It was sunny and hot, which suited me fine for my 24 hours in Oban and first afternoon on Iona. I was on a seafood diet: lunch of scallops along the quay and a dinner of fish and chips in Oban, and a smoked salmon sandwich to take on my travels here. Last night I went off the diet and had roast pork.
Each year on Iona I renew my practice to be present to the moment. I both succeed and fail, but it’s all quite random: I remember, or I don’t. This year feels different, however, because I’ve adopted a mantra for the trip: be present. On the bus ride across Mull I did nothing but look: the amazing scenery became the foreground of my existence.