For a number of reasons, I rather withdrew from the World and struggled with Depression quite a lot over the last few years.
This year, on a whim, and because they played such a role in my culinary experience as a kid in the American West, I chose to sprout New Mexico Chiles for later outdoor planting, in my tiny garden plot. These are the longish, large tapered pods that are the basis of Green Chile dishes and Chiles Rellenos; and they're used ripe red and dried for ristras, the decorative strings of red peppers one sees after harvest in New Mexico.
As soon as the seeds began to sprout, I felt a rush of excitement and concern over the plantlets.
More than that, I felt engaged, and interested in life once again. Now, neither my climate nor my planting spot are ideal for cultivating chiles -- but I'm going to nourish and water them and see what I can grow.