I read somewhere that we must create our own bible. Collect the wisdom, the lessons, and ideas that inspire, provide hope, and make us want to be better people in the world. I’m sure that doesn’t mean to replace the actual Bible, Bhagavad Gita, Koran, Torah, or whatever sacred text that accompanies the many spiritual paths and belief systems. Just adding some modern day positive affirmations maybe...
For many of us, summer is over, with vacations complete and children returning to school, but we actually have until September 23rd until it is officially Fall! I want to wrap up my Summer season feeling good, accomplished, and healthy. I’ve shared about my quote books before but this week I’ve put together a curated assortment of reminders that I want to accompany me into this last month of summer to prepare for the next season. I created my own personal inspiration bible to ‘Pep Talk’ myself into having the most fruitful days. Most bibles or spiritual texts are comprised of stories, or parables, commandments, or beatitudes; all of which fit into the bigger picture of the book.
Some of my bible entries are quotes I found on the streets of New York by way of graffiti and stickers and some were favorite things friends have posted online! I’m sharing them with you along with some of the other wisdom I’ve collected this summer. Feel free to share some of your own Pep Talk reminders in the comments.
- Eat Your Veggies!
- It’s a terrible human characteristic to kick people when they’re down, but it’s equally terrible to kick someone when they’re up. Be happy for people. - Brent Ridge of the Beekman Boys
- Set a goal that makes you want to jump out of bed in the morning.
- The point of cooking isn't fun or even duty, but rather to try to give someone something only you can give. - Sarah Miller
- Love is a risk. Do it anyway.
- Apparently there is nothing that cannot happen today. - Mark Twain
- Seeing the good in things is a practice.
- You must have unconditional confidence. - Tim Gunn
- Choose to show up with your “A” game.
- It’s a burden we carry when we are overly concerned with what other people think of us. - Dhanurdhara Swami
- It takes zero faith. What it takes is imagination. If it’s clear in your thought, it is even this moment barreling down on you like a Mack truck - Richard Bach
- Everything comes to us that belongs to us if we create the capacity to receive it. - Tagore
- Curb your ego.
- You can do this.
- Shine On. Don’t stop. Get it. This is it.
I plan on printing up my little Pep Talk Bible and reading it every morning as I wake up and every night before I go to bed. Here’s to the last month of summer!
Summer can’t come to a close without making a Summer Pudding! Have you had one yet? I dated an Englishman while I was in college and this was a treat we would have with tea or at garden parties. (Yes, we would actually go to garden parties!) Summer Pudding is so simple and an impressive dessert to throw together as long as you have some fridge hours to spare. It’s kind of like a craft project assembling the layers of juice dipped bread and fruit. Use it as a culinary meditation as you go over your pep talk wisdoms in your mind!
English Summer Pudding
adapted from BBC Good Food
- 2 cups raspberries
- 2 cups blackberries
- 2 cups strawberries
- 1/2 cup raw brown sugar
- 3 tablespoons water
- 1 loaf of white bread
- whipped cream, clotted cream, or sweetened sour cream to serve
- Wash the fruit and place it all in a large pan with the sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl.
- Line a pudding tin or bundt pan with a double layer of plastic wrap, leaving an overlap around the top. Remove the crusts from the bread and slice the loaf into 1/2 inch thick slices along the length of the loaf. Make an assortment of rectangle and triangle shapes to fit together like a puzzle in the base of your pan.
- To assemble the pudding, dip the slices of bread into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of bread along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining bread, but make sure you save some for the base.
- Gently add the fruit into the lined pan. Finish the pudding with a layer of juice soaked bread to make a base, then pour over any remaining liquid. Wrap the overhanging plastic wrap over the top.
- Place a plate (which will fit snugly on top of the pan or clamp down the pudding tin lid,) over the plastic wrap and weigh down with cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
- To serve, unwrap the plastic wrap film and place a serving plate over the pudding. Carefully flip it over, remove the pan and carefully peel away the plastic wrap. Serve in slices with cream.