My Buddha lost his head the other day.
He’s been with me for well over a decade my little stone Buddha. Surviving treks and trips across the country, being carted around in haversacks dumped on dirty railway platforms and in the cargo hold of planes, and through weeks of silent meditation… not to mention a Labrador named Shanti who hid him deep within the recesses of her ripped-apart bed one day when she wanted to vent at being left alone at home for too long. I honestly expected him to emerge on her walk the next morning thinking of how she would get him out of her system. We’re talking stone here… But silly me, because it was Shanti who had the last bark and a change of heart and led me to where she had sequestered him. It was all so funny, I cracked up, hugged her and I swear I could hear her give a little doggie-giggle in glee when I turned my head away. So yeah my Buddha’s been a constant companion over the last decade.
And then quite unexpectedly he loses his head.
Incidentally I’m all for venting. I believe it to be good for digestion, though I fully subscribe to the Buddhist notion of it being devoid of any trace of anger… crazy, huh? So now you think I’m nuts, or on something. Seriously people, I haven’t even tried weed, let alone other more potent stuff and now that I’m stepping into the mid 40s I doubt I’m going to start. Though I understand that menopause can get you to do really crazy things.
But getting back on track I suppose you’re wondering if it’s even possible to vent without anger. After all, isn’t the purpose of venting just that, to express anger towards…??? Someone. But it isn’t… and I’m not talking some cockamamie bs here. Anger is self-destructive. Corrosive, it eats away at our insides burning holes in our bodies, minds and souls if you believe in them, while the person whom you thought your anger was directed at walks away without a care in the world. Stick n stones…
But that doesn’t mean that you ignore a situation gone bad, address it by all means but with a measure of calm. It is truly okay when we’re overrun to look for avenues to express the feelings that arise within us but with the least possible damage to ourselves. While some may choose to pray or meditate and by observing their anger watch it dissipate, others may walk or run till their legs ache and sheer exhaustion distracts them from their previous state of being. I also believe that you won’t quite qualify for the loony bin if you choose to look up at the sky and just scream or better still make sure no one’s watching you do it unless it’s your best friend who knows what a nut-job you are anyway. Venting can be quite therapeutic when it’s directed at no one in particular.
Which of course brings me to comfort food and crackers. I absolutely love crackers and I’ve never baked them. Silly, huh??? And its not just any old cracker I’m talking about here. I’ve been craving cheesy crackers. It was this huge bunch of garlic chives that I saw at the supermarket and promptly picked up on which I squarely lay the blame. But having never baked crackers before I was a bit worried about proportions and then I came across this recipe for Cornmeal and Chive Crackers from Pitchfork diaries and adapted it, omitting the cornmeal component entirely and using two different kinds of cheese, a sharp aged yellow Cheddar and Gouda. The result was a flaky and delicately crisp, but oh so cheesy cracker with the flavour of the garlic chives coming through all the way. I added white and black sesame seeds for a bit of nuttiness and that extra crunch.
Here are the ingredients –
¾ cup all purpose flour (extra while kneading and for dusting as required)
3 tablespoons butter – melted (microwave for 15 seconds)
4 tablespoons garlic chives – chopped
Pinch of salt (you can omit this as I discovered later)
½ teaspoon black pepper (crushed)
1 tablespoon each – lightly toasted (cooled) white and black sesame seeds
Start by microwaving the butter so it begins to melt, then add the cheese and stir to incorporate. Once the cheese is all mixed in, stir in the chives and mix well. Sift the flour onto the butter-cheese-chive mix, add the pepper (you can omit the salt) and sprinkle the sesame seeds over the dough. Knead till all the ingredients are well assimilated to a soft dough.
Divide the dough into three balls. Cut out two strips of parchment paper and after dusting one of them with flour, place one of the dough balls onto the parchment and press down to flatten. Sprinkle the dough with flour and cover with the second sheet of parchment. Using a rolling pin, roll out the dough as thin as you can possibly roll it.
Lift the top parchment off carefully and cut into shapes using cookie cutters or a steel ruler and pizza cutter like I did and prick the rectangles with a fork or a skewer to prevent them from puffing up while baking. Repeat the process for the rest of the dough balls.
Lift the rectangles carefully off the parchment paper onto a parchment lined baking tray with a spatula and bake them in a 180° C preheated oven for 20 – 25 minutes or till they turn a light golden brown.
Cool the crackers on the baking trays itself once you take them out of the oven, before transferring them onto a cooling rack. I had some with ricotta… Cheese all the way! And they’re great on their own, especially with a hot cup of tea.
Enjoy your Sunday and have a great new week!