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.

Sunday, 13 November 2016

Lemon Balminess - Day 74, 17 To Go...


Waiting for inspiration can mean wallowing in blah. A few days' absence from my blog have reminded me that taking action is the way to inspiration. During a brisk walk just now, sweetly seasoned by a few purloined, plump mulberries, I decided to write a blog when I got back, on what I wasn't too sure. 

By the time I arrived home, lips nicely purpled by mulberry juice and telltale fingers similarly stained, I had lemon balm on my mind, which is much more pleasant than the negativity that sometimes pervades my mind prior to a big full moon. (If the world's tides are affected, to think that we aren't is plain arrogance.)

I first stumbled across it outside a cafe in the Dandenong Mountains after cherry-picking with my daughter's fiancee and future in-laws last summer. What better way for everyone to get to know each other than over a good food adventure?

Naturally, I surreptitiously yanked a stem up with roots intact. I didn't know what it was then; I just knew I loved it. After planting it at home, it struggled and looked quite dead by the end of winter, but must've shed a few seeds because it's now sprouting up all over the place of its own lovely, lemony accord. 

I'm very excited about the addition of this little lady to the herb family out back. She's pretty, fragrant, minty, makes a great tea and is known for her calming, sleep-inducing and digestive qualities. 

She's also now infused with the joys of getting to know my daughter's big, extending family better and the memories of a fun cherry picking expedition. Throughout the writing and the sipping, she's also now fixed in my mind as an ideal natural antedote to any pre-full moon blues.  

I feel so much better, whether it's the tea, the memories, the decision to inspire myself - or the fact that I got to use the word 'surreptitiously'. 

Surreptitious, in itself, is a delicious word that also happens to rhyme with same. Neat, huh? In my world at least!
Image by Permablitz


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