My o ya Experience

By July 21, 2014 attention to detail, creativity, feeding ourselves, getting out of our comfort zone, living a joyful life, nurturing, personal growth, pleasure, practice, self care, so much to learn, Travel

First, I want to extend my apologies to anyone who was looking for my post from Loving Food and Life in their inbox this last Monday. I unexpectedly did not have Internet access that was strong enough to handle posting to my site. I decided to chill out about it. Unexpected things happen. I was on a magnificent island at the time. What else was I to do?

I have at least 20 tales to tell you about the last month of my life. I have been making some leaps. I have been having a blast. I have been on vacation. I have been laughing or crying tears of joy depending on the moment. I have been appreciating these human-ly emotions that I have been feeling.


This post is about exhibiting one of the finest meals of my life (so far). What lands it on the list of the finest? For one, I decided to take a leap and go explore the city of Boston by myself. This meal was a magical benefit of my decision to take this trip. There was no way that I could return to Boston (my 2nd visit there) without a meal at o ya. To make it even more special, my friend and past colleague from the days of working at the Magnolia Grill, Maggie Warren now lives in Boston and works as a server at o ya. She wanted to wait on me, and I was thrilled to have her share a dining experience with me.

It might be redundant for me to say this, but I dig deep into the beauty of a meal. By the time I left o ya, my eyes were filled with tears of joy. I was full of gratitude to all of the people who participated in running this restaurant. Each one contributed to making my experience grand. I was appreciative of how thoughtful Maggie chose each course for me with a perfect sake pairing to match. I almost felt like I had been transported to another world. Then I became deeply in touch with my own creation of this experience. As the tears uncontrollably fell down my cheeks, I realized how it felt to be responsible for all of this.


I went to o ya early on a Friday night. When I made my reservation, I asked to be seated close to the “pass” at the chef counter where I could see the food coming out. I went in feeling thrilled to be there again. This was my 2nd time dining at o ya. My anticipation of many exquisite bites was bubbling over.


I sat at the chef’s counter thrilled to have Maggie as a dining companion, while I would be the only one eating. I told Maggie to feed me whatever she wanted. I told her that I would let her know when I needed to slow down. She brought me a beautiful flute of champagne to get things started.

Here’s what happened next: (I have posted the dish and then the picture)

Kumamoto Oyster watermelon pearls, cucumber mignonette


Hamachi spicy banana pepper mousse


Salmon unfiltered wheat soy moromi


Santa Barbara Sea Urchin and Russian Ossetra Caviar


Karikari Crispy Sesame Chicken Skin yuzu-honey pickled ginger, schmaltz powder


Artic Char yuzu cured, sesame brittle, cumin aioli, cilantro


Fried Kumamoto Oyster yuzu kosho aioli, squid ink bubbles


Wild Bluefin Maguro soy braised garlic, micro greens


Kyoto Style Wild Morel Mushrooms garlic, soy


Line Caught Ishidai Usuzukuri spotted knife jaw, ponzu, green onion, spicy daikon


Scottish Salmon Belly cilantro, ginger, hot sesame oil drizzle


Hamachi viet mignonette, thai basil, shallot


Bluefin Toro Tartare ginger kimchee jus


Chilled Maine Lobster Salad avocado, creamy yuzu dressing, micro greens, cucumber gelee


Tea Brined Fried Pork Ribs hot sesame oil, honey, scallions


Grilled Chanterelle and Shiitake Mushroom Sashimi rosemary garlic oil, sesame froth, soy


Kushiyaki of Kobe roasted onion, yuzu kosho, maple soy sauce


Foie Gras Miso Spoon tempura bits, preserved yuzu


Chilled Daikon Dumpling miso nut “cheese,” homemade kimchee, wakame, spicy pine nut mayo


Yuzu Curd almond, blackberry-jasmine, meringue and Aged Sake Gelato miso-hazelnut caramel, vanilla cremeaux, financier



I am not a restaurant critic. You can find all sorts of amazing reviews of o ya here from critics all over the country.  Please check out o ya for yourself if you’re curious in learning more about them. If you’re in Boston, make a reservation.  It truly is a “don’t miss!” They pay attention to every detail you can imagine. When you are there, you will see beauty at every turn. I definitely had moments when I thought I could’t bear to lose the taste that I had just experienced. In his review of o ya in the New York Times in 2008, Frank Bruni said that he ordered a 2nd piece of one dish right after the first. There was no way he was leaving o ya with the memory of just one.


