Local Tea Happenings

A few local tea things of note:

Seattle Holiday Tea Fundraiser  Saturday, December 8th.  Wish I could go!  This will be a terrific event with tastings from Floating Leaves, McIntosh Tea, Miro Tea, Phoenix Tea, Tea Geek and more!

Stash Tea Opens its first Tea Bar: Most of us think of Stash only as tea bags, but I've heard that the store offers a selection of loose teas, too.  I'll check it out and report back.  I'm noting the trend of mainstream tea companies opening tea bars...Starbucks, Stash...who's next?

Wu-Wo Tea Ceremony:  Offering classes in the new year!  Interested?  Let the Wu-Wo group know.

Happy Holiday season!  I call the (herbal) tea below "Christmas Tree Tea" because the little stalks of thyme look like trees to me.

Christmas Tree Tea

Safe Internet Behavior

Dear Friends - This is a Public Service Announcement for safe Internet behavior.  I work in high tech and my company does a good job of teaching us to use the Internet safely.  I want to pass along some best practices.

#1 - Don't shop or check your bank statements while using public wifi (e.g., from Starbuck's or the library).  Save the online shopping for when you are connected to a private network.  And make sure that your home wifi is password protected!

#2 - Only enter your personal information and credit card info at websites that start with https:// That "s" on the end of the string stands for "secure" and is really important.

#3 - Beware of holiday spam.  Unfortunately, many e-greetings come with hidden malware.  Watch out for spoofs (see #4) and avoid email pleas for donations (see #5).  I sound a little like the Grinch here - but please use caution with those "forward" e-mails that direct you to click on a link. While you may be taken to a funny video, you may also be downloading malware.  I don't click any link from a funny/forward email unless I personally know the original source of the website (and that's rare).

#4 - Never, ever, ever click a link that looks suspicious.  For example, you may receive an email out of the blue that looks like it's from a friend, but says only, "Check this out!" and points you to a link.  STOP!!  Don't click that link.  Instead, send a fresh (not a reply) email to your friend and ask if she intended to send you a link. 

#5 - When donating money, go straight to the charity's website (e.g., www.redcross.com) rather than clicking on links in an email or website sidebar. 

#6 - Don't tell the world or all of your Facebook friends that you're going to be out of town.  It's great to wax poetic after you've returned, but don't advertise in advance.

#7 - Check your social media privacy settings.  I've noticed that Facebook changes things a lot and I'm regularly needing to re-set my privacy settings to more stringent choices.  Make this a regular habit. 

#8 - Keep your virus protection software up to date.

#9 - Regularly check for spyware.  (I like the Spybot product and it's free.)

#10 - Accept Facebook Friend invitations with caution.  I only accept friends from people I know well, and I only do this from within Facebook itself after I've logged in with my password.  I do not accept them from email (see #4).  Facebook emails can be spoofed, so it's best to do your business within the application.

Got any other tips to share?
 

The New Year of Tea and Robiraki

I've recently learned that November is the month for new tea in the Japanese Tea Ceremony.  The spring-picked teas are stored in jars like this one and allowed to rest until November, when the seal is broken and the fresh tea is ground into matcha (as needed).  Look at the beauty of the knots that tie the jar.  Each side is unique.  In November, we drink the year's freshest tea! A definite cause for a special tea ceremony.

In parallel, November is when the tea room is reconfigured and the sunken hearth becomes the center, literally and figuratively.  (In the warmer months, we use a different type of brazier.)  The ceremony that celebrates the opening of the hearth and the year's new tea is called Robiraki.  I had the privilege of attending my tea school's Robiraki celebration recently and it was wonderful!

My attempt to describe this doesn't give the full picture. I'm writing a detailed account for my mother, and it's up to four pages already.  I'll try to be brief here.  :-)  In short, this was my first "full" tea ceremony experience which means that it included a meal, thick tea and thin tea.  The event was almost three hours.  Thank goodness I had been practicing sitting on my knees! 

The guests gathered in the waiting area and enjoyed hot water scented with puffed rice, served in beautiful sand colored cups with sky blue interiors.  When it was time, our first guest (our guide for the event) led us into the tea room.  We entered in a kneeling position, then stood and walked to appreciate the the scroll and the utensils.  Having settled ourselves in our places on the tatami mats, our host (Margie-sensei) entered the room and greeted each of us with a personal welcome.  

