I must be crazy..
I must be crazy to do what I do. I suggest to people that they come to 8 sessions of mindfulness over 2 months, each of which is 2.5 hours long, and do home practices between the sessions, plus a whole day of mindfulness thrown in.
Why do I do it? Because I know from my and others’ experience that long-form mindfulness courses are transformative. They change people’s lives. The time and energy required is worth it.
I doubt I will still be doing this next year, I get enough work through organizations. And because people resist such a big, long, time-consuming course. They are too stressed (get it!?) But this is my passion, to teach these full courses of Mindfulness-Based Stress Reduction (MBSR).
If you want to read someone's experience of doing it click ‘Read More’ - this article was published last year - it is a fun read!
The link will take you to my website if you want to find out more about the course too – I am taking bookings for one starting on 2 May. Get in while I still run them!!
Neighbourhood Challenge: Who Can Crack This One? ⛓️💥❔
What has a head but no brain?
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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Poll: Are Kiwis allergic to “exuberance”? 🥝
In The Post’s opinion piece on the developments set to open across Aotearoa in 2026, John Coop suggests that, as a nation, we’re “allergic to exuberance.”
We want to know: Are we really allergic to showing our excitement?
Is it time to lean into a more optimistic view of the place we call home? As big projects take shape and new opportunities emerge, perhaps it’s worth asking whether a little more confidence (and enthusiasm!) could do us some good.
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40.4% Yes
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34.3% Maybe?
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25.3% No
Suellen's Sweet Christmas Tradition
The festive season is the perfect excuse to indulge your sweet tooth and to bring something truly special to the Christmas table. For Suellen’s family, that showstopper is Croquembouche !
An impressive tower of cream puffs bound together with delicate spun sugar, this classic dessert is a favourite at weddings across France and Italy and a much-loved Christmas tradition at home.
Click read more for the full recipe.
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