Lesson: I have been in the process of stepping into a new way of living. To give you contrast, I spent many years often expecting the worse or not having much expectation because I was afraid of being disappointed. I am learning to trust that life is joyful and full of beautiful experiences. This dinner at o ya was indeed aesthetically beautiful. The presentation of the food was an exhibit of art. The smells and tastes of each plate were inviting and expansive. This dinner was an exhibition of how beautiful life can be. It served as a reminder that I am an artist to the depths of my soul. I have the ability and the power to create anything that I want in this life.

I am going to continue to practice this art of creating. It is bringing so much joy into my life. It’s not that fleeting kind of feeling that comes and goes. It is hanging around. It is flowing through me and into each encounter and experience that I create. It is hard to put into words what this is like. It is my wish that you can feel what I am saying.

What steps are you taking to make room for more joy in your life?





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What do I do with an Abundance of Tomatoes?

By July 7, 2014 Uncategorized

What do you do in the summer when you get your hands on 30 pounds of cosmetically challenged tomatoes? Make fresh tomato juice, of course!

IMG_2938Photo by Amanda Orser

I created this recipe last summer when my friend Amanda and I got our hands on a surplus of tomatoes. I have already had people asking me this year for recipes to assist in doing something with an abundance of tomatoes that they have coming out of their garden.

I am a bit of a beverage junkie. I like fresh vegetable juice a lot! I cannot think of many drinks more enjoyable in the summertime than a glass of fresh tomato juice. You can drink it all on its own or spice it up with different additions that I will include in the following recipe.


What do you need to get started?


– a good blender (I use a Vitamix brand blender)

– a fine mesh strainer

– a gallon size pitcher

– a mixing bowl



– 12 cups quartered fresh tomatoes

– Sea salt or kosher salt

– 2 celery stalks

– juice from 3 limes

– juice from 2 lemons

Optional Additions:

– 1 T Worcestershire sauce

– Pickled Calabrian Chilies (or other peppers) to your taste for spiciness (I use 4 chilies per recipe, which creates a subtle spicy kick to my juice)

– 1 T fresh grated or prepared horseradish


Preparation steps:

1)    Core and cut the any blemishes from your tomatoes

2)    Put the quartered tomatoes in a bowl

3)    Sprinkle the quartered tomatoes with a couple tablespoons of sea salt and toss the tomatoes thoroughly with the salt (this will bring the juices out of the tomatoes)

4)    Let the tomatoes sit for 5-10 minutes

5)    Fill your blender 3/4 full of tomatoes and their juices, blend on high until completely pureed

6)    Place your strainer over the pitcher

7)    Pour the tomato juice through the strainer into the pitcher (you may have to stir the tomato puree a bit for the juice to go through the strainer)

8)    Continue doing this in batches until all of the tomatoes have been pureed

9)    With your last batch of tomatoes in the blender, add the celery stalks and puree with the tomatoes

10)  After you have pureed and strained all of your tomato juice, add the lemon juice and lime juice

11) Add additional salt to your taste

Optional additions – Stir in your additions as you like, to taste. I pureed the chilies that I added in the blender with the seeds. Play with the recipe to customize it to your liking. The options are endless!

*Note* Since this is fresh juice, the shelf life is short. I suggest consuming the tomato juice within 48 hours.

Lesson: I will assure you that this fresh tomato juice will invigorate your senses! It will take a bit more time to make this juice compared to picking a bottle of prepared tomato juice from the shelf at the grocery store.

You are worth the time it takes to create something special for yourself.  Can you think of it as a refresher? What are ways that you refresh yourself already?


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Dear Summer, thank you for the pleasures you bring!

By June 30, 2014 feeding ourselves, getting out of our comfort zone, nurturing, pleasure, practice, self care, simplicity, slowing down, summer veggies

Here’s a visual expression of a few things that are bringing pleasure to me right now. IMG_0169The anticipation of tomato season is beyond words. I savor every juicy bite!

IMG_0288There are few pleasures greater than homemade vanilla bean ice cream.

IMG_0321I wake to see blossoming all around me! 

IMG_0335Fruits of summer at the Durham Farmers’ Market.

IMG_0284Grilling and chilling.

IMG_0388More blossoming. Sungold tomatoes on their way.

IMG_0407Okra flower.

