I started this as a pencil sketch last month, after feeling exceedingly elated about getting news of an online project I’d participated in called Artists Interviewing Artists possibly getting converted into a book. I felt like finishing it up with paint today. Fuzzy photo courtesy of my iPhone.
So much has changed in such little time, in my little insignificant life… and yet here I am, at the cresting of this new year (and also an approaching birthday) and find that the path that I’d been walking on has summarily disappeared… my marriage is dissolving… I have been fired from my (deplorably boring, yet vexing) job… and I am at a crossroads… a place where I can hopefully reinvent my life in such a way as to be pleasing to myself, but also in alignment with the larger-than-myself task I feel I’ve come here to accomplish.
Oftentimes I feel like I’ve squandered precious time, meandering through what seems like endless tangents on my way to some mysterious, inscrutable place, and yet that is the beauty of it, I think. Every moment that I have lived and experienced has only been wasted if I did not take notice of it, and revere it for what it was. Gathering up pieces of myself, and leaving some behind, as I trudge onward in my journey, I can say that each moment has brought me closer to the essence of who I am… the essential me… and whether arms opened to receive me, or by others was pushed away, each has given me a greater understanding of my Self. And for that I am grateful.
Sweet mercies that my child loves food that is not mainly focused on mechanically pulverized and breaded chicken meat and french fries. He turned 13 today and his meal request was baked salmon, rice and wilted garlic-y spinach/arugula with pine nuts. I love my Calphalon cookware.
Oh… if you are curious about the spinach/arugula dish: a wooden spoon scoop of ghee (clarified butter) and a good dash of olive oil, enough to cover the bottom of the pan once melted, at medium heat, toss a couple of thinly sliced shallots, a couple of handful of pine nuts and a few cloves of garlic (chopped) into the oil; stir until shallots are transparent; pour in about a half cup of white wine, several dashes of soy sauce, stirring until somewhat reduced, and add a half package each of rinsed baby spinach and arugula, stirring until wilted. Season with salt & pepper to taste. I like to accompany this with yukon gold (roasted) garlic -with a touch of wasabi- smashed potatoes. If you’ve got something in the oven (roast, fish…) you can add a head of garlic (with the top chopped off to expose the cloves), generously doused in olive oil and foil wrapped, to roast along with the meat for use with the smashed potatoes. The trick to really good (and unlumpy) mashed potatoes is to thoroughly mash the potatoes prior to adding any butter and/or milk, unless of course you want it chunky.
And… do as you wish, but I will buy organic produce over “traditionally farmed” produce any day. I may be deluding myself, but I think that there is a good possibility that the flavor of the produce, as well as the nutritional value, is superior in organically grown foods.
Receiving my Usui Reiki attunements
Love these iPhone photos… it’s always interesting to see what they end up looking like. Sorta like the digital equivalent of a Lomo camera, without the juxtaposed images, but equally low-tech… but always arty and cool in some inexplicable way. And… I always look better with some motion blur than I do without, so there you have it. The New Me… sassy and red.