Skip to main content

Back and Forth

“Life can only be understood backwards; but it must be lived forwards.”

― Søren Kierkegaard

We think so much about the past and future that we often forget to live in the present. I'm certainly guilty of dwelling too much on the past. I used to tell myself that I needed to learn from the mistakes I've made, but regret isn't much of a teacher. It's impossible for me to separate the negative emotions from the events that inspired them.

Like everyone I've also tried to fix my past in my head by thinking "If I could go back and change what I did, I would . . . and then this wouldn't have happened." As if with my current knowledge I could have prevented the mistakes. If that were true, I think I would have no one and nothing in my life now; I'd be living in a cave somewhere. And I'd be miserable.

The present has its daily challenges for me, but it's also peaceful now. I'm no longer being held as an emotional hostage by the past or the future. Freeing myself only required letting go of the regret for things I will never be able to change, and worry over things that haven't yet happened. I hope I can stay where I am. I like this place.

Image by Couleur from Pixabay

Comments

Post a Comment

Popular posts from this blog

Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.
Post a Comment
Read more

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.
Post a Comment
Read more

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.
Post a Comment
Read more