Live Life with no Regrets

8 Dec


Read an amazing and inspirational blog about the regrets people have when the time of death comes.

Here is an extraction:

For many years I worked in palliative care. My patients were those who had gone home to die. Some incredibly special times were shared. I was with them for the last three to twelve weeks of their lives. People grow a lot when they are faced with their own mortality. I learnt never to underestimate someone’s capacity for growth. Some changes were phenomenal. Each experienced a variety of emotions, as expected, denial, fear, anger, remorse, more denial and eventually acceptance. Every single patient found their peace before they departed though, every one of them. When questioned about any regrets they had or anything they would do differently, common themes surfaced again and again. Here are the most common five:

 
1. I wish I’d had the courage to live a life true to myself, not the life others expected of me.

This was the most common regret of all. When people realise that their life is almost over and look back clearly on it, it is easy to see how many dreams have gone unfulfilled. Most people had not honoured even a half of their dreams and had to die knowing that it was due to choices they had made, or not made. It is very important to try and honour at least some of your dreams along the way. From the moment that you lose your health, it is too late. Health brings a freedom very few realise, until they no longer have it.
2. I wish I didn’t work so hard. 

This came from every male patient that I nursed. They missed their children’s youth and their partner’s companionship. Women also spoke of this regret. But as most were from an older generation, many of the female patients had not been breadwinners. All of the men I nursed deeply regretted spending so much of their lives on the treadmill of a work existence.
By simplifying your lifestyle and making conscious choices along the way, it is possible to not need the income that you think you do. And by creating more space in your life, you become happier and more open to new opportunities, ones more suited to your new lifestyle.

3. I wish I’d had the courage to express my feelings.

Many people suppressed their feelings in order to keep peace with others. As a result, they settled for a mediocre existence and never became who they were truly capable of becoming. Many developed illnesses relating to the bitterness and resentment they carried as a result. We cannot control the reactions of others. However, although people may initially react when you change the way you are by speaking honestly, in the end it raises the relationship to a whole new and healthier level. Either that or it releases the unhealthy relationship from your life. Either way, you win.

4. I wish I had stayed in touch with my friends. 

Often they would not truly realise the full benefits of old friends until their dying weeks and it was not always possible to track them down. Many had become so caught up in their own lives that they had let golden friendships slip by over the years. There were many deep regrets about not giving friendships the time and effort that they deserved. Everyone misses their friends when they are dying. It is common for anyone in a busy lifestyle to let friendships slip. But when you are faced with your approaching death, the physical details of life fall away. People do want to get their financial affairs in order if possible. But it is not money or status that holds the true importance for them. They want to get things in order more for the benefit of those they love. Usually though, they are too ill and weary to ever manage this task. It is all comes down to love and relationships in the end. That is all that remains in the final weeks, love and relationships.

5. I wish that I had let myself be happier. 

This is a surprisingly common one. Many did not realise until the end that happiness is a choice. They had stayed stuck in old patterns and habits. The so-called ‘comfort’ of familiarity overflowed into their emotions, as well as their physical lives. Fear of change had them pretending to others, and to their selves, that they were content. When deep within, they longed to laugh properly and have silliness in their life again.
When you are on your deathbed, what others think of you is a long way from your mind. How wonderful to be able to let go and smile again, long before you are dying.
Life is a choice. It is YOUR life. Choose consciously, choose wisely, choose honestly. Choose happiness. READ more!

I want to live my life with no regrets and to the best of my ability every single day. Here are a few things I am grateful for (in no particular order)!

  • I am grateful for my health.
  • I feel lucky that i am loved every day.
  • I am thankful for my friends and family and pets! ( thats 3 )
  • I wake up in a beautiful place every morning.
  • I appreciate the beauty that surounds me.

The list goes on…

Every day is a learning curve with good and bad. I hope to find and only see the good ones on my life path.

xx

My Korean Food Diary In Pictures

7 Dec

Kimchi

18 Nov

Kimchi – Is a traditional  fermented korean dish made from vegetables and varied seasonings. there are hundreds of different varieties and it can be made from different vegetables such as cucumber, radishes, and cabbage. Kimchi is the most beloved side dish in korea and is a very poplar ingredient in many dishes.

Kimchi is made every season and every house hold that has the opportunity makes their own 4 times a year. It is a proper household affair and family gather together to make a joint effort in making it. I am staying with my friend Soljee’s family and I had the honor of witnessing and joining in on the process, and I tell you, what a process it is!

This Kimchi is made with cabbage as the base vegetable, we used thirty huge cabbage heads!

All the cabbages get chopped into fours and soak in equal amount of water and salt over night if its winter, for five hours if its summer.Soljee’s family were given the cabbages from their next door neighbors that grow them purely with the intention of making kimchi.

