Let it Snow... Let it Snow

The full-moon has past. What an illumination ! I woke up in the middle of the night after, a lovely take out Sushi meal from Sushi Way in Truro. As I was looking out the window, I say two deer standing around our snowy and icy pond. Content, I closed my eyes and went back to sleep.
Full-moon, often brings a weather change. Sure enough, it went from deep freeze to a hug amount of snow. Nevertheless, a snow storm is nice! I was working on designing this blog, and I am still working on it. However, I found some time to make a lovely treat. Avocado Chocolate Mousse. Use a ripe Avocado, 1/4 cup of good cocoa, and 1/4 Maple sirup. Put it in food processor till it is smooth, and serve.

With this treat we had a cup of Matcha tea. Matcha tea is made with ground green tea leaves. One consumes the ground green tea leaves, compared to the regular green tea which is water in which the green tea loose or in bags has soaked . The experts say, one little cup of Matcha tea equals 10 regular cups of green tea. Matcha tea is also known as the champagne of  Japan and is used for special occasion in tea ceremonies. Mary and I, like to drink it after a meal. Traditionally, one has to have something sweet before drinking the Matcha. Good excuse to have a little chocolate.

   

Food - Art - Mindfulness

Food – Art- Mindfulness

I love food, I love making art, and I aspire to be mindful.

My partner Mary and I agree on our travel destinations according to where we can go and eat. We even consider going to a party or a get-together according to the food that will be served. We love to explore new places and try different foods. Talking about the goodness of food, art, and mindfulness are some of our passions.

Eating has become in some households and school rooms a ‘chemical warfare’. The names of the ingredients are unpronounceable on some products and their nutritional value is a big fat zero. However, it is quick to prepare and cheap to buy. Forgetting the high cost and the long lasting damage it may do to a person’s health, physically and mentally.

Eating and preparing the food is an art form, a sensual experience, connecting, while laughing with friends and family in the celebration of life. Yesterday, we went over to friends of ours carrying a smoked seafood lasagne. In the morning we sautéed home grown garlic and Portobello mushrooms in a cast iron pan and onions out of our garden with gluten free flour mix and diluted whip cream in another. I love the smell of sautéed onions. Little bowls of de-boned smoked mackerel and shredded mild Gouda from the Dutchman in Great Village, NS filled our live cut edge table. Yes, it took some time to prepare the meal, and yes, it is easier to buy something already prepared. But Mary and I had wonderful conversations about the world and how we feel about the spirit of Christmas. Preparing food for someone else exposes vulnerability about one self, because one never knows how it will turn out, especially when one has never made it before. Off we went. It became a surprise for all of us, when we took the first spoonful. Our friends supplied the homemade bread, relish, and the pickled beets. No unpronounceable ingredients in this meal. We laughed, danced, and watched some finches eat some bird food for a while. Nice!