To commemorate Day 40 of My Juice Feast please enjoy a few Shazzie drinks. Cabbage and Carrot Juice, by Shazzie, p. 140 — pretty basic, tasted more like carrots than cabbage, which is a good thing when drinking cabbage. Brutus is Scared, by Shazzie, p. 139. I drank gallons of this juice all last week before I realized there was an actual recipe in the book. (no photo available)
Coconut Drink, by Shazzie, p. 142. Tastes a bit like an Orange Julius without the sweetness. Hopping Wild, by Shazzie, p. 148.
Take Shazzie's advice and work your way up the wild green ladder. Dandelions (my green of choice) are bitter and 10-20 leaves overpower the drink. And a bit of ramblings at Inspiration:Life.
1.One thing the world doesn’t know about me is over 20 years ago I used to do kissograms and dress up as cartoon characters for a living to support my college studies. I guess in one way or another I've always been a performer!
2. A perfect day is waking up with future Mr. Amazing and Evie, playing together, doing yoga, drinking tea with friends, gardening, sunbathing, eating from the garden, swimming naked, kissing, planning, loving, massage, dreaming, laughing, getting messy, giving thanks, eating superfood chocolate by the woodburner, falling asleep in future Mr. Amazing's arms, with my daughter in my lap.
3. My motto is “We are all Visionaries In Paradise.”
4. I can't choose just one [superfood], that's not fair! In volume: hemp and chia seeds, for sprinkling: blue manna, for taste: chocolate, for being a woman: maca and brazilian ginseng. OK, I love them all, I really do!
5. I am reading "Muses," "Blink," "The Melatonin Miracle" and "The Prophet." My brain likes all its compartments to feel the love so I can't just read one book at a time.
6. The most beautiful place on earth is our hearts.
7. My hidden talents aren’t too hidden if you've seen my yoga video on YouTube! I am hyperflexible so can put my legs behind my head, lick my elbows and write with my feet.
8. Oh, do you know, I have a whole list of people that I would share [raw] dinner with. In there, there's John Lennon, Peace Pilgrim, Hulda Clark, loads. Let me try to narrow it down to three... 1) Adam, one last supper with him would be amazing. Oh, that's made me cry! I'd try to convince him to stay and he wouldn't be able to because his destiny was written differently. 2) Russell Brand but before he was in love with Katy Perry so we could have a ridicularse time with a durian. 3) Buddha. I would feed him lots of onions and garlic and he'd just quietly observe his brainwaves going weird but not be attached to it.
9. If I were to be remembered for one thing, it would be "Shazzie loved and laughed with all her heart"
10. My favorite invention is the transportation device. Anyone who has one they no longer need, please send it to me right now!
Author and raw foodist Shazzie is CEO of of Rawcreation Ltd and owner of the wildly popular site Shazzie.com. She works a maximum of ten hours a week, using the rest of her time to play, laugh, love and be.
My son, Bishop, loved your delicious banana ice cream. And I appreciated the fact that it was super easy to prepare; just throw frozen bananas into a food processor to create a creamy dream of a dessert. Also, thank you for the pointer about topping the sweet treat with nuts, carob powder or soft fruit. I choose chopped walnuts. I do wish you would have given me fair warning about the importance of eating this dish immediately, it was a soggy mess after 15 minutes or so out of the freezer. I just have one tiny, itty, bitty question. What does “Whip the Mister” mean?
Today’s Cream of Shiitake Soup will be accompanied with a tale of break-ups.
My first major break-up, that I recall, was a silly little man-boy by the name of Fulton J. He had these striking, chocolate eyes that mesmerized. They gazed into mine and held tight, giving me the illusion that I was the only thing he saw. On later recollections, his glare really resembled someone who smoked way too much ganja. None the less, he (and his eyes) were as smooth and charismatic as a 15-year old could be in bible camp. That‘s where I chased him like an eager puppy. He loved the attention and he played with me, as long as I didn’t piss on his new penny loafers (to mark my territory, mind you) or until a new b**** came into the mix. Whichever came first. To make long stories, shorter and to prevent opening old wounds, it was nearly 10 years of hooking up with Fulton J. and being tossed aside by him that I finally wised up and got him out of my system for good. I never want to have anything to do with him, ever. He broke my heart.
