I had a boss once who didn't like change. It was surprising actually, once you got to know her, how, with her reluctance to try new things, she managed to be a well-respected small business owner who was decidedly good at what she did. Certainly her work ethic was a large part of it, but despite that, you couldn't help but feel that she was digging her own grave. I mean, she didn't like new things. Most stark in her personal war against change was her disdain for technology. This woman didn't like computers. Computers. "If it was up to me", she would proudly boast, "I wouldn't use them at all." Really? Of all the things out there to strategically not invest in (an extensive collection of DVDs or maybe the latest Ke$ha CD), computers wouldn't really be my first choice. I mean, I'm no futurist forecaster here, but I'm pretty sure computers are here for the long haul.
You're probably wondering how I got to this thought process, or where I'm even going with this. The key idea here is change. Everything changes - you know that, I know that. But instinctively, we want to hold on to things the way they were because change scares us. After all, what if the change made our lives worse? What if we didn't know what we were doing anymore, especially when it was so easy before? But the thing is, that whether or not change is good isn't the issue. It's a complete lie. No one can avoid change because change simply is. You can pretend that you don't need to grow and evolve with everything and everyone else. You can go on acting like everything will stay the same forever. You can insist that you'll be fine without paying attention, without adapting to the newest thing. But in the end, you'll be the one to pay. You'll make yourself obsolete with your own limitations. You'll kill yourself before anyone else ever does. You'll grow old before your time.
What my boss' stubbornness taught me was to always look at the new with an open mind, even when I'm comfortable with the old. I was in our garden the other day, paying a visit to our rosemary plant (my favorite). I was feeling really inspired to make something dessert-oriented with it, since I absolutely adore the aromatics of the plant. I googled for a rosemary cupcake recipe, in hopes of finding something moist, delicious and frosting laden - exactly what I always like. Instead, I found a recipe from Vanilla Garlic, a local food blogger, for rosemary and lemon cupcakes made with cornmeal and olive oil. Even though it wasn't what I initially had in mind, I decided to go for it, since it was a simple recipe anyway. And what can I say? These cupcakes are delicious. Not too heavy, but complex and really lovely, all the flavors come together to make this recipe a winner. Not what I was comfortable with, but a success to be sure.
So here's the thing: not everything we do to change is big, but it's important, nonetheless. Maybe it's cooking something new and realizing you liked it after all. Maybe it's going to a class you've always wanted to try but never had the nerve to go to alone. Maybe it's learning to embrace new technology. Before you know it, all the little changes will add up and when you look back, you'll be doing things you never thought you would or could do before. An that's entirely worth it.
The original recipe makes 12 cupcakes, but I actually got 15 normal sized cupcakes out of it. They took about 15 minutes to bake. I also added one-half of a juiced lemon to it, just to taste. In the future, I might try sifting confectioner's sugar on top, rather than granulated, as the granulated was too heavy and a lot of it didn't stick to the cupcake properly.
Rosemary & Lemon Cupcakes (as taken from Vanilla Garlic)
12 cupcakes / 350 F oven
What You'll Need...
4 eggs, room temperature
1 cup of sugar
1/4 cup of olive oil
1 cup of AP flour
1 cup of cornmeal
2 teaspoons of baking powder
1/8 teaspoon of salt
1 tablespoon of fresh rosemary
zest of two lemons
1/3 cup of sugar
What You'll Do...
1) Preheat oven to 350 F
2) Whisk together the eggs, sugar, and olive oil.
3) Sift in the dry ingredients together and whisk until incorporated.
4) Chop the rosemary, and fold it and the lemon zest into the batter.
5) Scoop into cupcake papers and sprinkle on sugar into a thick, snowy covering.
6) Bake for 17-20 minutes, rotating the pan after the first 15. A toothpick should come out clean.
7) Set onto a wire rack to cool.
You're probably wondering how I got to this thought process, or where I'm even going with this. The key idea here is change. Everything changes - you know that, I know that. But instinctively, we want to hold on to things the way they were because change scares us. After all, what if the change made our lives worse? What if we didn't know what we were doing anymore, especially when it was so easy before? But the thing is, that whether or not change is good isn't the issue. It's a complete lie. No one can avoid change because change simply is. You can pretend that you don't need to grow and evolve with everything and everyone else. You can go on acting like everything will stay the same forever. You can insist that you'll be fine without paying attention, without adapting to the newest thing. But in the end, you'll be the one to pay. You'll make yourself obsolete with your own limitations. You'll kill yourself before anyone else ever does. You'll grow old before your time.
What my boss' stubbornness taught me was to always look at the new with an open mind, even when I'm comfortable with the old. I was in our garden the other day, paying a visit to our rosemary plant (my favorite). I was feeling really inspired to make something dessert-oriented with it, since I absolutely adore the aromatics of the plant. I googled for a rosemary cupcake recipe, in hopes of finding something moist, delicious and frosting laden - exactly what I always like. Instead, I found a recipe from Vanilla Garlic, a local food blogger, for rosemary and lemon cupcakes made with cornmeal and olive oil. Even though it wasn't what I initially had in mind, I decided to go for it, since it was a simple recipe anyway. And what can I say? These cupcakes are delicious. Not too heavy, but complex and really lovely, all the flavors come together to make this recipe a winner. Not what I was comfortable with, but a success to be sure.
So here's the thing: not everything we do to change is big, but it's important, nonetheless. Maybe it's cooking something new and realizing you liked it after all. Maybe it's going to a class you've always wanted to try but never had the nerve to go to alone. Maybe it's learning to embrace new technology. Before you know it, all the little changes will add up and when you look back, you'll be doing things you never thought you would or could do before. An that's entirely worth it.
The original recipe makes 12 cupcakes, but I actually got 15 normal sized cupcakes out of it. They took about 15 minutes to bake. I also added one-half of a juiced lemon to it, just to taste. In the future, I might try sifting confectioner's sugar on top, rather than granulated, as the granulated was too heavy and a lot of it didn't stick to the cupcake properly.
Rosemary & Lemon Cupcakes (as taken from Vanilla Garlic)
12 cupcakes / 350 F oven
What You'll Need...
4 eggs, room temperature
1 cup of sugar
1/4 cup of olive oil
1 cup of AP flour
1 cup of cornmeal
2 teaspoons of baking powder
1/8 teaspoon of salt
1 tablespoon of fresh rosemary
zest of two lemons
1/3 cup of sugar
What You'll Do...
1) Preheat oven to 350 F
2) Whisk together the eggs, sugar, and olive oil.
3) Sift in the dry ingredients together and whisk until incorporated.
4) Chop the rosemary, and fold it and the lemon zest into the batter.
5) Scoop into cupcake papers and sprinkle on sugar into a thick, snowy covering.
6) Bake for 17-20 minutes, rotating the pan after the first 15. A toothpick should come out clean.
7) Set onto a wire rack to cool.
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