A tale of culinary obsession, love, adventure, travel, spiritual growth and wonder as it unfolds. Travel stories and photographs, restaurant reviews, recipes, Culinary school reviews, cookware reviews, meditation, yoga, India, Italy, Thailand, France, Rome , Paris, Scotland, Edinburgh just to name a few.
Thursday, November 10, 2011
Path of Love
I have just returned from the Path of Love an amazing retreat / workshop that is held all over the world. We just had it in Loveland Colorado. I have participated and staffed and it is truly the best and most effective experience I have had in the world of seeking and connection. Pathoflove.net. if you ever think you would like more in your life and feel there are stuck places or places that scare you, take this journey. There is an Awakening to love process it is 3 days rather than 7 and it is being held in Santa Barbara in Feb. I feel so good. A bit tired and crazed with my impending travel to Italy. Many logistics. But I am grateful to have spent time with a community , a family of fellow big hearted willing to risk and be vulnerable with me and others people. I'm touched at the great courage of the participants and the staff to be real. I just love it. Loveland was beautiful. Sunrise Ranch, an intentional community was a lovely setting and the people there were wonderful and very supportive. The folks who set this up each year do a fantastic job and Im honored they allow me to staff. I could say so much more but I have suitcases to fill!!! a few photos from the ranch and loveland. arrivaderci touti
Monday, October 24, 2011
Photo of the sea
I finished this in time for the full moon healing ceremony at Woman Heart. During this ceremony we sat in a circle and meditated for 31 minutes to heal women in the circle, anyone we wrote onto out prayer lists and anyone else that came to mind. We held the planet in our prayers. what a lovely experience. My wonderful yoga teacher in Corrales holds these ceremonies frequently and I just love them. She was the inspiration to begin learning to crochet. She has been my teacher of crochet as well as my first teacher and exposure and encouragement with Kundalini yoga. She is also the foster mom for my baby Bubba (my beagle). I love her.
Sunday, October 23, 2011
Panna Cotta
Got this recipe from a foodie friend. Made it yesterday and found it to be great and fool proof.
4 c Heavy Cream
1/2 C sugar (can use less for a more gently sweet dessert)
2 T vanilla or 1 bean
2 pkts of gelatin
6 T cold water
Heat cream and sugar to dissolve the sugar.
Add vanilla (if using the bean scrape seeds and add to cream mixture with the pod and let sit about 30 minutes for the flavors to meld- remove pod)
Spray 8 custard cups with non flavored oil
Sprinkle gelatin over cold water and let stand 10 minutes
Pour warm mixture over gelatin stir till gelatin is dissolved.
Pour into the cups and chill 2-4 hours
(will likely be set in 2 hours.)
Serve with berries in their own juices for a magical dessert
options:
*Add a bit of bitter chocolate 2-4 oz for a chocolate flavor. Melt it into the cream at the beginning of the recipe.
* also can serve on raspberry sauce, strawberry sauce, apricot sauce or chocolate sauce. everything is better with sauce!
4 c Heavy Cream
1/2 C sugar (can use less for a more gently sweet dessert)
2 T vanilla or 1 bean
2 pkts of gelatin
6 T cold water
Heat cream and sugar to dissolve the sugar.
Add vanilla (if using the bean scrape seeds and add to cream mixture with the pod and let sit about 30 minutes for the flavors to meld- remove pod)
Spray 8 custard cups with non flavored oil
Sprinkle gelatin over cold water and let stand 10 minutes
Pour warm mixture over gelatin stir till gelatin is dissolved.
Pour into the cups and chill 2-4 hours
(will likely be set in 2 hours.)
Serve with berries in their own juices for a magical dessert
options:
*Add a bit of bitter chocolate 2-4 oz for a chocolate flavor. Melt it into the cream at the beginning of the recipe.
* also can serve on raspberry sauce, strawberry sauce, apricot sauce or chocolate sauce. everything is better with sauce!
Subscribe to:
Posts (Atom)