During that time, my best friend Monique was there to pick up the pieces. Monique and I met during 5th grade at Amesse Elementary School in Denver. I said something that made her feel bad to which she immediately set me straight. She told me if we were going to be friends I couldn’t be mean to her. I apologized and we have been best friends ever since.
I loved Monique like a sister, that‘s how close we were. If it ever possible for two only children to break free from that “me only” habit and love another as a sibling. But that‘s how I loved her.
Monique has been there for me through thick and thin and she has always been my cheerleader. She has loved me even when I couldn’t find the strength to love myself. I, for her, have given her positive and happy-go-lucky inspiration. I tried to remain upbeat and optimistic when she refused to. And I, at times, provided the voice of reason.
Unfortunately, I had to listened to her same issues surface again and again with a supportive stance. By supportive, I mean without comment that would set her into attack mode. She had endowed with me with a the gift of holding my tongue. Enter juice feasting. I am cruising along, detoxing crap, purging old habits, getting out everything that's on my mind that would be beneficial for me. Not a good thing if your best friend is Monique. Again making that long story, short.On Wednesday, February 10, 2010, when she mentioned taking a break from the friendship, I thought it a bit harsh that many, many years of friendship could be tossed aside with such ease.
Monique stated that since I said something that made her feel bad she thought it best we end our relationship.
This time around, I did not apologize. After several man-boys, birth of 7 children between us, tragic deaths, ups, downs and whatnots... after 30 years of friendship, Monique has broken up with me. I want to get her out of my system for good. I never want to have anything to do with her, ever. She has shattered my heart. On to soup. Cream of Shiitake Soup to be exact. This particular soup really has nothing to do with the story. Well, except this is the first day I hadn’t got that sinking feeling in my stomach from thinking of her. That alone is a reason to celebrate with a soup.This soup started out as Shazzie’s (p. 97) until I realized I didn’t have half the ingredients required for completion. I guess coming out of the fog that break-ups provide, I missed a few steps. No worries, I promise I am okay. After twice-a-day Bikram sessions and running endless miles on the treadmill, I feel better than yesterday and twice as good as the day before. And so is this soup. Although, Man on the Raw, didn’t enjoy it. I was surprised that he didn’t, it smelled amazing to me, very rich. But when he reacted so negative about it, I couldn’t resist I had the tiniest bit of a taste of the broth (I know, I know the juice feast). I thought it had a nice earthy taste to it. A statement in which Man on the Raw proclaimed, “Earthy?!? More like dirt.” Well, you my dear readers will have to be the deciding vote. Try it and tell me if you taste “earthy” or “dirt”. Just remember, I'm the one going through a break-up.
