Please bear with me while I am in the midst of migrating my blog to substack.
Pico Iyer's The Art of Stillness
Call it synchronicity, but this is what I found on the shelf in the house I am staying in: Pico Iyer's The Art of Stillness: Adventures In Going Nowhere.
I've always enjoyed everything I have read by this British born essayist and novelist known chiefly for writings on his inner and outer journeys through life. This book seemed to be exactly what I needed right now as I am trying to learn a little about stillness myself, meditate more regularly (I am terrible at routine!) and attempt to unclutter my brain a bit more...If you feel anything like I do, you might consider picking up a copy of this short gem of a book.
And in the words of Pico Iyer himself,
“In an age of speed, I began to think, nothing could be more invigorating than going slow. In an age of distraction, nothing can feel more luxurious than paying attention. And in an age of constant movement, nothing is more urgent than sitting still.”
Chapters of the book are separated by exquisite photos by Icelandic photographer Eydis Einarsdottir.
In her own words, "As soon as I take out my camera I find that stillness within, that deep sense of peace that I crave everyday. I get lost in such a beautiful way that it’s hard to describe... it’s like I find a piece of me that I had lost, not really knowing that I lost it."
Courtesy Eydis Einarsdottir
Courtesy Eydis Einarsdottir
Crispy Rice Salad
Courtesy Sivans Kitchen on Instagram @sivanskitchen
courtesy Sivanskitchen
Ingredients
2 cups white rice cooked and cooled*
1 heaping tbsp chili paste
3 tbsp. oil
*cook rice 1:1 ratio rice and water approximately. 10 minutes
Ingredients for salad
4 persian cucumbers
1/2 bunch fresh mint
1/2 bunch fresh cilantro
5 scallions
1 cup shelled edamame
1 avocado
1/2 cup chopped peanuts
Ingredients for Dressing
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 tbsp. oil
1 tbsp. brown sugar
1 clove of garlic
Instructions
Preheat oven to 400 degrees
Line a baking dish with parchment paper
În a large bowl, combine cooked rice, chili paste, and vegetable oil. Mix well
Spread rice mixture evenly on baking sheet
Bake for approximately. 40 minutes, tossing rice every ten minutes or so to ensure even baking. Watch to avoid burning
Once crispy and golden, remove from oven and let cool.
Chop all vegetables and place in large bowl
Add edamame and diced avocado
Make the Dressing:
Combine all ingredients and whisk together into well mixed.
Assemble the salad
Add chopped roasted peanuts and the cooled rice over the salad and toss.
Serve immediately.
Wisdom from a 96 Year Old
Courtesy Reflections on Life, Video Featuring Dot Fisher-Smith, filmed in Ashland, Oregon..Thank you filmmakers Justine and Michael (previously known as Green Renaissance)
I encourage you watch it.
"I am happy for whatever I have."
"I am the same as the tree
I am the star thistle
and the grass
and the dirt
and the black ant
I am you
you are me
we are the same
same same different
"We die with the dying
see they depart
and we go with them
we are born with the dead
see they return
and bring us with them.
--T.S. Eliot
And what's the secret of longevity?
for her
if it is one thing:
go slow
Painting of the Week
It's winter in the southern hemisphere
Charity of the Week: The Innocence Project
About The Author
New York City based contemporary artist, Pam Smilow, began writing the creative lifestyle blog “things we love” in an effort to foster a sense of community during times of isolation and reflection. To read more about her and her art, visit her website and check out the essay written by Frank Matheis entitled The Sophisticated Innocence of Pam Smilow.