IMG_0417My garden mentor, Peter.

IMG_0451Look at those beautiful bean plants.

IMG_0445Cantaloupe, I can eat all day every day.

IMG_0476Summer supper with friends. My first corn of the season, elote` asada.

Lesson: Summer brings simple pleasures. I am taking the time to appreciate all of the simple things in my life right now: the juicy bite of a tomato, the refreshment that a slice of cantaloupe brings to my senses, learning in the garden with my dear friend Peter, time spent in my garden reflecting on the growth I am seeing inside and outside of me, and so much more.

I am shifting my attitude about my life. I am making room for more pleasure. In previous posts I have mentioned that I am only choosing to do things that feed me. Paying attention to pleasure and allowing it in my life is what is feeding me right now. What is feeding you? 


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Bring on Summer!

By June 22, 2014 coffee, Durham, feeding ourselves, nurturing, sandwiches, simplicity, summer veggies

Here’s a photo recap on my week leading into the beginning of summer. My sense of wonderment is overflowing right now. These pictures capture what would take me more hundreds of words than anyone may have the time to read in one sitting. I will break it all down. I will share my love of summer in recipes like mint iced tea, fresh tomato juice, chilled cucumber soup, peach and blackberry crisp, and vanilla bean ice cream. Anything else you’re particularly interested in hearing about?


I  L – O – V – E  zinnias!



Cucumber Puree with Fresh Dill for Cucumber and Buttermilk Soup



Enjoying a beautiful evening in Durham with my dear friend Peter at Alley 26.



First peaches, won’t be the last!



Sungold tomatoes



Friday night burgers – grass-fed beef and gruyere



Summer = iced coffee! My first Japanese method home brew



Cold beer for stocking the fridge.



Summer love => BLT

Stay tuned for lots more summer food and FUN!

Lesson: My cup has been overflowing with so much appreciation for what this summer season is bringing- at the dinner table and in my life. I am moving into a new way of how I want to live my life. Without defining it, it feels exhilarating from the inside out. If you see or sense some extra exuberance, you’ll know why! I feel like I am opening up and blossoming like those zinnias I posted. Getting to this place has taken consistent focus and intention. I have been planting these seeds for as long as my feet have been on this planet. The importance of self is a life-long journey for me. If you’re wondering how I got here or where I plan on going, feel free to ask!

Where are you going? What seeds that you have planted are beginning to bloom? What seeds are you wanting to plant for the future? I would love to hear about your journey! Thanks for being here and your interest in mine!

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Cultivating Summer Veggies and Friendships with a Side of Squash Casserole

By June 16, 2014 Uncategorized

I get nostalgic in the summertime. My grandparents always had a summer vegetable garden. There was never really a discussion about the vegetable garden. It was a way of life for them. My grandmother made pickles, canned tomatoes, and “put up” beans in the freezer. That’s what they did. No question. No discussion.

I remember that food seemed to taste better in the summertime. My grandparents knew what they were doing. It was no secret to them. Food does taste better and more vibrant straight from the garden, no matter the season.


Summer suppers have been a favorite meal of mine for a long time. I learned that in the summertime you don’t really need meat on the table, although you might add a bit of pork to your beans for flavor.  The straight-from-the-garden veggies are the stars of the meal.

One of my favorite summer dishes is squash casserole. I grew up eating squash one of two ways – either fried in an iron skillet with onions or in a casserole. I loved them both and still do. Yellow crookneck squash has a delicate flavor. Adding some other ingredients to a dish really brings the squash flavor to the forefront.

I did a profile on summer squash in my previous post, if you want to find out about the nutritional benefits and other ways squash can be prepared. I added a bit of history for the fun of it!

When thinking of which squash recipe to share with you, I had to turn to my good friend, Fran Moore, for her excellent squash casserole recipe. It is her family’s recipe. Fran is more exuberant about squash than anyone I have ever met. She gave me permission to share the Moore Family Squash Casserole recipe with you. Like many old family recipes, it was never written down – I appreciate Fran putting her interpretation in writing!


The Moore Family Squash Casserole, as told by Fran Moore

 I usually get 6-8 yellow squash. I prefer crook-nosed as opposed to straight neck. Smaller ones are more tender; if you have only small ones to choose from, then get about 8-10.

I usually use one whole onion for that size of a batch. If you double the recipe, use two onions.

