Reiki Principle 3. And Gratitude for my favourite dish.
Somewhere, I have a whole pile of Insalate Caprese photos, which I’ve gathered from all over the world. Some here from my kitchens on the Isle of Man, some on the Gold Coast in Australia, some in Bologna and Milan, Italy. Even older ones- in London, Vienna, Sydney… just to explain, you see, how much I love this dish.
- 3 red tomatoes
- 1 large ball of fresh mozzarella
- 2 handfuls of basil, leaves and stem, torn.
- olive oil, fresh & good quality*
- balsamic vinegar, fresh & good quality*
- salt & fresh ground black pepper*
The Red, The Green, The White. colours of Italy…
First red, then green, then white. I love to add a twist of sea salt & pepper at this point.
Or the traditional: Great dark sploshes of balsamic vinegar DOC and yellow olive oil from the same region, swilled over. my husband favours Balsamic glaze ~ recipe to come.
Well. For food= always.
For knowing good food= yes.
For having managed to navigate a way from unknowing-ness into knowingness with food- what works, what doesn’t (Via the Institute for Integrative Nutrition)= Absolute Awe.
The whispering chance of helping others to do the same? = Unspeakable Gratitude.
thank you, Angels.