{ simple, vital pleasures }
Yesterday I bought a new planner book. It was $11.99 and was the simplest version I could find. Each page is one day, a date only, with lines below for thoughts, schedules, or scraps of memories. I've gone through filling in days of the week this morning in new gel pen that slightly soaks through each page. I'm retro-filling in a few memories from last week: dinner at the acreage, a friend sleeping over, baking off croissants for breakfast. I'm also planning for the week ahead. Monday: read one of Rudyard Kipling's "Just So Stories" with the grade 8s; examine the Seven Years' War with the Social 7s. Thursday: finalize editing of all report card comments. Sunday: Easter dinner at Grandma's house.
Yesterday I ate lunch out. It was far too greasy and left me, my mom, and my grandma feeling ill into the late evening. Around 11:30 I craved dinner, and I invented a little open faced sandwhich for myself. Let me tell you: IT IS DIVINE! It is great for springtime, and you must eat it, too! Let me share the secret of its moan-worthy deliciousness with you:
ASPARAGUS AND TUNA ON TOAST1. Toast whole wheat bread till it is nice and dark and crispy.
2. While toast is toasting, gently simmer asparagus spears (halved) in one inch of boiing water.
3. While aspargus boils, dice one stalk of celery and one long green onion.
4. Open tuna. Mix tuna with desired amount of Miracle Whip, add in salt and pepper to taste; then add diced celery and green onion.
5. Drain asparagus. I like to make sure mine are still firm and crisp but are tender when pierced with a fork.
6. Retrieve toast. Smother with tuna mixture. Top with short asparagus spears. Top the open-faced sandwhich with more fresh-ground pepper.
7. Eat, MOAN, and crave another sandwhich.
It is my number one new spring favorite. I'm eating it again today for an afternoon snack!!
I've also been dabbling in more photography as has become the spare time norm for me. Have a looksee if you please.
So there are just a few of the simple pleasures that have been lifting my spirits this week. I am so incredibly rejeuvenated by this spring break that I can scarcely effectively describe my own transformation. I intend to harness this calm joy, internally bottling it somehow for the next three months. Please remind me of that when I start moaning over some terrible (and non-delicious) thing that life throws at me in a few weeks' time ...

