Tag Archive | intention

The Power of Intention

Oct18

I’ve been thinking some more about yesterday’s misadventure at the pharmacy. Today’s lesson from that is the power of intention. Without consciously articulating it, I stepped out of the car determined to get the shot. That was my intention: I will get the shot. Putting myself, my desire, my perceived need above all else, and fueling it with resentment over ‘wasted time’ that day at the clinic and the week before at the pharmacy. I can imagine today how differently I would have felt afterward if I had gone up to that counter with an intention to be kind, patient, and aware of the invisible suffering of every person behind the counter and every person who came to the counter and everyone waiting in line for the two windows. If my intention had been from the beginning to accept however things turned out with no attachment to outcome, and to be of benefit to everyone I encountered, what a different experience it would have been.

It’s been a challenge today to accept that I did the best I could by tempering in that moment the Colonel’s self-righteously commanding attitude and voice that emerged from my depths, and then backing way down, letting go of my frustration, and apologizing with an open heart. I’ve learned and grown from the experience; I minimized the damage to the extent and as quickly as possible. That’s what mindfulness is all about. I’m grateful for recognizing the power of intention in this powerful lesson.

I’m also grateful for the sweet surprises in the mailbox this morning! And for all the causes and conditions that came together in this remarkable universe to bring to my life a jar of homemade tomato chutney from Texas and one of pear-chocolate preserves directly from Florence, Italy, with a layover in Austin. Thank you, Hungry Traveler, for thinking of me! What a world, where people who would never have met otherwise can become friends through the ethers, tangibly sharing their joys and the fruits of their kitchens and their travels.

Meaningful Satisfaction

Sep23
Nine pounds of tomatoes in the over-sink colander for yesterday’s kitchen project, another batch of salsa.
Ingredients for the second batch of salsa, all from the garden! I can’t help crowing about it. Remembering the intention I set thirty years ago, or more accurately the wish I declared: “I want to buy some land and grow my own food.” Each meal I prepare from the garden, each batch of food from the garden I put up in cans or the freezer, I feel such meaningful satisfaction.
Assorted hot peppers diced: jalapeños, Jigsaw peppers, and an Aji Crystal.
This salsa recipe adds an interesting step: chop all ingredients and strain them over a bowl for six hours. This allegedly helps the tomatoes retain their body in the salsa. You simmer the liquid from them with vinegars and tomato paste (I used last year’s frozen cubes) until it reduces a bit, then add the diced fruits and bring to a boil again. I’ve been really happy with the two batches I made this way.

One of today’s kitchen projects was to combine both batches of fermented peppers and blend them into a hot sauce rough draft. I’ll ferment at least one more batch of yellow, orange and red peppers along with a carrot or two and a red onion from the garden, and then blend all these phases together before bottling. It was naive of me to think the various pepper varieties would all ripen at the same time, and I’m grateful for allowing things to be as they are and adapting my plans accordingly.

Beware, all ye who said my previous batch of hot sauce “wasn’t hot enough”!
This jar will wait in the fridge for the remaining peppers to ripen and ferment. I will probably end up saving the Datil peppers for their own hot sauce, but use the rest of the Scorpions and Aji Crystals for sauce–we’ll know more later.

Another of today’s kitchen projects was spicy dill pickles. I made six half-pints and for the first time in my nascent canning career made a dreadful mistake. Not the first mistake I’ve made canning, but the first time I’ve made this one: I screwed one ring on crooked so the lid wasn’t held down and didn’t seal. Somehow, though, the jar didn’t fill with canning water: the pickles smelled fine, so I reset the lid and stuck the jar in the fridge. I’ll test it in a couple of weeks, the recommended time for pickles to steep before tasting. If it goes bad, oh well, compost. I put a tiny red Jigsaw pepper and one slice of orange jalapeño in each jar, along with a quarter teaspoon of dill seed.

After a busy day in the garden and kitchen and a couple of short walks, I lay on my back on the chaise for toes-up time. Little Wren had to investigate so she jumped up on my belly and coming close, cocked her head: What are you doing? Do you want me to lick your face?