The energy of the mind is the essence of life. Aristotle
There are definitely times when I sit down to write and wonder if maaaaybe I sometimes sound like a broken record, but I hope that’s not the case as I try to work out the ramblings that come and go through my brain on a daily, weekly, hourly or sometimes second-by-second basis. I may have shared this before, but I am constantly fascinated by the workings of our minds and specifically, how inspiration strikes and where we draw energy from when we really, really, dig something. Ever wondered just where your energy comes from or how easy something feels when you love it? Well, that’s what I’m talking about here, it’s just that.
I once heard an interview with one of the creators of Instagram, and there are words from that program that still stick with me, as they rung true to some of the struggles that I’m sure many of us are faced with often. Those words were simply that inspiration needs to be acted upon right away to truly capture the essence and energy of an idea, and that the longer an un-pursued idea can sit on a shelf the more stale & old & dated it gets. See where I’m going with this? Freshness is what makes things fun, and I’ve long imagined a day when I could capture every thought and see it imagined in its fullness somehow or some way. But we know that’s not possible right? (And trust me, nor would we want it to be, lol). How many of watch those ideas come and go?
So, I guess all we can do is keep the doors open, and wait for those moments. When we are open, and free to receive that next wave – that wave of energy that works its way through us, or for those thoughts and those words that literally just write themselves.
Today’s post is a preview, to something bigger and ultimately more beautiful too, as this dressing is setting the stage for a special post coming to IPOM this Monday. Many of you joined us for last year’s Food Bloggers Against Hunger campaign, and most of you will already well know about my feelings on hunger. So consider this easy-to-make (yet mind-blowigly delicious) dressing a prep for my next post, where we’ll join together once again to this time, help #feedsouthafrica. Watch for it this Monday, as it all goes down again, and once again props to Nicole Gulotta of The Giving Table for her efforts to organize such an amazing group of compassionate & talented bloggers!
See you then, friends, and wishing you all a weekend full of openness, ideas & beautiful, unadulterated inspiration. Captured or not, I truly do believe it’s what makes this world go ’round. x
Fresh Parsley, Dill & Dijon Mustard Vinaigrette:
- (2/3) cup olive oil
- (1/3) cup apple cider vinegar
- (3) tbsp Dijon mustard
- (1) loose cup chopped fresh parsley
- (1/4) cup fresh dill, chopped loosely
- (1) tsp sea salt
- (3) tbsp honey, or plant-based sweetener
- (1/2) cup water
- (1) tbsp freshly minced shallot (optional)
Combine all ingredients together in a blender and blend until smooth and silky. Transfer dressing to a clean jar and refrigerate until ready to use.
Feel free to add a clover of garlic if you are a garlic fan, or play round with the herbs depending on what’s on hand. I generally keep fresh herbs around as I find they are indispensable and can be blended and used in all manner of sauces (like this sauce or this dressing) no matter how wilted or sad looking 😉
Once again, stay tuned for my next post with another great recipe – using this dressing – and an update on how you can get involved to help us #feedsouthafrica. For even more info now, visit The Giving Table here.