Dice onion (I prefer mine small, but you could do a large dice as well)

Slice squash (about 1/8″ – 1/4″ thick)

Boil onion and squash until soft. Strain and put into large mixing bowl.

Add about 1 cup PROGRESSO® Italian style bread crumbs

Add 1-2 eggs (beaten)

Add 1/2 cup to 1 cup grated Parmesan cheese – depending on how much cheese you like

Add several dashes of TABASCO® sauce

Stir all with wooden spoon or spatula.

Spray glass baking dish with cooking spray.

Spread entire filling into dish and bake approximately 30 minutes in 375 degree oven.

Top casserole with grated cheddar cheese, sprinkle with paprika, and bake until melted to your desired doneness of cheese (I like mine almost dark and bubbling, not merely melted)


PS: Fran tells me that her aunt uses RITZ crackers instead of bread crumbs; you could add a sprinkle of cayenne pepper or some paprika if you wanted to for color.

Lesson: Good friends are as important in my life as good food. Fran and I have been friends for many years, in this life and beyond. Like the summer vegetable garden, friendships call for care and nurturing. I am very appreciative that we have nurtured our relationship for so many years. What is a relationship that you have cared for like a summer garden? What have been the benefits for you?



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Getting to know Summer Squash

By June 8, 2014 asking questions, curiosity, personal growth, practice, so much to learn, summer veggies

IMG_0019Considering the many years that I have spent in the kitchen, and the many nerdy health-food kicks that I have gone on, I am here to tell you that I learned something new today. I learned about the health benefits of summer squash.

What was I doing studying these benefits anyway? I am glad you were wondering! Knowing a lot about food – or any topic for that matter – can lead to something dangerous. It can lead to people thinking that they are “know it all’s,” it can lead to putting a stop to one’s own curiosity, and it can lead someone to taking a lot for granted. I took summer squash for granted. I feel a bit ashamed for it. I feel like maybe I sold them out a bit. I swear, I didn’t mean to. I will certainly not do it again – to squash or any other vegetable for that matter! Each and every vegetable has a unique essence. It has a unique flavor that it provides to the world. Each vegetable deserves appreciation for its contribution to the dinner table.

For a moment or two I forgot how well squash plays its part. It’s not fancy or highly prized like truffles are. It doesn’t get anywhere near the attention that the garden fresh tomato receives every summer. What can I say? I grew up eating a lot of squash in the summer, and even though I truly love it, I took it for granted.

During my years of working in restaurants, no one ever asked me detailed questions about summer squash. I am willing to bet that other people have taken it for granted, too. How about people who didn’t grow up in the South? They are probably not even familiar with summer squash to begin with!


So here’s the deal, according to Wikipedia: summer squashes are a subset of squashes that are harvested when immature, while the rind is still tender and edible. Technically speaking, squash is a fruit of various members of the gourd family (according to The New Food Lover’s Companion). Squash is native to the Western Hemisphere. There is evidence of it being eaten in Mexico as far back as 500 B.C., and in South America more than 2,000 years ago. Squash is generally divided into two categories – summer squash and winter squash. I will tell you more about my favorite winter squashes next time.

All parts of the summer squash are edible. They are comprised mostly of water, so they are a low calorie vegetable choice. There are 18 calories in one cup of summer squash, which provides 32 percent of your daily value of vitamin C. It is also high in niacin and vitamin A.

Summer squashes themselves come in a number of varieties. The most common ones are yellow crookneck, zucchini, and patty pan, which can be yellow or green. Summer squashes have a mild flavor. They are nicely complemented with flavors of onions, garlic, and fresh herbs like basil and oregano.

You can fry, roast, bake, steam, grill, or sauté summer squash. They are popular in a dish called ratatouille, which comes from the French region of Provence. In the southern region of the United States, summer squashes often get put into casseroles. That is definitely one of my favorite renditions. My dear friend and fellow foodie Fran Moore loves squash as much as I do. I am going to share Fran’s squash recipe with you in my next post.

Lesson: Sometimes we can miss some gems in life because we get a bit too comfy thinking that we know a lot about “this or that.” We can always learn more. Our lives will be enriched and certainly more enjoyable with a healthy drive for learning and asking questions. The most “zealous for life and learning” people I know on this planet have a question that drives their work: “What is it that we do not know, that we do not know, that we do not know yet?” How about that for a question to ask yourself at least once a day?

