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!
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