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!!)