Grace and equanimity

The rising moon illuminates the final evening of this calendar year. The next calendar year will rise in a few hours. Like all years it will be a year of good, indifferent, and not good events. (My feeling is that it will be another year of a general, almost imperceptible slide.)

I will try to accept all that happens with grace and equanimity.

DSCF0348

Blessed

Many things to be grateful for.

We have our health, a snug home of our own, friends and family in good health, healthy dogs, are neither obscenely wealthy nor destitute.

I am grateful that we have so many similar interests. Reading, sitting on the deck listening to the grass grow, quiet evenings at home, occasionally going for a hike, able to take change and upset with equanimity.

2017 has been a good year. 2018 will be whatever kind of year it will be. I’m fortunate to go into the new year with so many blessings.

DSCF0321 - Copy

 

 

Difficult

It’s difficult to take a not-endearing photo of our senior Achilles. We are so blessed to have such a good boy.

To my dear and valued Facebook followers: the countdown begins. My blog posts will no longer be cross-posted to Facebook in the new year. I invite you to continue following me at my blog.

DSCF0335 - Copy

The colours of Christmas

Red – tomato. White – onion and garlic. Green – jalapeno, cilantro, lime (the juice of several limes). Sum = home-made salsa.

DSCF0327 - Copy

2017 was a good year for Faye and I. we have many things to be grateful for. We have our health. A snug home. Work we are nicely compensated for. Three good dogs in pretty good health. Family and friends.

I want to wish each of you, my readers, a safe and very pleasant Christmas, Kwanzaa, Hanukkah, winter solstice, the season/event you choose to celebrate. Thank you very much for making time to making time to read, view, comment. I hope to continue making this place worthy of your time.

Brunch is served.

Courtesy of Nick’s House of Pancakes, Ann Arbor. I went with the hash browns, scrambled eggs, chicken and chorizo rolled into a tortilla which was topped with diced bell pepper, cheddar, and a most excellent tomatillo sauce. It made for two generous meals. While I can’t and don’t eat this way all the time, it was well worth the gustatory splurge.

Tonights’ dinner: a nice spinach frittata with slices of a home-baked baguette (thank you sweetie).

IMG_2 - Copy

%d bloggers like this: