What is Simply Sacred?

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Wednesday, February 29, 2012

Leap or Limp?


All growth is a leap in the dark, a spontaneous unpremeditated act without benefit of experience. 
- Henry Miller



Well, if you haven't looked at today's calendar yet ... look! It's not March 1. ... it's February 29 ... the day we all call "Leap Day." A day, when traditionally, a women can ask a man to marry (even though that's just a bunch of silliness!) 


I would prefer to consider today a day when we decide to leap or to limp. Which one? Do we take the leap into new territories, onto new paths or even eating something new ... OR do we just keep limping along?


Don't get me wrong. Sometimes we need to "limp" ... to heal. I'm still limping in many, many areas and some of my leaps will have to be Herculean when the time arrives.  This blog is my "leap" and I'm finding it to be just what I need right now. Its not an Olympian leap, but its a leap! 


What matters is that when we leap ... we're almost flying ...  doing something different ... something that we must put forth effort, momentum and lift ourselves above the same old landscape.


See that guy above? He really was leaping ... no Photoshopping here! Rodney Smith (who is probably one of the best B/W photographers around) had to take many shots before they could get the right image.


It's the same with us. It starts with a limp ... then a hop ... then a jump ... then that unbelievable, breathtaking leap!  


Simple Sacred Steps: 

  • Limp
  • Hop
  • Jump
  • LEAP!
How do you approach "A Leap?" 


Remember earlier, that "even trying something new to eat is a leap!" How about this recipe? To celebrate Leap Day ... I'm going to call this recipe "Leap Neeps." My Scottish Uncle Angus (Bill Smith) makes this dish perfectly! At first, I wasn't too sure, but when I tasted it ... I just couldn't pass it up.

LEAP NEEPS

  Cut off the outside of the Turnip or Rutabaga. Remove the skin to a depth of half an inch. This ensures the stringy, tough outer parts are not cooked.
  Chop the turnip into one-inch cubes.
  Boil in plenty of water for about 45 minutes.
  Drain of the water and mash the turnips through a colander.
  Return the turnips to the pot and warm them with butter, white pepper, and salt to taste. 
(Recipe from: Margaret Dods, The Cook and Housewives Manual, 1829.)

www.goodtoknow.co.uk
Simply put, Jeanne





4 comments:

  1. Thanks, Jeanney, great post for today!

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  2. Thanks Becky! I had fun writing it and adding the recipe. You guys should really try it. Adding a bit of sour creme to them is also really good.
    Tell your friends and family to stop by the site and join in the forum! Hugs and love to all!

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  3. I used to make that for my son when he was younger because he would not eat any kind of potato and he loved it...didn't know it had a "real" name

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  4. Lisa ... wow ... he would eat Neeps ... thats amazing! They don't look like much ... but they sure taste great! Keep posting! :)

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