david
my personal highlight of david's visit was taking him to the first outdoor scottish country dancing night. he jumped right in, getting flung left and right by the lady instructors, who were so sweet to show him the ropes (i doubt it hurt that he's a strapping young buck...). i don't think the dancing itself is hard, it's all the mental calisthenics of remembering the sequences and who's going where. but he was terrific, and it made me oh so happy that he was up for it.


raw "cheese"
i love this recipe. it makes a raw, soft and yummy "cheese". it's worth the effort (which is mostly just waiting). i like it on homemade toast with bruschetta. it may seem daunting, but give it a try- it's easy and great!

Raw Cashew Cheeze

3 cups cashews, soaked 12-14 hours
3 capsules probiotics (optional)
2/3 cup fresh rejuvelac (directions below)

In high speed blender, blend the soaked cashews with probiotics and rejuvelac until smooth.
Line a sieve with a double thickness of cheesecloth and place over a bowl.
Transfer the mixture to the sieve, drape the cheesecloth over the top, cover with a towel and leave in a warm place to ripen for 14-16 hours.
Season according to preference (dill, garlic, lemon, sun dried tomato...)
Alternatively, shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up.


Rejuvelac (read through this before you decide not to try it. the directions are long, but it isn't complicated. at all.)

here's what wikipedia says about rejuvelac:

Rejuvelac can be consumed as a digestive aid and used as a ‘starter’ for other fermented foods such as raw nut and seed sauces, cheeses, and Essene Breads. Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates, saccharines and amylases. It is rich in enzymes that assist both digestion and the growth of friendly bacteria such as lactobacillus bifidus. Lactobacillus produces a lactic acid that helps your colon maintain its natural vitamin-producing facility.


2 Cups Rye
10 Cups Water
2 Qt. Jar

Preparation
1. Soak 2 cups of Rye in your 2 quart jar. Cover with 1 quart or more of cool (60-70 °) water. Stir seeds up to assure even water contact. Soak for 8 - 12 hours.
2. Pour off water.
3. Rinse (fill Jar 3/4 full with water), twirl vigorously, pour water out, and repeat - if necessary - until water runs clear). Use cool water.
4. Drain thoroughly by shaking your jar - you want as little water as possible to remain in your jar between rinses. Set your jar in a low-light, room temperature (70° is best) location.
5. Rinse and Drain (repeat steps 3 + 4) again 8 - 12 hours later
6. 8 - 12 hours later your seeds will have the beginnings of little tails (sprouts). Add 6 cups of water (spring, purified or tap - your choice) to the sprouts and place the jar in the usual low-light, room temperature (70° is best) location for 2 days.
7. Pour liquid - this is your Rejuvelac - into a glass and drink some! Refrigerate the remainder until ready to drink or use in a recipe.
8. You may make more Rejuvelac by repeating step 3 and then adding 1 quart of water. Place your jar in the usual location and culture your Rejuvelac for 1 day - then follow step 6 again.

circle dancing
i joined a new dance group last night. one of my OPIRG associates mentioned they couldn't meet because they had to go to their dance class and i pounced on them for details. i had never heard of sacred circle dancing, and was a little wary, but it was terrific! it turns out they meet 2 minutes from my house, and it was the most delightful, joyous, restorative dancing i've done in awhile, and i made some lovely new friends. i also found out about free djembe drum lessons on wednesday afternoons, also 2 minutes from my house- and they provide drums! what? score!