Next she served us a wonderful meal of seasonally-appropriate foods, including a soup with vegetables, mushrooms and lily flowers; rice pressed into beautiful shapes; a pillow of spinach served on a shiso leaf with grilled eggplant and drizzled in hoisin sauce; roasted chestnuts and kelp; a Japanese root vegetable and pickled fuyu persimmon.  We sipped a delicious sake, served cold in a very flat bowl (like a saucer).  Once we finished, we dropped our chopsticks in unison to signal to the host. After the dishes had been removed, we were treated to a very special and traditional sweet called zenzai, adzuki beans in a sweet, syrupy soup.  Delicious! 

We exited the tea room to stretch our legs while our host prepared for the central part of the experience, making the thick tea (koicha).  This is the most formal time of the event.  Upon hearing the singing bowl, we returned to the tea room.  A lovely incense aroma greeted us.  Margie-sensei entered with the tea-making implements.  She purified the items, this being for the symbolic purpose of preparing our hearts and minds as everything came into the tea room already cleaned.  She carefully warmed the tea bowl and whisk and then added the correct amount of matcha powder.  Since this is November, we drank fresh tea of a superior grade for koicha. She added hot water and kneaded the tea ~100 strokes until it became shiny and the right consistency.  She placed the bowl to her right, at the side of the hearth, and that is the signal the tea is ready. 

The first guest retrieved the bowl.  She excused herself for drinking before me, then thanked the host for preparing the tea.  After lifting the bowl in gratitude, she enjoyed her first sip.  She took about three sips then wiped the tea bowl where she has drank.  She passed the bowl to me and I repeated the process, then passing to the final guest.  The lingering sweetness from the zenzai mingled with the subtle bitterness of the tea in a way that was most pleasing. When the last guest finished, he returned the bowl to the first guest and in order, we each had a chance to admire the bowl.  Koicha is typically served in a black raku tea bowl and the verdant green against the black was striking. 

Margie-sensei then tidied up the utensils and closed this portion of the ceremony by removing the implements.  We took another stretch break while she prepared for thin tea, usucha.  (This is the portion of the tea ceremony that I am currently learning, and there are many variations.  I will be studying this for some time!)  She returned to the room with another type of sweet, senbei.  It's a lightly sweetened and flaky rice cracker.  She also brought in a new tea bowl, this one in shino style, and other tea-making tools.  She purified things once again and invited the first guest to enjoy her sweet.  With thin tea, each guest is made her/his own bowl of tea.  After the first guest enjoyed her sweet and tea, it was my turn.  The senbei was delicious and light, and again its flavors complement the usucha.  Usucha is made with less matcha powder than koicha.  In the style that I am studying (Urasenke),  it is whipped until a wonderful froth forms on top.  After I finished the tea, I looked at the bowl in detail and appreciated its beauty.  Once we have each enjoyed our bowl of tea, Margie-sensi closed the ceremony. 

It was an honor to participate in this tea ceremony.  Margie-sensei has given so much of her life to studying the way of tea.  I am drawn to this experience for the ritual of things.  After this experience, I find myself deeply soothed and centered, and quietly joyful. Making and drinking a bowl of tea can be transforming. 

A Meal of Thanksgiving

Thought I'd take a walk down memory lane with a meal of thanksgiving from a little over a year ago...

It was the last day of our China/India Tea Tour and we were visiting with Mr. Rajiv Lochan, of Lochan Tea, in Siliguri, India.  His family had prepared this delicious sendoff feast for us to enjoy in their home.  To have such a special home-cooked meal was deeply touching. 

I'll write more about the Lochan family tea business soon, but for now I want to focus on this meal.  My heart was full of thanks for the past several weeks of touring throughout China, Tibet and India.  I felt so honored to be invited into Mr. Lochan's home and to share this meal with his family.  It was especially touching to meet his children, his wife and his mother. 

The food was exceptional!  Our feast included two types of raita (cucumber/onion and pineapple), lentils, paneer cheese in a delicous sauce, peas and potatoes, beautiful rice, mint chutney and puri, a traditional fried puff bread.  We also enjoyed traditional Indian sweets - oh, my so good!  The orange cups above had a cookie center, covered with finely chopped and candied orange peel.  Wow!  And a milk sweet, which is milk that has been cooked down very slowly and becomes a wonderful texture.  

