“Someone I once loved gave me a box full of darkness. It took me years to understand that this, too, was a gift.”
~Mary Oliver

This was a message I really needed today. I hope it opens up a litte space in your heart, too.

For more insight on finding your way out of darkness, some questions for reflection and the healing powers and guiding light of the Star card (this week’s Tarot card of the week) visit the website of Beth Owl’s Daughter.

As Beth Owl says, “The Star is the peace that follows the storm. It points to a time of healing, renewal, and finding the authentic truth of our experiences. After the dust of change and undoing finally settles, we learn to be at peace, even in the deepest dark…How do you find your way in the darkest times?“

Vignole, loosely translated, means a “celebration of spring” and this lovely light and savory soup is just that. Filled with young, tender, green vegetables, herbs and simple white beans, you can’t help but think of the lightness of spring. This is the perfect, healthy soup, with just a little Prosciutto di Parma for texture and flavor. Enjoy the bright loveliness of this simple spring inspired dish.

Yield: 10 Servings

INGREDIENTS
4 Tbsp Olive Oil
1 Bunch (About 6) Green Onions, chopped into small rounds
2 Medium Leeks, coarsely chopped
3 oz. Thinly Sliced Prosciutto di Parma, torn into pieces
64 oz. Unsalted Chicken Stock
10 oz. Fresh English Peas or Frozen Peas
2 Cups Baby or Small Zucchini, coarsely chopped
1 1/2 Cups Baby Broccoli, coarsely chopped
1 15 oz. Can Great Northern Beans, drained and rinsed*
1 15 oz. Can White Kidney Beans, drained and rinsed*
4 Fresh Sprigs Thyme, leaves only
1/4 Cup Fresh Mint, finely chopped
1/4 Cup Flat Leaf Parsley, coarsely chopped
Fresh Ground Sea Salt
Fresh Ground Black Pepper
3 Cups Fresh Swiss Chard, coarsely chopped
Parmesan Cheese, shredded for garnish

*You can substitute other varieties of white beans.

DIRECTIONS
1. Heat olive oil over medium high heat in the bottom of a large stock pot or dutch oven. Add Green Onions, Leeks and Prosciutto. Cook for about 5-7 minutes, stirring occasionally, until onions and leeks begin to become transparent and before Prosciutto is too browned.
2. Add Chicken Stock, Peas, Zucchini and Broccoli. Bring Chicken Stock to a slow rolling simmer, cook veggies for about 3-5 minutes until barely tender.
3. Add Beans, Thyme, Mint and Parsley. Continue to heat for a few minutes until Beans are warmed through.
4. Add Swiss Chard. Cook for a few more minutes, adding Salt and Pepper to taste to balance final flavor. Remove from heat.
5. Serve in individual bowls with a sprinkle of Parmesan Cheese. Goes great with warm, crusty whole grain bread. Enjoy!

It is my birthday week (I officially turned 34 on the 14th) so it seemed only fitting that I create a lovely, fabulous baked goody to post this week. Nasturtium, one of my favorite edible flowers, is growing in abundance in my garden now and I wanted to create a dessert that showcased their beauty. Edible flowers are often mild or spicy in flavor, so they become more about appearance than flavor in food. For more details on edible flowers check out this thorough listing here. Think you don’t have edible flowers? Don’t forget about Dandelions or Pansys (and other species of Viola) you can easily find in your yard or purchase in a pot at the store.

Nasturtium, one of my favorite edible flowers.

Tres Leches, meaning “three milks” in Spanish, is a traditional and popular cake in Latin America. I’ve created a South Eastern American twist on this cake by using Butter, Vegetable Shortening and Buttermilk – all traditional ingredients used prevalently in Southern baking. The results were luscious. Combined with some fresh Whipped Cream, Lemon Curd and fresh Fruit the dessert transformed into beautiful, cozy slices of cake heaven. I was afraid I’d have too much cake for my friends attending dinner that night, turned out I had too little!

