Wednesday, June 27, 2007
Animal Communication & Grounding
I talk to animals and they communicate back to me. More to say on this later, but for now this entry is about Grounding. Many of the people who contact me for help can improve their relationships with their animals by grounding themselves.
Grounding simply means releasing your energy out of your head, down like a river through your body, down your legs and deep into the ground. Often you'll feel your breath release, your shoulders release and your heart feel open.
When we are scared or too busy, all this great force goes right up into our heads! Or we stop it by holding our breath. Or shutting off our heart. We pull it all in, but what happens is we short-circuit ourselves in many ways. Our animals pick this up.
In future posts, I'm going to explain more and offer other ways to ground.
Grounding simply means releasing your energy out of your head, down like a river through your body, down your legs and deep into the ground. Often you'll feel your breath release, your shoulders release and your heart feel open.
When we are scared or too busy, all this great force goes right up into our heads! Or we stop it by holding our breath. Or shutting off our heart. We pull it all in, but what happens is we short-circuit ourselves in many ways. Our animals pick this up.
In future posts, I'm going to explain more and offer other ways to ground.
Monday, June 25, 2007
7 Deadly Challenges
Seven weeks of summer left. If you don't count a few weeks from Mid-August on where:
a) everyone in California goes on vacation. It's the deadest few weeks of the year, for those of us who are in an "on-call" type business.
b) anyone left behind in New York City is sitting in front of a fan, dripping wet. (Because if they are in NY, they are not on vacation).
c) something deeply stirs inside each of us to make the most of what was, and get ready for what is to come.
Before that time, however, I have 7 weeks of:
a) a painting class,
b) an attempt to rewrite and send out two children's stories to publishers,
and most important -
c) the Weekly Farmer's Market Challenge!
a) everyone in California goes on vacation. It's the deadest few weeks of the year, for those of us who are in an "on-call" type business.
b) anyone left behind in New York City is sitting in front of a fan, dripping wet. (Because if they are in NY, they are not on vacation).
c) something deeply stirs inside each of us to make the most of what was, and get ready for what is to come.
Before that time, however, I have 7 weeks of:
a) a painting class,
b) an attempt to rewrite and send out two children's stories to publishers,
and most important -
c) the Weekly Farmer's Market Challenge!
The Farmers Market Cooking Challenge
One of the reasons I am out in Los Angeles this summer is because of the colorful Farmer's Market on Third Street Promenade every Wednesday morning. REAL food.
Another indirect reason is because Top Chef just started a new season Wednesday night at 10 pm. Watching this show makes me so hungry. By the time the final dishes are shown or like Pavlov at 10:45 pm, I want to add 3500 calories to my intake and then sleep on it, dreaming of a full-time chef at my beck and call, my beans and cauliflower.
So I devised...a WEEKLY Farmers Market Challenge!
I run to the Farmer's Market on Third Street Promenade 2 blocks away from the Pacific Ocean with either ideas in mind or to be inspired by what's there, have my 20$ bill in my sweaty fist like a five year old, spend til there is no change left, and get on the Number 3 bus to arrive home, just in time to sit down at my at-home computer job, by 1 pm. After work is over, I have ONE HOUR to prepare my dishes (in order to accomplish it in Top Chef Real Time).
Whatever happens gets plated, and eaten up in front of the latest episode of Top Chef.
A Plate, a Glass of Wine, TV commentary, Food Discussion on preparation, politics, sustainability, creativity as offered up to an enthusiastic, high aesthetics but learning-as-we-go chef. Notice small caps.
Another indirect reason is because Top Chef just started a new season Wednesday night at 10 pm. Watching this show makes me so hungry. By the time the final dishes are shown or like Pavlov at 10:45 pm, I want to add 3500 calories to my intake and then sleep on it, dreaming of a full-time chef at my beck and call, my beans and cauliflower.
So I devised...a WEEKLY Farmers Market Challenge!
I run to the Farmer's Market on Third Street Promenade 2 blocks away from the Pacific Ocean with either ideas in mind or to be inspired by what's there, have my 20$ bill in my sweaty fist like a five year old, spend til there is no change left, and get on the Number 3 bus to arrive home, just in time to sit down at my at-home computer job, by 1 pm. After work is over, I have ONE HOUR to prepare my dishes (in order to accomplish it in Top Chef Real Time).
Whatever happens gets plated, and eaten up in front of the latest episode of Top Chef.
A Plate, a Glass of Wine, TV commentary, Food Discussion on preparation, politics, sustainability, creativity as offered up to an enthusiastic, high aesthetics but learning-as-we-go chef. Notice small caps.
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