I am aware of a handful of things in my life. There are also many things that I am not aware of. Being present and paying attention is a big part of life. In fact the other day a I was at a coffee shop and a man asked me my name. I replied back with it and then he said “Shirley, you cut me off the other day”. I said, “oh really? I’m sorry. I was practicing my defensive driving”. I guess that incident just slipped by me. . If that one incident so easily slipped by me I’m sure there are others.
When I think about the topic of awareness or being present I often think of Yoga class. My yoga instructors will often say, I want you to bring awareness to your breath and be present where you are right now. Over the past 7-8 years of practicing yoga I now believe I’m pretty good at being present during yoga class. I also believe I’m pretty good with being present during a CrossFit WOD (most of the time). When I am outside of the gym, not in my comfort zone, is when my ability to be present is less. I can acknowledge when I mess up a recipe and know it will be ok, I can even tell you about it and ask for some feedback.
I know anytime I have to share something that is a bit deeper, I get a bit emotional. So, in my effort to be a bit more open I’m sharing with you a couple quotes about awareness.
“Awareness requires living in the here and now, and not in the elsewhere, the past or the future.”
― Eric Berne, Games People Play
“All it takes for generosity to flow is awareness. By actively pursuing awareness and knowledge, we can make choices that cause less harm and greater good to others in the global community of our shared earth.”
― Zoe Weil, Most Good, Least Harm: A Simple Principle for a Better World and Meaningful Life
More to come later.
October 8, 2012 By 1 Comment
Mini egg loaves
What you will need:
1 dozen eggs
2-3 tsp fresh chives-chopped
1 packages crimini sliced mushrooms
2-3 Tbs sun dried tomatoes (trader joes)
salt and pepper to taste
What to do:
1. Preheat oven to 375 degrees
2. In a fry pan with olive oil saute onions until soft, then add in mushrooms.
3. Beat eggs until fluffy. (I beat my eggs in our new kitchen aid mixer, but a whisk will do just fine)
4. Grease mini loaf pan or muffin tin, then pour egg mixture into each, filing to about 3/4 full.
5. Add in cooked mushrooms and onions and top with sun dried tomatoes.
6. Bake in oven until eggs are firm- about 15min.
7. Remove from oven and top with fresh chives.
8. Serve for breakfast, mid day snack or lunch!