Rajiv Lochan in his office

As we were leaving, I placed my hands in the prayer-at-heart position and said "namaste" to Mr. Lochan's mother.  She offered the same parting wish to me and patted me on the arm.  It was like a blessing. This moment is with me still!

Today I am incredibly grateful for the opportunity to have taken this trip, the means to do so, and the  positive influence that tea has in my life.  I am thankful for the friends I made along the journey.

I give thanks to all my friends who share their kindness so generously.  I offer up thanks for my family that wants only the best for me.  And I am especially grateful for my wonderful DH (dear hubby).

Happy Thanksgiving!

Persimmon Hearts

If you need a last-minute, easy and yummy Thanksgiving treat, try these persimmon pastry hearts!  I made up this super-simple recipe, and I look forward to having it again soon.

Fuyu persimmons are new to me.  I grew up in the Midwest with the native persimmon, smaller and only edible when mushy.  When I discovered that fuyu persimmons could be eaten like an apple, I was doubtful...until I took my first bite.  They are yummy raw, but also cooked!  I even had pickled ones recently that were heavenly.

The photo above is from the Asia Tea Tour in 2011.  We visited a street market and these fuyu persimmons were colorful and abundant. (See more pictures of the Beijing street market.)

I had never seen them in the US in a store until I moved to the Pacific Northwest.  Are they now being carried back home in the Midwest or other places?

The recipe is simple...

The filling
* Peel and chop a fuyu persimmon into very small pieces
* Splash on a little lemon juice (just enough to wet)
* Sprinkle on 1-2 tsp of sugar, depending on your preference (it doesn't take much, the fruit is quite sweet)
* Sprinkle on a bit of your favorite spices (I used a sprinkling of cloves)
* Stir and let sit for a few minutes; the mix will get a little juicier

The pastry
* Either make or buy pie crust pastry (vegan versions work well for this!)
* Roll out the pastry to pie-pan size, and fold over to make a double layer (or place two sheets together)
* Cut out heart shapes (you want two layers)
* Open the layers and add a the filling, taking it near the edge
* Press the layers together

The baking
* Bake for ~15-20 minutes, or until the pastry is done and turning golden
* Once or twice during the baking, use a brush to bathe the crust with any juice that escapes (this helps with making it golden, especially for vegan pastry)
* When done, remove from oven and allow the hearts to cool until they can be handled with the fingers
* FYI - I made mine in the toaster oven; it's a fast treat for two

Honored to be Featured - Teaist Blog

Happy Monday!  I've been featured on the Teaist's blog in an interview.  Check it out!  I'm very honored. 

Starbucks Buys Teavana: $620 Million

Wow - http://www.huffingtonpost.com/2012/11/15/starbucks-buys-teavana-holdings_n_2136048.html

I confess, I'm a skeptic.  There are at least two major camps of thought in the tea world right now.  Camp one:  Baaaaaaad  news.  Doom and gloom.  Camp Two:  Cautiously optimistic that this will help grow tea's popularity overall.

I see the logic in both of those viewpoints and I waffle betwen them freely.  I'll hope for the best.
What do you think?

Two Vegan Tea Party Sandwiches

Here are two very simple recipes from the after work tea party earlier in the week.  Let me know if you try them!  I'd love your feedback.

I needed things that could be made ahead.  I also wanted one sandwich that had a bit of sweetness and one that was more savory.  And they're both vegan, which is something you're going to see me write more about.  I'm not trying to be preachy, as I'm not strictly vegan or even vegetarian (mostly so inside our home).  Rather, I find this a fun challenge, and a healthy one too!  So here we go...

Chow Chow with Cream Cheese

Marmalady shared a jar of her famous chow chow with the me.  It's yummy!  Sweet with a bit of tartness, colorful and just perfect for a tea sandwich.

To prepare, I spread vegan cream cheese on both sides of hearty bread (with crusts removed).  It's easy to find vegan breads in the grocery store.  Just watch out for whey and honey, among the other obvious items.  Then I spread on the chow chow, taking it right up to the edge so that the color would peek through.  I cut into triangles and devoured an entire sandwich on the spot.  Delicious! 

Honestly, I'm surprised how well the vegan cream cheese works.

