When the Caveau Kid was really little, we said a prayer and what she called our "grateful fors" every night. Traveling and communing with people of other cultures and languages has a way of opening our hearts wide to experience gratitude, doesn't it? Stripped of my mother tongue and using a rudimentary version of a language foreign to me renders me humbled (and quieter - a good thing). I listen more. Notice every kindness.
In a world so fraught with divisiveness and fear, I feel gratitude to see all around me so much trust and faith.
The trust that our Burgundy and Champagne producers have in Scott and in me to represent their precious wines that they work so hard to produce. The trust that our customers place in us to spend their hard-earned $ and vacation time to come on a cruise with us. The trust we felt in leaving our Caveau apartment, and our cabin in the woods, in the care of people we had just met. The leap of faith that several people made here to hire the Caveau Kid - one to teach yoga to children, the other to translate cellar tours for English speakers. The trust we've placed in strangers to assist and guide us at various times during our travels. I think many of us like to be very self-reliant. I do. But it feels very very good to trust and to be trusted. To need and be needed. And I am grateful!
I'm grateful for people who make beautiful things...just because they believe the world needs beautiful things. Like this pastry which was the best one I've had. And this clock inside the Cathédrale in Lyon, first built in the 1300s, which in addition to telling time, indicates the position of the sun, moon, earth and stars!
I'm grateful for the unforgettable sights we've seen...such as the sculpture, The Braves, on Omaha Beach in Normandy...
I'm grateful for people doing things that aren't easy, like farming biodynamically...
And so so filled with gratitude for the time with the Caveau Kid before she heads off to school next year. Loved our trip to Paris, just the two of us.
And I'm grateful for very simple pleasures, such as a very forgiving, always delicious, no-recipe apple crisp. I made two in the last week and it did just great in our tiny microwave/convection oven with no temperature control (the options are microwave or crisp). Really, no need to measure - just intuitive cooking and you have the ingredients on hand. Cut apples, dash of lemon juice, cinnamon, brown sugar and stir. For topping just rub together with your fingers butter and flour and sugar and a little oats if you want. Bake at 350 and serve.