February 2008 Archives

After stewing for a few days on the anti-immigration email, I realized with surprise and laughter at myself, that I had taken the ball and run with it. I thought I was so much better than my friend because I'd never send an anti-immigration email, I wasn't prejudiced, I was so damn self-righteous, it was hilarious!

So, back to the four questions FOR ME this time -

Is it true that my friend is unconscious and uncaring?

It seems true, or she wouldn't send out racist emails.

Can I absolutely know that it's true?

No, I can't absolutely know that it's true. She seems very caring most of the time.

How do I react when I believe the thought that my friend is unconscious and uncaring?

I get mad, judgmental, push her away emotionally. I get self-righteous and think that I'm better than her. I rage an emotional war on my friend. My jaw gets tight, I get all upset, my stomach hurts, I feel nervous and restless and feel bad all over.

Where would I be without the thought that my friend is unconscious and uncaring?

I would be closer to her. I would just "be" with her. I could just delete the email without reacting and making it a lesson on how to be "right" in the world according to me. I would meet her with compassion.

Turn Arounds:

1. My friend is caring and conscious. She's a great mother, she cares about people and wants to help heal them and does that through her work. She's inclusive in her friendships and doesn't act like a racist nor talk like a racist nor show any signs of being racist. She's a kind woman who really loves people.
   
   
2. I am uncaring and unconscious. By taking a tirade and warring on my friend, I was doing exactly what I was accusing her of doing. I flew into my ego faster than lightening, believed my story and told the world how right I was. I judged her, hung her on the cross, and left her there to die. I went totally unconscious and totally self-righteous because I believed my story. I also am uncaring and unconscious about myself and don't nurture growth or understanding or compassion. I judge myself as harshly, if not more than anyone. As long as I do that to myself and believe it, I'm pretty sure it will come out towards someone else.
   
   
3. My thoughts are uncaring and unconscious. When I fly into a tirade about anything that doesn't fit into my ego's rules and my world, I believe I'm right and the world is wrong. That removes me from myself, the world, and any hope of connection with another human being. I don't care about others when I'm in that thought, I don't care about anything but being right. I go unconscious and find nothing but blackness.
   
   
4. I am caring and conscious. I found the work. It helps me work through emotional stress and issues that heretofore would go unquestioned, and I could easily lose a friend. I care about how I live and I want to live in integrity. I'm tired of being the "world's police" which is something I learned long ago from others who didn't know the four questions. I care and I took a baby step today to be conscious.

I will delete emails that have the potential to send me into a tail spin. I will realize that if I'm about to give a sermon to someone about their actions, that I better sit down and ask myself the four questions first, because THAT is where the work needs to be done.

I want peace, and doing the work on myself will facilitate that in my life and in the rest of the world.

Thank you Byron Katie Mitchell - I love that you share The Work. Nameste' - No Mistake...

I love shrimp.  I know some folks say they're bottom feeders and you shouldn't eat the little crustacean but, I love to have them once in awhile.  Emeril Lagasse has some fabulous recipes and I combined some of his ingredients with an Italian recipe.  Here's the lowdown for a quick, yummy dish on a week night!

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16 uncooked jumbo shrimp in shells (about 1-1/2 pounds)
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh parsley
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped
1 cup dry white wine or chicken broth
1/2 medium lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Emeril's Southwest Seasoning

Heat oven to 375 degrees.  Peel shrimp.  If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down the back of each shrimp; wash out vein.

Pour oil into rectangular baking dish 13 x 9 x 2 inches.  Place shrimp in oil.  Sprinkle with Emeril's southwest seasoning, parsley, onions and galic.  Pour wine over shrimp.  Squeeze juice from lemon over shrimp; sprinkle with salt and pepper.  Bake uncovered about 20 minutes or until shrimp are pink and firm.

While shrimp is baking put on prepare brown rice with 2 cups water, a shake or two of salt and 1 cup rice.  Bring to a boil and then turn to low with lid to steam.

Toss a green salad with cherry tomatoes and some pine nuts.

