Weekly Reading | Full Help
I have been on the calendar since September and always feel the beginning of the new year, whether or not it is. I imagine that the traditional view of the seasons would be that spring is the time of rebirth, winter and autumn, or the end, but I can't help sharing these spring months (my most annoying ones). calendar date) starts.
I don't have much to say today except to welcome the change of seasons, literally and spiritually. This year, more than every year in my last memory, I'm ready for change. Some of the changes are already a move, as I am in the final stages of preparing for my RD trip and to my classroom. But I feel it is more than anticipation of the skills / learning skills that will come. I hope this year will be a year of change in every aspect and all areas of my life. Most of all, allies. Come on.
I know that experiencing change is not practical; most of the time, when we want something to change, we have to change. I totally cut off this & # 39; Over the last week, I've been thinking about a lot of ideas for doing what I need to look at emotionally – more honestly than I used to be. It turns out I have a lot of work to do.
I also know that there are many changes that we are able to be, in action or in thought. Life has the rhythm itself. My hopes for growth now recognize that I need to open up and do the job, but it also acknowledges that I can do more. That way is seen as less hope than prayer; A quiet, fast-paced application for the next few months to really be a fresh start.
Fingers crossed. Here are some recipes and readings.
I put everything together, so it's good to have a meat-free vegan option.
An easy way to cook for freshly baked potatoes is baked.
I never said no to PB&J growing up, and this is especially true.
Meat & # 39; Tempeh bacon & # 39; it is bacon that I usually make at home, but my brand that I shop for (SweetEarth & # 39; s) is made with seitan. This recipe encourages me to try it.
Finally, a beautiful banana peel is made while figs are only temporary in the seasons.
1. Cold, dry type: Food made from thin air (or CO2, vitamins, water, and renewable electricity, to be precise).
2. Talking about returning to school season, the story of the Message Board looga-come-is surprising and interesting.
3. I took my genes about seven years ago, and then my professor appeared to be very interested in the invention of the so-called "junk" DNA – an extension that doesn't finish coding proteins and then becomes part of our makeup or essentials. in our work – existing. Sounds like science give us a lot of clues.
4. Tomatoes were on my mind this week thanks to this soup, so I enjoyed reading about the new-to-me recipe for grated tomatoes and cooked tomato sauce.
5. A heartbreaking note about the experience of losing a baby and the following. As someone who has so far been rescued from so many traumatic experiences, I hit this threshold:
People worry about suddenly reminding someone about a loved one who has died, but those of us who know you can tell you that it doesn't work that way. They are always with us. People are planning their silence to be respectful, so all we want is to hear their name on someone else's lips. Remembering her body is painful, but it also brings me joy. There is no one else.
I will remember this the next time I regret to talk about my loved one.
I wish you all a Sunday rest.
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