With this cake, I’m certain you can never have enough. You can make a 9″ stack cake, cupcakes or mini-filled cakes. It is totally up to you – get creative and change up your fillings, too.

Yield: 2 Layer 9″ Round Cake, 24-30 Cupcakes or 3 Filled Mini Cakes (I used Wilton’s Round Filled Mini Cake Pan Set which has enough pans for two cakes and I used the extra batter for cupcakes.)

INGREDIENTS
FOR CAKE
1/3 Cup Butter
1/3 Cup Vegetable Shortening
1 1/3 Cup Granulated White Sugar
3 Eggs, Separated
2 Cups All-Purpose Flour
1 1/2 Tsp Baking Powder
Dash Salt
1/2 Cup Buttermilk
1/4 Cup Nonfat or 1% Milk
1/8 Cup Heavy Cream
1 Tsp Vanilla

FOR FILLING AND DECOR
1/4 Cup Lemon Curd (or other curd, fruit butter or jam)
1/4 Cup Fresh Pineapple, finely chopped
4 Strawberries, thinly sliced + extra for decoration and topping
Edible Flowers of Choice

FOR PERFECT WHIPPED CREAM
1 Cup Heavy Cream
1/4 Cup Powdered Sugar (or more as needed to reach desired consistency and flavor)

DIRECTIONS
FOR CAKE:
1. Preheat oven to 350 degrees. Butter your selected pans and set aside.
2. In a large bowl, with an electric mixer thoroughly cream together Butter, Vegetable Shortening and Sugar on medium-high speed until light, creamy and fluffy. Stop mixer and scrape down the sides of the bowl as needed. Add Egg Yolks to the creamy mixture, combining thoroughly and scraping down the sides of the bowl to ensure everything is mixed. (Keep Egg Whites in a small bowl to the side, you will need them later.) Beat the Egg Yolks into the mixture for 3-5 minutes total until it appears light in texture.
3. In a medium bowl, sift together Flour, Baking Powder and Salt.
4. In another medium bowl, combine Buttermilk, Nonfat Milk, Heavy Cream and Vanilla.
5. Alternately add dry Flour mixture and wet mixture to the creamy butter mixture in small batches, mixing until just combined for each addition. Begin and end with the dry ingredients.
6. In a separate bowl with an electric mixer with a whisk attachment, whip the egg whites until they form a stiff peak. See image below for a view of how the egg whites should look.

7. With a rubber spatula, fold Egg Whites into the batter mixture. Fold gently, but be sure to combine completely. The batter will seem instantly lighter and more fluffy.
8. Once batter is complete, lightly handle the batter and pour into the prepared cake or cupcake pans.
9. Place pans in the oven and bake for about 20-35 minutes (depending on the pan size selected) until tops of cakes are a rich golden color (see below) and a knife inserted into the center of the dough comes out clean. Since you have multiple cakes baking, depending on your oven, some may need to come out of the oven before the others. Just don’t let any burn! If your oven tends to cook unevenly in spots you may want to rotate the pans halfway through the baking process.

10. Remove all cakes from oven, allow to cool for 10 minutes in the pan. Loosen the cake from the pan edges with a butter knife and flip cake out onto a wire rack, plate or cutting board to cool completely.
FOR FILLING:
11. In a small bowl combine Lemon Curd and Fresh Pineapple. Slice Strawberries but keep separate.
FOR WHIPPED CREAM:
12. In a medium bowl with an electric mixer (with a whisk attachment if available) beat 1 cup of Whipping Cream until foamy. Gradually add Powdered Sugar and continue to mix until soft peaks form in the cream. Add sugar until desired texture and taste is reached.
TO DECORATE:
13. For mini filled cakes (like the one shown at the top of this post), scoop filling into the centers of both cake halves and press a layer of strawberries into filling (see below for a picture of filled cake halves). Cover the bottom layer with a thick layer of whipped cream and smoosh the second layer of filled cake on top. Decorate the top with Whipped Cream, Strawberries and Edible Flowers.
14. For Cupcakes and 9″ Round Stack Cake, layer Fruits, Filling, Whipped Cream and Edible Flowers at your whim. Get creative and have fun. You can also make the Buttercream Icing shown in this recipe. And don’t be afraid to add a little Honey and Lemon Curd to the icing – delicious! Enjoy!

