I’ve been doing a lot of thinking over the past week or two. It’s a very busy time. Work is busy, life is busy and over Memorial Day weekend we checked out and went to Eastern Oregon for 4.5 days. It was amazing, and fun, and it forced me to disconnect from the Internet for long periods of time. I should do that more often. But – as I left Portland I found myself worrying about what else there was to do for all the things I’m involved in – blog, freelance, farmers market, volunteering, family stuff, etc.
We’re heading back to Kansas soon for a family wedding, and that has me in a little bit of a crunchtime with various blog and life deadlines. All of those things on top of one another had me, for a while, stressing out so much. Worrying about how I could further compartmentalize my day to fit more tasks in.
Well, I am done with that. I can’t quite remember what I was reading, and it seems totally cheesy to say this, but sometime over the weekend I had a realization that I just need to be a little more present. Worrying was taking over my brain a little, and times when I should have been worry-free, I was spending planning when I would get some things done. I’m over that. Today, I caught myself with a huge smile on my face for no reason at all. That is a good thing, I think.
The thing is, my life is freaking awesome. I have a family and friends that I love, a rad house that I want to keep forever and a great job (and side job!). My worries are pitifully small.
I think, actually, this kale salad from Tuesday night was one of my moments of pure zen this week. I just had fun with it, and it was so nice to spend the evening just enjoying being at our house and making a fresh, healthy dinner.
Somehow that attitude adjustment really helped me. I’ve been so happy this week, even as we’ve run from party to soccer game to work and back. I’ve been able to return to enjoying the smallest moments, like now, when I can hear Dave outside cutting the grass and my neighbor playing some music. I’ll get to finishing my books and sewing projects at some point. For now, they are fine where they lay.
It’s summer in Portland, aka paradise. It feels like school is out for the grown ups, with fun stuff going on every day and the sun not setting until 9 p.m. Let’s all take a second to appreciate how great our lives are! Because they are.
Here’s what you need:
2 cups finely chopped kale
1/4 cup feta crumbles
1/2 cup fresh blueberries
1/4 cup chopped, toasted hazelnuts
1 tbsp. best quality olive oil
Heavy pinch of salt
Splash of white wine vinegar
Massage the kale a little before adding it to a mixing bowl. Slice the carrots into strips with a vegetable peeler, then soak the strips for 5 minutes in ice water. Drain before adding to the salad bowl.
Add in the feta, blueberries and hazelnuts, then drizzle with the olive oil, sprinkle the salt and vinegar. Toss and serve!