Cream of Shiitake Soup 2 cups fresh shiitake mushrooms, stems removed 4 tablespoons Nama Shoyu 2 tablespoon olive oil 4 cups almond milk ¼ cup finely chopped red onion 2 tablespoons parsley leaves 2 cloves garlic 1 teaspoon sea salt Red pepper flakes Parsley Slice 1 cup of mushrooms and place in a bowl. Finely dice the remaining 1 cup of mushrooms and place in a second bowl. Add 2 tablespoon Nama Shoyu and 1 tablespoon of olive oil to each bowl. Toss to coat. Marinate mushrooms for 1 hour. Combine the sliced mushrooms, almond milk, red onion, parsley leaves, garlic and sea salt in a blender. Puree until smooth and creamy. Transfer to a bowl and add the diced mushrooms to the soup. Garnish with red pepper flakes and parsley, to taste. Recipe #42 of the Complete Book of Raw Food Endeavor - Shazzie's Cream of Shiitake Soup, p. 97 Recipe #43 of the Complete Book of Raw Food Endeavor — Shazzie's Almond Milk, p. 184
On the MenuRecipes #48-#55 of the Complete Book of Raw Food EndeavorAvo Soup, Stephen Arlin, p. 92Chili Rellenos, Robert Yarosh and Lisa Sota, p. 210Soft Tacos, Matt Amsden, p. 213Tomatillo Salsa, Vita-Mix, p. 279Pepper-Corn Boats, David Klein, p. 126Pico de Gallo, Shazzie, p. 254-255Coconut Flan with Orange Glaze, Matt Samuelson, p. 329 (I didn’t get a chance to make the glaze, used orange zest instead; kids didn’t mind) Almond Orange Cookies adapted from Valya's Almond Orange Cookies, Valya Boutenko, p. 288Corn and Chia Chips, The Daily Raw Café (adapted from Jonathan Weber’s Corn off the Cob Crackers, p. 167-68 — recipe to follow)Spicy Mexican Salad from the book “Becoming Raw” Chili-Lime Jicama Sticks, The Daily Raw Café (recipe to follow)
I give you permission. You have my permission to use a bit of sea salt on all the recipes in The Complete Book of Raw Food that doesn’t have it listed.
Salt, (in this case) sea salt, is our friend. It enhances and brings out the flavors within the dish.
It is puzzling to me how many recipes in the book do not include some form of salt. Although the cilantro in this dip provides a bit of the salty taste I seek, it’s not enough to carry the dish. It was only after I added a pinch or so of sea salt the flavors sang and danced.
If you are not in too much of a rush to try the dip, I would suggest making it and let it hang out in the refrigerator overnight. The flavors and fragrances, particularly the cilantro and onions, became more prominent. Your taste buds will thank you.
I used my Vita-Mix to combine the ingredients, but because of the carrots, you get more of a chunky consistency rather than creamy, or the texture could have been my lack of the hand blender it suggested using. I’m willing to bet it was the carrots.
Anyhoo, overall this dish was delish and please don’t forget to pass the salt.
It started simple enough. Jonathan Weber’s Spicy seed mix (p. 117) transformed from thick, soggy glob to a very crunchy, seasoned snack, in a relatively short amount of time. The spices were on point, Man on the Raw thought the nibbles was just spicy enough without overpowering the taste buds.
Beware of John Larsen's Tasty Sea snacks (p. 117). I found a half of cup of Nama Shoyu a bit too generous, causing it to be to salty. Although, Man on the Raw enjoyed the flavor, he suggested I tone down the Nama Shoyu, if I were going to take a batch to an Oscar party I was attending. On a second batch, I decreased the amount of Nama Shoyu to one-fourth of a cup, made them bite-size and was off. Ha, ha happy ending.
This is the point where happy endings turn sour and my mild obsessive tendencies came to surface.
The story actually begins on February 19th, when I came across some incredible Raw Zucchini Chips featured on the blog Green and Crunchy. They were beautiful, crispy, crunchy little discs. By far a perfect substitution for Lays or Pringles any day.
Life moved forward, as it does so often, and I quickly forgot about the little bits of heaven, at least until I saw Bitt of Raw’s posting of Zucchini Chips and her cute dog eating raw zucchini. Adorable.
Zucchini chips were not going away any time soon, thus the seeds of my obsession was firmly planted in my brain.
I went to The Complete Book of Raw Food, you know my endeavor and all, searching for a recipe comparable to what I had read on the blogs. I found what I was seeking on page 178, Shazzie’s recipe for Curly Crisps.
On the surface, everything seemed to be moving in the right direction. I had a cool hand-held mandoline, a few small zucchini, a beet and a couple of plump, light green, stubby things called Mexican Squash.
Using my cool, hand-held mandoline, I sliced the vegetables into thin rounds, a shy away from being paper thin, but not quite. I choose a variety of basic seasonings, including garlic, onion, wasabi and barbecue powders, nothing too spectacular or out of the ordinary. Well maybe the wasabi, but I digress.
