The depth of nothingness is directly related to the experience of everythingness. —Matthew Fox
On the cusp of winter, I feel myself falling into a state of yin—darkness, passivity, slowness, and cold. Although I usually give into my yang tendencies—speed, light, energy, action—these deliciously still yin moments bring balance. They allow me to integrate the experience of everythingness. I settle, I breathe, I go within. When my mind finally clears, I sink into the depth of nothingness. In this state, breath trumps thought. Sleep comes easily, and every so often I catch glimpses of how life’s pieces fit together.
Shifting to a yin awareness is not necessarily comfortable and definitely not easy. Mind and body resist the quiet descent to dense nothingness. When my instinct is to pursue and achieve, the breath helps me to yield and allow. In my emptiness, breath swirls, clears, and cleanses. My yin perspective becomes regenerative, making space for creativity. Winter is dreary and cold, but when we nourish yin, this dark season reveals its abundant creative potential.
Inspirations
Original Blessing by Matthew Fox
The Complete Guide to Yin Yoga by Bernie Clark
I’ve spent years combing the internet for tips on preparing my own meals for airplane travel. Especially on long haul flights, I like to bring my own food along for the ride—it is healthy and economical. Some food bloggers prepare fairly intricate, time-intensive recipes for their trips, but with the last-minute chaos I inevitably encounter before I take off, I must keep things simple. In this post I share my strategy for putting together meals for travel and give you a few examples of recent meals I’ve packed.
I am just back from a brief business trip to France and basking in the glory of home. My days in Nantes passed in a flash—meetings, a bit of research, a few get-togethers with friends, and inordinate amounts of bread, cheese, and Muscadet. Then… poof! The week was over and I was headed home.
Every so often I take a day or two to engage in extreme rest. I have created a structured life for myself, so it is never convenient, never easy to drop everything in favor of rest. But I’ve found that stillness staves off burnout. Letting my thoughts fall away energizes me. And successive naps in the span of a few days reengage my creativity, helping me to maintain levity and optimism.
My ten days in Australia were magical. I had never imagined I would travel there, so apart from the Sydney Opera House and kangaroos, I didn’t hold any fixed images of what Australia might be or mean to me. Arriving without expectations left me open to experiencing each day’s offerings—beach walks, fish markets, Aboriginal art. At each turn there was a friendly face ready to welcome me to Australia and perhaps point me to my next adventure.
Inspired by Vladia Cobrodova’s Creamy Mint Pesto, this spread freezes well, so consider making a double batch when mint is abundant.
I’ve been making versions of Daniel Boulud’s gazpacho for almost 20 years. Over time I’ve streamlined the steps, but I still blanch the bell peppers to lessen their sharp bite. This recipe makes a creamy red soup, flecked with basil. Adapted from Café Boulud Cookbook
Outdoor markets and picnics. Quintessential French experiences that join food, fellowship, and nature. Versailles is lucky to have some of the best farmers’ markets in the greater Paris area. So why not take advantage of the abundance and pair a morning market visit with a picnic lunch?
The Kentucky Derby has come and gone, and today is Mother’s Day. What plans do you have for your garden this year? The harvest of my beloved yet modest 
This refreshingly old-fashioned recipe comes from Shelley and Bruce Richardson’s A Tea for All Seasons. I have made small modifications. I have found that different brands of rose water vary in strength, so tread lightly, especially when making your glaze. The 1/4 tsp rose water I use in the glaze is conservative. Add more if...