So, day 15 and ... plenty more to go. I’m not counting down
though. It’s a high point in my day and keeps me connected to what’s real
in a world where the busy-ness, the running, the technology, the trends and the
superficiality can overwhelm. Don’t let them. Do what you have to of
course, but if it won’t matter in 5 years, it’s not worth 5 seconds of worry. Get
your fun in, even a few minutes where you let go of everything. Get your connection to earth and nature today,
tomorrow, on the weekend, as often as possible.
I think I'm talking to me as much as to you. I’m still
nutting out the logistics of the various social media platforms when I’d rather
have my hands in the dirt. So, I’ve been dashing out to the garden between profiles and passwords
to re-group, re-charge and re-face the screen
I got some good dirt under my
nails and found a few unexpected dutch creams. A bit more digging later this
arvo and we might have ourselves a potato salad tonight (not Aussie style, but
spuds dressed when warm so they soak up the good olive oil, good Murray River salt and good home-grown, home-dried oregano. Eat it warm too. None of that fridge-cold, mayo-ey potato salad for me thanks. My ancestors would chastise me from their graves in the villages in the hills of Italy.
What dish has been passed down through the generations in your family?
What dish has been passed down through the generations in your family?
Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storytellerwww.foodlit.com.au
Because Food Sans Story is Bland
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