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.

Wednesday, 14 September 2016

Spuds n Stuff. Day 15, 77 To Go....

  
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?


Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller
www.foodlit.com.au

Because Food Sans Story is Bland