The journey that led me to this simple Goat Cheese Stuffed Fig, Melon and Prosciutto Salad was just the ticket to a little mental time out.
Yesterday morning I drove up the canyon toward my photo shoot destination. The radio signal weaved in and out as it typically does, making the radio music that served as unacknowledged background filler a total distraction to the much louder brain noise churning through my head as I catalogued my mind’s daily to-do list.
I realized I hadn’t been hearing the tunes at all when the crackle was nearly as annoying as the same 23 songs I hear whenever Smudge and I are in the car together.
Our musical conversations tend to go something like this, “Mom, can you put it on 6?” and we listen to Taylor Swift belt out the blues about some bad-boy boyfriend she can’t seem to hold onto. “Mom, can you change it to 5?” and we hear Bruno Mars in his big-brimmed hat cry about being locked out of the pearly gates.
Heaven forbid One Direction or the Cups song comes on for the 9,374th time this month. Total freak-out ensues. And I must admit, I totally egg it on.
But yesterday I needed a break. A break from the chatter, a break from the radio and a break from the noise that was inside my head. So I turned off the tunes, or lack thereof, and practiced a little car meditation. As my engine wound up as it climbed the hill to the summit, I worked on my mind winding down.
continue to the recipe… about Goat Cheese Stuffed Fig, Melon and Prosciutto Salad
