resolutions

[anotheranon]

For the coming year I want to:

• Eat more fruit. Because it was available, I did a lot of this over the holidays and felt better because of it. D. and I now have a blender and ingredients so we're going to try and get on the smoothie wagon. And I've finally found an apple (Gala) that's bearable because it lacks the thick, flavorless exterior of Golden Delicious and the like.
  
  
• Try more new things, from something as big as skiing to as trivial as ordering something different at my favorite restaurant. In the past few years a lot of my tastes have "cemented" through laziness on my part, and I tend to wrap my current obsessions around me like a comfortable blanket. As such most of my record (record! And CD!) collection is music at least 15 years old and I easily get bogged down in daily habits.
  
  I'm addressing the music thing with Pandora and Resident Advisor podcast and trying to stay mindful enough of everything else to realize when I'm falling into a rut. I may need y'all to nudge me occasionally.
  
  
• Meditate more. Or even just some. It's telling that I often feel too rushed or antsy to sit down for even 10 minutes a day and just breathe. That and it's often annoying and difficult to reel in my racing mind when it aches to wander off. Still, I think I'd be able to keep a tighter lid on my anxiety if I could get into the habit.
  

Comments

[jlsjlsjls.livejournal.com]

Galas are my favourite apples too! (well, second fave ... absolute fave are Winesaps but I've never been able to find them in Alberta)

[anotheranon.livejournal.com]

I've seen winesaps here for a short time in the fall. I've never tried them - I missed their window and thought they were a "cooking apple" besides. If it doesn't have a thick peel, I'm interested.

[jlsjlsjls.livejournal.com]

They're generally marketed as cooking apples, but are nice to eat too ... tart and quite hard (which is why they're used for cooking ... they don't turn to mush in pies, etc.). Don't recall anything about skin thickness, but that's not something that would register with me. What I do recall, besides the loving taste/texture, is the colours ... a deep crimson skin and a gleaming white interior with a barely visible tracery of crimson "veins."

Sadly, aside from a very few exotic imports, southern Alberta's apple supply pretty much comes from British Columbia's Okanagan Valley and they're rather limited varietywise; they have a fixation with growing and shipping zillions of Delicious, which I find too soft, watery, and flavourless. But at least a few of the growers have Gala trees (half the year our supply is from B.C., the other half is from New Zealand)