there’s a running social narrative that suggests “mindful living” is this lofty, materialistic thing, or that it stems from some privileged place of enlightenment. i’m here to call bullshit. i think we cultivate mindfulness when we find small wonders in real, everyday life: a stranger’s laugh, a cool breeze, a fresh way to think about something, or getting dinner on the table for the ones you love despite the odds — whatever your wonders, the briny offers a place to celebrate and to share, awaken, and explore.
food as an element of mindful living
our physical need for sustenance coupled with our sense of taste and pleasure gives us opportunity to connect with food every day as nourishment for both body and experience. this blog celebrates and explores food, in all its complexity — the simple, sensory experiences of taste and enjoyment, the benefits and challenges of making environmentally and economically sustainable food choices, the creativity and connectedness in cooking and sharing, and the nurturing of health, wellness, and community — as an element of living mindfully. you don’t have to be a chef or an italian grandmother or a housewife or a “foodie”; you just have to cook. and i want to pass you a spoon.
not the only one
i envision the briny to serve as a space for real, open dialogue about many things: food — real, simple, good food; and beyond that, ideas — mindful, culturally relevant, challenging ones. i want to explore the experiences we have, the connections we make, and the issues we face as we navigate through life as aware, social beings. in this space i strive to foster sincerity, growth, critical thought, and encouragement, and hope i can provide you with some helpful tidbits (simple recipes, ideas and inspiration, or even just a digital hug from a kindred spirit) along the way.
the briny as a name alludes to a few of my interests: the enigmatic beauty of sea life and legends (cephalopods and mermaids), the healing and culturing power of saltwater, and the delicious results of brining edible things (pickles!). to be an aspiring mermaid for me is to envision, seek, and cultivate elements of imagination and wonder in every day life — to find and to create magic in the mundane — and as such, this blog has less to do with donning a monofin and seashell bra and more with exploring a deep, whimsical, and raging appreciation for the nuances of life and awareness in this world.
that idea of exploration and appreciation is embodied, for me, by this archaic definition of the word epicure: ‘a person dedicated to sensual enjoyment’. the epicure in me relishes the sensual experience of hearing the blub-blub-blubs from the first pour of a bottle of wine, of taking in the smell and sizzle of cumin seeds frying with onions in hot butter, of the resonant thunk-thunks of happy feet stomping on a pub floor to the beat of a lilting jig, and of the palpable energies in the air as the first round is poured among friends. the epicure can find beauty in the simplest treasures and can find nourishment in the humblest fare. it’s my hope to feed and grow the epicure in all of us.
my name is jaime. i live in alabama and i enjoy the shit out of life with my partner bret. when i’m not cooking or playing music, i work for descrypt studios where bret and i write, design, imagine, play, and create things like Augur’s Lore. i am passionate about bright ideas, critical thought, deconstruction, mindfulness, sustainability, traditional irish music, and games and gaming. i like plants, crystals and minerals, poetry, compound obscenities, tiny things, piercings, burdock root, nooch & hot sauce, and hot tea. i’m salty as fuck and idealistic to no end. i dislike short-sightedness, assumptions, being categorized, most -isms and -itys, the word ‘superfood’, and unexpected fennel seeds.
here / elsewhere
features + mentions
send an email to jaime [AT] thebriny [DOT] com.
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here’s a random handful of my favorite posts. thanks for being here.
- congee (savory rice porridge)
- warm butternut squash and chickpea salad with lemon tahini dressing
- lentil soup with kale
- cucumber millet salad on a bed of hummus
- an unburdening
- colcannon skillet pizza with a buckwheat crust