A couple of weeks ago I found the most amazing white balsamic grapefruit vinegar at our local store, Thirteen Olives, and I have been anxious to make a fabulous salad with it. I had some beautiful grapefruit in the fridge and finally today I reserved my afternoon to play in the kitchen.

 

I learned how to peel a grapefruit with a knife and how to segment it to get rid of the bitter pith and my husband even sharpened the chef’s knife for me.

I took my time and reveled in the texture of the fruit, how the sun shone through the kitchen window and through the thinly sliced pale pink flesh of the grapefruit. It looked so delicate and beautiful like the wing of a newly hatched butterfly.

It was a gift to have this time to study this sour, yet sweet and juicy fruit which I have far too long neglected.

I hope to be more intentional not only with my appreciation of the beauty of nature and the nutrition and pleasure it provides for us but also my appreciation of the people in my life who help and care for me along my path.

I was recently overcome with gratitude for all of the friends, old and new, who offered words of encouragement, suggestions for job leads and just pure kindness when we received word that our home health agency was closing. In the course of 2 weeks, I lost my job and gained a new one in which I will retain my benefits, seniority, and will have a position with no after hours call and no taking work home. I hope that the reduction in hours will free me for spending more time living my passion for nutrition and health and loving my family and friends as they deserve.

If you enjoy fruit and farro, you can find my recipe for Grainy Grapefruit Salad on the Plant Based Nutrition Support Group’s website at http://www.pbnsg.org/ soon.