The Brushstroke of a Moment

“To see a world in a grain of sand,

and a heaven in a wildflower,

hold infinity in the palm of your hand,

and eternity in an hour.”

~ William Blake

Still a Flower Child

“I’m just an old hippie.

You know, Peace and Love.”

~ Sherman Hemsley

Continual Spiritual Exercises

“The fact that I can plant a seed

and it becomes a flower,

share a bit of knowledge and

it becomes another’s,

smile at someone and

receive a smile in return,

are to me continual spiritual exercises.”

~ Leo Buscaglia

Lilac, Sugar, Sugar

What’s Cooking in Gail’s Kitchen? Equal Measures: Lilac, Sugar, Sugar! Here’s a way to capture the essence of an early Spring morning. By infusing lilacs into ordinary table sugar, any bakery item or tea beverage can be transformed into an European delight. The unique floral flavor of lilacs is amazing paired with lemon citrus or wild berries. Think scones, muffins, cookies, and ice cream. Or what about an aromatic herbal infusion to iced tea? I like mine fizzy with lemonade and sparkling water. How refreshing! In any event, the possibilities are endless. The next time the lilac blossoms come around, get picking. Your taste buds will thank you.

LILAC, SUGAR, SUGAR

Ingredients:

2/3 cup sugar

1/2 cup lilac petals

Instructions:

Rinse lilac flowers under running water. Let dry. Remove blossoms from stem with scissors. Discard stems. Alternate layers of sugar and lilac petals in a jar. Close lid. Place the jar in a dry dark cabinet. Every day, gently shake the jar to mix the sugar and break up any clumps. After one week, sift the sugar to separate the dried petals from the flavored sugar. Crush the petals or discard them. Spread the lilac sugar on a parchment paper-lined baking sheet to dry one week longer. Transfer lilac sugar to an airtight container for storage.