Happy New Year!
May it be a good one, full of pleasure, laughter, peace and hope.
I’ve had a great start to 2008 though it did give me some angst at the very beginning. I grew up being told that whatever I did on new year’s eve would be what I did for the year – what a lot of pressure and stress that created! The house had to be beyond spotless, clothes new, the body scrubbed fresh and still wet from the shower, pockets full of money and heads full of anticipation mixed with regret and fear. So this new year I deliberately went mellow: came home early from a party and sat outside watching the stars as the time moved forwards. The house was clean but the bin was full of trash, I didn’t have money on me, nor was I busy wishing others well. I have to say it was a struggle to put aside my conditioning, feelings of me doing it wrong returned several times. But what to do. I spent it the way I would like to spend the year – at peace, out under a beautiful sky breathing in fresh night air full of crickets and bats, with my dogs and with a full heart and a sweet home.
The next night was a party night going out to celebrate a birthday, dancing to a great band from San Jose, drinking and eating, swimming at midnight. Best of both worlds I guess. And since then it’s been nice. I’m trying to come down from a very social last two weeks, finding it a little hard to wean myself from the doing nipple, but it’s settling down.
I’m making ginger beer for my friends’ café and just now am sipping on one that kept on fermenting, feeling a little buzzed and cooking. Had a close encounter with one of my huge house spiders earlier – don’t know who was more scared, her or I, but for sure I made the weirder noise – a sort of whinny. It’s a big spider. And now I’m chomping down on my latest craze – curried banana flower. Who would’ve thought it? it’s fantastic and they’ve been eating it in Asia for centuries of course, but for me it’s brand new. It’s bitter but delicious.
Tried again with the banana flower this time soaking it in salted lime water for an hour. Bitterness gone, super delicious! Took some over to Ray and Ron’s and they fried up some coconut, just little pieces straight off the shell then tossed with soy sauce and brewers yeast. Incredibly this looks, smells and tastes like pork! Hard to believe but true. What a discovery.
Wednesday, March 19, 2008
Happy New Year!