A letter is burning the proverbial hole in the corner of my messenger bag as I write.
I’ve been trying to avoid the notoriously unreliable outgoing box in our neighborhood, and so have neglected to send this little missive for the past few weeks. By the time it reaches its destination I may well have forgotten what questions I’ve answered and asked, and all kinds of headlines and world events will have come and gone — but I’ve penned it, in all likelihood postscripted it, and stamped it with some kind of gorgeous painterly landscape. So help me Postmaster General, it’s going to get sent.
Meanwhile, I’ve scribbled a note on Y’s lunch napkin wishing him a Happy Leap Day, and now extend the same nebulous but hearty greeting to you.
Here on my end, I have a few home routines and seasonal plans I’ve been wanting to reevaluate. As the sun rises on this once-every-four-years equalizer, it occurs to me that it might be wise to occasionally take a day to review what’s working for us and what isn’t: a day, like this one, dedicated to redeeming the time.
So from my list-laden screen to yours: Happy Leap Day, friends! Whatever work and rest it brings your way, may it be filling, invigorating, and sufficient.
Selected enjoyable reads on letter-writing
- Ashley Ann Campbell: Left Handed Shears & A Handwritten Letter
- Chris Yokel, The Rabbit Room: Just a Stamp
- Mark Vanhoenacker, The New York Times: The Unopened Letter
- Shaun Usher: All of the letters at Letters of Note (a good place to begin is the “most read” list of letters in the left sidebar)
Earlier this month here
- In the Kitchen, In Faith: A Return to the Basics – a celebration of imaginary cookery and soul-sustenance
- A Gentle and Quiet Strength – why I write here, on this blog
- If This Day Threatens to Pull You Under – for days when nothing seems victorious or noteworthy
- It Happened in the Month of March – in which I realize with a jolt that March is traditionally a month of unexpected milestones for our family
On our elevenses table
- Shauna Niequist’s Blueberry Crisp – I’ve lost count of how many times we’ve made it, and how many alterations we’ve tried and savored (but always, always for breakfast). Lately we’ve taken to substituting dark sweet cherries for the blueberries.
- Greek yogurt (plain, whole milk variety) – after the crisp is devoured, it’s also delicious with frozen raspberries and a drizzle of honey.
