When we cook, we should be grateful for the turkey we have, the vegetables that were picked for our enjoyment and the fresh beverages that wash it all down.
Why, though?
Is it because we feel for the turkey who died or are we to be grateful it had the opportunity to be consumed and provide us with vital
energy?
Either way, how we feel and how we treat our foods tends to affect the outcome, the taste and the overall enjoyment of our food. Perhaps it's because our subtle energies affect the subtle energies around us.
Maybe it's because if we are paying attention to what we are preparing, we do it more carefully, with conscious effort and the result is better. Either or both ways, our gratitude affects our meal, the people we share it with and the holiday or occasion on which we were brought together for such an opportunity.
I am at anothers' house this holiday season so I will be preparing little, but when I cut up my fruit for the traditional fruit salad (Check out my grandma's simple recipe), I will do my best to cut it all in a way that the bites will fit nicely into the mouth, have the opportunity to mix with as many flavors as possible and taste good to those who eat it.
A bit much, maybe, but I really love food.
Happy Thanksgiving.
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