Upcoming Show and Other Stuff

I am going to be showing at a brand new gallery in River North called Effe Leven Gallery. It’s a beautiful space and it’s always been my dream to show in that neighborhood. The Director and staff are awesome and supportive. My work will be apart of their Women’s show, celebrating women's art in September.

So I’m done with Eat, Pray, Love and I’m kinda bummed that it’s all over. What an enjoyable read that was! I’m going through that sort of sad feeling you feel when a book you loved reading has come to an end. Now what? I happened to find some books at Transitions, which is apparently moving. I have been in this town a long time and I will miss this location. I hope they are really just moving and not closing shop. Anyway, I went to their sale over the weekend and everything was 50% off so I got one of Byron Katie’s books, A Thousand Words for Joy, which I am liking more than I thought I would. A friend of mine introduced me to her work and Katie sort of frightened me. Very tough love focused indeed. It’s not about them, it’s all about you and how you suck—“Paul doesn’t love you because you don’t love you”—A Thousand Words for Why I Suck. Now that I’ve gotten my rant out of the way, her work is actually very liberating and she is a loving person. I like the idea of loving who you are, where you are right now. And notice how I said—I like the “idea” of it. I’m still working on it (working on The Work, for those who are in the know). I have to say it’s a breath of fresh air compared to The Secret. I liked The Secret but let’s face it a lot of disappointment happens when life isn’t like going into a candy store and getting everything you want. Not only does it leave one feeling sad about the not getting part but also, it makes you feel like you failed because you weren’t good enough to attract your good.

Now for something completely different, a recipe, since I can’t do typical Rueben Sandwiches I make what I call a Rueben Salad. I've been eating this all summer. I just combine the following:

- A whole lot of greens, really any thing you like
- A Scoop of fermented veggies, kim-chi or kraut. I make my own fermented veggies using one of Sandor Katz’s recipes. My favorite mix is usually cabbage, diakon radish, carrots, and onions.
- I add Nasoya's soy-based Thousand Island dressing. Nasaya makes a line of really tasty soy dressings. Their dressing are not too much soy and or too many carbs either
- You can also add some proteins like hard boiled eggs or turkey breast