I slept til eight. I’m grateful for generally good sleep most nights, even though I’m a night owl, and grateful for a late wakeup some weekend mornings. And grateful to wake up to a bright late September morning, a cup of coffee, a chocolate croissant, and apricot jam, on a patio I built, with a spectacular view.
I got to take my time arranging art on the blue wall, interspersed with some housecleaning, some good listening to Radio Swiss Jazz, the Buddhist Wisdom for Life Summit hosted by Tricycle, and the Collective Trauma Summit. It’s downright amazing to have the world at my fingertips in my remote little mud hut. I’m grateful for the beautiful and meaningful artwork I got to hang on the wall.
I’m grateful for the blooming Maximillian sunflowers, which are the definitive herald of autumn, and for my Garden Buddy who gave them to me. And I’m grateful for a simple and delicious vegetarian dinner of Roasted Cauliflower with Sweet Chermoula and Yogurt. I didn’t know what chermoula was until I ran across this recipe, and it is a delicious sauce! I didn’t have sweet paprika so looked up (world at my fingertips) a good substitute, and ended up using half as much ground Aleppo pepper plus a squeeze of tomato paste to approximate the taste. I also didn’t have cilantro, and precious little parsley, so subbed dried parsley. With olive oil, honey, lemon juice, and some other spices, it was so yummy I could have eaten the whole recipe but disciplined myself to save some for tomorrow. I’m grateful for a delightful Saturday, and for the presence of mind to appreciate an easy, joyful day.