Goateats revised

   Goat-eats revisited (packing)

At the risk of embarrassing my current self by exposing the remnants of a somewhat shoddy blog of my past I am re-energizing my blogging life.  Welcome.  After all, as painful as the past can be to look back at, it is and will always be a part of time and space.  I can't change it (yet) so I'll take it and run. 

I am going to Alaska for a while.  I'm going to ride my bike and sit alongside a river and do some other things.  I'm not sure what happens after that.  But I am going to find out.

 

Walking out of my yoga studio today for possibly the last time and certainly the last time in a while left me feeling sort of the way you feel when someone amazing dies. Like -you miss them like nothing else and your heart feels compressed in your chest but the beauty of your time with them has been so great that there is a surpassing joy even in their passing.  A loss which, in the light of the impact, makes you cry with gratitude and feel that you are the most blessed person on the earth.  A strange grief.  Walking out of the studio where I've shed veritable rivers of sweat and tears. Where much transformation of my physiology, mind and spiritual self has occurred. Amazing people taught me many of the greatest lessons of my life behind the door through which I have just exited. Struggle, struggle, frustration and bliss. Openness. A clear voice. And lots of true friends who will be missed!  

 The only other photos I have today are of the food I am dehydrating in preparation for my time on the road.  I'm going crazy and will probably be dehydrating shit for the next week straight.   It will be well worth it when I am in Canada, days away from a grocery store and hungry from biking all day.  

Kind of weird, right?   A large bell jar of homemade sauerkraut, dehydrated - I would guess down to about 3oz.  It's awesome.  Inspired by my friend, 'Dada-G', who makes the most incredible pickled, dried and oil preserved zucchini. Dried pickles. Who knew!  It's genius. (Dada-G is also a master at sourdough bread and I am almost certain that he speaks the language of microbes). 

Black quinoa cooked in vegetable broth. I am going to seriously love myself for this when I am in the Yukon. 

And this concludes my rather disjointed post.  I am still learning to format this from an I-phone app.  It's not ideal. I'm sure things will get more interesting soon.  I fly out in 8 days.  

💕 Sharah