But all was a success.... along with the mushroom house.... her birthday gift from Mama.
complete with dolls of course...
(at least for now anyway...)
I have just returned from an absolutely beautiful yoga retreat in the Glasshouse Mountains.
Once again I feel so blessed to have been in the presence of like minded and inspiring women and in such a gorgeous natural setting!
In the MYSHA session I ran, we meditated on our roles in life
Self at work, Self at home, Self at leisure or Self in Spirit
We created action self portraits and later wrote our own Ode to Self.
It was a creative unfolding journey inward.... and a process coloured with flow and some obstacles too.... and in all of our experiencing we cultivated mindful awareness and gentleness with our Selves.
We honoured our Selves in sacred ceremony, sharing our inner work and play, we sang our hearts wide open and we basked in the collective glow of auras building their brilliance.
And best of all, we grew the living flame of the sacred feminine for all women, everywhere!
Here are some photos for you...
Want the recipe? Here it is. But first please let me warn you, depite the gluten free bit, there is nothing healthy about this one!... except how good it makes you feel eating it!
Gluten Free Chocolate Cheesecake
Base is a chocolate slice recipe:
1 cup all purpose plain gluten free flour (I used Orgram's brand from the health food section)
1/2 cup brown rice flour
3 tspns gluten free baking powder
1-2 tblspns cocoa
1/4 cup coconut
1/2 cup castor (Less is fine)
6 good tblspns butter (melted)
Throw the whole lot into a bowl and mix well. Press into a springform tin, lining the base and sides. Bake at 165-170 degrees (fanforced) until it starts to crisp at the edges. Set aside to cool.
(This makes a great choc slice on it's own if pressed into a regular biscuit tray. Keep it thin if you like it crunchy or thick for a softer texture. You might also have a bit of mix left over for a couple of little cookies - delicious with the whipped cream we'll be preparing too!)
2 x 250g blocks of Phily cheese
1/2 cup castor sugar (again less is fine)
about 200g of melted chocolate (more is fine)
11/2 cups thickened cream
Beat cream cheese. Add sugar and melted chocolate. Whip the cream and stir in til mixed through well. Pour over cooled base. Refrigerate.
Insert celebration candles, sing, shout hooray, clap and enjoy! Serve with extra whipped cream.
[Variation: If you're not worried about the gluten free bit, you can make your crust the traditional and easier way by crushing a packet of choc biscuits and adding enough melted butter to hold the mix together when pressed into your springform tin. Refrigerate.]
Hope your family loves this one as much as ours does!
and this little cutie made itself quite at home....
on the edge of my yoga mat...
This is one of many kookaburras that fill the area with cheer each day...
There are so many more.... lorikeets, magpies, doves, pee wees (is that really what they're called?)
I am really enjoying connecting with nature in this way. Such lovely visitors.
We feed the chooks that lay no eggs
We run with the dogs that don’t nip!
We pick citrus fruit from the orchard
And from rosy tea cups we sip.
There’s so much to love in this pretty place
And there’s one thing that’s best by far
It’s being close and having hugs
With ‘specially wonderful Grandma. xx
The motif in the bottom right corner features prominently in my paintings. I call it my waterwheel design. I appliqued it on with the good old zig zag technique I learnt in high school sewing class. Waterwheels is also a song I wrote many years ago... Yes, I am a singer songwriter too. One day I'll get around to posting some of my songs on here. And make this blogspot a little more multimodal (as we creative arts therapists say). Waterwheels is a beautiful flowing metaphor in the song for how I transport myself (physically or in meditation/visualisation) to places that nourish my soul,... places I love, like the ocean!