If you are interested, you can learn more about their passion for learning and expertise at

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Summer Squash and Eggs

By June 1, 2014 breakfast, creativity, eggs, recipes

My favorite ingredients to go with my eggs can depend on the season. Yellow squash has just started coming in at the farmers market.  I enjoy what some might consider an unlikely pair – yellow squash and eggs.

I am not much of an omelet eater (or preparer). I like my eggs soft and light.  I prefer a scramble – sautéing the vegetables and then adding the eggs for a soft scrambled “scramble.”


During the summer months, I like to eat tender crookneck yellow squash and Vidalia onions with my eggs. I also really like the addition of Chapel Hill Creamery’s Dairyland Farmers Cheese. Its mild flavor and creamy texture pairs really nicely with the squash.

photo 4

Here’s how I make a Summer Squash Scramble for 2:


 5 farm eggs

¼ cup of sliced Vidalia onions

2 small yellow summer squash, halved and sliced

1/3 cup diced Chapel Hill Creamery Farmer’s Cheese

Butter or olive oil for cooking (I use a little of both)

Equipment needed:

Sharp knife and cutting board

Dry measuring cups

Nonstick sauté pan

Nonstick spatula

Mixing bowl


–  Crack your eggs into a bowl

–  Whisk the eggs until the yolk is fully incorporated with the whites

–  Add the cheese to the eggs and stir

–  Set the eggs and cheese aside until after you cook the vegetables

–  Turn one of your large stovetop burners to medium high heat

–  Add a tablespoon of olive oil to your sauté pan

–  Once the pan is hot, add your onions and squash

–  Cook the onions and squash until tender, you may want them to get a subtle amount of color on them (subtly golden brown) – this depends on your taste preferences

–  Once your vegetables are cooked to your preferred doneness, add the egg and cheese mixture

–  Allow the egg and cheese mixture begin to cook along the outer edges of your pan as it surrounds all of the vegetables before you stir

–  Gently stir the eggs and vegetables until they are thoroughly cooked

–  I flip the cooked parts upward and away from the heat, making sure that all the liquid gets turned under to the heat of the pan

– This is a quick and gentle process that will give you softly scrambled eggs

– Experiment with adding fresh herbs like basil, tarragon and/ or chives  after cooking the eggs to liven up the flavor of your scramble. I like to add fresh arugula as well. Play with it!

Dairyland Farmers Cheese 1

*Note: Where to buy Chapel Hill Creamery cheeses:

Carrboro Farmers’ Market: Wednesday and Saturday

Durham Farmers’ Market: Wednesday and Saturday

Western Wake Farmers’ Market: Saturday

Whole Foods Market, Weaver Street Market, Southern Season, Earth Fare, and LoMo Market

Lesson: For many years, I ate squash either in casserole, stir-fries, or fried with onions. One morning I decided to “play” with the produce I had in the fridge. Little did I know that one of my absolute favorite flavor-pairings would come together. Summer squash and eggs are such a pleasing pair that came from experimentation. What kind of pleasures have you discovered from trying something new?




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What Feeds Me

By May 26, 2014 creativity, feeding ourselves, getting out of our comfort zone, nurturing, practice, self care

There are many things that I could share with you that express all of the ways that I am expanding my comfort zone these days. To give you an idea, I have started a new job that challenges, inspires, and stretches me every single day. Every day is an adventure. I am loving it! Upon taking this new job, I made a promise to myself. From this point forward, I am only going to put my energy into things that feed me. What exactly do I mean by this?

I was pondering “what that means” the other night while preparing kale salad for myself and a friend who was joining me for dinner. I prepared one of my favorite salads for us – kale with avocado and lemon dressing with chiles. I also made tuna salad to go with it with lots of capers, spring onions, and very good mustard. One might say that I fed us well. We ate nutritious greens, which some call superfood. We had lean protein, which feeds muscles for people with active lifestyles. We had avocado, which is full of healthy fat. One might say that what we ate was good for us.


Feeding ourselves runs so much deeper than what we are eating at the dinner table. This weekend, I have fed myself by crossing some meaningful plans off of my to-do list. One of those plans was riding my bike from my house to the American Tobacco Trail here in Durham (by myself). I am new to riding a bike in and around downtown. When I got my bike, it had been over 15 years since I had ridden one. I have been working on building up my endurance for longer rides and varied inclines. That old saying, “it’s like riding a bike,” doesn’t negate the need for practice to be better at your endeavor.

