Thank you! I love your meditations. I’m increasingly more in tune with seasonal changes and incorporating seasonal rituals (thanks for the wonderful ideas). There’s also some grief for how far we’ve been led away from them for so long, away from ourselves, from nature. For me, there was some kind of shift yesterday afternoon, and then again last night. I’m not quite sure what it was, but today I feel more in my body, and just maybe I’m much closer to daring to be less silent.
This was a lovely reminder, Katherine, of how August signals the change of seasons, too, with the ripening of fruits (I harvested gooseberries, raspberries, and blueberries yesterday in our Quebec garden), with the cherry harvest almost past.
But I look forward to apples, pears, and plums, too, in the weeks ahead.
As a plant ecologist and gardener, I've always been attuned to seasonal cycles, but I always appreciate encouragement to pay attention. And as a bread-maker, too, I like the idea of doing a special harvest bread. Bread made of organic spelt flour grown locally here has been a standout lately. Delicious.
Thank you! I love your meditations. I’m increasingly more in tune with seasonal changes and incorporating seasonal rituals (thanks for the wonderful ideas). There’s also some grief for how far we’ve been led away from them for so long, away from ourselves, from nature. For me, there was some kind of shift yesterday afternoon, and then again last night. I’m not quite sure what it was, but today I feel more in my body, and just maybe I’m much closer to daring to be less silent.
This was a lovely reminder, Katherine, of how August signals the change of seasons, too, with the ripening of fruits (I harvested gooseberries, raspberries, and blueberries yesterday in our Quebec garden), with the cherry harvest almost past.
But I look forward to apples, pears, and plums, too, in the weeks ahead.
As a plant ecologist and gardener, I've always been attuned to seasonal cycles, but I always appreciate encouragement to pay attention. And as a bread-maker, too, I like the idea of doing a special harvest bread. Bread made of organic spelt flour grown locally here has been a standout lately. Delicious.