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State of the Garden (and a Dinner for Friends)
Garden greens with baby carrots and sprouted beluga lentils, with Dijon mustard vinaigrette; spring onion and quinoa torte with eggs from my friend’s hens. Black olives, roasted soy nuts for salad as diners choose, tarragon and mint to refresh palate. Cool herbal infusion (peppermint, spearmint, anise hyssop, and lemon balm). Wine and dessert not shown.
Down-regulating
It’s true that I’m still reading the news and signing petitions and sending comments on regulations, but otherwise, it’s good to have several days to take good care–and to practice my Spanish.
The daily routine for the week: meditation by myself, walk on the beach when it gets light with fellow yogis, breakfast, yoga practice (mostly functional movement exercises rather than traditional asana), lunch, quiet time, more practice, dinner, early to bed.