Cilantro Oil

1/2 cup (packed) cilantro leaves
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
3 turns freshly ground black pepper
3/4 cup olive oil

Combine all of the ingredients in a food processor or blender and puree about 1 minute.  (Store in the refrigerator in and airtight jar or bottle for up to 1 week.)

When shrimp is baked and rice is done, put cooked rice on plate, top with shrimp and juices from pan.  Sprinkle a teaspoon of Cilantro sauce on each plate atop the shrimp.  Serve with tossed salad and a nice Chardonnay.  Crusty bread is good too, to sop up the juices on your plate.

Love the one your with!

I love to see innovative companies actually doing something to make our environmental footprint smaller and I found this company with a "fresh air" business plan and a great idea!

TORONTO - February 14, 2008 - StormFisher Biogas announced today that it has formed a strategic partnership with Denham Capital Management, a Boston-based private equity firm, to develop a $350 million portfolio of biogas projects. StormFisher believes that this is the largest dedication of capital to a biogas-focused renewable energy platform to-date. The partnership is projected to bring about a reduction of greenhouse gases equivalent to removing approximately 26,000 average-sized cars from the road.

Bas van Berkel, StormFisher's President, said the firm will seek biogas projects, at any stage of development, across North America, and will consider acquisitions as well. "We have aligned ourselves with Denham because of its commercial experience and clear understanding of our business model, including the carbon element. Our relationship with Denham makes us one of the most well-funded biogas companies in the world," he said.

In North America today, the majority of food by-products are disposed of either in compost sites or landfills, where they become major contributors to greenhouse gas emissions. Converting these organic by-products into biogas through anaerobic digestion is an environmentally-friendly way of producing needed forms of energy, and an ideal way for food processing companies to cut costs and improve environmental stewardship. As confirmed recently in a Swiss study, biogas from food processing and agricultural by-products is one of the most sustainable forms of renewable energy production.

"In Europe, biogas installations are widespread, with about 5,000 in operation," said StormFisher Vice President of Business Development, Ryan Little. "As we become more environmentally and energy conscious in North America, biogas is a clear choice for addressing these issues."

StormFisher intends to develop a portfolio of about 30 biogas projects across North America over the next five years. Power projects are expected to be between two and five megawatts in size, while natural gas projects are expected to deliver between 150,000 and 350,000 MMBtu per year of pipeline quality natural gas. This portfolio would generate enough energy to power roughly 75,000 homes, reduce greenhouse gases by an estimated 1 million tonnes of CO2 equivalent and keep more than 6 million tonnes of organic by-products out of disposal sites, among a number of other positive environmental and societal benefits.

StormFisher's first three development projects, which are all located in Ontario, Canada, will break ground in late 2008 and be operational by Fall 2009. "Ontarians are determined to do their part in reducing greenhouse gas emissions and fighting climate change," said Ontario Premier Dalton McGuinty. "These projects will contribute to a greener province and put our economy at the leading edge of energy innovation."

Scott G. Mackin, Managing Director of Denham, commented, "We are excited to be supporting this outstanding management team in the growth of a company that will profitably reduce greenhouse gas emissions and meet the increasing demand for renewable energy resources in regions where it operates."

Van Berkel, Little, and company Vice President of Finance Christopher Guillon founded the venture in 2006. Scotia Capital Inc., a Toronto-based investment bank and a leader in the financing of Canadian renewable biogas, wind and hydro energy companies, introduced the StormFisher team to Denham Capital Management.

About StormFisher Biogas: StormFisher Biogas is an Ontario-based renewable energy company developing biogas installations across North America. StormFisher's biogas plants will produce electricity, natural gas and thermal energy while reducing waste and greenhouse gas emissions, including highly polluting methane emissions. Biogas production facilities utilize anaerobic digesters that accelerate the decomposition of organic matter to create a combination of methane and carbon dioxide. Digesters can produce energy using a wide range of feedstock materials, from used cooking oils to cow manure. StormFisher's operations will reduce farm and food processor disposal costs, divert organic materials from landfills, and help to combat climate change by reducing emissions of methane, a greenhouse gas that is up to 23 times more potent than carbon dioxide. For more information about StormFisher Biogas, visit www.stormfisher.com.

