Day 3
“We cannot solve our problems with the same thinking we used when we created them.”
Albert Einstein
Create a recipe OF yourself.
If you were a dish and had to break YOU up into ingredients, what would those ingredients be?
How would you prepare yourself?
Get as descriptive as possible and write down the ingredients and recipe, step by step, as if it were in a cookbook. Put timer for 5 min and write it all down. Or take photos, or draw it. However you want to express it.
You can also choose another person to do this with. (your spouse, kids, friend, coworker)
Extra Points: Share your recipe with me. Send it to: unpackyourcreativity@gmail.com
Comments
I: Prepare for 2 days of incredible cooking: the HALLACA!
Ingredients:
The dough:
Corn flour Harina Pan: one of the most magic ingredients, it is a thin sandy dry flour that only with water and salt, turns into a smooth dough versatile qnd ready for so many possible uses. Hear it will be for the hallaca.
Lard: animal fat is super important. A source of energy for us and the “glue”to all ingredients.
Color: the yellow/orange color that makes it beautiful to see (imagine a white pale hallaca…? Pretty sad…)
The filling:
Diversity in meats: chicken or hen, pork and beef. Each one in a proportion that’s just right.
Capers: love them! The acidness in life.
Olives: nice to find.
Almonds give the balance: they are the Ohmmmm element.
A bit of onions very thinly chopped.
A broth: without this as a base, they are disconnected.
Brown sugar: subtle but present sweetness
Hot ají : spicy with flavor, can’t live without it.
A lot of string and scissors.
The platano leaves, impossible without the most beautiful element: the shield, the skin, the cover that protects the hallaca. It comes direct from nature, which I love. I I dind need to learn to develop a certain “shield” in my life, to protect myself the outer world, and not be so transparent. It is my missing ingredient!
I am de allá y de acá: I am the 4th generation from Spain -Venezuela- Spain. The Hallaca is made up of ingredients from allá and acá… and I couldn’t conceive life without both countries, both cultures, both ways of being and seeing life.
Preparation:
The first day we spend it slow cooking the broth with the meats, and chopping everything very small.
We also prepare the dough.
We wash the leaves, very important!
The second day we assemble it, and we tie it up in a beautiful gift package!!
This is ME!
MONICA:
Ingredients
1 cup experience
1 cup heart
1 cup honey
½ cup empathy
½ cup boundaries
¼ tsp lemon zest
¼ tsp cayenne pepper
Directions
Grease a pan with butter and sprinkle some flour too, so the cake does not stick. Pre-heat oven to 350 degrees Celsius.
Start with the experience, which includes a whole bunch of unrefined traumas such as having a mother who recently birthed a stillborn, having to become parent to one of your parents at age 11, being subject to violence from the other parent, and not being allowed to explore your sexuality or pursue creative passions for danger that you might become too powerful.
Next, add the heart, which is the easiest and most effective way to soften these hardships. Make sure you sift the experiences and heart together slowly, allowing the contents to settle. Only when you’re ready, mix in some premium unprocessed honey, a sweet reminder that life is short and the only thing that really exists is the present moment.
Add in empathy towards yourself and others, and then shortly thereafter, add the boundaries. Make sure you don’t skip this step; these are necessary for the cake to remain whole as it rises.
Put the mixture in the oven for 25 to 30 minutes. Once baked, remove and sprinkle ½ teaspoon of lemon zest and another ½ teaspoon of cayenne pepper on top. A measured quantity of each should pack a punch, but feel free to add more depending on your preferences.
GIS:
JUL: Definitely fusión!
Portuguese bacalao because I love the sea, I’m sometimes salty but tender love and care I can become sweeter;) mango topping with tomate de árbol bring just the sason and Latin touch from Colombia with a side of sweet potato fries new york style. It’s kind of the dish you read off a menu and you thing, um, interesting yet doubting yourself but when you take the first bite you realize and say to yourself one more time, don’t judge a book by its cover.
Loved the challenge!
LAU: Las delicias de Laura
Ingredientes
Líquidos
-Bondad (nunca hay suficiente)
-Tranquilidad (al gusto y según circunstancias)
-Vive y deja vivir (incluir en todas las recetas).
-Empatia (la tienes en casa o no pero debería incluirse siempre)
-Lectura (al menos un libro por receta)
-Amigos (de los que ya tienes y abierta a añadir más)
-Familia (imprescindible y la mejor materia prima)
-Risas (con atracón, aunque duela la tripa)
-Experiencias
Sólidos
Chocolate (negro o con leche pero que no falte)
Un café con leche bien acompañada ( sustituir por descafeinado a partir de las 6 de la tarde).
Preparación
Tratar con mimo los ingredientes líquidos, que son los más delicados.
Tamizar a algunos miembros de la familia o maridos, mujeres de amigos que son más densos para darles aire.
En un bowl mezclar el café con el chocolate y reservar para cuando se necesite.
Añadir un viaje o una cena con amigos.
Cocinar a fuego lento y servir en tu mejor vajilla. Disfrutarlo a tope!
Congelar una parte para ir sacado cuando estés baja de moral.
CARO (me): My recipe would be a full meal, because I taste different every time, sometimes it has sesame oil, other times a bit of spices from my dad’s dinner table, Aji picante for sure, some Some dark Chocolate (Venezuelan of course), some Almond Butter- very smoooooth., Some suspiros hand beaten from my abuela Rodriguez, and the curry rice salad from my granma’s house made by Elsa, definitely a bit of centollo from La Castanal, and a gamba a la plancha from Menorca and some chopitos, tequenos and one Hallaca but only the one that Carmen makes. Eggs Benedict from brunch in NY with friends, Smoked Salmon from my first night living alone in NYC. ohhhh and the spicy crispy chicken from Bulgogi in London and my friend Maria’s aguacates from some local farmer, my delicious carrot cake that my mom loves and my friend Mercedes makes for me that makes me feel loved and a chanchito from Maria Elba. I would mix it all up and invite all my wonderful friends from all spaces of life.
ARI:
ERIN:
Isa Recipe
500 gr Alberto
500g Illeana
1 measure of independence
3 servings of spirituality
a bit of rebellion
Combine the first two ingredients in a large trusty container and with the curiosity palette.
I added little by little the independence, making sure it blends very well.
Let rest in an atmosphere of love and freedom for as long as necessary.
Knead the mixture with the spirituality portions – securing one at a time and through the 3P (passion, patience and purpose) strainer.
I sprinkled the rebellion and allow the surface to soak well and then carry all the content inside.
When you have a bright color, cut into 3 portions and start to shape. Let it grow in controlled exploration environments.
You don’t have to worry about whether the shapes look alike or not, remember that eventually the mixture comes back together and is allowed a mash in an open container to any other ingredients you want to add according to taste.
This recipe is ideal as a companion to strong and sweet dishes.
Enjoy!
Ubarikiwe!
M: This is my recipe. My husband says that I’m going to increase the amount of control and impatience. And the truth is that he is right. But I like the way I wrote it:
two cups of enthusiasm
a cup of tenacity
a jet of joy
a spoonful of foolishness
a spoonful of impatience
a pinch of humor
100 gms of curiosity chips
A bunch of intensity
A bunch of control
Procedure:
Mix enthusiasm with tenacity, add a little bit of joy and when the mix is homogeneous, add foolishness, impatience, a pinch of humor and chips of curiosity. Knead gently, stretch gently and once extended let fall as a rain drop the intensity and control. Bake in a moderate oven for 40 minutes. Serve warm with whipped cream