My first batch, I placed in the dehydrator for 115 degrees for about 12 hours. The edges of my produce curled, taking on a slight crispiness, but nothing compared to potato chips. The middle of the vegetable discs were something less to be desired. They were soft and pliable, resembling nothing like a chip.
I popped them back in the dehydrator for another few hours.
Nothing changed, except the size of my zucchini chips, they shrank.
This whole process continued over the course of a week. Attempting varying sizes and thinness of different root vegetables, with Teflex sheet, without Teflex sheet, with salt, without salt, with oil, without oil. Good, eatable food was thrown in the compost bucket because they weren't crisp enough.
I was relentless, Man on the Raw was impatient with my compulsive, slightly psychotic behavior.
But I couldn’t help it. I wanted a crispy, crunchy chip and I was bound and determined to create one.
Finally, I received a reprieve.
I had a promising batch of zucchini and beet chips on Sunday. They came from the dehydrator after 30 hours at 115 degrees and they were actually a good, crunchy consistency. Success, the girls enjoyed them and I finally had something the Man on the Raw could give his seal of approval on and he wouldn’t have to send me away to a psych ward. That was the case, until the girls ate most of them and the ones that remained were left uncovered and I suppose the moisture from the Colorado air (yeah, right), turned them back to a soft, pliable chip taking on the texture of a mildly waterlogged potato chip.
Of course, when Man on the Raw came home after an exhausting evening of work, he wasn’t in the correct frame of mind to believe me when I told him my chips were crispy at one point in their life.
He just kind of heaved a sigh and his chin sank to the ground.
I bite down on the side of my lip and quickly promised I wouldn’t attempt another batch of vegetable chips until I ended my juice feast and I was able to taste test them myself.
Recipes number 56-58 of The Complete Raw Food Endeavor.
Yesterday, the Man on the Raw and I went to hot yoga. I was a bit worried practicing in the heat and not eating solids for the past 21 days, but I managed just fine. The heat felt like heaven during these cold winter nights in Colorado.
What can I say about Cucumber Number? Let me start with it being very refreshing, crisp and cool. Cool like a cucumber. With cucumbers being about 95% water, Cucumber Number was the perfect drink to have after a hot yoga class. I could feel this drink re-hydrating my cells with each sip.
Cucumbers are our friends, we should have at least one a day, I am juicing three a day during this feast. I did make a slight modification, instead of the suggested lemon peel, I just peeled the lemon and threw the whole thing in the juicer.
All three ingredients worked in harmony with each other, the cucumber, lemon and apples. Uh yes, apples. Any juice that uses apples as its ingredients has my vote. Truth be told, when it comes to eating apples, I am picky.
If there is one soft spot, bruise, any sort of imperfection, I won’t put it to my lips. They can be sweet or tart, but when it comes to the texture, it better be hard and firm.
Now, when it comes to juicing apples all are fair game. The bruises are the sweetest part anyway, right? The sugar from the apples will give me the extra energy to make my next recipe…Rose Lee Calabro’s Falafel. That experience is coming up on Monday.
I have come to the place where it is time dust off the Excalibur. I, personally, haven’t used my dehydrator in over two years, maybe three. I had forgotten how to turn it on and to what setting it should be at.
I remember when we first got it, the Man on the Raw and I were raw for about four months before we got it. I think we had thick flax crackers, thin fruit leather and somewhere in between sun burgers every day for a month. That dehydrator didn’t get any rest. Oh, by-the-way, soak a cup of flax seeds (golden or brown makes no difference) in a large bowl with a cup-and- a-half of purified water for about five hours. Jameth and Kim’s Original Flax crackers are coming up next week also.
So if you are creating recipes with me, break out your Excalibur, it’s time to start dehydrating.
