What We're Cookin'

    Scallops on a bed of Polenta top Gorgonzola Cream Sauce finished with a Balsamic Reduction

    Garlic Sautéed Asparagus,

    Butter Leaf, Pecan, Gala Apple, Blue Cheese and Tomato salad with light vinaigrette

    Gorgonzola Cream Sauce

    • 1pt Cream
    • 1 stick Butter
    • Fresh Rosemary
    • Salt/Pepper
    • 1pk Crumbled Gorgonzola

    Melt butter on low. Add cream, rosemary, a dash of salt and dash of pepper and finally gorgonzola.  Stir constantly until preferred texture – we like soft and creamy.  Top Scallops with sauce and add a drizzle of Balsamic Reduction (find in bottle)

    **  Warning…this sauce is aphrodisiac in nature and super rich!

    Look for Alchemy of the Heart's "Andrew's in the Kitchen" Upcoming Cookbook!!!

    What We're Reading

    • The Mary Magdalene Within by Joan Norton
    • The Expected one by Kathleen McGowan
    • From a Hidden Stream “The Natural Spiritual Authority of Woman” A primer for the Future of Humanity by Vajra Ma
    • Desire, the Tantric Path to Awakening by Daniel Odier
    • Black Elk Speaks: Being the Life Story of a Holy Man of the Oglala Sioux, the Premier Edition by John G. Neihardt
    • The Wind Is My Mother: The Life and Teachings of a Native American Shaman by Bear Heart
    • Buddha in Red Face by Eduardo Duran

    What We're Watching

    • Discover The Gift (Featuring Andrew Soliz) Directed by Demian Lichtenstein
    • Little Miss Sunshine (over and over again)
    • Whale Rider
    • Rabbit Proof Fence
    • Winters Tale with Colin Farrell
    • Vanishing of the Bees
    • The Hundred-Foot-Journey with Helen Mirren

    What We're Listening To

    • Robbie Robertson’s Music for the Native Americans
    • Byron Metcalf's Intention
    • Dave Matthews Band's Big Whisky and the GrooGrux King
    • Peter Gabriel's Big Blue Ball
    • Peter Gabriel's Scratch my Back and I'll Scratch Yours
    • Down Like Silver's Wolves
    • Jerry Garcia & David Grisman (all of it all the time!!)

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