"You have to keep breaking your heart
until it opens."
—Rumi
I've got salmon
marinating with rosemary, orange zest, and fennel seed, and have made a salad
of wild rice and kale (another gift from the garden) to toss later with
blueberries and pecans.
For an easy,
different kind of lunch I warmed some crusty rolls with Greek olives and herbes
de Provence (Alexia brand) and made some little sandwiches with slices of
provolone and summer tomatoes.
I'm craving
pictures of gorgeous old roses.
I need these
ordinary, life-affirming things especially now, all around me, to help
me climb back to the light, to be not untouched by the tragedies unfolding
everywhere, but unquelled, unquenched, me still.
Able to say to you,
be of good heart. Able to love life more, with your heart broken open.
Images: The Romantic French Chateau
just lovely!
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