The post today was going to be about crossfit (shocking) complete with a Rich Froning analogy (even more shocking). But when I sat down to write, iPhoto was open with Disney pictures from our trip, which I of course, started to look through, which got me to the Fairy Godmother photo, which got me to look up all the other Fairy Godmother photos from our other trips (honestly, I wanted to see how my body had changed over the last 5 years . . . really mature, I know, but logical in the context of some of my discussions today), which got me to here . . . .
Yup. A post on Fairy Godmothers. Well, sort of.
As popular as the idea of a fairy godmother is, Cinderella is pretty much the only story with such a character (yes, there were fairies in Sleeping Beauty, but they are nothing like the Fairy Godmother in Cinderella). Clearly then, the idea that a magical being can pop out of nowhere, pull you out of wherever it is that you’re stuck and completely change your life for the better is a narrative with wide appeal across generations.
There have definitely been times in my life when I’ve wished for a fairy godmother to come along and “magic” me out of a situation . . . or at least “magic” me some new shoes. But as I reexamined the story of Cinderella again, something became apparent to me after reading this quote:
“Even miracles take a little time”
Cinderella had to put in years of hard work before her Fairy Godmother appeared. Perhaps we too need to put in the work before fate/the universe rewards us with some magic of our own.
And then there is this quote:
“The magic will only last so long”
Right. So hard work = a little bit of magic, more hard work = a little bit more magic, and so on . . .
Which leads me to my favourite quote about fairy godmothers
“I became my own fairy godmother”
On that note (and while I contemplate why one of my lowest marks in undergrad was in a Children’s Lit course), I will leave you with one of the recipes that I made yesterday that was really quite delightful . . . super easy lemon curd. I know it’s not for everyone, but it’s good and I’m working on ways to use it up now . . . more on that later!
zest from 1 lemon
1/2 cup freshly squeezed lemon juice
1/4 cup raw honey
6tbs coconut oil
- In a saucepan set on medium heat, add the eggs, honey and lemon zest. Whisk constantly until the mixture turns paler and thickens slightly. Be careful not to set the heat too high or to stop whisking or you may end up with scrambled eggs! A little bit of cooked egg is ok, you can strain it out at the end!
- At this point, add in the lemon juice and coconut oil. Keep whisking well and watch as the mixture will turn a very pale yellow and will thicken nicely. It may even start to bubble. Once it has reached a thickness that you deem appropriate, pull the pan off the heat and strain the mixture through a fine metal sieve.
- Store the curd in a mason jar in the fridge. Use as you wish!
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