November 20, 2009

GRATITUDE FRIDAY -"Gratitude’s Grace Can Be Itself a Gift"

I found much of interest in a New York Times book review of "The Gift of Thanks" today. The book is already on my winter reading list. A few excerpts from the review:

"Ms. Visser writes with as much scholarly wit about dinner and dinner parties — what we put in our mouths, and why and with whom — as any writer alive. She was a foodie before everyone was, and the author of the authoritative books “Much Depends on Dinner” (1988) and “The Rituals of Dinner” (1991), each of which is as crisp and tasty as the day it was published.

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author Margaret Visser

The not-very-promising title of Ms. Visser’s new book, “The Gift of Thanks: The Roots and Rituals of Gratitude,” and the fact that it is being issued in November, will make some readers think it’s another snoozy, belt-loosening tour of America’s Thanksgiving traditions, from the Pilgrims to whether it’s the L-tryptophan in turkey that makes you want to crawl under the table and take a nap on the carpet after eating.

It’s not that at all. Instead “The Gift of Thanks” is a scholarly, many-angled examination of what gratitude is and how it functions in our lives. Gratitude is a moral emotion of sorts, Ms. Visser writes, one that is more complicated and more vital than we think.

English speakers are obsessed with the terms “thanks” or “thank you.” We often say these words more than 100 times a day, she writes, in a flurry that many other cultures find baffling.

The notion that we should thank others is not hard-wired into our brains, but learned from our parents. For a child, she writes, “the first unprompted ‘thank you’ is momentous enough to count as a kind of initiation into a new level of human consciousness.” In people suffering from Alzheimer’s disease, little words like “thanks,” she notes, “often survive the shipwreck of all other memories.”

In “The Gift of Thanks,” however, Ms. Visser is most interested in the kind of gratitude that is not compulsory or self-interested. She writes about the humility required to be genuinely grateful, and the essential ability to climb out of one’s own head.

“Gratitude is always a matter of paying attention,” she writes, of “deliberately beholding and appreciating the other.”

Gratitude is, fundamentally, about not taking things for granted, a kind of worldview. “Gratitude arises from a specific circumstance — being given a gift or done a favor — but depends less upon that,” Ms. Visser writes, “than on the receiver’s whole life, her character, upbringing, maturity, experience, relationships with others, and also on her ideals, including her idea of the sort of person she is or would like to be.”

May I always possess the requisite humility to experience true gratitude.

November 10, 2009

METAPHORICALLY...THE BEAUTY OF FALL

I am undeniably well-into the fall of my life. I like to reflect on the beauty of this season, metaphorically, by fully noticing and appreciating the beauty of the fall which surrounds me - both in my garden, in the vistas from Genius Loci Country Inn and in the area while, at the same time, always acutely aware that there will be a frost, sooner or later, which will strip the beauty. The plants will be laid bare and returned to their pure essence.

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a decorative rose hip against the burnt oranges and yellows of the forsythia (view from my study)

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the wood shed/dependence with the colorful Chinese bamboo plants and the acero palmare in their burst of fall magnificence (view from my kitchen)

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stately silhouette of a lone mid-November Crimson Glory rose against an ominously dark sky (view from my study)

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man-made, hand-woven beauty from Giuditta Brozzetti textiles and natural beauty from the garden: a winning combination

Let us then celebrate the last hurrah of fall beauty, with a daily and full awareness of its beauty, vulnerability and transitional nature.

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To embrace the fall is to acknowledge the successful journeys of our spring and summer and to accept the winter as the inevitable closure of the natural cycle.

November 4, 2009

BRINGING SUMMER IN ON A GREY NOVEMBER DAY

This morning, on this typical early November day (after a LONG period of PERFECT Indian summer weather all the way through October) of grey skies brightened by omnipresent fall foliage...we brought in armfulls of one of the symbols of summer: fresh basil! It was not the perfect, bright green basil of summer but was nevertheless fragrant and abundant to make our last batch of pesto.

Picking it over for the best leaves and tender flower-tips was a job for two as Maurizio and I enjoyed coffee and a homemade roccio as we worked, literally inebriated by the heavenly scent which filled the kitchen.

We used our brand-new-just-pressed extra, extra virgin olive oil and our gorgeous home-grown large red garlic cloves along with a handfull of the freshest pinenuts, lightly toasted. What a delight of a job on this cloudy morning, a morning brightened not only by the rages of yellows, oranges and reds but by the heavenly scent of fresh basil!

Guess what is for lunch today....

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November 1, 2009

A DAY TO RELAX AT THE END OF THE SEASON

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With the vendemmia (grape harvest), first phases of the wine-making, the olive harvest and benfinita dinner, and the closing of Genius Loci behind us, today Maurizio and I felt like relaxing in our favorite way: by taking a relaxed drive in the country to photograph and, hopefully, to "happen upon" new places.

The bright, clear, warm weather was irresistible: we stopped at the inn for a few minutes and noticed a different depth and vibrancy in the colors of our vineyards. Every day the vistas gets more stunning!

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views from Genius Loci


Continue reading "A DAY TO RELAX AT THE END OF THE SEASON" »

October 31, 2009

REASSURING TRADITIONS

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From ancient times, in the Mediterranean countries, olives and its sublime oil, have been of central importance. Long before the more modern scientific discoveries touted the healthful properties of pure olive oil, it was treasured.

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Olives were hand picked...and still are! Olives were pressed the same day they were picked...and still are. Every last, fallen olive was picked up off the ground (without nets) ...and still is (with nets)! The olives were cold pressed between huge granite slabs (pulled by oxen)...and still are (by mechanical means). The olive picking was the last agricultural harvest of the season...and still is. And the new olive oil was the center of multiple local celebrations...and still is.

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Over half of the local pickers still opt for being paid in olive oil - an incredible testimony to the worth and quality of this genuine product!

Tonight, in our winery at Genius Loci, we will host a dinner, "la benfinita" for all the pickers, hearth roasting meats and generously dousing crusty bread with the new olive oil - a tradition which is sacredly observed each year on the last day of the harvest. Our very own Sagrantino D.O.C.G. from 2005 will be served, a wine made in the winery of the Inn from the very grapes that these same pickers harvested four years ago. ...Reassuring continuity and tradition!

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the views from the inn's olive groves

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the Sagrantino vineyards and the olive groves: ancient cultivations and such REASSURING TRADITIONS.


About Mary

Passionate about art history, after completing my university studies, I came to travel in Italy. I married Maurizio, a businessman, and have lived in Umbria since 1969 in the hills between Foligno and Spello. Read more

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