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Happy-Gourmand

Stop and smell the flowers

Contributed - | Story: 120171

I'm sorry there is no column for these first two weeks of August. I just ran out of time. Summer is the very busy work season for Martin and I, and I couldn't squeeze in any more activities after the catering work and the WOW service work and the laundry and tending the garden and walking the dogs and working out... the few minutes I had to spare I put into savouring the early morning sun as I watered our wonderful backyard garden, and enjoying the wacky flowers that grow there. We had our summer block party too, hosting 50 of our neighbours and friends for a pizza-making feast and social afternoon at Rabbit Hollow. It was great to see everyone. I wish the clean-up fairy hadn't taken the day off though :)

I do wish I could have fit more into any given day. But at some point you can't do more. So, savour the moment. As my Mom says, "stop and smell the flowers".

For more photos, you can catch up with me on my Happy Gourmand Facebook page. If you want to see our backyard, join us for an event at Rabbit Hollow sometime!

Talk to you soon.

This article is written by or on behalf of an outsourced columnist and does not necessarily reflect the views of Castanet.

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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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