Made some truffles Saturday and they were not bad. I wanted something sweet, something light, and somehow, this time of year, things like heavy caramels and dense cakes take a back seat to the Light and Fluffy, Fruitful and Gelled. You know? I made so many truffles I loaded up little white cardboard boxes with them and dropped some off everywhere I went this morning. I don’t know why it is, but the truffles were a hit at the post office, the hair salon, the bagel shop, the church office, the bank and the gas station. Not so much at the auto shop where Ron works along with two high school boys. I’m sure they would prefer something of substance like monster cookies or bacon cheeseburgers.
Ritual is good, especially in transition. Only a month and a week ago we were buried ‘neath a blizzard, and now the heat is enough to fry an egg on the hood of the old red truck. Seriously. I think, living where we live, we’re built to switch gears in silent and graceful ways, but it can be rough on one’s spirit to go from a snowmobile suit to a bathing suit in such a short time. It’s tempting to look behind you now and then to see what else might be comin’.
Last night it was a storm. Big one, with thunder and lightning and lovely dark clouds shaped like galloping horses and old abandoned castles. I loved it, and sat out on the porch eating truffles, watching it roll on in, and just before the rain, I got up and wandered down the drive and up the street a ways, face to the sky, feeling how small I really am. There’s that stillness that comes with the darkening, then the winds, then tentative rain, then sheets of it. It went on for a time, and I got a bit wet, and when the clouds broke at the last there was no sun, only twilight, and once again the frogs spoke up, and the birds, and the water dripping from the gutters and the trees kept on into the night.
Today the sun woke me, and there was a breeze lifting the green leaves storm-scattered on the drive. This is how it is. The ritual of nature, to erupt and burst and blow about, then come the sunlight and the healing winds. And we walk into it and through it, and there, behold, the calm.
Wherever you are, whatever your storm, walk. March if it helps. Forward. Not around. No turning and running. Walk right into it. There’s another side, and when you get there, you will know things you wouldn’t have had you chosen to hide yourself away. There is wisdom in all the chaos. Part of it is knowing it will end. Part of it is knowing there is more. Beyond. Keep your eyes there, on the horizon. On the beautiful line where tomorrow begins. I’ll meetcha there. You bring the cheese and the berries; I’ll bring the lemonade and cucumber sandwiches. And the truffles. If there are any left. If not, I’ll make more, perhaps milk chocolate and raspberry this time around.
White Chocolate Lemon Truffles
8 oz white chocolate-chopped
5 T unsalted butter
3 T heavy whipping cream
pinch of salt
1 tsp lemon extract
Over a double boiler melt chocolate, butter and cream, stir until smooth. Mix in salt and lemon extract, and cool slightly. Cover with plastic wrap and refrigerate for 2 hours (or until firm enough to roll the balls).
With a small spoon or a melon baller, scoop out the mixture and roll into 1 inch balls (if it’s too sticky, drop a small amount of white chocolate mixture into powder sugar. Makes it much easier to roll into a ball, then roll it again in the sugar when the ball is formed.)
Roll each ball into powdered sugar to coat well. Store in the fridge in airtight container up to 1 week, freeze for longer storage.