Y3 – Day 230 – Croissants

Although not vegan, on vacay we enjoyed warm, regular and chocolate croissants, very early, every morning as a generous offering at our hotel La Fonda. My daughter does make these vegan and they excel. Here they are before hitting the oven. The chocolate ones are in the fore front of the photo. Those were my favorites.
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Matthew gets up before the break of dawn and paints these puffs of heaven with a butter drenched paintbrush. He is in surprisingly good spirits, focused and productive every day and the pastries were worth writing about too. Matthew offered me almond milk when I asked if there was an alternative to the dairy choices. The entire staff couldn’t have been more polite or helpful and went out of their way to make everyone happy.DSC00335After a leisurely walk on the beach with our Cindi, we strolled back to the scent and sight of croissants fresh out of the oven. The aroma wafts through the halls of the hotel and awakens guests alerting them to not miss a bite. We ate on our patio and I dunked mine in our delicious, newly brewed coffee. Organic orange juice was also served.

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Y3 – Day 229 – Crassula

Crassula perfoliata variety falcata is a South African perennial succulent plant. It does well in our dry, hot climate as it needs hardly any water. Its common name is Airplane plant.

Crassula falcata grows up to four feet high and wide. It can flourish in the sun or shade and even by the beach since it tolerates salt spray and winds. This amazing specimen is fire resistant so it also works well in large, sloped dry spots. To top it all off, its flowers attract hummingbirds and butterflies and is deer resistant. It blooms red fragrant flowers all summer and into fall. It is easily propagated from new shoots off the mother plant. Crassula falcata would look stunning in a rock garden because it such a bright burst of color. It has everything going for it so I would certainly like to see it in local nurseries.

DSC00423This photo was taken at the San Luis Opispo Botanical gardens. 

Y3 – Day 228 – Playing Singing Bowls Tonight

Tao Tribe

You may have noticed that the world appears to be speeding up and getting crazier by the day, as people and societies grow ever more disconnected from one another. For many, life has become a frantic attempt to keep up with the pace of the modern world, and these attempts have led to increased frustration, suffering, and unhappiness.

But what if there was a way to restore balance and harmony to your life; a simple philosophy that, when practiced, leads to greater happiness and joy? These practices, which include meditation, studying the Tao Te Ching, Qigong, and balanced living, allow us to let go of our habitual struggle and resistance to life, and bring us into harmony with the flow of the creative energy of the Universe. In this letting go and relaxing into the flow, we find increased peace of mind, abundant energy, and a well-spring of happiness.

Tao Tribe is a community of individuals who are committed to living life in the effortless flow of the present moment (the Tao). If you have found your way to this website, then you are already one of the Tao Tribe, one of the community of Way-finders worldwide, who are following a path of simplicity, patience, and open-hearted compassion toward all beings.

Enjoy the journey; live in the flow…FROM the TAO TRIBE

TONIGHT I WILL BE PLAYING MY TIBETAN AND QUARTZ SINGING BOWLS AT THE MEDITATION

Y3 – Day 226 – Intimate Details

What I have learned through the years is that I am amiable and quick to being friendly so I have had to practice stepping back and taking an honest appraisal of relationships.

A relationship can feel balanced, with give and take or it can be one sided or in the worst cases, toxic. I have in the past, given and given and now I find I am more discerning.

I tend to keep most people at a distance, but when I do get close, I get very familiar.

I am honest to a fault these days and I am not comfortable with energy or time wasters anymore. I prefer not to spend time doing anything not enjoyable. Don’t we all have enough to do that is required without extra unpleasantries?

All relationships ebb and flow and we are all human. I find disagreements, disillusions and disappointments are sometimes of my own making, fueled by my own unrealistic expectations. But, a fine line is crossed when I truly have a pebble in my shoe, too irritating to bear any longer.

At this and any age, I must consider all the pros and cons and make healthy decisions that enhance my life, not take away from it.

