It’s a rare weekend morning that I lounge in bed past 8:00. Responsible for that is both habit and a fear of missing something or that I’m wasting time. So on a ‘free’ weekend, I typically get up and start listing things. What I need to accomplish during the weekend, things I need to pick up at the market. I determine when I’m going to work out and if we don’t have dinner plans I’ll browse blogs and pinterest looking for menu inspiration. This busi-business gives an open weekend intention and comforts my type-A side. Last Saturday I woke up at 7:45, right on queue, but instead of fluttering about and listing things I made some tea and sat in a quiet corner. I set my iPhone’s timer for 15 minutes, shut my eyes and began the sometimes excruciating act of turning off my thoughts. While I’m not the most faithful practitioner, I’ve come to realize that meditation is, some days, more important than an hour at the gym or a night of deep and uninterrupted sleep. In fact, it enables the latter two.
At the end of quiet time the buzz of my morning chatter was gone. I was an easier version of myself, relaxed, present and again sleepy. I went back to bed where the Mr. and I lounged, dozing and talking. And instead of flying off to the gym first thing we decided to do something else differently. We nearly never make proper breakfast food in our house but the subject of pancakes came up which got us talking. If you have ever been to Plow in San Francisco then you know that its not easy to think about pancakes without conjuring images of the lighter-than-air lemon ricotta pancakes that they serve. I attempted to describe them to the Mr. but we both decided it was best for me to stop talking and for us to eat them. So after a bit of research and a trip to Whole Foods (still wearing my pajama top – classy) we had our very own topped with butter, maple syrup and leftover strawberries which we cooked down to a coulis.