Mushroom on Toast

This one is sure to please even the most carnivorous of your friends.  Sautee half an onion and one crushed clove of garlic.  Add a pan full of diced mushrooms.  Sautee until the mushrooms release their juices and then reabsorb it (some liquid also evaporates).  Season with just a pinch of salt and plenty of black pepper.  Shape your bread as desired and toast it.  Spoon on the mushroom mixture and enjoy several helpings.

An After-Work Tea Party

A friend and I enjoyed a tea party last evening after work. We've both got full schedules and wanted some dedicated time to catch up. Tea is the best way for that, I think!

We kept things streamlined and I think it turned out beautifully.  Notice the clean, unfussy display.  I love it!
We started with two finger sandwiches:  Mushrooms on toast and chow chow with cream cheese (recipes).  We enjoyed a delicious Summer 2012 “Mi Xiang” oolong tea from Global Tea Hut, sent by a generous friend in Taiwan. 

Next we enjoyed pumpkin scones with mock Devonshire cream and the DH's homemade red plum jam.  We drank a Yunnan Gold tea, courtesy of a sample provided by Jing Tea.  We experimented with the best way to brew this and agreed that it needs a light steeping (don't overdo it!).

The finishing touch was a fuyu persimmon heart.  I made this recipe up and was quite pleased with the result.  Lightly sweet with a pretty orange center.

And by the way, all recipes were vegan with the exception of the pastry crust.  And they were soooo yummy, even though I was the cook.  ;-)

Meatless Monday 15: Simple Foods

We eat a lot of very simply prepared food.  Here's a great example:  steamed squash with nothing on it.  Boiled potatoes with parsley and steamed spinach with a splash of vinegar.  That's it!  no butter, brown sugar, etc.

Food tastes so good just as it is!

What do you eat simply, unadorned? 

An Autum Poem at the Japanese Garden

Japanese Garden on an Autumn Day
11/8/12   ~Steph

The poem was the day, the quiet
The falling twirl of two leaves, entwined
Like lovers landing noisily; their dance the world

The path to myself and the red-gold hillside
The moss on the rocks and the cut-back iris
The fat, slow koi being coy with me

The bench that beckoned
Two cups of tea, one for me
And one for a soul awhile gone

We sat and then
We walked and then
She departed

Me, having said what I needed
Her, having been remembered
Each at peace

Bob's Red Mill Scottish Oatmeal Scone Mix

I haven't tried a scone mix for a long time, preferring to make them from scratch.  However, I spied this version on the shelf recently and wanted to give it a try.  Bob's Red Mill is a local company, and I am a fan of its products (lots of whole grains, and also great options for gluten-free).  Do you have Bob's Red Mill on your grocer's shelves?

I was pleased!  The scones were delicious, lightly sweet and full of warming fall spices.  The first ingredient is whole wheat pastry flour, which makes me happy.  Wish I had a picture, but we gobbled them up too quickly.  ;-)

Do you have a favorite scone mix? 

Small Things (New Teapot and Pitcher)

Showing the small size of this teapot in my hands

I am very fortunate to have generous friends in my life!  Generous in sharing time, tea, love, support, creative passions, and even gifts.  The little teapot shown above and below is from a friend who thought it matched my taste.  I seem to be drawn to the delicate, small ones.  My friend noticed and gifted this lovely pot to me. (She prefers larger ones.)  THANK YOU! 

It's typical in Gongfu and Wu-Wo style brewing to use a teapot and a serving pot.  Of course then, I needed a serving vessel to coordinate with the teapot.  While a glass one would do, when my friend steered me to this one from local potter Richard Brandt, I knew it was meant to be a pair!  (See Marmalady's writeup on Richard.)

I've dedicated this pot to brewing Oriental Beauty (Bai Hao) and that family of oolong teas (e.g, Concubine).  I've used it several times over the last few weeks, and while it's small and delicate, it's a durable little workhorse, too! 

The serving pot has a lovely texture - smooth with just a bit of roughness for interest.  As I handle it, the pottery will absorb oils from my hands and become shinier.  An extra special bit is the memory I have of talking to Richard, the potter, about this piece at the NW Tea Fest.

There's just something about small things, things that can fit into your hand.  They're comforting to hold, to rub, to tuck away in secret places.  What small things do you treasure?

