Eho-maki and Caramel Latte

Eho-maki and Caramel Latte

Today is Setsubun.
After getting over a hurdle at work, it was a day of relief.
Today, I didn't push myself and bought
Eho-maki and fried oysters for dinner.
I added oatmeal to the ozoni soup I had made earlier for my evening meal.

Being able to enjoy seasonal events,
having a delicious meal,
and properly taking care of myself—
that is what this night is like.

After the meal, my husband made me a caramel latte.

He puts caramel into milk,
and slowly heats it to 60–70 degrees Celsius.
He inserts an electric frother,
and while stirring, creates a fine, delicate foam.

Into the coffee he brewed separately,
he gently pours the milk.
Finally, he scoops up just the foam,
and softly places it on top.
On top of that, he uses caramel syrup
to draw a picture.

Each movement is careful and deliberate,
and just watching it helps settle my mind.
Wrapped in the sweet, fragrant aroma,
my breathing naturally deepened.

I believe that receiving this kind of effort and time
creates space in my heart and body.
Thank you for the delicious latte.

As I bring the caramel latte to my lips,
another calm night quietly deepens.

(By the way, I have never made a latte myself...)

We also did the bean-throwing ritual.

#Wellbeing
#MindfulLiving
#CoupleTime
#HomeCafe
#LifeWithCoffee