I'll be back in the spring/summer of 2008

Hello friends,
Sorry to have been away so long--just living, loving and grateful for moments of presence. So much abundance living in community and with all of the wonderful things going on at work and at home, but it is a challenge to find much time to be online. I'm officially going to take a break from blogging for now, but I hope to be back in the spring/summer (when the amazing produce and abundant wild greens outside will be too much to keep me from sharing many pics and stories of raw adventures!). :)

Here's one last recipe for the holidays--shared by sangha members Angie and Robert (it's wonderful!):

Olive - Hiziki Tapenade
1 oz. Hiziki (sea vegetable)
1/2 cup olives, pited and chopped
(Angie recommends Kalamata, Alphonso,cerignola or any
combination - Giant and Wegman's have good olive bars)
1/2 cup capers
2 TBS olive oil
1-2 garlic cloves, peeled and chopped
1 tsp ume plum vinegar - more or less to taste
(Angie recommends Eden brand)

Soak hiziki overnight in water. Boil hiziki until tender
and strain away water. Combine all ingredients in food processor
and blend until smooth. Serve with tortilla chips or crackers.


Here's to remembering that we are all One, on the path to remembering who we are as loving beings of light!
Love,
Marykaye

Peace to you and to all beings

Peace to you today, wherever you are this moment. I've been taking a moment to rest and meditate today, and wanted to share this. It's so sweet and joyful when we humans act from this place...



Namaste. :)