This week was a great week for letting out a few tears. Having children, and now a grand-child, will, inevitably, bring up emotional challenges that need to be embraced and possibly resolved; although these days I am in a space where I let things unfold and resolve themselves more and more without interfering too much, if at all. But it does not stop my tears. It does not stop Master Adrian having a few moments or minutes of emotional release. When my children are going through ‘their ‘stuff’ it does impact on me emotionally. I do feel their anguish, pain, confusion or hurt. When I feel this I allow the tears to come – and they do – sometimes in torrents.
The old saying, that I am sure many of you have heard (and may continue to hear), of ‘Real men don’t cry‘ is not true in my case. I do cry. I choose to engage with my emotions and let them be real. For me, this is being a real man. Getting in touch with, and expressing our emotions as men is such an important part of growing into our mastery; into being real and authentic. I have witnessed many men who lock up their true emotions; covering them up or swallowing them down to the point of illness and deep suffering.
I was counselling a man a few years ago, who was going through a rough patch in his life. He shed a few tears in the session and told me that it was only the second time in his life that he had ever cried. He was in his mid forties! This is quite a common thing for men; not to express and share their deeper emotions. It is something that many women would like to see their partners, brothers, sons, male friends and fathers do; to share these deeper emotions. It is also what many men, like myself, who have the freedom and the gift to express our deeper emotions, would love to see happen for other men. I would like to say to everyone – Real men do cry!
This weeks cake is a yummy Ginger and Almond Cake.
Ingredients: 1 egg, 230 grams plain flour, 200 grams sugar, 180 grams butter, 1/4 teaspoon salt, 125 grams glace ginger, 50 grams flaked almonds.
Method: Warm the oven. Melt the butter. Beat the egg (keeping a small amount aside for glazing the almonds later) and mix with melted butter. Then add the sugar, salt and glace ginger and mix thoroughly. Then add the flour and mix really well. Place the mixture into a lined/greased tin – about 20 cm’s round or equivalent. I used a ring tin. Place the sliced almonds on top of mixture and then brush with egg and sprinkle with sugar.
Bake for 40 – 45 minutes at approx 180 degrees. Then let the cake cool in the tin for 10 minutes, turn out and eat!