Enough, part II

Hi everybody, for all those who resonated with the post about being ‘enough’, please read this article, sent to me by fellow blogger, Mark T.

The DailyOM

My original post has sparked a lot of great conversation with friends and well as those great internal conversations I have with myself and my higher “Self”.

I especially resonated with the article’s gentle reminder that finding things in life which bring me intrinsic joy is part of simply being on this planet and co-creating positive energy.

Just today in my yoga practice I was able to pause for a moment and simply appreciate the fact that I have the priviledge of practicing yoga with a great teacher, in a great space, with my leisure time.  How amazing.  The practice was enough to nourish me.  Funny thing too – despite being physically hungry (class was during my usual dinner time), it didn’t bother me because I was satisfied on a level deeper than the physical need for sustanence.  To be sure I enjoyed dinner afterward (recipe included below), but the longing I often feel for food and for inner certainty was gone.  How nice.

When I did come home to eat, here is what I had waiting for me:

Tuscan-inspired”Branzino all’ Isolana (AKA fish with Vegetables)
**adaptation from the cookbook Good Tastes of Tuscany that I picked up for Matt in Italy last year.

2 large trout (or whitefish of your choice) fillets, chopped into 4 pieces
4 potatoes, diced
2 beefsteak or heirloom tomatoes, diced
2 leeks, thinly sliced
juice of 1/2 lemon
1/2 cup of pitted olives
3-4 garlic cloves, coarsely chopped
2 tbsp basil
2-3 tbsp EVOO
Salt, pepper to taste

Pre-heat oven to 400 degrees.

Put all the veggies, EVOO, spices and olives in a baking dish.  Bake for 20 minutes, uncovered.  Add the fish, lemon and a little more salt/pepper. Bake covered for 25 minutes.

Serve with piping hot risotto and a side salad – perfecto!