This rather romantic fact about the relationship of our Sun and Moon reminds me of the prologue from one of my favorite books, The Alchemist, by Paulo Coelho.  It tells the legendary story of Narcissus, from Greek mythology.  Narcissus was a young man who happened to catch a glimpse of himself as he was walking past a lake.  He returned again and again and would kneel beside the lake every day just to gaze at and admire his own reflection (this legend is where the term "narcissistic" originated).  One day, Narcissus became so enamored with this image of himself that he fell into the lake and drowned.  A flower then grew out of the spot where he fell and was named after him.

In most versions of the myth, this is where the tale ends.  However, in Paulo Coelho's version, the story continues and tells how, after Narcissus died, the goddesses of the forest went to the lake, which had formerly been composed of freshwater, and found that it had become saltwater because the lake had been crying salty tears non-stop since the death of Narcissus.  The goddesses asked the lake why she was crying.

"I'm crying for Narcissus," the lake replied.

The goddesses sympathized, saying, "It is understandable that you would cry for Narcissus because, although we all pursued him, only you could gaze upon his beauty up close."

The lake seemed puzzled, "Was Narcissus beautiful?"  she asked.

"You should know that more than anyone,"  the goddesses answered, "Because it was by your banks that he knelt to gaze at himself each day."

After an extended  silence, the lake responded: 

"Yes, I cry for Narcissus, but not because he was beautiful; I never noticed his beauty.  I weep because each time he knelt beside my banks, I could see my own beauty reflected in his eyes."

Valentine's Day is approaching and thoughts turn to love: how to share it, how to show it, and where to find it.  People look for love in numerous places: social networking sites, yoga and exercise classes, at work, in bars, and even at the grocery store.  

Don't look for love.  Follow your passion and do what fills your heart with joy.  Be what you were meant to be.  Sing your songs; write your poetry; paint, sculpt and photograph your masterpiece.  Teach what you know and learn what you would like to know.  Take up a cause you believe in.  Fight for children, animals, oceans or skies.  Be of service to your fellow human beings.  Shine the light of your true self from within.  Eventually, you will see that beautiful light reflected back to you in the eyes and faces of unexpected people, places and things.

"Love must be as much a light, as it is a flame."

     ~ Henry David Thoreau

~~~~~~~~~

Share the love this Valentine's Day by choosing a V-Day gift that supports worker's rights, protects the environment and benefits farming communities around the world.  Fair Trade USA  has a super cool new Valentine's Day gift guide with details on and links to flowers, chocolates, baked goods and more such as, Good & Fair's Fair Trade Certified Boxers.  You can find the link to Fair Trade USA's Valentine's Day gift guide up and to the right under Elaborations.  Check it out and leave a comment about the gift guide on this blog post.  The first four Philosopher's Spoon readers who leave a comment about the gift guide will receive a free bar of Alter Eco's Dark Chocolate Quinoa Midnight Crunch, courtesy of Fair Trade USA.

~~~

Surprise your sweetheart with a batch of these Chocolate Covered Cherry Cupcakes.  I used Omena Organics canned Organic Montmorency Cherries, available at Whole Foods Markets.

Chocolate Covered Cherry Cupcakes

These tasty, not-too-sweet cupcakes are best eaten the same day or the next day.

1 (14.5 oz) can organic tart cherries in water (do not drain)

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick of butter, melted and slightly cooled

3/4 cup organic Fair Trade Certified sugar

1/2 cup milk

2 large eggs

1/2 teaspoon Fair Trade Certified vanilla extract

Dark Chocolate Glaze:

3 tablespoons butter

3 tablespoons organic Fair Trade Certified sugar

3 tablespoons packed organic Fair Trade Certified brown sugar

3 tablespoons milk

1 (3.5 oz) bar Fair Trade Certified dark chocolate (72 % cacao), broken

Preheat oven to 375°F

Puree cherries and their liquid in a blender until smooth.  Measure out one cup of puree and set aside.  Refrigerate or freeze any left over puree to use later in smoothies or to make a quick sorbet.

Line two muffin pans with 18 cupcake liners.

In a large bowl, combine flour, baking powder, baking soda and salt.  Mix well and set aside.

In another large bowl, mix butter and sugar together, then add puree, milk, eggs and vanilla.  Mix well.

Add dry ingredients to bowl with wet ingredients and stir until just combined (do not over mix).

Divide batter among the lined muffin cups.

Bake 15 to 20 minutes or until a toothpick inserted in center of cupcake comes out clean.

Cool a couple of minutes in pan, then move to a wire rack to cool completely.

When cupcakes are cool, make chocolate glaze:

In a small saucepan, over medium heat, bring butter, sugars and milk to a boil, stirring often.  Let boil for one minute.  Remove from heat and stir in chocolate pieces.  Stir until fully mixed and smooth.

Using a spreader, immediately frost cupcakes with a thin but opaque layer of the glaze.

Makes 18 cupcakes.