Friday, January 31, 2014

And the Universe Weighs In

There are a lot of stressful things happening around me right now. Nothing I can say too much about --they are private stories and not mine to share. But they affect me nonetheless; some of them deeply.  I am trying to be a lighthouse in the midst of all of these storms. Steadfast and constant and a little beacon of positive energy.

It's hard. I am not always successful.

Yesterday, I went to do my yoga practice and realized, as I stepped on the mat, that I was just awash in anxiety. I said the Mantra for Purification about five times before I felt steady enough to begin. And then, as I began to move, my mind settled into acceptance that most of the things I am worried about are completely out of my control. They will resolve, or not, exactly according to some plan that I know nothing about. I just have to stay the course: walking my walk and breathing through the hard places.

Right about that time, I noticed something on the floor in front of me. It was a strand of my hair, curled in the shape of a heart.

Oh, Universe, you're GOOOODDD.
It's kind of hard to see.  You have to be looking for it. :)

(Please keep my people and me in your thoughts. This world is not for sissies.)

Tuesday, January 28, 2014

Why I'm Not A Food Blogger

Well, okay, being a teetotaling, vegan, mostly wheat-free, largely raw food foodie is PART of the reason.

But the biggest reason I am not a food blogger is because I cook exactly like I think.  Nothing is according to recipe, nothing is duplicatable, and when I'm successful, there are never any pictures.

Take today, for example.  I made the best soup. SO good.

And I don't think I can tell you how I did it.

It went something like this.

"I'm going to make that fantastic Chipotle Sweet Potato soup I made before."

"I'll just sauté this chopped white onion in some olive oil while I try to find the recipe."

"No, that's not it.  That's not it. That's not it. Okay, well, I can improvise."

"Except these are butternut squash chunks.  And I should really use them before they go bad.  Well, you know, butternut squash makes a FINE soup, and I still get to eat that color.  Win/win."

"Let me just add a dollop of garlic to the onion, stir that around some. Add the butternut squash, stir that around some. Add some veggie broth. Let that simmer..."

"Uh oh. Where did my chipotle peppers in adobo sauce go? Not in the fridge, not in the freezer, not in the back freezer... No can in the pantry. Still not in the freezers.  No, really, NOT IN THE FREEZER."

"Dang."

"Well, I have this can of diced tomatoes with green chiles.  I'll just add that for some heat.  I mean, how bad could that turn out?  There's a lot of squash and only this little can... okay, I'll do that."

"Everything is simmering along nicely. In fact, I think the squash is getting soft. I'll use the stick blender now--gosh, I LOVE this thing."

"That looks pretty good, actually. I'll add some almond milk to make it creamy... oops, the kind in the refrigerator is vanilla.  But I have an emergency carton in the pantry, so I'll use that."

"Only *I* could pour almond milk into soup and get it in my hair."

"That looks good, but maybe a little watery from all that liquid?  I know!  I know! I'll add some cashew butter.  Look at me thickening up my vegan soup like a vegan pro. Starting to be able to speak the vegan food language. Maybe."

"Tasting...wow.  That's good.  Needs a little more blending.  WOW! That's REALLY good. Needs...um...a little white pepper."

"Okay, that's done and it's really good.  I should share it with people, except I'm not sure what the recipe is now that my Chipotle Sweet Potato soup turned into Butternut Squash, Tomato, and Green Chiles soup."

"I'll just post a picture on Facebook."