Y3 – Day 223 – Phantom

Recently we had the opportunity to see our signature, all round favorite musical again.

The Phantom of the Opera was written in 1910 by Gaston Leroux, a French man who wrote it after visiting the underbelly of the Paris Opera House which went as far as seventy feet deep down under the famed building. The story is about a disfigured, albeit intelligent, out cast who falls in love with a young, attractive singer and gives her voice lessons, although I may be simplifying the plot. More importantly, it also entails the transformation of the woman’s heart from fear and disgust to compassion. Inevitably, the maiden’s affection reaches beyond the external ugliness thus bringing tears to the audience and arousing our own emotions and questioning perhaps our own preconceived prejudice towards what is behind the mask we all wear or must wear in order to survive modern society.

But before that, Victor Hugo, the Gothic, French novelist wrote The Hunchback of Notre Dame in 1831. Here again, we have a disenfranchised Quasimodo attracted to Esmeralda, a pretty, gypsy woman who is the only person who shows him any human kindness by bringing him water after he has been beaten. He does everything in his power to save her.

But even before that, Jeannne-Marie Leprince de Beaumont, wrote Beauty and the Beast in 1756.

And even before Beaumont’s French novel, Nivelle de la Chaussee wrote a play in 1742, called Amour pour Amour based on Gabrielle- Suzanne Barbot de Villeneuve’s version of the classic, handed down European tale of the beast and the beauty. In Villeneuve’s story, more backstory is provided.

What is it with the French man’s obsession trying to get warm hearted, gorgeous women to look beyond physical unattractiveness? Is it a metaphor for “don’t judge a book by its cover”? Or, for finding the soul of those we deem different as having value and desiring the same basic needs as we all do? Or, do the French just feel victimized in every century? Hmm. What do you think?

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Y3 – Day 222 – Two is Romantic

The number 2 stands for Romance and Harmony in your Love Relationships in all schools of Feng Shui. When it is repeated 2, or if your lucky enough 3 times in a row – it is super, uber romantic.

Isn’t it fitting that the love of my life literally has whisked me away on day 222 to Avila Beach, right above Pismo on the California central coast?

Wasn’t it just darling to get roses last week and an August bouquet yesterday?

Did I win the lottery of LOVE?

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Y3 – Day 221 – Vegan Mac N Cheez

Here’s the Recipe I Promised

Vegan Mac and Cheez Bake – Adapted from Carol Adams’ Slow Cooker Vegan Recipe

Ingredients: All Organic

1 ½ cup whole wheat or other non-white flour pasta in any shape with 5 large broccoli florets.

Or

2 cups pasta and skip the broccoli.

2/3-cup raw cashews

1-cup veggie broth or water

7.5 oz. full fat or lite coconut milk from a BPA free can

7 oz. silken tofu

2 tsp. Dijon mustard

5 cloves of roasted garlic, meat squeezed out and skins removed

½ tsp. turmeric

1/8 tsp. cayenne

½ tsp. paprika

½ tsp. salt

Pinch of black pepper

½ cup nutritional yeast

4 oz. any vegan cheese, shredded or cut up. I used Daiya cheddar.

 

  1. Cook the pasta/broccoli until al dente. I boiled the pasta in water with salt and then scooped it out, put the broccoli in a steamer basket and used the same water. Remove and put into a large bowl. Preheat oven to 400.
  2. Blend the cashews on high speed in a high-speed blender like a Vitamix with the broth/water.
  3. Add the coconut milk, tofu, mustard, garlic and spices and whir until mixed well.
  4. Add the cheese and yeast to the liquid and blend until smooth.
  5. Pour over pasta/broccoli and stir well until well coated.
  6. Spray an 8X8 pan with oil and add pasta mixture. Evenly distribute.
  7. Optional: Spread ½ cup of seasoned or panko crumbs over top.
  8. Bake for 20-25 minutes or until crispy golden on top and heated through.