November

Colder and darker the days become and will continue in this way until Winter Solstice, the Yule, the Return of the Light, the Birth of the King. These are the times to welcome the knowledge and felt sense, that we are not alone. To consider seeing things that we fear as protectors for us. 

Sometimes the things that we fear which reside in the dusty dark places act as protectors for us without our knowing. It is heartening to discover that things that go bump-in-the-night are sometimes the energies which are looking out for us. -Pixie Lighthorse

To consider the words, the experiences, and the stories of those that came before us and connect in ways that we have always done, in ways that live deep in our cells and our souls.

The work of the soul, soul-crafting is potent during this time. We are asked to reconcile, forgive and let go. With Nature bidding us to continue as the leaves fall and the winds blow and the night comes. Each day a little darker, yet not without light. The light being so much brighter against the backdrop of black. 

Now is the time to ground, to set ourselves in front of the fire, broths bubbling and invitations flowing to and from to connect, to share, and to give thanks.

Fall Food

Braised Chicken with olives, apricot and rosemary and risotto
2 lb chicken
2-4 tbs olive oil
1 small red onion sliced
1 cup pitted kalamata olives
1 cup dried apricot
3 springs fresh rosemary (1 whole, 2 leaves removed and chopped)
3 cups chicken stock
1/4 cup white wine (optional)
salt and pepper to taste
1-3 cups dark leafy greens

preheat over to 4oo
brown chicken in a dutch oven (heat, then add 1-2tbs olive oil)
Remove chicken
add more oil
add onions, cook until slightly translucent - 5 min
add olives, apricots and 2 of 3 springs rosemary (chopped with leaves removed)
deglaze with wine and mix
Return chicken
add stock

send to the oven for 45min
remove and add greens and return to the over for another 5 minutes

Meanwhile make the ristotto
1 cup abriobo rice
3 cups chicken stock
1 tbs olive oil
heat oil oil
add rice, mix
add 1 cup of stock at a time until liquid is absorbed, stir continuously

Words

Awakening

I am writing from a place of deep vulnerability and I wonder if it will come through? I can see and feel the sense the molecules of existence in my kitchen, the life left here by my boys, in their vibrancy and expansiveness, their cries and screams and laughter and smiles and all of the morning madness lingers. Life is so precious - our existence is such a miracle and the fact that we are - or can be aware of it all makes it even more so. I had waited for this time, these few hours a week where they are all out and I am here, with the space to work and consider - where my highest point of contribution lies. Gone are the feelings of wanting time to myself. My first desire now is to make the best use of our time together. To be - to really be - as present and as softly receptive as possible. The tears stream down and I bow my head in humility and recognition of all that is. I wrap my arms around my little self and let the awareness flood my consciousness. 

The only question to consider ... what will I do with my One Wild and Precious Life?

Tortilla Soup for the Soul

The hardest days are the days I wake up thinking about dmd. The days when the tears are so close to the surface and I must hold myself tenderly and not wish for anything different and embrace the pain and sadness until it has run its course. Today is such a day. Today is a day of rest. Last night I made the right thing to nourish me today. Here is my receipe for the perfect 

Tortilla Soup for the Soul

I insist on mise en place for this and all recipes.

Ingredients
3 pabalano peppers
3 cloves garlic crushed
1/2 cup olive oil
2 pints chicken stock
1 onion - diced
1 14 oz can of diced tomatoes (or 4-6 fresh)
1 tsp pepper
1 tsp salt

Broil peppers and garlic for 5 minutes (until slightly blackened - remove garlic before it burns - 3min)
In an Instapot, sautee onion in olive oil until translucent, chop up peppers and garlic when they are ready and sautee for another 3 min, tomatoes, add stock, add salt and pepper. Set to "soup" for 30min. 

garnish with tortillas chips, 1/2 an avocado, 1 tbs yogurt, lime juice to taste