Recipe by Food & Wine Magazine, Photo by Priscillakittycat
People often consider Buddhists, yogis and meditators the same thing. I suppose in some ways they are. For example, each is based on the belief that we should let things come to us as they are instead of resisting what is here and now. In yoga, the body is capable of certain things one day and other things another day. You pay attention to the body and you do what you can, without stressing or straining. Meditators let the mind go where it wishes, without trying to change thoughts or emotions because eventually they will pass. Meditators are taught to be present for the thoughts and to accept them. Buddhism also teaches that we should not resist or try to change the natural order of things that happen in our lives. But even with some accumulated knowledge of and respect for the three practices, it isn’t easy to accept everything that happens in our world.
Environmental disasters are especially hard to accept. A deep pain grips at my heart. There is also some anger at the human race for ultimately being the source of environmental disasters. Very recently, an environmental disaster occurred in Brazil. A dam that held residue from an iron-ore mine in the state of Minas Gerais collapsed after heavy rains. The collapse sent a river of mud through the mining area and facility. Hundreds of mine employees and workers are missing. Entire farms and ranches in the area were wiped out. How do you accept something like this? Impossible.
1 cup all-purpose flour
1 cup finely ground cornmeal
1/2 cup sugar
1 tablespoon baking powder
Kosher salt
2 large eggs
1 cup buttermilk, at room temperature
1 cup fresh corn kernels (from about 1 1/2 ears)
1/2 cup mascarpone cheese
1 1/2 tablespoons honey
Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
Spoon the batter into the prepared muffin cups. Bake for 15 to 18 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let the corn muffins cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely.
In a small bowl, whisk the mascarpone with the honey and a pinch of salt. Serve with the muffins. (The corn muffins can be stored in an airtight container for up to 3 days.)
O Budismo ensina que devemos aceitar o que acontece ao nosso redor sem tentar resistir os eventos ou as emoções ruíns que surgem. A prática de meditação ensina o mesmo. E, a yoga é uma forma de meditação em que a pessoa aprende a se aceitar, aceitar o seu proprio corpo, do jeito que ele é, com todas as limitações. Eu entendo e respeito muito as três praticas, mas tem coisa que não dá para aceitar. A tragédia da Mina de Brumadinho. Não é possível aceitar quando acontece uma coisa assim. É um crime causado pelos homens contra a natureza, contra eles mesmo. Não dá.
1 copo de farinha de trigo
1 copo de farinha de milho, extra fina
½ copo de açucar
1 colher de sopa de pó royal
sal
2 ovos grandes
1 copo de soro de leite (buttermilk), temperatura ambiente
1 copo de grãos de milho verde
½ copo de queijo mascarpone
1 ½ colheres de sopa de mel de abelha
Aqueça o forno e forre as fôrmas de muffin com fôrminhas de papél tipo as de cupcake. Numa tigela bata a farinha, a farinha de milho, o açucar, o pó royal e uma colher de chá de sal. Bata os ovos, o leite e a manteiga derretida numa tigela grande. Incorpore os ingredientes secos e logo acrescente os grãos de milho (não bata a mistura depois de ter acrescentado os grãos.
Use uma colher para despejar a mistura nas fôrminhas. Leve para assar durante 15-18 minutos. Deixe os muffins na fôrma por 10 minutos e depois coloque numa grêlha para esfriarem.
Numa tigela pequena bata o mascarpone com o mel de abelha e uma pitada de sal. Sirva com os muffins. Os muffins podem ser conservados num Tupperware por até três dias.
priscillakittycat 