Creating wonderful art with nature is a masterpiece for the eyes to admire. It looks so good, would you eat it?
A LITTLE BIT OF HISTORY:
Filippo Tommaso Marinetti was the first artist in the modern era to think of the preparation and consumption of food as art. The avant-garde Futurist movement, formed by Marinetti and other artists in Milan in 1909, embraced the industrial age and all things mechanical—from automobiles and planes to manufacturing methods and city planning. They thought cooking and dining, so central to everyone’s day-to-day lives, should also be central to their farsighted, far-out ideals.
This Sunday is just gorgeous. My vegetables plants, bulbs, limes, lemons orange and mandarin trees are full with fruit and rain drops on their leaves.
It is winter but my tomatoes are enchanting! Something I notice this season is that they are bigger and sweeter. I wonder. Maybe it’s because I used my own compost last year, since april I started creating my own compost and started using it in the fall with my tomatoes and citrus.
The branches are so heavy they are bending down, that’s why I had to get some bamboo pieces to straighten them up. It was so much fun to do it. The smell of the wet dirt with the one coming from the wet oranges and limes, it’s just to die for!
When I am not out cycling on the weekend, I love to take care of my plants. I have so many and in Winter I have as much work to do in the yard as in Spring and Summer, because I have to plant carrots, onion, garlic, etc., and I need to start preparing the dirt and seeds for the coming planting season and for Spring.
Nature is amazing, isn’t it?
I have always loved nature. Call it forest, oceans, animals, humans, lakes, air, sun, stars and anything beyond earth; micro and macro-systems, ecosystems. Breathing life, constantly, living the moment fully, integrating my thoughts with nature to feel myself alive, and not alone.
My “to do list” for sunday includes several goals. These actions have one purpose: to achieve happiness and continue to grow mentally and spiritually. I am planning to practice each one of them today and continue tomorrow. One day at a time! Feel free to add in the comment section your own goal/s for today, the week, etc.
Perfectionists have a lot of baggage that other people don’t, and that baggage comes from constantly striving to appear perfect.” Basically, it’s not easy being perfect; it’s heavy and exhausting.
When we live a rigid life in order to attain out-of-reach goals, we miss out on the organic rhythms that our mind and bodies might be moving to in a life less focused on perfection. Striving to be great … or good or even just okay.
Messy but lots of Fun!
Rather than perfect allows one to find their groove and excel, even if that means excelling with a messy sink or undone hair. And when you get to that point, and can find the liberating joy of imperfection? I would say that’s pretty perfect.
Messy Beautiful Hair!
Furnham says that people focused on perfection tend to have low self-esteem, noting also the presence of “guilt and its fellow travelers, shame and self-recrimination.” Admittedly it’s not clear if low self esteem feeds perfectionism or if perfectionism feeds low self esteem, but when I think of the more confident people I know, they are the ones unashamed of imperfection.
I for one stopped being so rigid in my cycling schedule. I now dress the way I feel like, colorful if I want to, no planned routes. Yes, I am a Messy Cyclist, and I LOVE IT!
Each day is born with a sunrise
and ends in a sunset, the same way we
open our eyes to see the light,
and close them to hear the dark.
You have no control over
how your story begins or ends.
But by now, you should know that
all things have an ending.
Every spark returns to darkness.
Every sound returns to silence.
And every flower returns to sleep
with the earth.
The journey of the sun
and moon is predictable.
is your ultimate
― Suzy Kassem
When we talk about bubbles we immediately think: Champagne don´t we? A great quality champagne bottle that serves that bubbly liquid to make our senses happy. So this is good. Bubbles in champagne, specially if the bottle is French, real champagne!
Now, finding bubbles in newly (72 hrs) canned berries…mmmmm….nope, not good. That means that the person doing the canning didn’t wait for the glass containers to cool down, the berries were not at room temperature and the bubbles are a sign that fermentation has started.
Hey, talking about bubbles, don´t you ever forget to always enjoy your delicious messy food of the day!