I don’t believe that we as human entities can ever “have” time. Time constitutes the atmosphere surrounding us, the realm in which we live. Just as one cannot manipulate the air, the sunlight, or the temperature (individually and without profound consequences, at least), one cannot employ time to serve one’s own purposes. Rather than viewing life as a medium in which I either “have” or do not “have” time to engage in tasks and activities, I prefer to think of life as a series of continual actions and contemplations that affect each other interconnectedly. An action does not end while another begins, for all of our past actions contribute to our current states of being. We cannot govern the time in which we participate in these actions, for we cannot foresee the entirety of our lives in which all of these actions continuously interact and build upon one another. Time provides the culture in the petri dish of life and we grow within it, rather than functioning as the scientists manipulating it. Time happens. We happen. Yes, we must abide by deadlines and due dates in the goal-driven society that we have constructed, but we do not “have” the time in which to do so—time merely allows us the space and possibility of doing so.
I say all of this in the context of having not created birthday treats on my actual birthday. Many would claim that I simply didn’t “have” the time on my birthday to bake a batch of goodies, but I posit that time constituted a pretty major presence on that particular day, and on every other day. The beauty of time’s omnipresence, however, showcases itself in the fact that I made some darn fabulous raw cupcakes yesterday. Time continued past my birthday. I continued past my birthday. Cupcakes continued past my birthday (though not for long thanks to my hungry housemates).
Transitioning from the realm of philosophy to the realm of kitchen antics, I’d like to share with you, dear readers the Raw Blueberry-Lavender Cupcakes that I made to celebrate my 19 years on this planet. Inspired by this recipe from Fragrant Vanilla Cake, I crafted the cupcakes with the following recipe modifications:
1.) Substituted 1/2 cup of shredded coconut, soaked overnight and drained, for the young coconut meat in the cake base.
2.) Substituted another cup of soaked cashews for the coconut meat in the frosting.
3.) Used coconut oil where the recipe called for coconut butter and maple syrup where the recipe called for coconut nectar.
4.) Included the lavender in the frosting rather than in the cake base.
As my Ferry housemates assured me throughout the day, the cupcakes turned out phenomenally, and offered me a legitimate excuse to break out the House’s dehydrator for which I had longed all summer. Mounds of dehydrated kale chips will soon fill the living room if no one restrains me.
Until next time, Ali.