Waiting II A few days ago, I wrote about WAITING, and how waiting puts you/anyone into a false future, a ‘soon or someday’ timeframe that never arrives. To get past that that natural human pattern, you need to NOTICE that you are not in the NOW, but in some other timeframe. DECIDE to be in…
Waiting For some time now I’ve been waiting for a certain funding event. <sigh> On the plus side, I have been educating myself and others on the background to this particular change, how best to prepare for the process itself, and how I/we intend to use the funds for the healing of humanity and other…
Ratafia Biscuits This morning, I had the pleasure of tasting an exceptional Ratafia de Bourgogne (a sweet red wine from Burgundy – see note below). It’s a fortified wine, and this particular ratafia was one of 300 bottles made in a small vineyard, laced with the owner’s own marc de Bourgogne, or distilled eau de…
It’s definitely the growing season in the Midwest, including fresh rhubarb — so tart, so delicious, so versatile! And although I am actually making another rhubarb-strawberry tart for my birthday dinner tonight, slicing rhubarb stalks reminded me of this wonderfully unique pickled rhubarb recipe: it’s simple, vegan, gluten-free (obviously), and astonishing. Pickled Rhubarb Salad Ingredients:…
It’s my birthday on 10. June, so I’m making this cake for the mathematicians potluck, as the closest thing to a birthday part (given that I’ll be in Santa Barbara for my actual birthday, getting my braces removed). Lots to celebrate, for sure! Vegan Chocolate Cake Seriously, this is the best chocolate cake recipe I’ve…
IQ — what a concept! On a completely different topic from my usual (food, spirituality, Geotran, non-profits), one of my funding buddies recently introduced me to Initiative Q, or IQ for short. This is a new project by some of the guys who developed PayPal: it’s a future payment system that is a cross between…
Gemini Pie: Rhubarb+Strawberry Tart Why is this called Gemini Pie? Well, I am a Gemini (10. June, in case you were wondering), both rhubarb and strawberries become available at the farmer’s market around now, and the crust is half ground hazelnuts and half gluten-free flour. This vegan, gluten-free, optionally sugar-free dessert is the perfect example…