OTHER POSTS
6/27 Destination: Dubrovnik, Croatia
What is miso and why is it good for you?
Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin, the most typical miso being made with soy. The aging process may last between two months and three years. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing […]
Henri Nouwen on Patience
“Patience is a hard discipline. It is not just waiting until something happens over which we have no control: the arrival of the bus, the end of the rain, the return of a friend, the resolution of a conflict. Patience is not a waiting passivity until someone else does something. Patience asks us to live […]