Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Saturday, 9 January 2016

A Bit of Berry Therapy

When the world gets 
Too much to bear,
Take to the hills
And pluck berries
In the fresh country air.

So we did - on a weekday in the dawning days of the new year when all is supposed to be, as they say, rested, relaxed and rosy. On the contrary, the congealed leftovers of a too busy work year served with an accompaniment of almost losing a loved one and a sticky sauce of family dynamics left us gasping for earth, air and the comfort and perspective they bring - and they did.

The gelling negativity started melting as we played 'I Spy' in the car for replacing thoughts with moment-to-moment presence. It thinned and seeped away as we farm-hopped for the best pickings of cherries, raspberries, plump-as-you-please blackberries and blueberries. It dissipated as we squashed a colourful palette of berries between tongue and palate and licked sticky juice off stickier, purple fingers.

BIG bucket. They must've seen us coming.

It rose from our shoulders like steam from a just-roasted shoulder of lamb as we felt for the ripest, tasted for the sweetest and looked for the largest. It evaporated as we filled the kitchen, our hearts and our stomachs with inventive berry dishes as we struggled to make use of the multitude of multi-coloured berries we over-bought in our excitement.

The heaviness melded into the earth as sugar melded into hot fruit boiling in readiness for jam. Hands wrapped in tea-towels to twist hot lids onto hot jars, we sealed it right out of our jelling jam - tight.

It completely disappeared as we stopped the already busy, new year work schedule and made the time - to simply stop and make jam.


Pluck, pluck.
Then we ride back 
To our car on the 
Back of a bumpy truck.

Sweet As

Foodliterary Regards,

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