This episode is about Gratitude practices that I enjoy, and thought you might too. Robin Wall Kimmerer's 'Gratitude Inventory' inspired by our connection to nature. • Step outside • Take in your surroundings • Send gratitude to a few things you see or smell or hear. • Remember how connected you are to this abundance in nature and send some gratitude back to yourself. Here's her book Braiding Sweetgrass - indigenous wisdom, scientific knowledge and the teachings of plants. Here's the Wall visualization Start by finding a quiet place to relax with your eyes closed for about 10 minutes, take a journaland something to write with, then listen to the guided visualization Aftwards, journal about what happened and then write a list of everything you had accomplished on the other side of the wall … Strong voice, loose body, successful narration career whatever it was… Then every single day for the rest of the year write these gratitude’s as if they had already happened in your journal or notebook before you start your day like… “I’m so grateful for my strong flexible voice” “I’m so grateful for booking 5 Voice Over jobs this month” “I’m so grateful to be able to connect authentically to my audience and my family/community etc” Then you walk around reading or singing these gratitudes out loud once through every single day! Oh and finally the Cranberry Curd Tart recipe from NYT Cooking Here it is in case that link stops working, it really does look like that! Cranberry Curd Tart from NYT Cooking Ingredients Yield:8 to 10 servings For the Hazelnut Crust 1¼cups/180 grams raw hazelnuts 1cup/125 grams rice flour ¼teaspoon salt ½cup/112 grams sugar 6tablespoons/100 grams softened butter, more as necessary For the Cranberry Curd 12ounces/340 grams cranberries 1cup/225 grams sugar Peel (orange part only) and juice of 1 orange (about ½ cup) 4ounces/113 grams softened butter (1 stick) 2eggs plus 2 egg yolks Step 1 Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool. Step 2 In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly. Step 3 Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water. Step 4 Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired). Step 5 Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool. Step 6 While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid. Step 7 Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.) Step 8 Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