Shazzie's Walnut Burgers (p. 246), Joe's Chip Shop Chips (p. 178) and Tomato Sauce (p. 270) Through MARCH 19: W.I.S.H. Women's International Summit for Health, a modern-day online women's circle of wisdom featuring 40 of the world's leading experts in health and wellness. wishsummit.com
MARCH 20 Passover Seder raw dinner and class, 1-6 p.m. $95. The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA, 770 992-9218, email rawfoodrevival@att.net, rawfoodrevival.com, order tickets at seder20.eventbrite.com
MARCH 24 “Own a Health Coach Business.” Hilton Johnson hosts a teleconference/web seminar event, 2 p.m. (Eastern-standard time). Free. http://www.globalteleclass.com/specialhc158b
MARCH 25 "Wrap and Roll," Chef Linda Szarkowski hosts a raw foods class, 7-9 p.m. $45. Chicago, IL, 773-484-0937, greenspiritliving.com or call
MARCH 27 "Spring into Raw," a raw beginner’s class, 10:30 a.m.-5 p.m. £85 +VAT (£99.88), Denny Lodge Farm House, Cambridge, England, 01223 860 688, email: katie@therawfoodcoach.com, www.therawfoodcoach.com/courses/raw_beginners_class.php
MARCH 27 Terilynn Epperson, of the Daily Raw Café, hosts the Denver Metro Area Living and Raw Food Cafe March Meetup, 1-3 p.m. Whole Foods Market, 2375 E 1st Ave., Denver, CO, 303-691-0101, www.meetup.com/raw-food-denver/calendar/12829536
MARCH 27 Raw Utopia hosts a raw potluck featuring a Mexican food theme, 7 p.m. Bring a raw dish that will feed 10 people and eating utensils. Healing Light Center, 431 E. Bayaud Ave., Denver, CO, 303-617-3140, http://www.meetup.com/rawutopia/calendar/12898916/
MARCH 30-31 The Sprout, An Organic Cafe and Juice Bar, hosts a raw cheeze and "Live" crackers participation class, 11 a.m. March 30, $35 or $68 for two and a Sprouting 101 demo class, 6 p.m. March 31, $15 or $25 for two. 627 Johnnie Dodds Blvd., Mount Pleasant, SC. Register: 849-8554 or e-mail to pleasantsprout.com.
APRIL 11 "Breakfast and Brunch," Chef Linda Szarkowski hosts a raw foods class, 11 a.m.-2 p.m. $65. Chicago, IL, 773-484-0937, greenspiritliving.com
APRIL 11 Jaimee's Raw Kitchen offers a Raw Food Basics class, 5-8 p.m. Tallahassee, Florida, 954-592-6032, www.jaimeesrawkitchen.com
APRIL 17 Chef Linda Szarkowski teaches the basics of raw food cuisine, 1-3 p.m. $50. Colon Care Inc., 920 North Franklin, Suite 402, Chicago, IL, 847-971-9691, greenspiritliving.com
APRIL 17 Jaimee's Raw Kitchen hosts an International Flavors: Asian Fusion class, 5-8 p.m. Learn how to make your favorite Asian dishes with a raw twist. Tallahassee, Florida 954-592-6032, www.jaimeesrawkitchen.com.
