Coconut macaroons
adapted from Nourishing Traditions by Sally Fallon
2 egg whites
pinch of sea salt
1/4 c maple syrup (or less)
1/2 tablespoon vanilla
2 cups unsweetened shredded coconut
1 cup toasted slivered almonds
Beat the egg whites with salt until they form stiff peaks. Slowly beat in maple syrup and vanilla. Fold in coconut and almonds. Drop by spoonfuls on parchment paper.
Bake at 300 degrees for about 25 minutes until lightly browned. Turn oven down to 200 and bake another hour until they are completely dry and crisp. Cool completely. Think of me and smile as you eat this yummy crunchy deliciousness.
-->
Stand
Still. The trees ahead and bushes besides you
Are not
lost. Wherever you are is called Here,
And you
must treat it as a powerful stranger,
Must ask
permission to know it and be known.
The
forest breathes. Listen. It answers,
I have
made this place around you.
If you
leave it, you may come back again, staying Here.
No two
trees are the same to Raven.
No two
branches are the same to Wren.
If what a
tree or bush does is lost on you,
You are
surely lost. Stand still. The forest knows
Where you
are. You must let it find you.
-
David Wagoner
No comments:
Post a Comment