Being a Louisville native, I absolutely love and adore the first Saturday in May, The Kentucky Derby. This year the weather happens to be a little gloomy and rainy, but I can assure you it hasn’t dampened the spirits of all of us Kentucky Proud folks. I’m hopping around to a couple of Derby parties this year, and have made some dishes to share – my Heirloom Bean Salad complete with Christmas Limas (and some Snow Cap Beans this year) along with this Mint Julep Fruit Salad.

If you live in Kentucky, or anywhere in my opinion, it is imperative to set aside a spot in your yard for Mint so you have it all Spring and Summer long. For this dish I chose a colorful array of fruits and mixed them up with some palate brightening Kentucky Colonel Mint (a Mint Julep classic) and Honey Whiskey (can’t say Bourbon because once the alcohol is flavored it is no longer a Bourbon). This fresh salad is just one more way to fit a little boozy goodness into your Derby celebration. And now, I’m off to watch the races!

Yield: About 6 Cups

INGREDIENTS
6 Cups Chopped Fresh Fruit of Choice*
4 Tbsp Kentucky Colonel Mint, finely chopped
1/4 Cup Honey Whiskey (I used Evan Williams Honey Reserve)

*I used: Watermelon, Granny Smith Apples, Fresh Pineapple (not canned), Mandarin Oranges and Strawberries. Be sure to use a variety of colors.

DIRECTIONS
1. Chop fruit and combine in a large bowl.
2. Add chopped Mint and Honey Whiskey to fruit. Stir to combine.
3. Cover and Chill for about an hour to allow flavors to meld, or you can serve immediately. This recipe will keep as well as other fruit salads in the fridge for a few days. The Mint and Whiskey flavors will become more intense with time.
4. For flare, serve in Bourbon glasses with a fresh sprig of Mint. Enjoy!

I’ve been on a bit of a slaw kick lately, and I’ve been experimenting with various cruciferous veggies. A couple of weeks ago I made a Sweet and Spicy Broccoli Slaw, and this week it is Brussels Sprouts. This Brussels Sprout and Apple combination was a bit of a last minute concoction, and the tart, tangy brightness of the dish went perfectly with the otherwise salty foods I served that evening. I piled the slaw on my Bison Meatloaf Burgers for the perfect flavor and texture combination. (I was dreaming about Shredded Pork covered in vinegary Carolina Slaw.) You can serve this dish in a similar fashion or as a side dish at any picnic, dinner or cookout.

Yield: About 6 Cups

INGREDIENTS
3 Tbsp Olive Oil
10 oz. (about 5 Cups) Brussels Sprouts, shredded*
Juice 1/2 Lemon
1/4 Cup Yellow Onion, finely diced
1/3 Cup Apple Cider Vinegar
1 1/2 Tbsp Granulated White Sugar
1 Pink Lady Apple, small dice
Freshly Ground Sea Salt
Freshly Ground Black Pepper

*You can sometimes find bags of shredded Brussels Sprouts at the grocery to save time. Alternately, you can also finely chop your Brussels Sprouts.