APRIL 20 105 Degrees hosts an open house featuring tastings and demos, 6-8 p.m. 5820 North Classen Boulevard, Suite 1, Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
APRIL 24 Party Foods and Appetizers, Chef Linda Szarkowski hosts a raw foods class, 2-5 p.m. $65. Chicago, IL, 773-484-0937, greenspiritliving.com
MAY 31-JUNE 19 Raw Food Nutrition Science, Health Educator and Raw Culinary Arts Certification. $500. The Commercial Kitchen of Jackie & Gideon Graff, 1085 Lake Charles Drive, Roswell, GA, 770 992-9218, email rawfoodrevival@att.net
AUGUST 27-29 The Sixth Annual Vibrant Living Expo, 2010 Vibrant Living Expo and Culinary Showcase. Early registration is $165 before May 31, after May 31 $225, for all three days or $75 per day. The Living Light Center and Town Hall Fort Bragg, CA, www.rawfoodchef.com/events/rawFoodsExpo.html#rising
SEPTEMBER 24-26 Raw Spirit International Festival features raw chef demos and tastings, yoga, tai chi, lectures, kids’ programs, organic farmers’ market and more. $110-$150. Granite Dells, near Prescott, Arizona, 928-308-2146, RawSpirit.com
ONGOINGSUNDAYS: 105 Degrees hosts Sunday Suppers featuring a 3-course menu prepared by a Level II culinary student, 4-7 p.m. $25. 5820 North Classen Boulevard, Suite 1 Oklahoma City, OK, 405-842-1050, 105degreesacademy.com
THURSDAYS: Grezzo hosts a Vegetarian Social featuring a raw vegan tasting menu, $25. 25 State St., Newburyport, MA, 978-961-1676, Grezzorestaurant.com
HELP WANTED Boston Grezzo seeks an experienced back of the house staff member. A knowledge of raw vegan food preparation is helpful. Please do not send your resume to alissacohen.com or email Grezzo. Apply in person 1-9 p.m. Tuesday-Sunday. 69 Prince St., Boston, MA, 857-362-7288, ask for Sam, Grezzorestaurant.com
Living Light Institute seeks Kitchen Angels to help with culinary trainings, March 25-April 16. Tuition for the Angel Program is $20 per day, price includes meals plus two culinary demonstrations or lectures each day, when available. 301-B North Main St., Fort Bragg, CA, for information, phone Hilloah, 707-964-2420, ext. 20, RawFoodChef.com
Newburyport Grezzo needs experienced wait staff and prep person. Apply in person, 1-9 p.m. Tuesday-Sunday. 25 State St., Newburyport, MA, 978-961-1676, ask for Leah, Grezzorestaurant.com
“Raw News You Can Use” runs Thursdays. To list a living food event or class, send your information to yahoo.com. In the subject line write: "RAW NEWS YOU CAN USE." Please include event, date, time, contact information (website, telephone, etc.) and anything else you think is important.
Today’s recipe started out as Shazzie’s Guacamole (p. 274) but spiraled into our own creation. I’m sure we aren’t doing anything new and spectacular with this recipe but it’s ours all the same. Or shall I say it belongs to Avery. She kind of took over the kitchen when avocados entered the picture. She should be called Baby Avocado, she eats them with a passion. Just takes a spoon and scoops the sweet flesh from its shell. She was very insistent when it came to preparing this recipe.
Guacamole 4 Hass Avocados, halved, pitted 2 tomatoes, seeded, chopped 1 red chile pepper, seeds and ribs removed, finely chopped* 2 garlic cloves, minced Juice of two limes 1 ½ teaspoon sea salt, or more to taste
Scoop the flesh from the avocado halves into a large bowl, add the tomatoes, pepper, garlic, lime juice and sea salt. Smash all the ingredients together with a potato masher until you get a smooth, yet slightly chunky consistency.
*If a guacamole with more heat is what you seek, add the chile’s seeds to the mix.
Note: If the mood strikes you, add a handful of cilantro leaves and a tablespoon or two of chopped white onion . We were out, but I know for a fact they are welcome additions.
Today was all about finding lost friends, connecting with relatives and re-discovering old recipes.
Can you tell I spent the entire day on Facebook?
I had the pleasure of spending time in Facebook chat with my cousin’s wife Michelle. She and I never really spoke at any great length, and I’m afraid the 15 minutes of “chatting” on the computer is the longest time we have conversed.
There was a time she hosted the Fourth of July and I brought ingredients for a salad and she very kindly let me have her kitchen. I remember the conversation was mostly about the food. Small talk, you know. There might have been mention of lack of a good cutting knives or blender or something of the sort. Through it all she remained wonderfully gracious. Even while I typed, I pictured her warm, friendly smile and how her eyes squint a bit when she was really tickled. She is a lady I would like to get to know better.
Angela, Angela, Angela. What can I say about Angela? The fact that she’s drop-dead gorgeous comes to mind. But why don’t I share the first time I realized she was my best friend.
You know how you are friends with someone and you have fun together, you hang out all the time and share secrets, but, you don’t really know if it’s truly friendship or acquaintances.
