April 13, 2016
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Friends Like These
April 12, 2016, Prescott- I was determined to not let yesterday’s minor irritations be like rocks in my shoe. Today started out fresh, with the promise of being a full day- work would be followed by a professional workshop, then a meeting of Slow Food Prescott, with its vegetarian dinner.
I got to work, with plenty of time to spare, and a styrofoam box of freshly made pancakes, from Cupper’s Coffee House- hoping for breakfast time. As it happens, I did enjoy the pancakes, only in the automotive classroom, rather than with my charges in Resource Center. Well, things went smoothly enough, the auto shop students did their own project, and the three classes focused on the academic aspects of automotives were mostly dawdlers, but hardly difficult to manage.
That is one aspect of my current position- flexibility, that will only enhance my position. Be invaluable, the voice said during my meditation, last night, and so the flow took me to a place of worth. During the free hours, I found that my new colleagues were glad for what help I could offer them. It has been a long year for many, and being a voice of reason makes a person welcome, in these parts, by teachers and students alike.
Afterward, a workshop was offered, on the Google calendar, by two imaginative and tech-savvy teachers, one of whom I regard almost as a daughter. She will have a long and fabulous career as an educator. I picked up some good points from this workshop, and can organize my overall time, in a far clearer manner, using this tool.
Slow Food’s April meeting transpired in an amazingly lovely Manzanita Village, a cooperative housing scheme, overlooking the city and some intervening valleys. I didn’t have my camera tonight, but will be sure to go back up there and take a few photos to share, in the not too distant future. The meal featured some fermented foods: Kimchi, sauerkraut, kefir and dosa- a crepe, made from fermented lentils and brown rice, soaked for 24 hours, then blended into a batter. It hails from south India, and was thoroughly delectable. I was even given some batter to take home. So guess what breakfast will be tomorrow!
This sort of feeling more connected has generally happened more in Spring, the past several years- and is what keeps me in growth mode. Friendships like these are worth growing.
Comments (4)
Flexibility and reason are good enhancers.
I love sauerkraut. Over mashed potatoes with sausage? Mouth watering. 
When we stop growing we die? I hope I never stop growing either. Blessings wished for your week.
Being invaluable is good - being kind is better and the best thing is being able to learn and grow as a lifelong pursuit!
@mcbery: I've never had sauerkraut with mashed potatoes. Always had it with bratwurst, though, until last night.
@murisopsis: I prefer kind, with invaluable as the result.