While there’s something to be said for curling up on the couch in the softest blanket you own, hands cradling a bowl of marshmallow-swirled ice cream as you watch one of your favourite movies and the snow dances past the window beside you,
in truth nothing ever tastes quite so wonderful as a dish shared with people you care about, nothing,
but sometimes, you see, such people are far away, and so you have to settle for recreating, on your own, tastes that remind you of their smiles, perhaps
or maybe it’s a recipe you’ve never made before, like this kale salad with roasted sweet potato, persimmon and blue cheese, maybe you love kale salad, and although you’ve never tasted one quite like this before, you trust the recipe Ryan sent you because that boy has never yet let you down, and he sent it to you from a place where it’s sunny, still, sunny there, sunny always, like magic,
and so you make the kale salad because you know it will bring happiness, because the sweetness of the honey-fragrant persimmon will linger like sunshine on your lips and the sweet potato will evoke the rocket-sweet-potato-goat-cheese-salad your mother serves for Christmas lunch back home,
and the kale with its glossy tender softened-no-longer-bitter deep forest green silkiness will shine almost like a Christmas tree, and against the backdrop of the ever-falling, ever-settling, ever-pillowing, ever-crystallising, ever-white snow outside, the blue cheese will reflect and refract light, lending strength to the salad and,
all at once,
as you set down your empty salad bowl, not thinking of ice cream but softly humming the memory of a song from the movie you will later watch for the first time in years,
you realise that this kale salad is perfect and, when you close your eyes,
you could almost believe you are made of sunbeams.
Shared at Ricki’s Wellness Weekend.