Hi there, I’m hoping this email finds you well. I am have a hard time facing my fears this week. A lot of memories from my past have been popping up into my mind. Things I haven’t thought about in years. I suppose when someone is about to leave your side forever, it’s only natural to get this way. My anxiety has worsened and I am not looking forward to it getting any worse than this, though I know it’s bound to happen.
How do you deal with a death in the family? A loved one? A mentor? A friend? I am struggling to imagine my life without my grandma, though she’s already incapable of doing much. When I sat with her this past weekend holding her fragile hand, I held back my tears and sat there just to her comfort, so she knows we are all here for her. I know she is extremely afraid of death and is not ready to go just yet, but she must know we will be with her till she takes her last breath.
Holding all these emotions and feelings in is second nature to me. In Chinese culture, showing our tears and anguish is deemed weak. I’ve told you plenty of times I wouldn’t do that this time around, but it is SO hard to not conform to my surroundings. My whole family holds in so much… and cries on their own. It’s sad, but true. I don’t think we have ever cried together or shared memories of past people with one another. What’s gone is gone, and no one speaks on it.
It is honestly tearing me apart that this is all going on during my favorite time of year. Whenever I’m baking or setting up the new place up, it’s like I’m almost in denial that all this is actually happening. I guess instead of fearing it, I should just grab it by the hands and run with it. Because I’ll never be able to again. No more distractions for a little while…though it does ease my mind to bake. I’ll be back soon guys. Hang tight and savor this one!
CHOCOLATE DIPPED PEPPERMINT SHORTBREAD COOKIE RECIPE makes 24 cookies
for the cookie
for the topping
- 8oz. dark chocolate
- 6 peppermint candy canes (crushed)
for the cookie
- In a medium bowl, cream the butter and powdered sugar together till smooth.
- Preheat oven to 350°F & line a baking sheet with parchment paper.
- Gradually add in the flour & beat to incorporate.
- Add the salt and peppermint extract (can sub for vanilla if you don’t have any) & beat to combine.
- Lightly flour your rolling surface & rolling pin.
- Transfer the dough over & roll it out about 1/4in. thick & cut out as many cookies as you can with a circle cutter.
- Place the cookies 1in. apart & bake for 12-14mins.
- Let it cool on the baking pan for a couple mins before transferring to a wire rack to cool completely.
- for the topping
- Melt your chocolate in a heat proof bowl in 20 second intervals, stirring in between.
- Gently dip half or 1/3 of the cookie into the melted chocolate, making sure not to crush the cookies and place them back onto the baking sheet.
- Sprinkle peppermint shards on top of the chocolate & let it cool completely before eating.