Yup. That’s right. I finally did it.

It happened after watching the 3rd episode in a row of Amazing Wedding Cakes. I love that show. I always learn something new when I watch it. For example, don’t roll up a ribbon of fondant before putting cornstarch on it, or it will stick together when you try to roll it out over the cake! Duh (but, clearly, not so ‘duh’ for my amateur self)!

Anyway, for almost a year now, the Harry Potter book set has been sitting on mine and Ted’s bookshelf, staring at me, beckoning me to open them up and read them. I’ve resisted and resisted, despite the rave reviews and urges from my many friends who are fans of the series to “just read them!”

Well, today, I shut off the last DVR’d Amazing Wedding Cakes, and, the silence even more piercing because of the contrast of having gone from the TV on full volume to nothing but the sound of the apartment settling and shifting, I opened up the first book: Harry Potter and the Sorcerer’s Stone by J.K. Rowling. 200 plus pages later, I just finished reading the chapter about the Mirror of Erised.

I’m not sure if you’re familiar with the book, but you don’t need to be to understand the purpose of the mirror. Essentially, when you look into the mirror, instead of just seeing you staring back at, well – yourself, you see instead the projection of your deepest, most desperate desires of your heart. In other words, as Professor Dumbledore explains, if the happiest person in the world were to look into the mirror, they would see themselves exactly as they were in that moment.

If, by contrast, I were to stare into the mirror, I would see myself, standing in the very first Delectable You bakery, a tray of goodies in my hands, smiling and chatting as I passed out cookies and cakes to the line of people that extends around the corner outside the bakery.

The chapter inspired me. Something is stirring inside of me and I find myself wondering: what is the lesson? Is it that I should be happy at every moment of my life, and that I should strive to be able to look into the mirror and see myself staring back at me as I am? Or is it that I should continue this exercise in my own life every day, to be sure that I’m on the right path? For what if I look into that mirror one day, and see an entirely different vision of my future? Then I would need to adjust my goals….right?

I am, of course, happy with my life as it is now. I have a partner who I couldn’t be more in love with, and yet, whom I fall more deeply in love with every day (barf – I know). I have a family whose support and love could move mountains, and who accept me as I am, and love me anyway 🙂  I have great friends who give meaning to my life, and without whom I would cease to exist. I have had the privilege of having a great work life, no matter where I have been employed. I could go on, but despite it all, I will always strive for more. I will always have a greater goal. But do I need to learn to “be here now,” as my great 87 year old friend Charlotte would say (the woman who hikes Temescal 6 days a week), and enjoy the journey? Is having a greater goal ok?

I’ve come to this conclusion, (and thank you for patiently lending me your ears in order for me to come to this decision): I believe it serves us most to always have a greater goal, for without purpose, life remains stagnant. If we don’t grow, we die. That said, we must also take the time to be here now, and love where we are. Being here now is not only how we enjoy the journey to our goals, but also, the reason we get to achieve our goals (and then enjoy them and create new ones, haha).

While your head is reeling over the mental diarrhea I’ve just bestowed upon you, I wonder: What would you see if you looked into the mirror of Erised?

Think about it as you cook this delicious couscous Sheperd’s Pie, courtesy of the January/February 2012 edition of Vegetarian Times:

Couscous Sheperd’s Pie

4 Tbs olive oil , divided

1 small onion, thinly sliced (1 cup)

3-4 Tbs ras el hanout

2 15oz cans crushed tomatoes

4 carrots, cut into 1 inch chunks (1 cup)

1 turnip, cut into 1 inch chunks (1 cup)

2 zucchini, cut into 1 inch chunks (1 cup)

1 1/2 cups cooked chickpeas or 1 15oz can chickpeas, rinsed and drained, divided

1 1/2 cups couscous

1 tsp salt

Preheat oven to 350F.

1. Heat 2 tablespoons of oil in a saucepan over medium heat. Add the onion and saute for 5 minutes Add the ras el hanout and sauté another minute. Stir in the tomatoes and 3 cups of water and season with salt and pepper.

2. Reduce heat to medium-low, cover, and simmer 20 minutes.

3. Add carrots and turnip, cover and cook 10 minutes.

4. Add zucchini and 3/4 cup chickpeas, and cook 5 minutes more.

5. Puree remaining 3/4 cup chickpeas in a food processor or blender until mostly smooth. Stir pureed chickpeas into the vegetable mixture and season with salt and pepper (remember to always taste before adding any salt and pepper – it may not need it!)

6. Pour the vegetable mixture into a 13 x 9 baking dish.

7. Combine the couscous and salt in a large heat proof bowl. Cover with 3 cups boiling water, cover the bowl, and let stand for 5 minutes or until all the water is absorbed.

8. Fluff with a fork and stir in the remaining 2 tablespoons of oil.

9. Spread the couscous over the vegetables in the baking dish.

10. Bake for 30 minutes, or until the couscous begins to brown on top.

11. Let stand for 10 minutes before serving. Enjoy!

I actually made this recipe, and froze it in 1-2 serving sized containers once it was completely cooled so I could just pull it out as I needed it. The only thing I found was the because of the zucchini, there was a lot of water at the bottom of the bowl after re-heating it. I would simply suggest heating it up in a saucepan and sautéing it as a hash (vs. keeping it as a casserole) or, if using the microwave, just pass the whole thing through a mesh strainer before serving to remove the excess water.

Sending you love and hugs and wishes for a beautiful day 🙂

Your crazy, Harry Potter reading, cake making, vegan recipe experimenting friend,

Lauren

xxx

P.S. Here is the Volcano Cake I told you I was working on – I did all the carving, the lava, and covered both tiers in fondant, but all the decorating was Katherine and the other Lauren’s handiwork – they are so great!