Be Here Now Variation


I practiced japa on my walk home from work past the Capitol. It was sweet to smell mud and the snow melting.
After sitting with Uma, I put in a load of laundry and went into the kitchen. I decided to decant (not quite the right word — perhaps uncrock?) the fennel and red cabbage sauerkraut while it still was somewhat crunchy.
Shown with the kraut is the second jar from the batch of kimchee I started right after I came back from India.
Isn’t food fun? Anyone have pairing ideas?
When feeling overwhelmed by the state of things, I’ve been trying to look for comfort not with the “old normal” methods, but in positive possibilities for the future–building community and sharing sustainable nourishment.

