French Farming: the Way Things Were
Trip Start Apr 07, 2010
20Trip End Sep 11, 2010
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*Dont drink the tap because of the neighbors pigs next door; the sewage run off gets into the water.
*Make sure you keep the door to the cheese room closed because the odor particles in the air from the goat stable room will get absorbed into the cheese.
*You can double dip in the preserves, tahini, butter, and eat with your hands if you want.
*If you take the room on the first floor you can wake up to a view of garden but the sound of the bathroom might be loud.
*We use the flowers in the garden for the meditative Indian Puja ceremony on Mondays.
*Make sure to get the goat hairs out of the dishes we make the cheese in.
*These are three kinds of bread we made from scratch in the old fashioned oven in that brick over there.
*I have to stop at two places on the way to the farm to post signs to sell our goat.
All in beautifully seductive French accents of course.
I am in love here. Rolling hills, goats, wild flowers, black birds with white stripes I have never seen before, leeks pulled out of the ground and put immediately into the dinner dish pan, eggs gathered out of the coop.
What happens when we are dropped into our perfect Qi environment and still rub up against the walls of our own ego and habit bubble that tells us we should still be looking for things to go wrong or living on that razor sharp edge of anxiety where anywhere we turn is a certain place to be cut and hurt? Our own minds conditioned to believe that nothing is as it seems and that the dark clouds will never lift or roll on. Heres the secret that I hear here in Pleyben: they are already gone! Wherever you go there you are. If the sun shines, then it shines; why still look for your umbrella?
Letting go letting go letting go.
We have so much to let go of.