Maybe if you are lucky, you settle into a routine and one day someone introduces you as "my friend so-and-so." But most of the time you just don’t know. The dear that Angela is, spared me of that whole guessing game. One day after a day of not doing too much, she handed me a little red envelope and told me to open it later when I was alone. Long-story-short, inside the little red envelope was a little white card with the world’s best penmanship stating the most beautiful words of friendship that a person could write to another. That was about 12-13 years ago and I still have the card. Somewhere, tucked away in a box of my treasured documents. Thank you Angela for today’s lengthy conversation and for being my friend.
In the midst of Facebook and phone conversations,
I prepared two recipes that were one of the first ones made when I purchased The Complete Book of Raw Food several years back. So in honor of Angela, I give you dishes that are tried-and-true and they can never do you wrong, Almond Milk and the Best Ever Almond Nut Pate.
Both are no-brainers. They are simple to make, provided you have soaked almonds handy, and the nut pate is very flavorful.
And for Michelle, a recipe that I’ve never discovered before, will call upon again and again and was a much needed breathe of fresh air, The Sunrise.
Recipes 18, 19, 20 of the Complete Book of Raw Food Endeavor
Almond Milk, by Elaina Love, p. 182 Best Ever Almond Nut Pate, by Rose Lee Calabro, p. 249 Sunrise, by Shazzie, p. 154
For the last month or so I have been hee-hawing about how much of my life to share. I am a writer at heart, it’s something that’s all in the family; my mother writes, my 10 year-old daughter writes and my Man on the Raw writes. We, for all intents and purposes, write.
As most writers do, I draw upon my personal experiences and interpret my perceptions of them into words. I feel the occurrences that motivate me to write the most come from a place of jealously, anger, sorrow and fear.
Having said that, I’m a bit of a chicken-sh**. I wish I possessed the personality that says, “F-it,” I’m going to write what I want to write and I don’t care what anyone has to say about it.
But I love the Daily Raw Café and I love the people who visit and comment on The Daily Raw Café and I don’t want to offend anyone.
This post could offend. If only for the sheer fact it has nothing to do with Karen Knowler’s Marinated Veggies (broccoli in my case) on page 123 and Shazzie’s Cheddary Cheeze Spread (p. 188)
So if it does offend, please, forgive. Come back tomorrow, "Raw News You Can Use" will be posted.
This Thursday at 9 o’clock in the morning I am having surgery. The type of surgery doesn’t really matter....okay, okay... twist my arm why don't you?
I am having my breasts implants removed. Crap! Did I write “breasts” out loud?
I guess this really isn’t a cheeze and broccoli conversation.
The short of it is, I have had implants for 15 years come this summer, they have served there purpose and I would like my original set back.
Wait before you click the page away, this post isn’t about me down-sizing, it is about me being afraid.
Although, the procedure itself, I have been told, is quite harmless, there are always risks.
My head swears to me that everything will be fine and I will make it through surgery just fabulously. I even had a very lovely psychic yoga instructor give me the A-OK that I will come through with flying colors. And I know I will.
But…
There is a morbid side to me, it’s the writer in me asking “What if?”
I have always wondered what people’s lives were like the days, hours, minutes and seconds before they met their demise. Every minuscule movement could be suspect of the end of days.
You just never know. Is me NOT writing about Cheese on Broccoli, tossing the tender earth on top of my coffin?
Let’s get this straight, I am not afraid of death. There were days, in the not so distant past, that I have foolishly courted it, like the batter who relentlessly swings yet still misses the ball. My biggest fear is leaving my children motherless. I know they will be alright, yet I don’t think they are ready to exist without me. And truth be told, I am not ready to miss being in the audience during Jordan’s Nobel Prize, Donavan’s Pulitzer’s, Bishop’s Presidential Inaugural speech and Avery’s Oscar. I am not ready.
So if it crosses your mind throughout Thursday, (and only if it does) please send a bit of love my children’s way, their mother would be grateful.
Needless to say, I'm taking Friday off. Write you on Monday. :)
