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.
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!