“All it takes is one small taste of Silence, and if asked, you would gladly SHOUT “YES” to this journey a hundred times over.” ~Gregory
May we brag?
OK, twist our arms.
Our brother, Gregory has just released his first book of poetry!
are like wildfire, they burn fierce and hot and strong and quick, and if you do not catch the heat as it passes, they are gone.
are intended to bring the support structures down, and nothing is meant to be left standing in their wake.
is an invitation to step into the fire.
we can let every-thing go,
will we then gain Everything.
One more time: You must see the video,as it is spectacular.
Thanks for indulging us. We are proud AND for a good reason.
May the Spring Equinox rock your world, or at least create a moment of balance.
I know exactly what to tell you to do.
Well, most of the time.
Practicing it myself – not always that easy.
“in the know” in order to help myself and my clients/students.
Today, as I sit and research, I am struck with this question, ” Do you think all of these experts really practice what they preach?”
What is making me so skeptical?
The answer is – my own life. I am an expert in my corner of the world.
I could write a book if I stopped reading what everyone else is saying.
I could put together a swanky health summit if I weren’t so busy listening to all the “other” experts.
I could blog consistently if I spent more time reflecting and less time researching.
I could practice more of what I preach if I weren’t so human.
My friend Patti coined a great saying, “we all like to argue for our limitations.”
I realize I am no different. I argue for my limitations all of the time.
Here is a short run down of some of them:
~lack of time
~lack of resources
~the need to reward myself
~the stress of ______ (well, you name it!)
~the list of too’s: too hard, too much, too many, too intense
Louise called while I was working on this post and I asked her my question:
“Sister, do you think these experts really practice what they preach because I find most of it so hard to sustain?”
Is that it then? If you practice what you preach then you are annoying?
Hmmm..not so far fetched, is it?
We all judge people, especially those we deem, “too big for their britches.” (The truth is their bigness scares a part of us). Most of us are excited when one of the experts or a celebrity fails or something bad happens to them. ( If this were not true, People Magazine would have been out of business long ago). Many of us are sure that Oprah can’t be all that together or she would not continue to have “that” weight problem.
We want to see that they have limitations too.
We use their limitations to justify our own. We want to hear them say that it is not always easy to get up and meditate every morning. How about one of them telling us that they went to the Burger King drive through last week, or haven’t flossed for over a month, or hurt someone with unkind words and actions?
Brene’ Brown says that we judge in the areas where we are most susceptible to shame.
Back to Oprah. I find her annoying. I judge her because of who she is and who I think I should be. I can get triggered by shame when I don’t live up to my own standards and expectations as a teacher, healer, leader, and spiritual seeker. Instead of dealing with my own shortcomings, I focus on the shortcomings of others – in this case, Oprah.
If I continue to focus on whether or not Oprah is succeeding, then I will have less time to be my own success story. I can let myself off the hook when it comes to practicing what I preach if I use an expert or celebrity as my excuse.
I am committed to telling you the truth about who I am so that we can share our humanness, while at the same time,not allowing it to get in the way of my evolution.
Today is a good day to begin. Step one. Stop sitting and get up and stretch/move. Take 3 deep and full breaths. Eat a good meal that includes lots of protein and vegetables. Appreciate the beauty around me. (I know, it’s not finding the cure for breast cancer, but I have to start somewhere.)
P.S. I wrote this blog post and scheduled it for 3 days from when I wrote it. If you are reading to the end I feel compelled to tell you that I did not stretch, I ate a meal with too many carbs, but did breathe and walked Scout while appreciating the beauty around me.
This truth telling is not so that you can say, “Oh, good, now I am off the hook”, or ” If Anita is not making it then how can I?” It is so that we can call each other out -in a good way. It is so that we can hold each other accountable and ask more of one another – shine the light for each others brilliance. Don’t let me play small. That would not serve either one of us.
I must admit that I am really tired of winter and snow. However, having a snow day does give me time to be in the kitchen and make delicious food for my family. Anita called me yesterday morning and said, “What are you cooking?” It took me off guard because I didn’t think I was making any noise when I picked up the phone. I said, “why do you think that I am cooking?” She said, “because what else would you be doing on a day like today!” I guess she really does know me. Sisters! So, yes, yesterday I spent the morning in the kitchen, that is after I spent time shoveling! I never plan for what I am going to cook, it is more likely that I open my refrigerator, see what is in there, and then decide. There was a beautiful cauliflower staring me in the face when I opened the refrigerator door, so I was inspired to try a recipe that I have seen floating around – quiche made with a cauliflower crust. I love to make quiche ever since I got back from living in France. Honestly it is more like a vegetable tart than a true quiche, but I find them easy to make and nice to have around for a breakfast, lunch, or dinner.
The other thing that I must admit is that I have a difficult time following a recipe. I will often look at the recipe and follow some or most of it, but generally I am always thinking, even before I make a recipe for the first time, how I can change it. So the cauliflower crust was no different. The recipe called for placing the cauliflower in a food processor, pulsing it until it resembled a fine crumb, then cooking it, and finally squeezing out all of the water so that it would resemble flour. So as long as I am confessing things, I will also say that I am often looking for shortcuts. These directions just seemed too labor intensive, so I changed them.
I used a medium sized head of cauliflower and pulsed it in my food processor until it resembled course crumbs. Here is where I deviated the recipe. I did not want to cook the cauliflower with water only to squeeze it out again, so I sprayed a shallow tray with olive oil and roasted the cauliflower at 350 degrees F for about 15 minutes, until they were slightly browned and soft.
I placed the crumbs back in the food processor without squeezing out any water, because they were pretty dry from the roasting, added an egg and some salt and spices and turned it on to mix everything together.
I sprayed my pie plate with olive oil and pressed the crust into the pan.
I decided to precook the crust so that it would not be too soft when I added the vegetables and the eggs. I put it back in the 350 degree F oven for 10 minutes.
You can see that it was just slightly browned. While the crust was cooking, I started to cook my vegetables. My favorite quiche is leek and onion. However, yesterday I only had one leek so I added asparagus as well. Basically I chop my vegetables and cook them in a pan with olive oil until they are soft. I usually lightly salt them as they are cooking. When they are cooked I place them in the crust.
I usually fill the crust almost to the top with vegetables. I will then add 4-5 eggs depending upon how many vegetables are in the crust. If it is filled to the top, I will only use 4 eggs. I did not have as many vegetables in this crust, so I used 5 eggs. I beat the eggs and added some non-dairy milk with salt and herbs. My secret ingredient is Herbamare. It is a salt substitute that I think makes all the difference. I often add a non-dairy cheese but I did not have any yesterday so it was just plain vegetables.
I put the quiche back in the oven at 375 degrees F and cooked it until it was brown on top and it puffed up in the middle. It could take 30-40 minutes. My quiches are not an exact science but that’s what makes them easy. You can add any vegetables, any meat, any cheese, you can be as creative as you want, and they will still be delicious!
The edges on the quiche were a little darker than I normally would like but they were not burnt so I was fine. It is best to let the quiche cool down slightly before you serve it. It will collapse down, that is normal. Cut and serve with a salad and you have a great dinner. Tomorrow morning you have breakfast and the next day you have lunch. Enjoy!