Ingredients include chopped big white radishes, scallions, mustard greens, drop wort (bitter sour twig tasting looks like a spring onion (sort of).

Here are the mustard greens with chopped spring onions

Auntie chopping drop wort

In a Big basin, the chopped radishes get mixed with Korean chilli powder, then some ginger, this will be the sauce that forms the base for the kimchi.

Adding Garlic

Throw in some mini Prawns

A Splash of Fermented fish sauce, a dash of sugar, plum brandy, mustard cress, scallios, dropwort, glutenouse rice, hard work and love goes in.

It all gets mixed very well to form the yummy sauce that covers the cabbage.

When the sauce is ready and mixed, its carefully folded into each cabbage by hand.

The cabbages are carefully placed into big plastic containers that go into a kimchi fridge or in the past buried under ground.

I think what surprised me the most is how much work goes into this little dish that is eaten every day at every meal (yes even for breakfast). It brought the whole family together, aunties from other corners of town, nans, daughters and fathers. Kimchi is something that is made and shared between family, friends and neighbors and every family has their own unique recipe. The ingredients can be the same but the timings and seasonings vary form house to house. Each and every cabbage is folded by hand one by one with love, care and tenderness This might sound soppy but I found my morning strangly inspiring. It made me happy to see three generations help each other make this traditional dish that brought everybody together. I guess I dont have anything to compare it to really. Except I remember my grandmother used to pickle, boil and jar vegetables every year before the winter. But I think in our neck of the woods its a dying tradition, for me its a shame really because I think a dose of tradition, family values, and togetherness does everybody some good.

Thank you Soljee and your family for letting me join you in making Kimchi!

xoxo

First 24 Hours In Seoul

16 Nov

 Korean BBQ

 

 

 

 

 

 

 

 

Yummy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mandooo

 

 

 

 

 

The most amazing Dumpling Ever

 

 

 

 

 

Sushiii….

 

 

 

 

 

 

Shinsegae Department Store

 

 

 

 

 

 

 

 

 

 

 

 

 

Cakes Everywhere

 

 

 

 

 

Amazing Bakery

 

 

 

 

 

 

 

Water Bar

 

 

 

 

 

20th Story View

 

 

 

 

 

Biggest Mussels I have ever seen

 

 

 

 

 

 

 

 

 

 

 

I think this speaks for itself

Much Love from Seoul xx

 

 

 

 

 

 

 

What a Wonderful World

6 Nov

Pumpkin Coconut Soup with Orange Zest

2 Nov

Ingredients (serves 2-3)

Half a pumpkin

spring onions/half an onion

500 ml water

200 ml of coconut creme

orange zest

salt & pepper

soy creme for topping

mustard cress

Method

This is my ” I don’t know what to cook for dinner soup” its easy, tasty, and only takes 20-30 min to prepare. Start by peeling and chopping your pumpkin and putting in a pot with 500 ml of water. I had some left over spring onions in my fridge so I chopped them up, otherwise use any onion lying around.


Let the pumpkin & onion boil until soft,  take of the heat, put in a blender, add 200 ml of coconut cream, pinch of salt & pepper, some orange zest and blend until smooth. 

Pour into bowls and top of with some cooking soy (better, healthier, and less fattening than normal cream! If you have mustard cress or any cress of any kind top it off & some orange zest to make it pretty!

I have finally managed to grow some micro herbs of my own after a few disastrous tries they are finally growing in a little tray!

finally enjoy Le Pumpkin Soup!

x

Pumpkin seed Loaf

28 Oct

Ingredients

250 gram of spelt flour

100 grams of course wheat flour

150 grams of Rye flour

4 dl of warm water

50 grams of dry yeast

2 tbsp of olive/walnut oil

1/2 cup pumpkin seeds

This is about as Halloweeny I am going to be getting this year in terms of cooking except for the fact that I will be getting dressed up and have a few drinks! I have recently been starting to bake my own bread, one of the reasons being that the bread in Spain is not great and also its very hard to find bread that doesn’t contain lots of wheat. It is incredibly satisfying eating your own creation and the baking process is secretly therapeutic…..

Method

Start by mixing the dry yeast in the warm water in a big bowl until fully dissolved, then add the flour, pumpkin seeds (leave some for the topping) and the oil and start mixing all together. need the dough for at least 7 minutes until it all comes together and if necessary use extra flour if the dough is too sticky.

Leave in a warm place, cover with a kitchen towel and leave to rest for 30 minutes.

Get a bread form ready and move the dough, make sure its even in the form. Sprinkle your pumpkin seeds on top, and leave to rest covered with a kitchen towel somewhere warm for about 45 min. While the bread in rising put the oven on 200 C so its nice and warm for the bread.

Let the bread bake in the middle of the oven for 40-5 minutes, and Voila you have a home-baked bread!

Love from me xx

 

 

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