I play this game with Cousin Melinda where I send her a photo and ask Where’s Wren? She is usually able to find Wren. This is today’s photo. In this case, I was simply upstairs teaching ‘behind the curtain’ while Wren was napping in bed; later this evening she was no doubt buried in the covers as dramatic lightning and thunder cracked around the house. I’m grateful she’s so resilient. Once the storm passed, she trotted downstairs to chew on her rawhide, and beg me for treats. I’ve been giving her doggie CBD this past week when the monsoonal storms roll in, and I think it’s helping her terror trigger. I’m grateful we were nourished by a short cloudburst tonight.

During class break this afternoon we stepped out on the deck and spooked a northern flicker who’d been tapping on the house somewhere. I missed the resident flicker last summer; it feels like it’s been a long time without one around, so I’m grateful to have the companionship again. Also, I’m grateful as always for my job teaching mindfulness. Though class is only 2.5 hours a week, there’s plenty of time that goes into prep for each session, and time afterwards to review, and time during the week to support students and graduates. The work is so meaningful to me.

Despite all the pluses of the work, though, I’m taking the rest of the year off after I finish this course. I have two facial MOHS surgeries lined up this fall including an eyelid, and other neighbors are also scheduled for surgeries. I want to be able to focus on my healing, and be available to support others as needed this fall, as well as catch up on some personal projects. My next MLP Mindfulness Foundations Course is now scheduled to run from January 5 – February 23.

I’m grateful for Amy’s recommendation of this date bark. There’s no real recipe, just her vague instructions, which I adapted a little bit and now have further amendments to. Next time I’ll make it like this: Melt a dark chocolate candy bar and drizzle it over a piece of parchment paper on a 9×11 or smaller sheet pan. Press in a dozen chopped Medjool dates, sprinkle with chopped nuts (I used slivered almonds this time and would add chopped roasted/salted peanuts next time also), drizzle with a couple tablespoons peanut butter warmed to runny in the microwave, top with another melted chocolate bar (or two!) and sprinkle with salt (which I forgot tonight). I might even add a few tablespoons of dried shredded coconut. Then chill in the refrigerator until it’s hard, break it up, and enjoy. Because of an inadequate chocolate to date/peanut butter ratio, I’m storing mine in the fridge, but I think with a sufficient chocolate base it could be stored at room temperature in an airtight container. For a few days, which is all the longer it will last. I’m grateful for this healthier alternative to M&M’s for my lunch dessert. Honestly, I’m grateful more than anything else for a simple, meaningful life that affords me the opportunity to enjoy a lunch routine that includes dessert.