A veritable goddess convention!

Yesterday, a well-meaning, though somewhat naive, soul asked me what I’d gotten done for the day.

Several responses flashed through my head. Not all of them helpful!

Then I started a list.

Before I share that list, let me say first that it feels like lots of things are changing. And, predictably, I don’t sleep too well in phases like this. At least not at night.

The former O.R. nurse in me remembers rule one. Sleep when you can. You may never get another chance! So, the first thing on my list was the note that I’d actually gotten in a nap.

Then there was all the usual family member, dog mom, homeowner kind of stuff. Feel free to fill in the blanks.

Then there were hours worth of the tedious parts of modern book publishing. Finding ISBN’s. Writing book descriptions. Filling out forms. And more forms.

(Did I mention there’s going to be a new book?)

A bit of a sewing project.

About four quarts of really good soup. Dinner. Lunch. Freezer.

Some meditation time.

And the realization that I hadn’t really gotten all that much done  in the sense of completed.

Next, a sudden mental ski jump.

My goddesses had been quite busy!

And with it, a whole basket full of memories.

In 2003, when I was deep in all the difficult decisions that go along with the need to undergo a hysterectomy, I happened across Dr. Jean Shinoda Bolen’s amazing book, Goddesses in Older Women.

There was much to learn.

Using mythological figures and Jungian archetypes, Bolen explores the different energies women might find active in their lives as they experience some of the transitions associated with aging.

It was kind of a new perspective for me! And, it’s been a while. Long enough that it is not too surprising that I can’t  put my hand on my copy of this amazing book, which I’m sure is around here somewhere. Let’s agree, in this moment, that I’m sharing the meaning I found in those pages rather than actual passages from the book. (Just click the link in the title above and get yourself a copy!)

It made sense to me that, in the impending transitions I faced, my focus might shift. From warrior goddess, perhaps, to a greater focus on hearth and home. From mother goddess to partner. From before to now to later.

One of the things I really appreciate about Bolen’s work is that it doesn’t feel prescriptive in the sense of how things ought to be, but more descriptive with options for understanding unfolding experience. It’s a really good book!

So what brought that all up again yesterday?

Well, somehow when I first read these thoughts years ago, I imagined that the goddesses in my world would all take turns, rather like polite house guests, and we’d bond over a stockpot or a quilt before the next guest came to visit.

I never imagined juggling writing and publishing, stockpots, three enormous dogs, new things to learn, the need for a bathing suit, and major life questions about callings.

In fact, I think I assumed I’d be through being called.

Now I know that we’re never really through.

Whether by the Creator of our understanding, or the Universe, or the voices of our own spirits, if we listen, we are being called.

A word of warning…opening ourselves to that kind of listening is likely to keep us up nights.

And it just might start quite a party of goddesses in our lives.

In need of a harbor…

It was a gray-ish, kind of dreary day in Atlanta. We seem to be stuck in the space between what we southerners think of as fall and winter. I’m still trying to adjust to the early sunsets. And the news.

Oddly enough, I’m also humming Jimmy Buffett tunes in my head and dreaming of Key Lime Pie!

I suspect it has to do with our preparations for a voyage to the Conch Republic.

We are, perhaps, a bit behind in terms of shore excursions and ground logistics, but we’re excited.

An actual chance to put my toes on Key West (without dealing with the infamous bridge) and a whole week with my favorite people.

So, in honor of that…my go-to recipe for Authentic Key Lime Pie, complete with my fabulous gluten-free oatmeal pie shell, just in case you might be feeling the need for a harbor like I am just now!

Authentic Key Lime Pie

MAKES: ONE 9 INCH PIE, ABOUT 8 SERVINGS

The real deal Key Lime Pie, right here. Better yet, with the Oatmeal Pie Crust shell, it’s gluten-free! This is the recipe right off the Nellie & Joe’s bottle of Key West Lime juice. You can order it from Amazon or try Whole Foods or Publix depending on where you are. Did you know that the pie has sweetened condensed milk in it because the recipe was developed before Key West had dependable milk delivery or refrigeration? Really! Would I eat this once a week? No, but it’s a holiday favorite in my family. Remember, if it’s green, it’s not real Key Lime Pie!

Equipment Note: You can use a food processor, hand or stand mixer for this, but a wire whisk will do it. A mixing advantage is handy if you opt for homemade whipped cream. I often use an Eco-foil disposable pie tin with the domed plastic crust when I make this pie.

Arrange oven racks so pie will bake in center of oven.

Preheat oven to 350°F.

In a suitable mixing bowl, combine and mix well:

One 14-oz. can sweetened condensed milk.

3 good quality egg yolks. (Reserve whites for another use.)

Add and blend until smooth:

½ c. Nellie & Joe’s Key West Lime Juice.

Pour filling into:

One miraculous 9-inch Oatmeal Pie Crust (see below) or a prepared graham cracker pie shell.

Bake for 15 min. Remove from oven and place on cooling rack. Allow to sit 10 min. before refrigerating.

Chill several hours or overnight.

Optional: Add to sparkling clean mixing bowl, preferably metal,

1 pint organic, heavy whipping cream

1 Tbsp. 10x powdered sugar, if desired. (I like mine unsweetened.)

Whip cream rapidly by hand or with mixer, until soft peaks form.

If not using immediately, cover with plastic wrap and refrigerate.

Just before serving, top pie with whipped cream.

Oatmeal Pie Crust

I found this on an old, yellowed index card, in my mom’s handwriting, when I went through her recipes. I don’t remember her ever making it. What a gift for Bill, who’s gluten-free! See how many ways you can find to use this like you would use a graham cracker crust, but better!

Equipment Note: A food processor or Vitamix-type blender is used for this recipe.

Depending on how high your pie will get when finished, allowing for whipped cream or meringue, you may want to purchase an Eco-foil pie pan with a plastic cover.

Into the bowl of your food processor or carafe of your blender, place:

1 c. gluten-free rolled oats.

½ c. brown sugar.

½ c. flaked or shredded coconut.

Pulse until ingredients resemble a fairly fine meal. Add:

⅓ c. melted butter OR – 1/3 c. melted coconut oil

Continue to pulse until all ingredients are evenly mixed.

Press into bottom and sides of a 9 inch pie plate. Cover with plastic wrap or lid to the pan. Chill.

And a special hint for you, friends…this pie is great for breakfast, with a cup of dark roast coffee and some of your delicious whipped cream. An actual beach is optional, but quite nice!

 

 

Sue Boardman, Certified Intentional Creativity® Color of Woman Teacher