“Mindfulness is simply being aware of what is happening right now without wishing it were different. Enjoying the pleasant without holding on when it changes. (which it will) Being with the unpleasant without fearing it will always be this way. (which it won’t)~James Baraz
Three things occurred this week that stirred my little gentle soul. in a wonderful way
1. Joe retired.
2. A dear friend turned 86.
3. I had an aha moment.
I recently enjoyed a scrumptious Italian dinner at a friend’s home in celebration of her 86th birthday. While experiencing the joy of sharing stories and memories with her family I had an aha moment. I was reminded how everyday life holds many special moments. This past week I experienced moments of time that I want to experience more deeply.
The pleasure of wearing a new pair of earrings recently given by a friend from her summer travels🚗
Enjoying my first pumpkin spice latte.☕️🍁
Relishing in a delicious breakfast prepared by my husband.💕
Having a small barbecue on a misty rainy afternoon.🏡
Capturing the sweetest photograph of Darjeeling.🌷
remembering the many special garden moments of summer….🌻
and hanging a new Welcome flag for Fall.🍂🍁
My friend’s wonderful dinner was the perfect aha… that there is no better time than now. That the day to do all those things you’ve been waiting/hoping for is today. now is the day to create the happiness and joy you want. No need to wait until you retire or that future celebratory event. Create it in the situation you find yourself in now.
I’d love to hear about yours.
I’ve decided to challenge myself by preparing a new recipe each week shhh…don’t tell anyone😉 One that I haven’t prepared before. I enjoy cooking & really didn’t get much practice until I retired so now I’m loving it! This week I chose Linguine with Shrimp Scampi. The recipe is courtesy of Ina Garten. thank you Ina!
I followed the recipe except for using kosher salt & red hot pepper flakes. I didn’t have any on hand & didn’t realize it until I had started preparing the dish. therefore I didn’t use them.😉
Linguine with Shrimp Scampi
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp. 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. Enjoy!
Here is a view of the end of summer. I had taken a walk to the jetty hoping to find some rocks to place around the cottage. Enjoy!