Gardenias are blooming this time of year in south Florida, and my gardenia bush is FILLED with them. They only bloom twice a year and only last for a short time. Sort of like a birthday, I wait all year, looking at an empty green bush, knowing that only in April or May and again in late summer will I see and more importantly smell the beauty of them. Sniffing a gardenia creates a natural high for me. On the other hand, my trees are dropping pollen from their flowers like crazy. I washed my car on Saturday and yesterday morning found it even more covered with orange “dust” EVERYWHERE. I will definitely need to hose it down today, unless mother nature rains down as she is predicted to. All of this reminds me of the ebb and flow we call life. Trying to live in the moment is something I try to carry into my life, not just my brain! I am finding that even in the grocery store I am sticking to buying fresh fruits and vegetables that are abundant during that very shopping outing. It seems to make economical and environmental sense. Why should I pay extra money for something that gets shipped from the other side of the world? That means a lot of energy (and time!) was used to get it here, so not only will I pay more money for it, but it will be old quickly as it already spent time traveling. I buy fresh food that is abundant and it cuts down on my shopping bill, tastes incredibly fresh at it’s peak and lasts all week. I hadn’t really thought of all this till recently, but it is definitely working for me! Think about it. I came across this quote in a meditation book (let’s remember it is still meditation month) and thought it was incredibly appropriate at this moment in time.
Things of the past are already gone
and things to be distant beyond imagining.
The Tao is just this moment, these words
plum blossoms fallen, gardenia just opening.
Savor the moment. Stop and smell the flowers!
My girlfriend, Roz, has the most incredible gardenia bush right by her front door. Like yours, hers is bursting with gardenias. I adore the fragrance of these little beauties. She knows how much I love them and she usually plucks several from the bush and I place them in a saucer filled with water so that our entire home is flooded with their perfume. Ah………nature’s flowers are awesome this time of the year.
Here’s an easy recipe for Kale Chips (from http://www.epicurious.com):
* 12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
* 1 tablespoon olive oil
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
“The tall, crisped “chips” look striking when bunched in a tumbler, and they’re terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that’s kind of addictive”
THANKS!!! I will be trying those kale chips this weekend! love you carole