With my own hands

April 10, 2009 by Celia @ Fig Jam and Lime Cordial

spiders-005

There is something immensely rewarding about making things with your hands. I’ve always been reasonably “crafty” (as in “handicrafts” rather than “sneaky”), but it wasn’t until the boys were born that I discovered how blissfully, soul-fullfillingly happy it makes me to create new things from raw materials. I’d often say that if I could make something every day, regardless of how small or minor it was, I’d feel that the day had been well spent. Be it a new brownie recipe, or a vintage crystal spider, or a knitted beanie – often the process of creating is as satisfying as the end product.

I’ve started to wonder – is this part of the secret of contentment? Do we find our lives so complete and joyous, partly because we can look around and see the work of our own hands? Maybe that is what life is really about – living in the moment, finding pleasure and satisfaction in your small achievements.

This blog gives me great joy, because it lets me record all the little things we do each day. Thank you for sharing it with us!

. . . . .

For I have learned, in whatever state I am, to be content.

Philippians 4:11b

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Posted in Musings | 3 Comments

3 Responses

on April 10, 2009 at 11:45 am lucindarella

You have inspired me so much to really explore all the little different things that life has to offer. There really IS nothing like creating something yourself and admiring your work afterward.
As for living in the moment, if you have any tips on how to do that – let me know!!
xxx
on April 11, 2009 at 3:18 am Dan

Ditto! Don’t forget the fun in searching for the perfect raw materials. It opens up a whole new world of obsession, and an outlet for the mania. Hehehe.
on March 6, 2010 at 6:04 am Choclette

Absolutely Celia – including growing the raw ingredients.

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In a nutshell, the ingredients of a recipe are not subject to copyright, but the text is, so always make sure you re-write the methodology in your own words, with any changes and modifications you've made. And always make sure to acknowledge the original source!

David Lebovitz' post on recipe attribution
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