Oddly enough, I started this New Year off (close to my birthday) by taking a tumble - I tripped and fell at a local store, and besides being embarrassed, I was forced to sit still for a few days and take stock of what the New Year means. Part of the gift of having a
I have this little card up by my desk which reads: My destiny is mine to control. It’s from one of those pretty little boxed sets of inspirational cards, this one courtesy of Dr. Wayne W. Dyer. The wording may be a bit tricky for those of us with control issues, but I get it.
This last weekend I harvested the last of the carrots. Some were juiced (I love carrot and apple juice!) and some will be shredded and put in the freezer to make future carrot muffins. Every Christmas I enjoy giving to others. What will it be this year; loaves of carrot apple kuchen, cranberry walnut scones, or pumpkin
Another sign of Fall: gnats. They really are quite beautiful. Watching them hatch and seeing a swarm of them with their white wings is nice, and then the birds find them and dart amongst them for their dinner. I do not really want them in my yard, so I am glad the birds can enjoy
Tonight the Friends of the Garden (the Mendocino Coast Botanical Garden, that is) are having an auction as a fund raiser. All the members get together and bring food, bouquets or something else of value to be auctioned off. Sometimes there is a bidding war which is always fun. Last year a small chest was up for
Here at Living Light we’re right in the middle of an Associate Chef and Instructor training and we’ve got students with us from all over the world. The countries represented include Australia, Korea, Japan, Singapore, Malaysia, Brazil, Mexico, Puerto Rico, Peru, Norway, Sweden and Canada. And of course, we’ve got students from the good, old
Well, another culinary Associate Chef & Instructor certification has begun at Living Light. It is so exciting to finally meet the people you have been speaking to on the telephone for the last several months. Some of the students are here for only one or two days to start their culinary adventure, others will be here
We have a new group of students coming to Living Light on Saturday to begin an Associate Chef and Instructor training. It’s always exciting to meet them and their anticipation of incorporating work with what they love is infectious. I’m so grateful to have a job that incorporates so many things I love. I get
Archie and I were talking about what we were going to do on the weekend and I said I would weed out the snapdragons from our wine barrels as they were done. Then I started to think about it. Do they reseed themselves? Do I leave the roots and a few inches of the stalk above ground?
As one grows older, one accumulates more tools for navigating life’s rough waters. We learn to handle things with grace and dignity rather than hysterics and panic. We can look at painful situations with a veteran’s seasoned eye knowing they won’t last forever. Our coping skills are honed. My birthday’s coming up and it always