I think I have always had a love/hate relationship with Facebook, or should I say like/dis-like relationship. I really dislike the “hate” word and if I don’t let my kids use it, I shouldn’t use it myself.
I dislike Facebook when it becomes rant central. Just the other day, it specially got to me to read a very expressive rant about a bad customer service experience and consequently the labeling of a whole group of people with a not-very-nice adjective. It makes me wonder what is even the point? I’m sure they had been done wrong, we all have at one point or another. By no means do I want to diminish their discontent or their rights. But I think what really gets to me, more than the words themselves, is the feelings behind them. One thing is to be bothered, to disagree, but another thing is to unleash so much hate to the world.
Before this becomes a rant of my own, me complaining about someone else’s complaining; I will admit I tend to be a very opinionated person myself, but this I have concluded: I should always consider my options before my opinions. Because before expressing my opinions, and let words be born from feelings, I have the option to love or to hate.
Above all selfish feeling I feel I should harbor, I should always remember that my heart and my soul ought to be guarded not only from what they get from exterior sources, but also from what they get from me. Are my feeling driven opinions hurting myself more than others? May be. I can be very vigilant in guarding my heart and soul from exterior sources, but fail to realize that sometimes I can be my own worst enemy and reap my own soul-damaging feelings. Hate should not only be prohibited from our vocabulary, but also from our souls.
So before I open my mouth, and even my mind, before I fuel other’s behaviors or rants with hateful feelings of my own, I first consider my options: to love or to hate.
Can we just share the love?
Chocolate Flourless Mousse Cake
This cake is simple and super easy to make, and still gives the sense that intense kitchen labor of a fancy chocolatier expert was involved in the making. You can make a crust for it or top it with fruits, cream, cookies or whatever your heart might desire.
- Preheat oven to 375 degrees F.
- Butter the inside of an 9-inch springform pan.
- Chop 16 oz of semisweet chocolate into pieces and cut 10 TBSP of unsalted butter and place them in a the top of a double boiler or in a bowl over a pot of simmering water. Heat, stirring constantly, until the chocolate has melted and the mixture is smooth.
- Using an electric mixer, beat 5 extra-large eggs with a pinch of salt. Beat at high speed until the mixture is very thick and increases in volume, about 5 minutes. Slowly pour the chocolate mixture into the beaten eggs and mix gently with mixer until the chocolate is thoughly incorporated.
- Pour the mixture into the prepared pan and bake for 22 minutes.
- Remove from the oven and let cool for at least 45 minutes.