The holidays are like a double edged sword. They bring pleasure and pain. They are peaceful, yet stressful. They are not what they were when we were children. We are responsible for our own happiness and now that we are "mature adults"; should know, that pleasure stems from within. Not with out. Not with material things.
Coming from a retail background, and selling luxury brands and goods for years and years, what once seemingly worked, now does not.
I am in limbo- better use of term actually would be transition. In between holidays, life positions, seasons. This is so hard, and staying in the present is another way to accept what is. Old habits bring the past into the present. Old habits can also indicate that fast forwarding into the future is a guaranteed way not to be in the present-preventing the future to unfold. Being in the mystery and the dark is the place where the "seeds" of life and opportunity germinate. I want to squirm. Finding peace here, means patience. This is not something that is natural for me. Never was. Perhaps one day I may get better with it, but for now, the best I can do is to acknowledge, practice and pay attention to signs, like the Cardinal below. I was certain it was an omen. This photo was taken when we had the snow on the pumpkins in mid October, but peaceful, nonetheless.
What is meant by practicing is really awareness. Consistently reminding myself to drop the expectations. Go inside my heart and soul. Nurturing both. Practicing can also take place on the yoga mat- enough to realize that the physical form is only 1 limb of Yoga. Taking it off the mat into my life will insure awareness.
My new remedy, which is something that I took for granted is designing jewelry and playing with the stones. Feeling the stones, feeling the energy of the stones. Feeling the warmth that grows from the essence of the stones. Nymph. Does it.
My heart dazzles in the moment of watching others jump for joy while choosing a new necklace, bracelet or earrings. I have one client that is attracted to Rubies. I thrive on her excitement when choosing them. This is a tender moment. I can not find them quickly enough to replenish that well, honestly,I rather enjoy the rareity and uniqueness of it all.
This is very gratifying for my soul to see how Nymph can quickly touch another's heart. This is so rewarding to me. This is how I continuemoving forward, by listening to my own rhythm in following my heart's journey. Yes, a creative outlet- following the juice. The juice can lie within many places.
Cooking does it also. I took it for granted. I thrive on cooking for family and friends. Cooking with the foods in season is like choosing paint colors for a Watercolor, or what have you.
In this case, prior to Christmas I could not get the Italian tradition out of my mind. The feast of the 7 fishes. I decided to combine them all. Not generally my style to cook, I often create the dishes separately, but this just seemed more bountiful and robust. Here we go;
Halfpound of lobster meat, half lb of shrimp- tails on, 3 scallops the size of my palm cut in quarters, half a dozen clams in shell, crabmeat, anchovies, and a small amount of flounder.
Next: 6 cloves of garlic and 1 onion minced, chili pepper flakes. Sautee until soft, add 2 cans of San Marzano crushed tomatoes. Salt and Pepper. Simmer for about 45 minutes; lid on.
Dump all of the seafood into the pot. Just like that! It was amazingly festive and healthy.
The photo above includes: 2 small eggplants, quartered, 1 bunch of asparagus cut in 4per stem, sliced crimini mushrooms, thinly sliced fennel, petit carrots, and tons of minced shallots and garlic, rosemary, thyme and parsley. Salt and Pepper. Roast for about 50 min @350 degrees. Bingo. Done! a wonderful accompaniment to meat, chicken, fish or pasta.
After the main course, I like offering the salad. It cleanses the palate and treats the stomach with freshness. I was delighted to find Black Mission Figs, which adds a magical touch and flavor to arugula. For the dressing, my signature is usually infusing extra virgin olive oil with shallots over the flame until they pop. Remove. Add 3 tablespoons of high grade balsamic, and a little salt and pepper. Whisk. Done. Yum.
Nearly all of the photos have a common thread. Reds. Passion. NewYear, and beginings.
Happy New Year to all of my friends, family and followers. Be well. Keep in Touch, and I hope you enjoy reading my journey.
Yours in joy,