Hi guys. Happy National Mustard Day. Are you ever surprised by how many National this and that days we have now for specific foods? I am. However, to commemorate I made a burger with some mustard and here I am hiding behind it, testing out the self timer on my new dslr camera.
Today also marks 9 years that nary a drop of cheap or fine vodka, or other booze, has passed my lips. I don’t often talk about it on this blog but knowing the grave consequences of this particular enslavement, sometimes it’s good to put the flag of sobriety out there for others currently suffering. Nobody else is sad about this dry spell, so don’t you be! Have a drink on me, if you can have just one or a few and leave it.
I can’t change the way I lived for those 9 years, but I can live well to the best of my ability now, each moment, one day at a time. I can sit when it hurts, or go help someone else, instead of running from the pain we all experience in life. Funny I’ve found it’s always in our attempts to escape suffering that we suffer the most.. So to show my gratitude for the forgiveness shown me and a chance at life and to make amends for the years I wrought destruction and suffering on others, all I know to do is live well.
Living well is no posh or exciting endeavor, it’s just being grateful you’re alive and for the people in your life, as well as being content being what we call “a worker among workers.” Not trying to be something fabulous, or someone else, just being yourself, quirks and all. It is paying attention, not having too many pity parties, and thinking of others. You can do this through food, too! It could be making a phone call, some cupcakes or cookies, a visit, a burger. Little things my mom’s always done without evangelizing. It’s being nice to yourself so you can be nice to everyone else. For me, It’s also having faith because I think we have only that option in this life. Since there is little we can control, it’s best to let go of the results and live with faith that somehow, come what may, we’ll make it.
On that note, I made a burger for myself and you too. Ever had a mushu burger with fermented black bean paste, fig/scallion sauce and a tamago egg? Now you can!