Change. It happens eventually. Either by choice or circumstance. The winds have been swirling lately and it came fast and furious this past week. W and I had been talking about making some changes, trying something different and taking a leap of faith. But before we could let the ideas breathe, I had an impromptu meeting last week. Blindsided. My new boss let me go. Just like that. No warning. Not necessarily the change I expected, but it was staring me in the face.
The fact is most of us aren’t willing to make changes in our life because of the unforeseen. It’s intimidating. Scary. And I’m not sure where this will take me, take us. But I know it pushes us forward and it gives us a small window of opportunity to follow the biggest dream we can dream. I’d rather the security of my job, but without it and faced with adversity and fear it drives me to find the missing links. The pieces that fit together to build the road we’ll one day walk on.
It was only recently when we talked about making lifestyle changes, if not more serious measures. Taking a step forward to take us to a place we’ve been before. Better food choices. More activity. And now that we have a bit of time to ourselves, we can set focus on our well-being. Our life and future. And it starts today. It did. It means better options. Healthier choices. And getting out and about together.
W had a previously planned photography outing/class today so there was no point cancelling it at this point. We packed her up early yesterday morning and I saw her off bright and early. With an entire day to myself and plenty of time with the light of the day in front of me, I decided to take full advantage of it. So my dog and I watched W drive off into the distance and then decided to explore the neighbourhood together.
It was the perfect excuse to get some much needed exercise. With the weather slowly coming around and the morning sun warm yet brisk, we walked through the woods out back until the first paved road we came across. Jack is just a little dog so we decided to make our way home when we found the path. He loves car rides just as much as walks so I grabbed my keys when we got back to head to the local market, now just weeks from opening full-scale.
I picked up some blood oranges, fennel, arugula and some other produce while I was there. When we got back home I had worked up enough of an appetite for an early lunch. And it was everything I hoped it would be. The flavours were perfect and married well with one another. It was fresh and crisp. The sweet blood oranges, peppery arugula and aromatic fennel combined to be one of the best salads I`ve had. And it was long overdue.
In the near future I`m hoping to make some good if not drastic food choices. I have an auto-immune disease and have always wondered if an improved, focused diet would help me. Sometimes I think about the day I only rely on a good lifestyle instead of medications. And maybe this past week is a blessing because it will give me some time to focus. And help lead us to a better place.
The day after being let go things were pretty bleak. The morning sky seemed particularly dark and haunting. But change isn`t always bad. It happens. I was blindsided but that bad fortune has given us the keys to our future and our creative possibilities. With eyes wide open I take my first steps into the rest of my life. Side by side with my supportive wife and with the opportunity to tackle anything I`ve ever wanted. One day soon I`ll look back on this entirely differently. That`s the plan at least.
From my kitchen to yours,
Blood Orange Salad
- 2 blood oranges, peeled and thinly sliced (remove all white pith)
- 1/2 cup fennel, thinly sliced
- 6 fennel leaves, trimmed
- 1/4 cup packed arugula
- 1/4/ cup blood orange juice
- 1 tsp. lemon juice
- 1 tsp. shallot, finely chopped
- 1 tsp. Dijon
- 1 tbsp. honey
- 1 tsp. sherry vinegar
- 1/2 cup extra-virgin olive oil
- good pinch of sea salt & cracked pepper
- In a small mixing bowl, whisk together the blood orange juice, lemon juice, shallots, Dijon, honey, sherry vinegar and salt and pepper. While whisking continuously, slowly add the olive oil in a thin stream until fully blended. Keep aside.
- Using small serving vessels, stack a couple of blood orange slices on the bottom. Then alternate between blood orange slices, fennel slices, fennel leaves and arugula. Top with a final blood orange slice and fennel leaf.
- Drizzle the amount of dressing you like over top. Serves 2.