My daughter informed me last week that she knew what I wanted for my birthday – time with my family. I wasn’t so sure about this at the time, thinking instead that a nice quiet space and a book sounded really good. As it turned out my “big” day was packed. One of those days that seem scheduled down to the minute. When my husband announced that he took the day off to spend with me, I showed him the schedule and invited him along. Much to my surprise, he joined me for a spin/TRX class at the gym then a 30 minutes in an infrared sauna.
The casual invitation turned out to be the best date we have had in months. The time spent sitting quietly and talking in that hot little room helped us reconnect as a couple. Turns out my daughter had the right idea after all.
I made a few other discoveries as well yesterday. I gave up my usual desire for control and took the day pretty much as it came. Things still got done! The usual tantrums, messes and laundry were still there but they didn’t get to me as much as usual. After stating that I was not cooking, I found myself in the kitchen helping my husband finish dinner and that was OK as well. Furthermore, I was able to respond (mostly) in love rather than anger when problems did arise.
What if I embraced this attitude every day. What if I focused on controlling only myself and gave the rest to God. What if I spent more time praying/meditating and less time stressing about the little things. It sounds good doesn’t it? Given my type A personality it is not likely to happen but I can (and WILL) commit to try. I will commit to keeping a gratitude journal to help me focus on the positive as well.
Will you join me in making this commitment?
Wondering what my husband came up with for dinner?
Our Greek feast consisted of salad, falafal, hummus, ground meat and tzatziki sauce. The falafal and hummus recipes come from the Moosewood cookbook.
Greek Salad – lettuce, tomato, cucumber, red onion, kalamata olives, tzatziki
Todd’s Greek Meat
2 lb ground lamb
1 lb ground beef
1 bell pepper (or ½ red and ½ orange)
Spices to taste – cumin, oregano and mint
Saute meat and peppers 5-7 minutes or until cooked through, add spices to taste
¼ English cucumber, chopped
8 oz yogurt (I used grass-fed, whole milk yogurt)
1 sprig each of cilantro and parsley
Juice of ½ a lemon
Salt and pepper to taste
Combine in a blender or food processor