Rose Hip Tea

Fall brings rose hips in my neighborhood.  I love these plump orange/red fruits.  Picked when ripe but juicy (left), these can be made into a fresh herbal tea.  Picked when dried (right), or allowed to dry naturally, they can be stored for a teatime beverage in the wintertime.  (The hips are high in Vitamin C.)

This was my first experience making fresh rose hip tea, and I'm not sure I've got it right just yet.  Everything I read suggested that I needed to open the hip and remove the fuzzy seeds inside.  I did this, more or less.  What is your advice, is this necessary?

Also, I think I needed about double the amount of fruit, for a stronger brew.  My herbal tea was delicious, but lightly flavored.  With more fruit, it would brew faster and stronger. 

The liquid itself was full of small filaments.  I'm not sure if it was pulp or the fur from the few remaining seeds.  Thoughts?  A simple solution to this was to pour the liquid through a tea sock (cloth filter, but paper would work, too).

The flavor was delicately tart with a hint of sweetness and rosiness.  I enjoyed and will definitely keep experimenting with the formula.  I'd love to hear your advice!

Seattle Crumpet Shop

Have you been to The Crumpet Shop at Pike's Place Market in Seattle?  I've blogged about it before, but thought it's worthy of a revisit!  If you ever get to Seattle, it would be a highlight of your trip.  I recently returned to the shop while at the NW Tea Fest.   

The shop has a nice selection of loose tea.  I had a first flush Darjeeling. 

There are many ways to enjoy the crumpet.  I prefer mine very simply topped with butter.  Perfection!  (Hint to The Crumpet Shop:  Offer Earth Balance vegan margarine, too.)

I took home two bags; they freeze well!  Below is the tiny kitchen where these are made. 

I've also experimented making homemade crumpets. I should make another batch someday soon!  Have you made crumpets?  Got any tips to share?

Meatless Monday 14: Chai Oatmeal

I'm returning to this series after a summer break.  The rains have begun again here in the Pacific Northwest and I return to warm spices for comfort.  I experimented with adding chai spices to oatmeal, and it's a winner!  The way I made this was to simply use a cheesecloth bag of my favorite chai spices in the pot as the oatmeal cooked.  Yummy results, but I can make it even better!  Next time, I will first steep the chai spices in the milk (or non-dairy milk or water) for awhile before adding the oatmeal. The longer cooking time will coax out even more of the chai spice flavor. 

What I liked about this oatmeal is that the chai spices added so much interest and depth, I didn't even think about adding a sweetener.  In addition, it's a great way to add flavor to the oatmeal while using only water, for any of you looking to lessen your dairy.

How do you dress up your oatmeal?

Finding Tea – David Galli and PDX TEA

Soft spoken and reflective, David shares his story of finding tea as he carefully prepares an air-dried white.  Like the leaf itself, David’s story unfolds gently and slowly.  We sip and talk, getting to know one another in my favorite way, over many cups of tea. 

Tea made its first impression onto David’s life when he was a young boy. He spent time in his formative years living in Japan. Tea was a backdrop, establishing a presence that would return years later. As a young adult, David found himself navigating through Adult Attention Deficit Disorder (AADD). Somewhat counter-intuitively, stimulants are often used to help manage this condition. Through David’s research he found that tea and one of its properties, L-Theanine, showed promising signs. L-Theanine is the amino acid in tea that works synergistically with caffeine to produce feelings of alertness and well-being. L-Theanine helps modulate the effects of caffeine and the combination of these two compounds “works magic” for David. (Note: Tea is only one part of David’s treatment regimen.)

David’s positive experiences with tea as a wellness aid led to a closer study of the culture of tea. He began tasting teas with dedication. As his knowledge grew, he found teachers. Preparing and enjoying tea became a centering ritual and a guiding passion. Over time, David began to see an opportunity in the Portland area for a niche business, one focused on the community of tea lovers. He found a space with big windows, large tables and the right tea-drinking atmosphere. He sells teas “underrepresented at other Portland-area tea shops,” along with a nice selection of Gong Fu tea equipment and tea books and magazines.  I can vouch first-hand for the peacefulness of this tea space, having spent several happy hours there. 

I look forward to learning more about and even sharing a small part in David’s tea journey.  I offer sincere wishes for the success of PDX TEA and David’s endeavors. 

Tea and Truth: Sipping and Writing

Yesterday was a special day for me!  After a year of thinking about it, I hosted a small writing group.  It's something I've wanted to do since being in China.  I'm grateful to the participants who bravely shared their writing and gently offered feedback about where this idea could grow/go.  (To see a few Tea and Truth writing prompts, go here.)

