Bless The Hands That Prepared It

"Bless the hands that prepared it"

A prayer I have heard from around the dinner table throughout my entire life.

In my adolescence, I had always imagined the hands of the person who had labored in the kitchen to prepare a meal for us.  As I grew older, and began to nourish others, I would picture my own hands when I heard the phrase.  For so many years "the hands that prepared it" began and concluded in the kitchen.  Until I made a batch of vanilla ice cream. . .

The perfect scoop of frozen custard, infused with whole vanilla beans; drizzled with  blood orange infused olive oil and dusted with raw cacao.

My mother and I sat in perfect silence, savoring each bite in slow motion.  After the first few moments of utter bliss, I found words taking formation on my lips.

"Thank you, dairy cows who so graciously provided us with this organic milk and cream"

My mother smiled at these unexpected words;
But we were just getting started.

"Thank you chickens, for laying the golden yolks that make this single scoop so velvety rich."

"Thanks to you who grew the vanilla beans which have imparted such a remarkable flavor."

"Thank you South American farmers for growing this organic sugarcane.  Custard would simply not be custard without your efforts."

"Thank you to the salt miner for providing me with the tiny pinch of savory that every dessert needs."

Contentment was flooding my whole being in this moment.  I was just so thankful for everyone who contributed to this moment in time.  A moment which none of them would ever experience.
     My moment.

"Thank you Paul, Kelly and the Chacewater crew for pressing prime olives and blood oranges into this sublime olive oil."

"Thank you distant tropical farmer for dedicating your time to producing this impeccable cacao."


I paused.



Imagine how many hands have touched this scoop of ice cream.


Yes, I had made it 'by myself'.  But had I really?

So many plants, animals and humans had joined efforts to make this dessert possible; and they did not even know where their efforts would lead; to a small dish on a simple table.

Small and simple as it may have seemed, this was no small effort.

We so often focus in on local food.  When I cook,  I always find myself emphasizing to the consumer the 'berries I foraged' or 'the organic Montana grains' or 'meat from right here on our ranch'.

I dwell on these aspects because they are in fact beautiful.  And important.

But what about the items that are not from right here? The ingredients that we really don't know their story.  Tonight I leaned to become mindful in this way.

To conclude, I urge you to practice this simple act of thankfulness as you go about your day.
Take the time to be mindful for those who's life mission is to nourish you.  For without them, where would we be?

Besides hungry.

Be thankful for the hands, and the hearts, and the minds of those who have prepared sustenance for you today; And let it be blessed to your body.

Amen.


Hey there! If you were intrigued about the blood orange infused olive oil, you can check it out here:
http://chacewaterwine.com
It is divine and their wine is stellar!

Hungry for ice cream?  Here is my recipe:

Serves 2-4:

1 cup whole milk
1 cup heavy cream
4" segment vanilla bean

6 egg yolks
6 TBSP sugar
pinch of salt

Gently heat milk, cream and vanilla bean. (be sure to scrape the seeds into the liquid before dropping the pod).

Once milk mixture is warm, put on low heat.  Quickly stir sugar and salt into egg yolks.  Temper the hot liquid into the egg yolk mixture.  Put all of it back into the pot.  Stir constantly on low heat.  Do not allow to boil. Once mixture coats back of spoon and is napper, remove from heat and strain.
Place in freezer until cool. Use ice cream machine to churn for 20 minutes.

Scoop into a small dish.  Drizzle with 2 teaspoons citrus olive oil.  Sprinkle lightly with raw cacao.
I recommend pairing the dessert with a hot cup of earl grey.

Enjoy slowly.

Breathe.

Be thankful.