52 Weeks of Mindful Practice

I thrifted for $2.99 a copy of Anna Black's A Year of Living Mindfully, which intrigued me the moment I picked it up. I got into slow stitch as a mindful practice, and I'd love to apply that to the rest of what I do.

This is a guide with weekly activities and practices to weave mindfulness into your everyday life. Nothing looks too difficult for me to manage, so I thought I'd give it a go for the next 52 weeks.

If nothing else I can figure out how and where to work on myself to become more mindful.

I really appreciated this sentence in the boxed paragraph at the end of the introduction: "If at any time a practice feels difficult or brings up strong feelings, please just stop." You don't see that kind of practical advice very often in how-to guides. It struck me as very respectful toward the individual, so she's not coming from that horrid place of group-think. She shows caring for each person and what makes them unique.

I'll report back on my progress and see how it goes. Should be interesting.

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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.

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.

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.

Rayen

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