I enjoyed playing the hostess.  I put together gift bags for the writers (above), with a few chocolates and tea, and envelopes that I've recycled from old calendars. 

We began the workshop with introductions over tea.

I chose an aged oolong tea because I wanted a tea with a lot of depth (a metaphor for these women and our writing).  I had hoped that the tea experience would be a nice way to settle into the group, and I think it worked well.  This time helped us form community and provided a comfortable starting place for me.

We enjoyed a few nibbles, including these almonds, dipped in dark chocolate and rolled in matcha.  I'm showing them just because they're pretty.  "-)

I owe much to the Women Writing for (a) Change group in Bloomington, IN.  In that writing circle, I fell in love with writing in community and learned how to take writing risks and trust in myself.  I also learned to trust my writing in the ears and hands of others.  This stone heart (found on an OR beach) represents trust and gratitude.  Yesterday we passed the stone as we shared our writing.

We wrote and shared, each following her own thread.  I am humbly reminded how quickly time passes when one is in the "flow" - that dimension of time that can't be explained.  When the clock made it round to our final 30 minutes, we celebrated with glasses of sparkling tea and a discussion of the day.

Now I'm rich with good feelings.  I'm sorting through the ideas and thinking about where I want to take this.

Tea Cupping Part II: Country of Origin

A nice set of oolong teas, ready for tasting
(courtesy the group to my right during our class)

A few days ago, I wrote about the International Standard of tea tasting.  Now let's break those rules.  ;-)  In the Advanced Tea Tasting class at the NW Tea Fest, we took a look at country-of-origin methods of tasting and grading tea. 

Oolong teas, from light to dark

The International Standard is useful for doing business across country (even continental) lines.  At the same time, within the tea-growing regions, tea farmers and business people use local methods of tasting teas.  These local methods take into account the unique properties of the tea from that region. 

For the oolong tea cupping, the procedure was very simple.  We used what Suzette called "Farmer's Style."  The dry leaf, 7 grams, went into the open bowl and we filled it to the top with boiling water.  We used a porcelain spoon for tasting.  (Porcelain doesn't interfere with the taste or aroma.)  Here's a good tip I learned:  When breathing in the aroma, breathe in with both your nose and mouth.  Then turn your head away from the tea to exhale, out of politeness for the others.  We started tasting at about 5 minutes and kept tasting further along.

We also did a second cupping using the full tea cupping set (Internatioal Standard) and performed what we called "Patience Testing."  That's to test the multiple infusions and see how long the tea would continue giving. 

Now onto Japanese greens...

Japanese Sencha

For the Japanese sencha, we used 4 grams of tea in a mesh filter in the open cup and poured hot water to the top.  At about 1 minute, we lifted the screen to enjoy the aroma, then put it back.  At 1.5 minute, we removed the screen.

See the heart?

Cloudiness in the Japanese green teas is desired.  The particulate is added back during the processing.  We only did one steeping here.  The Japanese senchas are meant to be consumed promptly after drinking.  They don't sit well, and there's no expectation of multiple infusions, like with the oolongs.

----

Tea is so fascinating to me!  I feel like I've stumbled into the best-kept secret ever.  I've found a fascinating topic that will give me a lifetime full of pursuits!

"...awake in the present to enjoy the tea..."

Chinese Garden on an autumn day

You must be completely awake in the present to enjoy the tea.

Only in the awareness of the present,
can your hands feel the pleasant warmth of the cup.

Only in the present, can you savor the aroma,
taste the sweetness,
appreciate the delicacy.

If you are ruminating about the past,
or worrying about the future,
you will completely miss the experience of enjoying the cup of tea.

You will look down at the cup,
and the tea will be gone.

Life is like that.

If you are not fully present,
you will look around and it will be gone.

You will have missed the feel,
the aroma,
the delicacy and beauty of life.

It will seem to be speeding past you.

The past is finished. Learn from it and let it go.

The future is not even here yet.
Plan for it,
but do not waste your time worrying about it.

Worrying is worthless.

When you stop ruminating about what has already happened,
when you stop worrying about what might never happen,
then you will be in the present moment.

Then you will begin to experience joy in life.

~Thich Nhat Hanh