Two months ago I made the decision to leave my full time job and take four months to invest in myself… present and future.
Tonight as I sat in the backyard, with Oona at my feet, Semi atop his ladder, a salad in my hands, I was awed. I bought the mixed greens last week at the farmers market. Since leaving my job, I have every Saturday off (unless I choose otherwise with self-employed efforts) and I have evolved into getting most of my food from local sources, with cash, looking it’s growers in the eyes.
Atop the greens were roasted beets, overflow from Caitlyn’s Community Share Agriculture (CSA) weekly produce allotment. It’s been less than 10 years since I realized I like beets. Pickled, from a local source, is what did the trick. Last week at Dianne’s house she explained how to roast them, from the root vegetable to enjoy them. Today was my first attempt at that… sautéed then baked in a cast iron pan, reclaimed from one of Errin and Kelly’s friends.
I also put brussel sprouts on there. Grown locally, bought at the farmers market, another veggie I learned to prepare from Dianne (and still don’t make super often). First I cooked the bacon in the cast iron skillet, added halved sprouts, and once browning threw in a bit of local honey. Bomb . com.
Errin taught me how to buy the best cheese from our local favorite, lifeline farms. Veggies topped with onion garlic cheese curds, recommended by a midwest curd expert… again… major win. Mix in my favorite pumpkin/cheddar crackers and it’s a foodie dream. Prepared at home.
The zucchini muffins from Casey’s overflowing garden are still cooling.
About four months ago I started to experiment with food I rarely cooked… primarily meat. As an ovo-lacto vegetation from ages 14-29, the skill or habit of preparing or consuming meat is not a normal one for me. Hector used to bring me groceries his wife would get from the food bank when my budget and time were super tight at my old job. Often the surprise groceries included meat I was clueless about. Johannes, a call or text away, frequently gives me cooking advice from Calgary. In my life it’s a close second to not being able to cook with Grandma McDonald.
I’ve become reverent about food. And community. And nourishment. And how it’s all connected. This year I have begun to understand, and integrate, how and which things feed me. I am so thankful.
Today Nathan encouraged me to let go of loss. A day after the Sun enters Scorpio season, and a week before Halloween and Day of the Dead and Grandma McDonald’s birthday I thought, yeah… I suppose it’s the time to have peace with that.
I saw a beautiful graphic three falls ago, of a colorful tree, shedding it’s leaves. Beside it, the words “The trees are about to show you just how beautiful letting go can be.” This fall, as I dance in the moonlight with Caitlyn, or debrief University course instruction with Libby, that could not feel more true.
I am in awe of how one idea can snowball into a life altering decision, and ultimately a string of growth meant to corral and keep me in the current of my own life and purpose. I am in awe of the community of nourishing love and support I have fought for and found. Most of all I am in awe of myself… for believing and being my dreams, present and future.