; hard days that are not easily defined. Hibernation days that hinder any venture from domestic sanctuary.

I have a friend, who, at the moment, could use some ordinary strength from her friends and loved ones. Unfortunately, she is literally thousands of miles away from many who could be of personal comfort to her. She is going to need to rely on her extraordinary inner strength. Hibernation days will come often, but her resilience will see her through to better days filled with peace and productivity.

In honor of the strength found in friendship, I sincerely offer my personal, yet symbolic support with a small batch of Lemon Lavender Cookies, recipe courtesy of Red Rock Farms.

1/2 cup unsalted butter, softened
1/4 cup sugar
1 tbsp organic lavender buds
1 1/2 cups of flour
2 tsps pure vanilla extract
1 tsp pure lemon extract
sugar to sprinkle

Grind lavender and sugar together in a spare coffee grinder. Don't use your everyday coffee grinder. Mix butter and sugar mixture together until fluffy. Add vanilla and lemon extracts and mix thoroughly. Add flour and mix well. Form into a ball and wrap in plastic wrap. Refrigerate to chill for 15 minutes. Roll out between two pieces of wax paper and cut with biscuit cutter. Sprinkle with purple sugar. Bake 375 degree F. for 7-10 minutes depending on size of cookie. Let cool for 5 mins then transfer to wire rack. Store in an airtight tin.

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