Life is good but not very quiet for me right now. I’m up at 4:30 a.m. working on my book for a few hours until breakfast, then I’m outside to wrangle goats, take care of a sick mama, check on all the babies, water gardens to keep them alive during this drought, and the innumerable little tasks that farm life entails. Then it’s back to my book and writing assignments until dinner. It’s a good sort of busy, satisfying and fulfilling, but it doesn’t leave room for much quietness unless I choose it.
Yep, life is busy, and I’m still battling a flu that just won’t go away (begone foul thing!), so I’m learning to make quiet moments so I don’t get lost in the shuffle of must’s and should’s and it’ll-collapse-if-you-don’t’s.
Moments to sit in the breezeway and breathe in the scent of sweet peas brought by a kind friend, or peruse a stack of dreamy books for a few minutes of escapist inspiration.
At this time of my life I refuse to eat on the run or at my computer. Meals are my time to disconnect and rest and luxuriate in deliciousness and the companionship of Bear or friends who have dropped by.
Sometimes we’re too knackered to even chat, so we just sit on the back veranda and watch ducks waddling past and grass parrots toddle about. Others we’re nattering a mile a minute, swapping stories of projects started, finished, and only dreamt of. Either way, it’s bliss simply to reconnect and recharge.
Today we had boiled eggs (thanks, chickens!) and a chunky salad of capsicum, tomato, and Lebanese cucumber with Feta dressing. It hit the spot on this hot afternoon.
What quiet moments keep you going on busy days? xo
Chunky Salad with Feta Dressing
1 red capsicum (bell pepper) seeded and chopped
2-3 Roma tomatoes, diced
1 Lebanese cucumber, quartered and sliced
1 Tbsp white wine vinegar
2 Tbsp extra virgin olive oil
1-2 Tbsp grated Feta cheese
1 tsp grainy mustard
salt and pepper to taste
1. In medium bowl combine capsicum, tomato, and cucumber. Set aside.
2. In small bowl, whisk together remaining ingredients until emulsified.
3. Pour dressing over chopped vegetables and toss gently until coated.
4. Serve immediately.