Shavuot is thought of as a cosmic marriage between G-d + humans. It is a time for us to renew our vows with G-d, but what are those vows? For me, I experience G-d not as a separate superior, but as an all-enveloping living love. And my marriage with THAT has vows that can be best expressed through the following Rumi poem:
May these vows and this marriage be blessed.
May it be sweet milk,
this marriage, like wine and halvah.
May this marriage offer fruit and shade
like the date palm.
May this marriage be full of laughter,
our every day a day in paradise.
May this marriage be a sign of compassion,
a seal of happiness here and hereafter.
May this marriage have a fair face and a good name,
an omen as welcome
as the moon in a clear blue sky.
I am out of words to describe
how spirit mingles in this marriage.
This time of year can also be a time in which you renew your vows with your romantic partner, and rededicate your lives to each other. Today, I rededicate my life to my partner, Brian, and together we strive to create a container of consciousness + delicious heart-exploding love in our home.
By definition, “work” is the exertion of energy. Most people describe their work as something they do because they need the money that it provides. Even the lucky few who LIKE their jobs still describe their days as draining. But do we have to experience our work as something that depletes us?
Today, I had the insight that in fact, work can be something that fills us up! I have a 15-month-old daughter that I watch full time, and I have just begun working as a full-time nanny for a younger baby. Two babies have needs, and quite often these needs happen at the same time, in conflicting ways (for example, one needing to be cuddled + bottle fed while the other starts to poop and needs to go to the potty right away)! It would be understandable if I described my days as “toiling away”. But thankfully, I have been remembering the insights described in my post about Concious Parenting and have been able to do what needs to be done while at the same time resting in peaceful surrender. Looking into the cosmic eyes of these two beautiful babies, I did not feel like my energy was being depleted today. In fact, I felt like they were both lifting me up– giving me MORE than I had started with.
I once met a woman named Ammachi (who is known as the “hugging saint” because she spends every moment of her life traveling the world to embrace everyone she comes across with warm, loving, maternal hugs). People line up by the thousands to receive her hugs, and some wonder why it doesn’t seem to drain her. Instead, she seems even more ecstatically giving as time goes on, and everyone who comes in contact with her seems to be able to feel this joy penetrating every corner of the room. Perhaps the people that she gives hugs to are lifting her up as well. Perhaps real GIVING is something that does not deplete us, and in fact leaves us feeling more full.
I’m happy that my income-producing work is something that I’ve realized I can do in this way. Giving (and thus receiving) love. Accepting what is happening in the moment with complete surrender + joy. This is my job. What do YOU do?
Ever since I got pregnant, I have been having a severe problem getting enough B12 (to the point of severe bruising + constant dizziness/fatigue). Supplements don’t do the trick for me, and even eating meat doesn’t help unless I eat a LOT of it. I reluctantly gave up being vegan and went straight for the most efficient + plentiful source of B12: BEEF LIVER. The only problem is that I hate liver! The smell, the taste, the concept… it all = eww. But it gives me so much energy and makes me feel amazingly healthy, not to mention dramatically increases my breast-milk production, and is CHEAP! So I’ve been searching for a way to eat it without having to hold my breath the whole time, and I believe I’ve found it at last.
This is a liver recipe that is actually edible. Dare I say… DELICIOUS? It is suitable for a main course, even when you’re having company over! I would eat it in a house and I would eat it with a mouse, and I would eat it here or there. Say, I would eat it ANYWHERE!
I adapted it from this Indian masala recipe, taking out the sugar and just making it a little easier for the lazy/busy people out there (like me). The spices don’t have to be these exact measurements– feel free to play around and substitute!
1 pound grass-fed beef liver
2 medium-sized onions (chopped)
2 tsp garlic powder
2 cups cooked + strained lentils
1 tbsp ginger
1 tsp cayenne pepper
1 tsp cumin
1 tsp coriander
1 tbsp balsamic vinegar
6-8 tbsp oil (I used homemade chicken schmaltz)
salt to taste
– Boil the liver in salted water till it is almost tender (10-15min)
– At the same time, cook all other ingredients (except for the lentils) in a covered frying pan on medium heat.
– Drain the liver and cut into tiny slices.
– Add the liver and lentils to the pan.
– Lower heat and simmer uncovered, about half an hour.
– Prepare to be amazed!
COOKING TIME = 45min.
SERVING SIZE = 6-8 servings