Welcome to the companion monthly magazine to our upcoming book “From the Titanic to the Ark – Handbook to Survive and Thrive in Epic Times” to help you plan, protect and prosper!

We share important aspects in preparing ourselves for transformation. The hardest work will be emotional as we welcome a complete shift in paradigm (our view of the world and our relationship to it) – in other words there will be no familiar frame of reference since change at this order of magnitude is not history repeating itself. What's more, nobody has been here before....which is to say we are all here on the leading edge - no followers looking for leaders, no leaders gathering followers - we do the work together shoulder to shoulder…and we’re making it up as we go!

For our well being, it is crucial that we do so consciously! Should we be asleep at the wheel, we couldn't help but waste valuable energy resisting 'ever changing form' by projecting our perspective backward in guilt or forward in anxiety – this is giving away our power. Rather, by becoming self aware and authentically present, we arouse the genius within while summoning creative intelligence to work through us – standing ever ready to anticipate and harmonize with real time events. And of course, let us look to one another side-by-each for support and encouragement. The obvious starting point is right here, right now. Surf’s up – let’s catch a wave!

Wednesday, December 23, 2009

Salamoia Italian Herb Mixture

Quick Tips: Here is a recipe for my homemade Italian mixture of herbs and spices called Salamoia that I love to use in soups, gravies and as a marinade for meats for grilling. 
Salamoia brings out a rustic fragrance and flavor - traditionally Salamoia is used for preserving olives (in salted water using these herbs - laurel and sage can be added to this recipe):
Dried Thyme
Dried Rosemary
Garlic Granules
Sea Salt
I buy my organic herbs and spices in bulk from Mountain Rose Herbs - and my homemade mixtures are one of my favorite gifts to give!

These herbs such as rosemary can be large and sharp when used in soups and gravies. I grind my herbs with my marble mortar and pestle to a course or fine texture when adding to soups and gravies - this way I can keep the full flavor with no need to strain. I bought my mortar and pestle at Sur La Table.


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