Category Archives: vegan

Retreats, Yoga….and

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I went location scouting for a place to hold my first retreat yesterday and ended up at a cool place in Damascus, Oregon.  Scenic location…beautiful sanctuary, dining hall, great vegetarian catering…many many good features.  This might be the place.  Still looking. screen-shot-2016-09-20-at-12-53-49-pm

Started a new yoga class last night that was unlike any I’d participated in previously.  Really enjoyed it.  The theme was focused on gratitude, which we talked a little about as participants, and tried to integrate it into our practice.   I have so much to be grateful for in this life, and it seems to just get better and better, as I settle into this heartfelt happiness.  All areas of my life have improved over the last year.  My friendships/relationships/the family I have here….all so good and better and   best.  Really. I am so thankful.

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The yoga was an hour and a half, and by the end of it, I had begun to feel slightly nauseated. Thankfully, I live nearby, so rushed home and no sooner walked in the door when I got very sick. I investigated why that would have happened after yoga, and it said that sometimes the liver is prompted to release toxins during yoga. I threw up because I was poisoned by these toxins. Today, I feel a little “meepy” (as my old friend, Peggy Spott used to say), but better.

So today was a productive day, work-wise.  I fulfilled some interesting writing orders about various subjects….”the dangers of Aspertame”, “coping with loss,” “how drones can be used in the construction industry…” Just enough to earn a few bucks and get my brain charged up.

Anyway….namaste….and until next time…be sweet now.

The Writing Life

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The Mills Brothers  released their hit  “Too Many Irons in the Fire” in 1946.  70 years later, this song could be designated my theme song. Yet, how many irons are too many?  I suppose that much is subjective.

I live a multi-faceted existence and always seem to have a lot of irons in the fire.  With the onset of the new year, however, I find myself busier than ever, but I am also happier than ever, and with great hope for the future.

I am working on opening a new business and have been developing workshops and programs for that, gathering partners and finances, and creating a dynamic endeavor that may take a couple of years to get off the ground, so  I continue to work on other things as I focus on getting this done.

A friend, who is a former celebrity client from a decades-ago stint I did with an entertainment law firm, contacted me over the holidays to ask if I would be part of a $25 million capital raising campaign with a view toward producing 5 new independent films.  I will be working in the capacity of a consultant, designing social media promotions and campaigns, but won’t know many details until some time next week. This will be my first MOIP-related, salaried work I have done since I received my masters degree, and while I’m excited about the work, this is not what I’ll be doing professionally, in the long run, but that is another story for another time.

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In addition to my art work, a large part of my vocational time is spent writing.  I have my various creative writing projects going on….my cookbook, my novel, my poetry and short stories, all of which take the back burner too often in favor of the writing work that I get paid for.

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Over the last 48 hours, I have written essays on the world-renowned Monte Pascoal cigars, Missouri fly fishing, eyeliner, the Bakken oil fields, Maternity photo shoots and the merits of portable ballet barres.  I have written essays for a graphic design company, two criminal law firms, a judge, an artist and a physician whose specialty is the treatment of diabetes.  I have a long list of articles to complete today, and another list of articles that I will have to complete from our retreat at Lake Tahoe.

I have honed article writing down to a fine art and can knock out what my editors designate as “high quality” writing in a very short period of time.  My research skills were honed to perfection while I was in graduate school, and I am able to produce many articles in a short period of time.  All this, is in addition to writing the Chinese fashion catalog that provides an endless stream of work.

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Admittedly, I do not feel a lot of passion about the paid writing that I do.  My heart lies with my creative work, but the paid work provides a good income, and I rather enjoy it.  It isn’t what I intend to do over the long run, but for now, it is fine.

I work through a number of different agencies.  Over the years, my ranking has risen to the top with many of these agencies, and I have received a more noteworthy status than I once had as a hack writer.  Today, I am frequently notified by editors and former clients, so that the majority of the work I do is for private clients or special projects.

My work involves long hours and intense concentration, and, therefore, results in my having to make a special efforts to exercise and stay healthy.  This work can be all-consuming, and it is as easy to forget to eat and exercise as it is to breathe.  There have been days when I have started work before the sun came up, and ended it well after midnight.

In this new year, I shall endeavor to moderate my writing into a more manageable enterprise.  I vow to place my health first, and to exercise twice a day, beginning each morning with  yoga and a long walk, and doing a concentrated aerobic effort each afternoon. I have been doing this three times a week, but I am going to up the ante.

This freedom to arrange my schedule as I want it is the primary reason I continue to pursue the writing life.  This freedom to travel.  This freedom to begin and end work when I want.  The freedom to take off a half hour when my best friend calls, or the freedom to stop what I’m doing to pick Ingrid up from school.  These are the reasons that I write.

Tomorrow, as my friends go to their offices and get snagged in rush hour traffic, I will be departing for Reno/Tahoe.  THIS is why I engage in the writing life.  This freedom to leave when I want or to sleep as late as I want …..although I am an early riser….this freedom is why I write.

 

 

 

An Outstanding Vegan Cauliflower Soup Recipe

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Screen Shot 2015-09-02 at 4.59.57 PMThis is one of the best vegan cauliflower soup recipes I have ever tried.  It is very light and low-cal.  If you want to add a potato or two, it will make the soup thicker and creamier, but it is fine without them.

Vegan Creamy Cauliflower Soup
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
Recipe type: dinner, gluten-free, vegan, vegetarian
Cuisine: savory, soup
Serves: 4-6
Ingredients
  • 2 Tbl Earth Balance or other vegan oil spread
  • 2 cloves fresh, organic garlic, minced
  • 1 medium organic onion, diced  (I use Walla-Wallas or Videlia’s)
  • 2 stalks of organic celery, diced
  • 1 head of organic cauliflower, chopped
  • 4 cups of vegan chick’n broth, vegetable broth or mushroom broth
  • 1 bay leaf
  • 2 Tbl fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 4 slices veggie bacon
  • ½ cup unsweetened, original almond milk
  • ½ cup canned coconut milk
  • salt and pepper, to taste
Directions
  1. In a large stockpot, heat butter over medium heat. Add your garlic and onions and sauté until they’re translucent, about 5 minutes.
  2. Add in your celery and cauliflower and coat with the butter mix, stirring for about 1 to 2 minutes.
  3. Add in your broth, bay leaf, rosemary, and thyme, bring to a boil. Reduce heat down and let simmer over medium low heat until your cauliflower is very tender for about 15-20 minutes. In the meantime prepare your tempeh bacon.
  4. Heat olive oil over medium heat and add in your tempeh bacon and cook until crispy for about 3-5 minutes.
  5. Once all your ingredients are tender, remove your bay leaf and discard, and either wait until your soup cools and transfer to a food processor or blender and puree until your soup is at your desired consistency, or use an immersion blender (aka handheld blender), blend until your soup is to your desired consistency.  Chunky is good, if you ask me.
  6. Add in your almond and coconut milk and whisk until thickened, about 1 minute. Taste for salt and pepper. Top with your veggie  bacon, and enjoy!