DIRECTIONS
1. In a medium skillet over medium high heat, heat Olive Oil with a little Salt and Pepper. Add shredded Brussels Sprouts. Squeeze Lemon Juice over the Brussels Sprouts. Cook over medium high heat, stirring occasionally, until Brussels Sprouts are lightly browned around the edges. About 10 minutes.
2. While Brussels Sprouts are cooking, in a large bowl whisk together Onion, Apple Cider Vinegar and Sugar. Set aside. Chop Apple and add to the Vinegar mixture.
3. Remove Brussels Sprouts from heat and allow to cool slightly. While still warm, add Brussels Sprouts to the Apple and Vinegar mixture. Toss together.
4. Add Salt and Pepper to taste. Cover and place in the fridge for about 30 minutes to an hour and allow flavors to meld.
5. Remove slaw from the fridge and add more Salt and Pepper if needed to balance flavor. Remember that salt will help balance out the acidity of the vinegar if it is too tart, but don’t over salt. Enjoy!

Ever thought to yourself, It would be so awesome right now to be eating a homemade cookie on this hike instead of trail mix and power bars? Well, if not, I’ve just planted the seed. These energy-loaded cookies are perfect for any activity, place or time. Hikes, bike rides, runs, walks, adventurous picnics, anytime is a good time for these delicious, power-loaded bites. These cookies are filling and good for you (as far as cookies go). Nuts, cranberries, whole wheat flour and alternative, energy boosting sweeteners help maintain energy and neutralize the blood sugar spike. Bake up a batch, head outdoors for some exercise and Enjoy!

Yield: About 30 Cookies

INGREDIENTS
1 Stick (1/2 Cup) Butter, slightly melted (see photo below)
1/4 Cup Brown Rice Syrup
3 Tbsp Local Honey
2 Eggs
1 Tsp Real Vanilla Extract
1 3/4 Cup White Whole Wheat Flour
1 Tsp Baking Powder
1/4 Tsp Finely Ground Sea Salt
1 1/2 Cup Rolled Oats
1/4 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar
1/4 Cup Walnuts, coarsely chopped
1/4 Cup Pumpkin Seeds
1/4 Cup Dried Cranberries
1/2 Cup Milk Chocolate Chips
1/2 Cup (about 2 Oz) Bittersweet Chocolate, chips or medium coarse chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Line one or two baking sheets with parchment paper or a silicon baking mat.
2. In a large bowl with a whisk mix together the wet ingredients of Butter, Brown Rice Syrup, Honey, Eggs and Vanilla until thoroughly combined. There will still be little lumps of Butter and that is okay.
3. In a separate medium bowl whisk together the dry ingredients of Whole Wheat Flour, Baking Powder, Sea Salt, Oats, Sugars, Walnuts, Pumpkin Seeds, Cranberries and Chocolates.
4. Add the dry mixture into the wet mixture and combine with a wooden spoon until just mixed. You can bring the dough together with your hands a little if needed. Do not over-mix the dough, but ensure all ingredients are thoroughly combined and incorporated.
5. Scoop dough out in about 1/8 cup (half a 1/4 cup) measurements and press into dough into rough balls (mostly being sure that all ingredients are sticking together) and place balls about 1 inch apart on prepared cookie sheet(s). Dough shouldn’t spread too much since it is pretty thick.
6. Place cookies in pre-heated oven one sheet at a time and bake for about 15 minutes until the cookies are lightly browned around the edges. These cookies are nice and soft, but be careful not to overcook them. Remove from oven and allow to cool on cookie sheet for about 5 minutes. Remove to a wire rack to cool completely.
7. Continue to bake cookies in batches until all the dough is gone. Enjoy!

“Our internal state determines our experience of our lives; our experiences do not determine our internal state.”

This post is Part 3 in a series of posts on A Return to Love by Marianne Williamson. You can read the last post and discussion questions for Chapters 3 and 4 here.

In this third session, our book group discussed Chapter 5, Miracles. My absolute favorite part of this Chapter is in the Resurrection section and begins on the bottom of Page 75 of my printing. “We’re all assigned a piece of the garden, a corner of the universe that is ours to transform. Our corner of the universe is our own life – our relationships, our homes, our work, our current circumstances – exactly as they are. Every situation we find ourselves in is an opportunity, perfectly planned by Spirit, to teach love instead of fear. Whatever energy system we find ourselves a part of, it’s our job to heal it – to purify the thought forms by purifying our own. It’s never really a circumstance that needs to change – it’s we who need to change. The payer isn’t for God to change our lives, but rather for Him to change us.” LOVE IT!

