There’s nothing quite like this time of year. It’s when I feel the unmistakable feeling brought on by happy memories. Whether it’s thoughts of chaise lounge mornings at a pool, green grass afternoons in the park, or sun-drenched days at the beach, the feeling is present. Whether it’s thoughts of road trips to see friends and relatives, vacations to far-flung places, or staycations at home, the feeling is here. Or whether it’s thoughts of barbeques in the backyard, cones at a local ice cream parlor, or slices of apple pie baked at home, the feeling is all around. It’s the feeling of lazy sleep-ins, long laid-back days, and never-ending evenings. It’s the feeling of summer! Summer is in the air! Summer is almost here! I am looking forward to all that June will bring, as well as my new mindfulness activity. This one is an extension of last month’s pick in all senses. But first, let’s talk about food gratitude.
In May, my goal was to prepare and cook meals mindfully. From selecting recipes, buying or gathering ingredients, to prepping foods, then finally cooking meals, I reminded myself to focus on each phase. Once it became routine, I thoroughly enjoyed it! The one adjustment that I had to make was not reaching for a tool when I could prep something by hand. That meant I did a lot of dicing, mincing, and slicing with a knife. Before when a vegetable needed dicing, I would automatically pull out a food processor. When garlic needed to be minced, I’d grab a garlic press. And when I needed to slice fruit very thin, I’d take out a mandoline. It took some getting used to, but the rewards were worth it.
From my journal: May 12, 2026, Newbury Park, California
“…Made my homemade granola today…no tossing the pistachios, cashews, walnuts, and almonds together in the food processor, chopped all by hand…got to really see the shape, weight, and hardness of each type. New ideas on how to use each kind…almonds in coleslaw…yum!”
Another plus was that using a knife for these processes I realized my senses were activated, even boosted as I was able to feel, smell, hear, see, and later taste the fruits of my labor. And after all the practice I got, my knife skills may have improved, too!
I had hoped that by practicing mindfulness when cooking I would gain a further appreciation for the healthy food I have access to, and the connection to those who have helped bring it to our table. I’d have to say yes, my gratitude for food has grown. And now whenever I can, I will continue to do more prep by hand.
As an extension of last month’s activity, I have decided to focus on eating more mindfully in June. This isn’t an issue at dinner time, but it can be challenging at breakfast and lunch. I have to admit that when I haven’t completed my morning brain teasers and twisters that include the L.A. Times Crossword and Jumble, and the N.Y. Times Wordle, Connections, and Strands puzzles, I often take them to the table to finish while eating my breakfast. And if lunching on my own, I often grab a magazine to peruse while I eat.
For the next 30 days, I will commit to paying full attention to eating at mealtimes. No more being on auto-pilot. I will call on my senses before and as I consume the food on my plate by seeing, smelling, hearing, tasting and (when appropriate!) touching my food. There is so much to notice, like the distinct colors, shapes, textures, aromas, and flavors of the food we eat. It’s time it got its due.
At home, we eat all meals at our dining room table, which is a big plus as far as distractions go. But now I’ll take things a step further by leaving my puzzles and magazines in the family room. I will also pay more mind to how I feel as I eat and check for fullness. I’ve often heard that it’s best to stop eating when 80% full to avoid overeating and to aid digestion. Sounds good to me. So, now it’s time to focus on relaxing at the table, connecting to and giving thanks for the food before me, while savoring each and every bite.
A Journal Journey 