so seemingly small,
to the whole universe
as tiny whispers
like the sounds
of butterfly wings,
and the clear voice
of the living truth.
The sun has finally decided to shine in the northwest. September is traditionally one of the most beautiful times on the island, and this year is no exception. Tourists are leaving, the seas are calm, winds are gentle. The quiet life returns. Orcas frolic with new babies. Solar light and warmth goes deep into our bones to build a supply of inner light that must last us through the winter.
We enjoy having picnics on the west side of the island where we whale watch, sitting on the mossy bluffs above the Haro Strait. The ground is warmed all day long from the sun, so it feels delicious to sit on the earth, and the moss is dry and golden, contrasting with the myriad sea blue colors.
This is a little meal we took out there this week: Tomato salsa made from melt-in-your-mouth heirloom Brandywine tomatoes (seen below), a gift from our friends Peter and Susan for my birthday, with high protein sunflower seed cheese, and crunchy celery for dipping.
This picnic could easily be expanded to become a full-blown dinner, by including some salad greens, avocados, pickles, a favorite drink, and perhaps a slice of fruit, or a cookie for dessert! Ah, now to relax with loved ones, take the shoes off, let the body breathe, and enjoy an hour or two of peace.
Recipe for Sweet Tomato Salsa:
Ingredients:Two cups fresh tomatoes
4 tablespoons green onion, chopped
3-4 tablespoons fresh parsley, finely chopped
2-3 tablespoons mild sweet onion, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
1/2 teaspoon powdered coriander
1/2 to 1 teaspoon Himalayan, or Celtic salt
1/4 teaspoon powdered cumin
1/4 teaspoon black pepper — or a few shakes of cayenne pepper
Directions:Pulse all ingredients in food processor to desired texture.
Dip to your heart’s content and enjoy!