Some days, I make fourteen lists, get up early to run before work, remember all my recycled grocery bags and my favorite pen, wear all already ironed shirt and cook from a pre-ordained menu.
Somehow, I’ve noticed my stranglehold on every detail has little bearing on the day’s events.
Lesson: coconut squash : )
Because on such a day, I realized I had opened a can of coconut milk instead of diced tomatoes while preparing the end of the garden’s summer squash and quinoa. Instead of my usual (maybe boring by now) mustard glaze, I lined everything up, closed my eyes and poured.
And it was glorious.
Like the perfecting melding of the cusp of all the seasons: