And one day you are walking down the street in Glebe and you see a flyer for a lady named Keyna who teaches piano and flute and you think, that is an excellent name for a musician, and I would like to take flute lessons again. And you call her and it takes you nearly six months to organise a lesson and finally you meet and you discover you have met a kindred  spirit. And every week you share music and meditation and it is fun and lovely and inspiring. And she makes you better than you are, and she inspires you to work hard and suddenly you found you have passed your eighth grade flute exam and it makes you happy and proud and gives a great sense of accomplishment. And then you sing her original music and it just makes you so happy. 
 
And then you discover that she is playing in a new duo called Synchrone and they are playing French music. And you go along to the Flute Tree at Leichardt and for an hour or so on a sunny Sunday afternoon you listen to delightful music that touches your soul and makes  you want to move to Paris and drink wine and eat pastries and be surrounded by beautiful people who play beautiful music in pretty little unsung venues. And they do a lovely cover of the theme from "Amelie" which is one of your favourite movies of all time and you smile because music makes you happy. And sharing music makes you happy. 
 
In the words of Felix Riebl, if only the whole world could be made of people like these, then the news would not be telling me of all that warfare endlessly. The end. 

Vegetable soup simmers away in the pot and smells delicious and fills the kitchen with warmth and heartyness on a chilly autumn afternoon where the sky is dark and threatens rain. And the soup is ready and it’s pulverised to make it soupy but the vegetables within include two purple carrots and they make the whole soup turn dark purple and look entirely  un-appetising. It looks like schlop. You think of Oliver and his bowlful of gruel. And you take a deep breath and try a little sip of that sickly looking soup, and you are pleasantly delighted to find it is delicious! And you mix in a spoonful of goat’s cheese and it melts into the purple and the whole thing becomes a lighter purple and it looks slightly more appetising. But who cares what it looks like. You are feeding yourself and are accountable to no one. It is fairytale soup. It may look a little ugly. But it’s contents are full of goodness. And by eating it you just may turn into a swan who loves to play in the rain that is surely about to come. The end. 

Once upon a time (two weeks ago) two good friends Lulu and Lenny decided to make pasta from scratch. They bought some biodynamic wholegrain flour, and then went to market to fetch organic eggs, tomatoes, basil, carrots, spring onions, and garlic. They arrived home at lunch time a little hungry, but determined to stick to their goal of pasta making.   

The first step was to get the pasta sauce going. As every good meal starts with garlic and onion sauteed in olive oil, they chopped the garlic and spring onions and threw them in the pot with some olive oil. The kitchen was quickly filled with a delicious aroma. While the onions and garlic were enjoying their olive bath, Lulu and Lenny carefully peeled and chopped a mountain of tomatoes. Soon they added red wine to the pot, which made Lulu salivate a little bit because the smell was so good. Then the tomatoes were added, followed by the basil and carrots, and the whole mixture was left to its own devices to simmer and permeate its aromas into the air.
 
Lulu and Lenny then set to the task of the pasta. Eggs and a pinch of salt were rolled into the flour, and much kneading then followed. Despite Stephanie Alexander’s advice to leave the dough in the fridge for an hour, the pair were so hungry they knew they simply could not wait! So carefully and methodically they rolled long rolls of dough through the pasta machine, making it thinner and thinner and thinner. When the dough was very thin, they wound it through the cutting bit. Long strips of pasta emerged making Lulu very excited. They laid  the strips out to dry on the clothes rack, and every now and then gave the sauce a stir. 
  
Finally the pasta was dry, and a pot of boiling water was prepared. Lenny expertly separated the pasta and hurled it into the pot. The strips danced in the water, swirling with the bubbles, cooking to perfection. Very soon the pasta was ready! Lulu grated some parmesan while Lenny served two dishes of steaming pasta with fresh tomato and basil sauce on top. When they finally sat down to eat, it had been over three hours since the baking had commenced, and Lulu and Lenny were hungry! After the first fresh and flavour-filled mouthful, the pair agreed it was definitely worth the wait! And they promptly scoffed down the lot (followed by a rather delicious apple and berry crumble... also freshly made) - of course making sure they had enough to take for lunch during the week. 
 
The end (until the next pasta making day!).