Now let’s get down to the discussion questions.

Session 3: Chapter 5 (Miracles)

CHAPTER 5:
1. Forgiveness is a crucial part of loving and creating miracles (Pg. 65-70). I’ve talked before about the power of forgiveness, and I have seen the transformational abilities of that immense power in my own life. Are you able to forgive in your own life? In what situations do you find it most difficult to forgive? Think of a person you have been unable to forgive. Follow the forgiveness practice outlined in my previous post. Repeat the process as often as possible to fully forgive and release your fear. Pray for guidance.

2. “The only meaning of anything in our past is that it got us here, and should be honored as such. All that is real in our past is the love we gave and the love we received.” (Pg. 71) “The ego bases its perception of reality on what has happened in the past, carries those perceptions into the present and thus creates a future like the past.” (Pg. 73) Ugh, none of us want to repeat our past. We all want something bigger and brighter for our futures, and yet we tread on the grounds of the past, reliving old situations in our mind and perpetuating the same experiences for our future. We must learn to be in the present moment, to let go of the past and create a new future.

Start a mindful present moment practice. When you start thinking of the past bring yourself back to the present moment. What are you doing right now? Focus on how you fee now. From there, you can focus on how you want to feel in the future. If you need to forgive someone or something to release the past, do so (see #1 above). Make positive, affirming statements. Turn your thinking around. If you think, “I have been rejected in the past and no one loves me.” Turn it around into, “I am loved and am attracting people who love me through my kind and loving actions.” Positive thoughts in the present moment lead to a positive future. A miracle occurs when we shift our perception and view situations differently.

3. “We will learn to love one another, but whether we learn it painfully or peacefully is entirely up to us.” (Pg. 82) “Denying love is the only problem, and embracing it is the only answer.” (Pg. 84) These statements ring so true. When I live in fear I suffer. When I live in love I am joyous. It is that simple. Anytime we make our decisions from a mindset of love, the world becomes a better place. In your day-to-day interactions begin to notice where you approach situations with fear and with love. How does it impact others around you? How does the change in your perception change the scene? If you have a negative experience, go back to the root of your emotions and how you felt when you were making choices that led to where you are now. Were you feeling guarded, judged, skeptical? Or were you feeling light, open and trusting? Start to notice how your mindset changes the circumstance of your life. Alter it in positive ways gradually over time. Continue to be mindful.

Please share any other questions and topics you would like to talk about or discuss in the comments, I’d love to host sharing of thoughts in this space. Happy reading and bright blessings to you and yours!

My dear friend Joyce from Friends Drift Inn gave me a jar of Bread and Butter Pickles. She is the canning Queen and anything she gives you in a Ball jar is delicious (I won’t get into specifics). Her pantry would rightfully garner envy from any canning connoisseur. When I needed to whip up a slaw recipe for my Final Four party (where my Louisville Cards won – woo!), her pickles with some broccoli seemed like an ideal combination.

Broccoli isn’t as surprising a substitute for cabbage in slaw as you might think. Broccoli and Cabbage have a similar texture and are both cruciferous vegetables (known botanically as the Brassicaceae family) along with Cauliflower and Bok Choy. For this combination I also added a little Jalapeño and Hot Sauce for a spicy kick to contrast the Sweet Pickles. The combo created the perfect palate explosion and is the perfect side dish to salty chips and sandwiches.

