Wonderful article Susie! Your words helped me crystalize the thoughts I have had along similar lines—but was unable to verbalize them. It’s also nice to know that 2012 marks the BEGINNING of another 5125 years!
I look forward to each issue of HPR now to see what you have written about. The cockroach article seemed like common sense to me. Much like the old adage, “If it ain’t broke, don’t fix it”—if the bug is not bothering you, don’t bother it. I’m still mulling over the birthday article. Thanks again for some thought provoking ideas.
D
William Ekberg’s long-awaited autobiography is now ready for pre-order! The beautiful 440 page, hardcover is available by e-mailing Susan at and requesting an order form. Check out the fan page at Dress Gray on Facebook.
Starting with a huge kickoff party Tuesday, Sept. 14th, TEC offers the public a series of classes intended to enhance your spiritual journey! Every facilitator has at LEAST 10 year’s experience in their chosen field, so you know you’re getting experience. Classes range from intuition development, Reiki, meditation, creative visualization, past life work, and so much more. Watch for the full schedule toward the end of the summer… you won’t want to miss these!
The AMAZING Ionic Foot Cleanse is ready to clean the crap out of you! The only FCC shock-approved foot cleanse, this spa quality foot cleanse works to set the environment for your body to detox… for up to three days. You really have to experience this to understand its magnificence, so I’m offering you first foot cleanse for FREE. I know you’ll want more, so the price is then $40 a session, or a package of 10 for only $350. E-mail me at to schedule your first cleanse, of if you have any questions.
Serves 6-8.
1/2 c. cider vinegar
3/4 c. mixed olive and safflower oils
pinch salt
fresh ground pepper to taste
pinches of marjoram or oregano
1/2 t. basil
3 cloves crushed garlic (or more if you really like garlic)
1 T. dry red wine
rind and juice from 1/2 a large lemon
5 c. cooked beans
1/2 c. scallions, chopped
1/2 c. red onion, finely minced
freshly chopped parsley
Combine the first 9 ingredients for the marinade. Combine the last four sets of ingredients, then pour the marinade over and gently mix. Chill. Use grated cheese, tomatoes, olives or eggs for garnishes.
See all my delicious recipes in Recipes du Jour.