Better Than “Good”

Every so often I reread my own blog posts, both because I can’t believe that I’ve actually written so many and also to look at my own development as a blogger.   I write about things that have a lot of emotional charge for me, and I see that my language reflects that.  My posts are peppered with descriptive language–words like “gorgeous, stunning, spectacular, disaster, mess, epic fail”, etc.

I love words, and part of the fun of writing is making the words sing as well as accurately convey how I feel.  Consequently, words like “good, okay, fine” don’t often find their way into my posts.   I think we can all agree that it’s not particularly interesting to read language that conveys so little.  That being said, our lives are chock-full of moments and experiences that might not qualify as “blog-worthy”.  As I pick and choose what to write about I naturally gravitate to the highlights.  Today’s post, however, is an homage to the other stuff -the stuff (see how nondescript I can be?) that doesn’t usually make the cut.

What actually inspired this post was last night’s dessert…

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which was….good.

This is an Italian Shortbread Jam Tart (recipe here).  This was stunningly easy to prepare (I’ll get the superlatives in there somehow) with a simple shortbread dough:

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Any jam can be smeared onto the dough.  I used the apricot preserves you see in the photo.   Then the remainder of the dough is crumbled onto the top, and sliced almonds (no toasting or anything) are sprinkled across the entire top and it’s ready for baking:

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A half hour start to finish (plus baking time).  And here’s a slice on the plate:

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Hmmmm.  Never mind how the tart looks (pretty delectable, actually)  I’m noticing that the photograph which is just “okay” because I couldn’t figure out how to deal with that pesky shadow.

This tart was really more like an almond  shortbread cookie, although it was slightly overcooked which gave the entire consistency more crunch than I think was intended.  And now that I’m reliving the initial bite, it was pretty melt-in-your-mouth buttery.  A little more jam in the middle would probably have elevated it quite a bit

As I’m writing this post, I’m realizing that this simple tart was really quite a bit better than “good”(and the piece I’m munching on now confirms this). I’m undoubtedly impacted by my own journey into cooking and baking which has moved me (and my palate) into more sophisticated territory.  But what I think is probably more true is that I hadn’t been fully present with the experience of sitting down to enjoy this dessert last night.  In fact, I remember feeling preoccupied by some discussion David and I were having over dinner.  Did I even really taste this?  Could I savor it at that moment?  I think not.  And as a result, I might have tossed a recipe that is not only tasty but very useful in my repertoire for its ease of preparation.

So maybe what I’m talking about here is more about my level of engagement with the okay/fine/good moments rather than the moments or experiences themselves.  As this post seems to suggest, what might make something “blog-worthy” is less the thing itself and more about how present I am.   And that begs the question, are there really any ho-hum moments if we are truly present?

I think not.

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4 thoughts on “Better Than “Good”

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