There Is Always Time
Pace Thyself
Written by MaryEvelyn
So often when we start a project as if we are literally running a race. We are all revved up, our hearts are beating fast and at the pop of the gun, without delay we are off in a gallop.
I’ve often heard that the runner who paces himself is the one that wins the race. And, of course, we’ve all heard about the rabbit and the tortoise.
For me the last few years have brought about an abundance of insight into how I operate, how my way of operating affects me, and how I can operate better.
No matter what I am doing, from something I love doing, or doing what needs to be done. I’ve noticed that if I fill my mind too quickly with many details piling up in my head that I unconsciously hit the jammed button and my body goes into shut down mode. For me that shut down mode is a dizziness, rapid heart beat and the need to sit down. Years ago when this would happen to me, I thought oh no, what is wrong with me, which would throw me into another razzle dazzle spin.
Through much examination I now know that all of my body type reactions were due to mind overload. Nothing more, nothing less. We all have reactions in this social learned fast paced dimension that we are surviving and if diagnosed we will find a medical term for it. For me, it wasn’t, for me it was me telling me that my pace was too fast. My mental thoughts were at a speed of no control. Let’s remember what happens in the physical when we are in a car, on a bike, on a skate board, whatever, and we are going at such a high rate of speed that we no longer have control, every scene is happening too fast. Hence, we crash. Our minds work the same way, if overloaded, we crash. We all have control of everything in our lives, but we are all different to some degree so therefore our experience leading up to the crash may be different but the reason for the crash is still the same.
I have learned to a degree, (I say to a degree because there are times that I still get caught up) to pace my thoughts. I’ve learned that I don’t have to keep a project that I am working on running rapid in my head step by step by step. I know that I can only do one step at a time, so why am I cramming so many thoughts on top of another to the point of not seeing what comes next. Pointless!! Save the mind and the body. I love writing notes on projects and balancing the details so the undertaking of the project is relaxed, enjoyable and well done.
And now I will get back up from the seat that I had to take a few minutes ago due to my over cramming of thoughts, finish putting the dishes away, fix a glass of ice lemon water, have a few sips, enjoy the freshness, then start on whipping up some Chocolate Mousse. The mousse will take about an hour of my time today, so no rush is needed. No matter how busy your day may be physically or mentally, take the time to step back before the overload steps you back. This step back is well orchestrated between the brain and body, I have found that it is better to step back on my own wisdom before the brain and body come together to do it. For me, this isn’t a medical issue, it’s a spirit led step to freedom.
This was my first time to make Chocolate Mousse. I used semi sweet chocolate chips instead of the chocolate chunks and for the topping I chopped some of the chips in my chopper and sprinkled over the top for a nice added decorative touch and textured taste.
Again, as you can guess, I am so happy with the results. It’s not heavy and the chocolate flavor is well balanced and perfectly creamy. I could eat this everyday as an evening dessert.
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Chocolate Mousse Recipe
Ingredients
4 large egg yolks
1/4 Cup sugar
2 1/2 cups heavy whipping cream
8 ounces semisweet baking chocolate, chopped
Instructions
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat 1 cup of the whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir about half of the hot whipping cream into egg yolks mixture; then stir the mixture back into the hot cream in the saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate till melted. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.
Beat 1 1/2 cups whipping cream in chilled medium bowl on high speed until stiff. Fold whipped cream into chocolate mixture. Spoon mixture into serving bowls, refrigerate until time to serve. Can make 8 servings.
Topping
1 cup heavy cream
2 tablespoons confectioners sugar
Place a bowl to cool in the refrigerator (about 20 minutes) before starting the recipe.
Pour heavy cream in cooled bowl, beat on medium speed, add sugar, beat until soft and fluffy peaks form.
I used this homemade whipped topping with chopped chocolate chips sprinkled over the topping for added flavor and texture.