The Things We Do

Life isn’t fair.
Not least in ways we can ever comprehend.
All are dealt a different hand.
Some kings, some queens, some black club threes.
So why, why do we measure
a brother
by the weight of his misfortunes?
Plagued.
A sister,
by the depth of her wounds?
Broken.
Why, why do we fear, even flee, even curse
those in need
of courage, of stay, of blessing
no matter which way they are facing,
Running,
to the sun, or to the night.
In one stroke they are painted,
Tainted.
Why, why are we this way?
Cowards, before the world’s dismay.
The things we do,
Don’t we want them to matter?
The things they do,
Should they not matter too?

Sake Shinko Pear Sorbet with Honeyed Jasmine Tea Jelly

Sake Shinko Pear Sorbet

• 2 large shinko pear, peeled and cored, cut into 1-inch chunks
• 1 1/2 cup sake, something inexpensive but something you’d still drink
• 1/2 cup sugar
• Pinch of salt
• Juice of 1 lemon

1. Place the pear, 1 cup of sake, sugar, and salt in a saucepan and simmer over medium-low heat for 30 minutes or until the pears are translucent and completely tender.
2. Let the mixture cool for 30 minutes before transferring to a blender and blending with the lemon juice and the rest of the sake until completely smooth.
3. Strain the mixture into an airtight container and chill completely.
4. Churn in an ice cream machine according to the manufacturer’s instructions.
5. Transfer to an airtight container and freeze for at least 4 hours or overnight before scooping with an ice cream scoop.

Honeyed Jasmine Tea Jelly

• 5 g powdered gelatin
• 2 tbsp plus 1 cup room temperature water
• 3 tbsp neutral honey
• 1 1/2 tsp dried jasmine
• 3 jasmine tea bags

1. In a small bowl combine the gelatin and 2 tbsp water. Let it hydrate for 5 minutes.
2. In a small saucepan, bring the remaining water to a boil. Add the jasmine and tea bags. Cover and steep for 5 minutes until well-infused.
3. Remove the tea bags (use a spoon to press out any excess liquid from them – that’s where the flavour is most concentrated and since you will be sweetening and serving this cold, don’t worry about it being too strong).
4. Add the soaked gelatin mixture to the saucepan and bring the mixture back to a simmer, whisking constantly until the gelatin is fully dissolved. Stir in the honey and pour into a heatproof container with a fitted lid. Don’t worry if the mixture clouds up – this is due to the trace amounts of wax and oils in the honey emulsifying with the water.)
5. Cool completely, cover, and chill until set. Note that this is a very loosely set jelly that acts more as a sauce.

To serve, scoop a ball of the sake pear sorbet into a chilled bowl and add a couple teaspoonfuls of the jasmine jelly to one side. Serve immediately.