About Denham Capital Management: Denham Capital Management is a leading global private equity firm that manages over $2.3 billion in invested and committed capital, with offices in Boston, Houston, Short Hills, New Jersey and London. Denham makes direct investments in the energy and commodities sectors, including in businesses and assets involving natural resources, metals and mining, power and utilities and energy-related infrastructure and services. It has invested globally, with investments currently in the US, Canada, South America, Europe and Asia, and across all stages of the corporate lifecycle, from development projects to mature, operating businesses. For more information about Denham Capital, visit www.denhamcapital.com. Denham Capital Management does not provide investment advisory services to the public.

The gray winter days depress the heck out of me.  Working at home, I find myself wandering to the kitchen, staring blankly in the fridge, or the pantry, not finding anything remotely interesting.  Then I realize I'm not hungry so much as there is an emotion there that is "eating" me.  Usually it's existential loneliness.  But that's another talk with my therapist, not you.  When I snap out of my blank stare, I like to make some easy comfort food - Chicken Noodle Soup.  Here's the ticket to a big warm hug from yourself to you! :)

2 32-ounce cartons chicken broth
2 leftover chicken breast halves, shredded or use rotisserie chicken
2 cups medium egg noodles
2 carrots, sliced
1 small onion, chopped
1 cup frozen peas
2 tablespoons chopped fresh parsley
Salt
Pepper

Bring chicken broth to a boil in a large All Clad saucepan. Reduce heat to a simmer and add carrots and onion.  Simmer for 15 minutes, until carrots are tender.  Add shredded chicken.

Meanwhile, cook egg noodles as label directs; drain. Add cooked noodles, peas, parsley, salt and pepper to soup; heat through. Serve with crusty French bread for dipping.  Pour a cool Chardonnay and toast a beautiful soup, a beautiful day, and a beautiful you for being much loved by God.

1/3 cup lemon juice
1 tablespoon grated lemon zest
1 teaspoon crushed dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)

Mix cup lemon juice, lemon zest, rosemary, salt, pepper and garlic in a bowl.

Warm a Calphalon nonstick skillet coated with cooking spray over medium-high heat until hot. Toss chicken in lemon mixture. Add chicken to skillet in batches; cook 5 minutes per side, brushing with more lemon mixture. Pack up 2 pieces for soup another night; serve remaining chicken with steamed carrots and whole-grain rolls.

Your heart and your partner will love this tasty recipe.  Serve with a nice chardonnay and have a few strawberries for desert.

1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 (0.7-ounce) envelope Italian salad dressing mix
1 package (10 ounce) frozen chopped broccoli, thawed and well drained
1 (8 ounce) package shredded Cheddar cheese, divided

Preheat oven to 350 degrees. Beat cream cheese, sour cream and dry salad dressing mix with electric mixer on medium speed until well blended. Add broccoli and 1 1/2 cups cheese; mix well. Transfer to a 10-inch deep-dish pie plate. Bake for 20 minutes. Sprinkle with remaining cheese; bake until cheese melts, about 5 minutes.

You can serve this with crackers, French baguettes, or fresh vegetables is the best!  Have a nice white wine and toast to another beautiful day with the people you love in your life.

Savor your days...

The Players...
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt and freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1-1/2 cups Roasted Butternut Squash

1-2 cups cubed cooked chicken, breast and thigh meat, optional
1/2 cup half-and-half or heavy cream if you like, optional
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional

Pierce the skin of a whole butternut squash and place on foil-lined cookie sheet sprayed with cooking spray.  Roast for 1-1/2 hours at 325 degrees, turning once at 45 minutes. Take out, and cool until easily handled and scrape out seeds.  Peel squash skin off and cut up squash and place in bowl.

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender (or with immersion blender) until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Add 1-2 cups cooked chopped chicken breast and thigh meat, if desired. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.

The Finalé
Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.

This is a hearty soup, even without the chicken.  Serve with a tossed green salad and crusty French bread and a nice white wine.

You need to be a humble Goddess to accept the thanks and praise this dish delivers to you.  Say, "Thank You", and "I only did it because I love you," and "I made this just for you!"