“As to what good qualities there may be in our souls, or Who dwells within them, or how precious they are — those are things which we seldom consider and so we trouble little about carefully preserving the soul’s beauty. All our interest is centred in the rough setting of the diamond, and in the outer wall of the castle — that is to say, in these bodies of ours.”
― Teresa of Ávila, Interior Castle
I’m moving to a slower rhythm, keeping things simple, deciding what can and can’t flow through my life right now. I’m sure, and unsure, being brave and honest with myself. I’m allowing, unresisting to any uncomfortable movements that are arising and just letting them be. I’m giving myself the grace to be with all it entails. This is the only way forward, this is the only way that the new story can be created from here. I must know all of my inner most ingredients, everything that makes me move the way i do. I’m spending much needed time, unraveling, dreaming, grieving, understanding and finding my way back, towards forgiveness and acceptance. I can see all the answers, i can see how wonderfully great it is going to be, i can see the picture i’m creating and the way it will look, but i know i can’t just arrive there, to this wonderful new place. i know that there’s no skipping ahead, not on this journey im on, not this time. Everything that comes up, needs to be moved through, nothing can be rolled up, or put to the side or saved for later.. for some other time. i have arrived in a place that i wont allow myself to travel back from, i am willing to do or not do, what ever it takes to arrive completely at home with myself, again.
lemon thyme tuna patties
ingredients: 4 potatoes, finely diced spanish onion, tuna, fresh sprigs of thyme, rind of 1 lemon, sea salt, cracked pepper, parsley, 5 slices stale bread, 1 free range egg, olive oil
method: in a food processor, combine bread, parsley pinch of salt and process into fine bread crumbs. Boil the potato’s whole with the skins on until cooked through and soft when pierced though the centre. Allow to cool slightly before peeling and disregarding the skins and mash with potato masher. Combine tuna with a little of the olive oil, onion, lemon rind, thyme, egg, with the potatoes. Stir mix through and season generously. Roll table spoonfuls into patties and coat in the bread crumbs , laying in a single layer on a tray and refrigerate for 1/2 an hour. Heat a non stick fry pan with olive oil and cook patties until a golden brown before gently turning to cook the other side. Serve with a light citrus salad, hot or cold.