Becoming One with Nature

Today is one of those beautiful New England spring days with sunshine, temperatures in the 60's and a light breeze blowing across the lake. The type of day that you need to forget about work, chores, and worries for at least a little while and take it all in. Get outside and free your spirit.

We get so busy with our lives that we tend to lose touch with the world around us. I am not talking about the people in our world - I am talking about Mother Nature. Taking the time to just stop, breathe, and look at what is around you in silence can open up your soul to her treasures. Feel the sun warm your bones, feel the wind blow across your face and through your hair.  Doing this can open up your mind and release the clutter that has built up from your every day routine.  Clear out the cobwebs that have woven their way into your body and mind over the winter months.

Sit and watch the birds that have returned as they build their nest and get ready for the babies that will soon arrive. Listen to the sounds of their song and the lingering noises that the winds bring to your ears. Let go of the tension and let the music of nature soothe your soul.

Do yourself a favor and checkout of your routine for a little while. Nurture your soul and become one with nature. The rejuvenation will be amazing.


 

Comments

Post a Comment

Popular posts from this blog

Simply Sides - Melting Potatoes (Fondant Potatoes)

Image
In the UK they are known as Fondant Potatoes, and in the US, they are hardly known at all. They are buttery, crispy on the outside, creamy in the middle and worth a try. These are the most delicious potatoes I have had in a long time! They would certainly be a great addition to any of your holiday gatherings. Enjoy! Melting Potatoes (Fondant Potatoes) 3 pounds Yukon Gold potatoes, peeled 6 tablespoons unsalted butter, melted 1 tablespoon minced fresh thyme 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups chicken broth 2 garlic cloves, lightly crushed and peeled Note: Use potatoes at least 1-1/2 inches in diameter. DO NOT  use a glass baking dish. Adjust rack to upper-middle position. Preheat your oven to 500°F (260°C). Square off ends of potatoes and cut crosswise into 1-inch-thick disks. Toss them with melted butter, thyme, salt, and pepper. Arrange the potatoes in a single layer in a baking pan and roast until the bottoms are browned, about 15 minutes. Remove pan from oven and usin...
Read more

Simply Sides - Corn Bread Casserole

Image
My sister has made this casserole at Thanksgiving for many years. It is creamy and delicious and has been a big hit with the entire family. This dish is very easy and is not only great for your holiday meal, but also for weeknight dinners. Corn Bread Casserole 1 can creamed corn 1 can whole kernel corn ( undrained ) 8 ounces sour cream 1/2 stick (1/4 cup) melted butter 1 box Jiffy corn bread mix Preheat oven to 325 degrees F. Grease a 1-1/2 quart casserole dish. 1. Mix all ingredients and pour into the prepared dish. 2. Bake at 325F for one hour. Enjoy!!
Read more

The Rock of Gibraltar

Image
On our way to El Puerto De Santa Maria, we made a detour to see the Rock of Gibraltar. If you have ever seen a Prudential Financial advertisement, you will recognize the Rock of Gibraltar which is their logo. The Rock of Gibraltar is a single large block of stone 426 m (1,398 ft) high. It is a limestone peninsula and mountainous rock that jets out of the end of the British territory at the southwestern tip of Europe. It is home to a network of caves, including the famous St. Michael’s Cave, which is open to the public. At the top of the Rock, visitors can enjoy amazing panoramic views of the surrounding area, including Morocco on a clear day. Seeing the Rock from below is quite a sight, however, taking a tour to the top tells a much bigger story of how impressive it truly is. We headed out in a small 6-passenger van to make the climb up to the top of the Rock. The road is quite narrow and winds back and forth along the edge of the Rock. For someone like me who is afraid o...
Read more