Yield: About 8 Servings

INGREDIENTS
3 Cups Broccoli Stems, Julienne Cut or Shredded
1/4 Cup Broccoli Heads, Semi-Finely Chopped
1/2 Cup Cabbage, Julienne Cut or Shredded
1/2 Cup Carrots, Julienne Cut or Shredded
1 Shallot, Finely Chopped
1 Large Garlic Clove, Finely Chopped
1 Jalapeño, Sliced into Thin Circles
1 Cup Bread and Butter Pickles, Coarsely Chopped
1/2 Cup Bread and Butter Pickle Juice*
1 Tbsp Hot Pepper Sauce
Fresh Ground Sea Salt
Fresh Ground Black Pepper

*If you don’t have enough pickle juice, as a substitute whisk together 1/4 Cup Apple Cider Vinegar with 1 Tbsp Sugar. You will still want 1/2 Cup Vinegar/Juice total.

DIRECTIONS
1. In a large bowl toss together Broccoli, Cabbage, Carrots, Shallots, Garlic, Jalapeño, Pickles, Pickle Juice/Vinegar and Hot Sauce. Add Salt and Pepper to taste. Continue adding Salt and Pepper until the flavor balances out. If in doubt, add a little more salt. You will start to taste the flavor shift.
2. Cover and place in the refrigerator for at least one hour to marinate. Serve cold. Keeps for a couple of days in the fridge. Enjoy!

Growing up, one of my Mom’s holiday traditions was baking Gift of the Magi Bread. Her original, hand written recipe from the 70s is below. It is heavily spotted with all the batter we’ve made over the years which is just one more reason I love to pull it out of my recipe book and mix it up. The tradition is there, splattered right onto the pages.

Usually, we made this bread at Christmas, but really it is a great treat (and gift to others) any time of the year. I’ve listed the traditional ingredients we use below, but you can get as creative as you’d like with the nuts and fruits you add to the mix. Even though this is fruity, it is way better than a fruitcake (in my humble, yet biased, opinion)! So, get to baking and enjoy!

INGREDIENTS
1 Stick (1/2 Cup) Butter, softened (put in microwave for about 20-30 seconds to soften quickly if needed but do not melt)
1 Cup Granulated White Sugar
2 Eggs
1 Tbsp Vanilla
2 Cups All-Purpose Flour, sifted
1 Tsp Baking Soda, sifted
Pinch Salt
1 Cup (2-3) Very Ripe Bananas, mashed
1 – 11 oz. Can Mandarin Oranges, drained
6 oz. Chocolate Pieces of choice (I like Bittersweet)
1 Cup Shredded Coconut
2/3 Cup Sliced Almonds + extra to top bread
1/2 Cup Maraschino Cherries, chopped
1/2 Cup Dried Figs or Dates, chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Butter or grease two 9×5 loaf pans or four small loaf pans.
2. Cream together softened Butter and Sugar in a large bowl with an electric mixer. Add Eggs and Vanilla and bet until fluffy.
3. In a medium bowl sift together Flour, Baking Soda and Salt. Add Flour mixture alternately with Bananas to Butter mixture, one scoop at a time, mixing to combine between each addition.
4. Use a wooden spoon to stir in Mandarin Oranges, Chocolate, Coconut, Almonds, Cherries and Figs.
5. Divide equally and pour into buttered pans. Use the back of the spoon to smooth the top.
6. Sprinkle extra Almonds over the top of each loaf. Place pans in the pre-heated oven to bake.
7. For large pans, bake for 45 minutes to an hour, until toothpick from center comes out mostly clean. For small pans, bake for about 25-35 minutes.
8. Remove loaf pans from oven. Let bread cool for about 10 minutes. Slightly loosen loaf from sides of pan with a butter knife, remove from pan and place on wire rack to cool. (If you don’t have a wire rack you can also use a cutting board, but be sure to roll it on its sides occasionally so the bottom doesn’t stay too moist.)
9. Serve warm (or cooled). This bread is excellent reheated in the toaster, with a little fresh butter. Enjoy!

This Week’s To Do List:
Breathe Deep
Be Still
Express Gratitude
Laugh Loudly
Speak Kindly
Be Present
Love