I have a running list of plans for myself of activities that will feed me. For those of you who read last weeks post about my adventures in relaxing, the list includes continuing to prop up my feet once in awhile. I propped my feet up for over an hour this last week, which surpassed my goal. Other plans for feeding myself include completing a new gardening project that I have just begun. I want to create a space in my yard for growing veggies and flowers. I will keep you posted on the progress of that project. That one will be feeding me literally and beyond!


I love to dance and sing, so stay tuned for some invites for joining me at some local events. I have been wanting to check out the Contra dancing scene here for far too long!

Lesson: It is easy to take for granted that eating well and exercise are the most important ways for us to care for ourselves. The most important way that I take care of myself right now is committing to only putting my energy into what feeds me. I am still discovering and unfolding what that means. I know that when I do something that is feeding me, I feel deeply cared for and nourished on many levels. The beauty of this is that it’s this is achieved by something that I do for myself. I could not achieve the same result otherwise.  

How about you? What feeds you? What meaningful plans have you been crossing off of your list? 

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Adventures in Relaxing

By May 19, 2014 creativity, getting out of our comfort zone, nurturing, self care, slowing down

Greetings from home! I am back in Durham, North Carolina. It has been an incredibly gorgeous day today! My neighbor says that she is “bottling up” days like today and saving them for the hotter months to come. I will be sure to invite you to the party when she opens up the 70 degree bottles of sunshine, blue skies, and cools breezes.

I am refreshed and feel some renewal within, thanks to my weekend getaway. I spent 3 nights in the mountains with the goal of relaxing. I did well! I succeeded with my goal. I made only 2 trips out of the house. One excursion was to check out a couple of local art galleries, the other was to the farmers market in Boone. Both trips fed my creative nature and appreciation for expression.

In the picture below, you will see one of my favorite spots of the weekend. From the kitchen stool, I had a beautiful view of the mountains outside a sliding glass door. I ate there. I drank there. I read there. I pondered life sitting on that red stool enjoying fine coffee, farm eggs, and fresh strawberries that a farmer named Tom hand selected for me.



This was my post-farmers market breakfast. This was a lovely sourdough pecan sticky bun from Owl Creek Breadworks. If you’re in the Boone area, I highly suggest their bagels and sticky buns. All of their breads appeared to be thoughtfully prepared.


It was rather chilly in the mountains. I built my first fire in the fireplace. Thanks to, I had several teachers in multiple videos that I watched. As you can see, my fire was successful. It created warmth and comfort, too!


I must admit that this is my favorite position that I took the entire weekend. I don’t allow myself to prop my feet up as much I would like to.

Seems like a worthy new goal -propping up my feet for at least an hour a week.


So what is the point of me sharing my weekend expereince with you? I cannot emphasize enough how important it is for us to take care of ourselves. It can be a challenge for many people to slow down. I don’t know many people that grew up learning the importance of self and what it means to take care of ourselves. I am not talking about eating a balanced diet and getting enough exercise.

I am talking about nurturing ourselves with things that we love and enjoy. I am talking about giving ourselves permission to be at the top of our own priority lists. I am talking about giving ourselves the space to process changes and transitions in our lives. I am talking about creating a space for us to acknowledge and be present to our emotions. I understand that learning how to do this is indeed a process. What can you do to begin to plant the seeds to take care of yourself in a new way?

Lesson: I became fully aware over the weekend that I don’t allow myself to prop my feet up once in a while. My feet carry and take me all over the place. I have worked for over 20 years standing on my feet for 8 or more hours a day. I am claiming a gift for me and for my feet! One hour or more a week there will be “feet propping up.” How about you? What is something that you haven’t allowed yourself to do for you? What are you going to do to change it? 

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Trusting the Process, Trusting Self

By May 16, 2014 nurturing, practice, self care, simplicity, slowing down

Greetings from Blowing Rock, North Carolina. I have had quite an interesting week. In honor of embracing change and living in these wild and wonderful times, here’s a very different kind of post. Other than this brief intro, I am practicing silence. Words can be powerful, though here are some pics to express what’s up with me. 


My view from the back deck – the storm is moving out. Blue skies are peeking through. This process is a beauty!

imageThese are a few of my favorite things that I gathered for my weekend.

imageCelebrating and honoring my life, even the broken yolks!


I will have much more to share with you about my weekend on Monday!

What’s going on for you?

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