My cooking has taken on a new twist lately.

Today, as I chopped up the vegetables, I was aware of the need for precision in cutting lengths. I was aware of the strokes of my Japanese knife. I was almost transported back to our trip and the need to stay present, to focus on one thing and to do it well until it is completed.

The sushi was delicious, although not as good as the bibimbap the previous evening, which got a comment that it was better than many restaurants in Korea. Himself is riding high on that quote.

Tomorrow, I'm serving haggis and black pudding for breakfast! I wonder how that will go down? It's got to be done.