Sometimes in life, there isn’t much opportunity for replenishment of the soul, as important as that can truly be.
And I always know when it’s time for me to begin to draw into myself some nourishment from the external world as well as from the spiritual one, because the things that I typically so easily find to be shimmery and glowing, seem like they’re beginning to lack a bit of luster and shine.
And I begin to feel, quite frankly, like I’m beginning to lack a bit of luster and shine.
Each of us certainly understand, on a very deep level, how the demands of life in a fast-paced world can take a toll, and ever-so-slowly, over time, erode and chip gently away at our spirit if we don’t recognize it and make the conscious effort to look for the little gems, the precious and tiny moments of beauty and joy in what is there before us to behold.
And rest assured, these simple little reminders of love, light, and uplift are there; we just need to open up our hearts and our eyes a little wider to see them in all of the unassuming places that we, perhaps, never really considered we could find them, and draw precious nourishment from.
When my own soul begins to feel depleted, and even slightly melancholy, like nothing has enough flavor to it, I often find that witnessing someones else’s joy, kindness, optimism, and enthusiasm can do amazing wonders for my own perspective.
Somehow, all of that glowing, warming, and glorious light that they have within them becomes contagious, and mercifully and lovingly makes its way into my own spiritual system to give it a revitalizing boost, all while reminding me of what I’m hungry for, even if in that moment I feel like I don’t have a strong appetite.
As I contemplated this morning what is presently on my heart, and what I felt compelled to share in my post today, I thought about how I could really use a little pick-me-up in the “inner joy” department, and something to remind me of why I do what I do.
And then I thought about these tasty, silly little chocolate and butterscotch chip oatmeal cookies, and how when my husband tasted them for the first time several weeks ago (as well as when I made them again just to “re-test” the recipe), he preciously “ooh-ed” and “ahh-ed” over them, and told me how much he absolutely loved them, and thought that they were so addicting and deliciously divine.
(Certainly something you want to hear when it comes to a cookie!)
And the memory—the recollection—of his smile and his exuberant excitement over these simple little cookies brought me so much inner joy and comfort, and reconnected me to that better, more creative and more intentional, part of myself.
I couldn’t help but be touched and be moved back into that place, that space, where I’m reunited with my purpose.
And that is a form of replenishment, indeed.
You see, I’m grateful that we have been given this amazing capacity to be affected by another’s state of being, and to be lifted up by finding joy in “the small stuff”.
And I’ve learned that experiencing it through, and witnessing it in, another human being can be just the way to get one’s own mojo back.
Often times, we just simply need a place to start, a point at which to begin, again.
So as I once again feel my own joy and enthusiasm—my purpose—for what I do in life begin to blossom and bloom, I want to express gratitude for the fact that there is joy to be found in the little things, even in the pleasure taken in eating a sweet little cookie.
Thank you, hubs, for sharing some of your light with me when I needed it, warming up my soul a little in the process; and thank you for helping me to realize that simply allowing myself to be touched by your smile and your enthusiasm was a wonderful way for me to start afresh.
Taste what’s good and pass it on.
Chocolate and Butterscotch Chip Oatmeal Cookies
by Ingrid Beer
Yield: Makes about 48 cookies
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 cup unsalted butter, room temperature
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 ¾ cups old fashioned oats
• 1 cup, plus 1/3 cup, semi-sweet chocolate chips, divided use
• ½ cup (heaping), plus 1/3 cup, butterscotch chips, divided use
-In a medium-size bowl, combine the flour, baking soda, salt, and ground cinnamon for your dry ingredients; set aside for a moment.
-To the bowl of an electric mixer fitted with a paddle attachment, add the butter and the brown and granulated sugars, and cream together on medium-high until fluffy.
-Add in the eggs, one at a time, allowing each to incorporate; add in the vanilla.
-Lower the speed of the mixer, and add in the dry ingredients (flour, baking soda, salt, cinnamon) to incorporate.
-Next, add in the oats, 1 cup of the chocolate chips, and the heaping ½ cup of the butterscotch chips, and mix those in just until incorporated.
-Cover and chill your dough for about 30 minutes – 1 hour.
-Preheat your oven to 350°, and line your baking sheets with parchment paper.
-Drop heaping tablespoon-size portions of the dough (roughly a tablespoon and a half) onto your baking sheet a couple of inches apart, and then roll the dough between your palms to form balls; bake the cookies for 11 minutes.
-Allow the cookies to cool on a wire rack.
-Once the cookies are completely cooled, add the remaining 1/3 cup of chocolate chips to a small bowl, and do the same with the remaining 1/3 cup of butterscotch chips in a separate bowl, and melt them both; drizzle a little of the melted chocolate over all of the cookies, followed by a drizzle of the melted butterscotch chips, and allow that to set before eating.