If you sign up for Scott Dinsmore's free website, Live Your Legend, he sends out a bunch of free stuff to help figure out if you're at the right job, and if not, to see what direction might be best to head in. Part of this bundle of amazing freebies is a questionnaire, 27 queries long, to help one hone in on their passions and gifts. One of these questions has stuck in my mind for months now: When was the last time you couldn't sleep you were so excited about what you had to work on?
Last night was one of those events. I prepared a dinner party for a friend's 33rd birthday, and am still buzzing from the blissed-out affects of the evening. Even after all of these years of following Spirit, and witnessing the Universe—in all of her power—provide for my needs and heart-felt desires, I still don't trust. Dee is blessed with a husband who pays attention to her, and who wants to make her happy—they both also have impeccable taste. So when I received the email one morning after a turbulent night spent fretting over the future, my heart leapt to be considered in the pool of possibilities for creating this divine event. He wanted to create an enchanted evening filled with succulent foods and close friends in the intimate setting of their home.
Last night was one of those events. I prepared a dinner party for a friend's 33rd birthday, and am still buzzing from the blissed-out affects of the evening. Even after all of these years of following Spirit, and witnessing the Universe—in all of her power—provide for my needs and heart-felt desires, I still don't trust. Dee is blessed with a husband who pays attention to her, and who wants to make her happy—they both also have impeccable taste. So when I received the email one morning after a turbulent night spent fretting over the future, my heart leapt to be considered in the pool of possibilities for creating this divine event. He wanted to create an enchanted evening filled with succulent foods and close friends in the intimate setting of their home.
This is what they got:
- A salad of red butter leaf and little gems tossed in an anise seed vinaigrette, peppered with slices of seckle pear, the season's first persimmons, and honey pickled shallots
- The entree comprised of herbs de Provence rubbed game hens on a bed of chanterelles and Lundberg wild rice, severed with bacon seared Brussels sprouts
- For dessert: heirloom apple galettes with a blend of cardamom, cinnamon, cayenne, nutmeg, and star anise (my own five spice) to flavor the crust, served a la mode with San Francisco's own Three Twins vanilla ice cream.
There were so many wonderful memories made last night, I can't begin to recount the happenings, but for me, something opened up that seems beyond measure at this point. Everyone cleared their plates, and the food-gasm was so thick, it was mind altering. My heart soared. To do exactly this for a living would be a blessing. I keep resisting my work with food due to certain circumstances and abuses of the past, that I am blocking out my deep love and passion for the art of this alchemy. Miss Dee, being a woman of good taste and business savvy, approached me after dinner to discuss just that possibility.
The wheels are now spinning, and again I can't sleep. We will see what the future brings, but I'm getting pretty giddy...
Thanks S&D for a magical night, and one of the best dinners ever!
Great description of a delicious night! At one point you, Dee, and Eli were lounging across from each other, legs stretched out and toes almost touching. You all were feeling satisfied and all your toes were wiggling in enjoyment.
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