Asking you all dear readers how your January is going this year. There is so much conflict and turmoil in the world at the moment that it is a time when we all need to ground ourselves and keep a sense of perspective so we are not overwhelmed with all the situations that we are bombarded with.
That does not mean turning our backs or ignoring what it going on or feeling swamped because we think there is nothing we can do to help. Find a way of your own to keep that perspective – mine is practicing meditation and now I am also back into a yoga practice – and that helps me along with spoken gratitude for the things and people that are good in our life.
As part of my mindfulness I have been appreciating the beauty of nature. The recent full moon was worth getting off the couch for to take a picture of. As was a sunrise this week . And the growth and health of the plants here at Sprawling Towers is another thing to be thankful for. The flower stem of the agave below is a thing of beauty and wonder – and the rate at which it grows is amazing to observe.
So last week I said I would bring you news of Thursday sushi night at Bacchus Fine Foods – it was great. We went early and ordered in advance as we heard that the first week was very busy. The evening was fairly cool and windy so we did dress appropriately. I hate feeling cold and would rather have to take a layer off than be shivering and thinking of all the warm things at home .
We had two types of sushi roll – and I am sorry to say that I cannot remember what either of them was called. They were tasty and went down extremely well ….. Next time I would like to try one of the poke bowls – they looked very good and had good reports from people eating them …..
We had some friends for a dinner here at our house on Friday and it was so nice to meet a very lovely and interesting couple from Ottawa – Patti and Doug – they were here visiting Martin and Marcie who own Sweetcorn House. I made a big bowl of pasta and we had salad and garlic bread with it. I have to confess it is a pasta dish I often cook if there are more than 4 of us. I make the sauce at least one day before – if not two. That way there is much less stress on the evening. It is a tomato sauce with onion , garlic, anchovies, capers and olives and a good slug of red wine in the early stages of cooking. The flavors deepen overnight and give it a lovely depth. For desert we had Stephanie’s mince pies with ice cream and fresh whipped cream with a splash or two of Grand Marnier in it. Always a hit !
And so the rhythm of life here on island continues – spending time with good friends and new friends over a nice meal around the table is always a good thing to do. The search for ingredients to cook with challenges the hunter gatherer in many of us here. You need to be a versatile cook who can use what is available here or delve into your store cupboard because often a key ingredient is just not to be found.
Beautiful days when the sun shines, a peaceful walk on French Leave Beach with the dog and being able to chat with people we meet there and knowing that we are safe from many of the terrible situations that are happening in the world – we give thanks for all of that.
Take care, stay safe and find a moment to give thanks for the things that lift your heart……
