Time is trippy really. The weeks and months pass by without much more than a wave. And this was a very full time. And this was me being very present, I think.So much the reason to prioritize that practice really: Wake up, find a quiet space, get settled, and breathe and sit silently. Or, if I’m in the mood, find one of the Kundalini meditations I’ve tried to get into and sit cross-legged on the wood floor and repeat the words the best I can, trying not to let my ego get in the way (i.e.: feeling 100% silly at the thought of neighbors or my husband hearing).
Writing that desired morning routine makes me laugh a bit because it is so reflective of the realization that I have transformed so visibly in so many ways. My way of life in general, everything from what I eat to what I believe to what I wear and what I do for fun. It’s all changed.But I wonder have I changed or have I developed the confidence and sense of peace necessary to practice what I believe and value? Hmm.
Earlier this month, after our whirlwind week in Portugal and celebrating our very first anniversary, we found ourselves at Rutgers University. We met here, almost nine years ago now, and boy it was bizarre to find ourselves there again, now married and very different people. Also bizarre was the everything that blip of time feels like when you’re in it. This reality is part of why, I think, a blog holds such great value to me; even if I’m not as consistent as I would like.
Weddings and babies abound! That day also marked the second of four (!) weddings for us this year. This one was Greek and it was just like you would imagine, probably better. A sprawling cocktail hour with roast lamb and pig and tapenades and dips and tables of seafood. The best part came later with the Greek band that made all my unrealized dreams come true as I pranced around the dance floor imitating the graceful people around me. It was fun, really fun. Babies: One of my close friends had the sweetest little girl a little over a month ago, and another is is expecting, due in winter. I am just beside myself, actually. What gifts babies are!
Beyond travel, existential quandaries, births, and unions, life is simple, good and mostly the same.
My weekdays are more tame (boring) than I would like, but weekends have been a sacred time for creativity. I haven’t been writing much, but I’ve been creating with food and flowers. My farmers markets provide the ingredients for both and that, to me, is the best part of summer in the city. For those looking for a recommendation, the Rittenhouse Market on Saturday and the Headhouse Market on Sunday are both wonderful. I prefer Headhouse–it’s closer and smaller– but both are beautiful. And both have flowers.
Flowers are so much fun– arranging them into bouquets or centerpieces and creating magical haku lei (flower crowns, basically, but more special I think) has become a Sunday routine of sorts and I hope I can keep it up. The two markets I mentioned have perfect stands (especially Rittenhouse), and while I love to forage on my bike journeys, my gnarly reaction to poison ivy this past weekend says otherwise. A highlight of my budding craft was a gift I made for my friend Tina for her bridal shower. Funny enough, this was my first attempt at a haku lei with real flowers (I’d been using ivy and greenery from our backyard), but it was a success. My gosh, she looked like a crazy-beautiful summer goddess. She teared up when she saw it, I teared up seeing her tear up, and it was just beautiful.
Food wise, we are eating like a king and queen. This time of year is insane for produce and my favorite farms toting eggs and local meat make me a very happen woman indeed. I just about lost it when I got wind of “seconds” strawberries from my favorite farm (Three Springs). Intended for canning, we simply ate them and I made all of one jar of chia jam; which then became the filling for a gluten-free dairy-free strawberry pie. I’m sorry I didn’t scribble the recipe! All I can muster:
– a variation of this crust
-a smear of jam on the bottom (jam= loads of fresh berries, a little sugar, boiled then simmered, mix in chias when it’s done)
-LOTS of berries on top + sprinkle of sugar
-bake at 350F until done
So I dub this summer the summer of mindfulness and creativity. More yoga, more meditation, more creating, less judgement, less stress. I think it can be done. And I’m ready to enjoy it.
ps: Portugal pictures and posts on their way! xx