Float above it
May 18, 2009
Listened to the show Saturday and it was not bad. I was at a retreat for spiritual growth and rejuvenation at a place run by some lovely nuns and wouldn't you know there were no clocks anywhere and the rule was to stay with the group which made the show a bit of a challenge. When you live a life filled with cream soup, poison ivy and power outages, you learn to be resourceful and that I am. I figured no one would notice if I slipped out and hauled my dinner tray to my room where my radio was hooked up and ready to go. I reclined on the nest of blankets and pillows I'd made on my bed and fed myself grapes and brownies while listening to an old show from Hot Springs, Arkansas.
I have never experienced a genuine hot spring. Unless, of course, you count the time Mr. Sundberg sneezed and blew coffee all over me at the front and center window table over at the café. He couldn't help it, poor man, something just climbed right up in his nose while he was telling me about his latest motivational speaking idea (I could see his nose twitch a few times) and then he took a big swig of coffee and then AAAHHPPPLOOOOOIEE!! All over me. Everywhere. And you can't really get angry at something like that. You have to just float above it.
So, because I've never experienced a genuine hot spring, and because it's possible that I never will, I take a lot of hot baths and go to an occasional retreat. This past weekend was not about taking a hot bath, mind you. Depending on what you're looking for, a retreat can get you to where you need to be. The place I visited was without a hot spring, but it had a labyrinth, and it was quiet, and I spent most of my time with a lovely group of people talking about life - self-awareness and grief and forgiveness and hope. You name it, we hashed it over. The beautiful thing about talking with people is that they teach you things about yourself you didn't know you already knew. And you don't need a hot spring for that.
Seven Layer Salad
This salad is a perfect side dish for chicken or burgers, or a fine meal of its own. I like to throw in a few shredded carrots with the radishes because like them in my salad, but I don't change the name to "Eight Layer Salad." "Seven Layer Salad" sounds better, and if people have enough time on their hands to actually count the layers and have a problem with it, well, then, I guess it's time to seek out another hobby or two.
1 bag (10 ounces) ready-to-eat mixed salad greens
8 medium radishes, thinly sliced
5 medium green onions, thinly sliced
12 slices bacon, crisply cooked and crumbled
1 package (10 ounces) frozen green peas, thawed
1 1/2 cups mayonnaise or salad dressing
3/4 cup shredded Cheddar cheese or grated Parmesan cheese
Place salad greens in large salad bowl. Layer radishes, onions, bacon and peas on salad greens. Spread mayonnaise over peas, covering top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate 2 hours or so to blend flavors but no longer than 12 hours. Just before serving, toss if desired. Store covered in refrigerator.