I definitely feel the full moon, lots of doing doing doing, though more Winter mode than frenzied Summer dance of doing. I want to pause and breathe, but feel like I am running out of time: I turned 51 a few weeks ago and feel myself closer to death, I feel like I need to be more sovereign, bring in enough money to take care of myself and my children, save the planet, and be a badass – a truthful, subversive and dangerous old woman. And right now. And with all that, I also need to make space for magic making, prayer, speaking to the earth, and ritual later tonight. This is the time for laying the foundation of the future and setting it in motion. Interestingly enough, my partner and I are going to a marriage counselor for the first time in 18 years, tonight. That feels potent to me no matter what we do, whether it is a conscious uncoupling or finding our way back into a loving and emotional intimacy, I know that this is part of the tone I intend to set for the unfolding, unknown future – consciousness, intentionality, kindness, empathy, love and healing.

I have been reading about this full moon the last few days and wanted to share a couple of my favorite links….

From Chani Nicholas: https://chaninicholas.com/lunar-eclipse-in-cancer-january-10-2020/

From Mystic Mamma: https://www.mysticmamma.com/full-moon-lunar-eclipse-in-cancer-january-10th-2020-saturn-pluto-alignment-january-12th

And now for tonights dinner. It is simple, but tasty. I’ve been getting a delicious organic sushi rice from a local organic farm, Rue & Forsman Ranch, and it is so stinking good! I’ll be cooking it up with a mix of oils, heavy on coconut and light on sesame oil, and a healthy dash of salt. It will be alongside some roasted broccoli and green onion that has been tossed in coconut and sesame oils, a bit of coconut sugar, tamari, black and white sesame seeds, a dash of sriracha, grated ginger, garlic, coriander, black pepper and turmeric. Some slaw on the side for fresh crunch – purple and napa cabbage, carrots and cilantro tossed in a rice wine vinegar, lime juice, fermented garlic and onion honey, ginger, sesame and avocado oil dressing. Lastly some organic, firm, and locally made tofu, drained, torn into 1 inch pieces, rolled in a little gf flour mix, umami powder and salt, and fried up in the pan with coconut oil. It is a favorite, go-to meal around here with many variations. Often served with kimchi and a fermented sriracha sauce.

It makes amazing breakfast/brunch/lunch/dinner leftovers too. I like to have it all over again with a fried egg on top. Or for lunch or dinner, use all the parts to make wraps with red leaf lettuce – put everything in the lettuce leaf, along with some extra cilantro and chopped cucumber and a good Thai-style sweet and spicy sauce drizzled over it for a delicious light meal.