Question.

 

What do you feel when you look at this photograph? Does it remind you of anything in your life? Does your mind go somewhere, anywhere? To a memory or to someplace you'd like to go? The varying texture, the lighting. Are you pleasantly surprised when you see the sea in the background? 

What about this one? The details of the delicate petals set against the concrete. The colors of the Shirley poppy. What do you see? Does looking, really looking at this invoke any emotion? Does it make you dream? Do you imagine the setting around the stems? Do you allow your mind and heart to wander there?

What happens when you listen to music? Is it background noise? Does it speak to your core? Either, neither, both? Do you have songs of the moment that you listen to on repeat, or do you need to listen to different songs all day long. 

Searching. Seeking. Finding space. To be. To feel. To experience. To be vulnerable and to be okay in that vulnerability. To be present. To mark a moment and everything that is happening around you in that one singular moment. 

There are hopefully several times in a day when you feel something. A simple moment. It can be making a mistake and feeling shame. It can be when you see a tender interaction between people which instills a lightness. It can be looking into a dog's eyes and finding the unconditional love you needed to find there. Don't get me wrong. Feeling can be difficult. Feeling can be challenging. Especially if the emotion makes you feel badly. In the end though, it is so much better to feel something than to feel nothing at all. Giving yourself permission to feel it all is the best gift of all. 

Song to Play: What They'll Say About Us by Finneas

Book to Read: Hitchhiking with Larry David by Paul Samuel Dolman

Recipe to Cook: Put on your favorite song and let's get cooking. 

Asian Chicken and Cabbage Salad - Bon Appetit, 2013

1 jalapeño pepper with a few seeds, chopped (I omit or use milder pepper)
1/3 cup canola oil
1/4 cup fresh lime juice (always fresh squeezed)
2T reduced sodium soy sauce
2 tsp. light brown sugar
1 tsp. fish sauce (such as nam pla or nuoc nam)
1 tsp. peeled, grated ginger
Kosher salt
1/2 head red cabbage, thinly sliced, about 5 cups
3/4 cup shredded carrots (for last two I buy bagged cabbage, broccoli slaw, carrots-much faster)
4 scallions, white and green parts only, thinly sliced
3 cups shredded roasted chicken breast (or brined and grilled or rotisserie for a super fast meal)
1 cup baby spinach, thinly sliced
1/3 cup chopped fresh cilantro
1/4 cup chopped dry roasted peanuts (omit or substitute per allergy)
1 tsp. toasted sesame seeds

Whisk chili, oil, lime juice, soy sauce, brown sugar, fish sauce and ginger; season with salt if necessary. Can be made ahead.

In a large bowl, combine cabbage, carrots, spinach, scallions and cilantro; toss to combine. Can be made ahead, covered and refrigerated.

Pour dressing over salad and toss; add chicken and toss to coat. Top with peanuts and sesame seeds.

Serves 4.

Choose kindness. Every gesture counts. Peace and love always.