8 pears (Anjou or Bartlett are best)
4 cups red wine – (about one bottle; a fruity type is best)
1/2 cup sugar
1 tablespoon whole black peppercorns
1 tablespoon orange zest (about 1 orange)
1/4 cup heavy cream
by Michele Morris
Yields 30 appetizers or 8 salads
This mock ceviche uses cooked shrimp and can be served as an appetizer or a salad.
by Michele Morris
Yields 20 appetizers or 4 salads
Because tuna is rich tasting, a small portion leaves your diners feeling satisfied. Serve in Asian soup spoons for a pretty appetizer or plated as the first course of an elegant meal.
Interests: Living life as an intiatic experience, uniting with like minds and hearts to build a better, cleaner, more peaceful world, listening to the wisdom of the inner voice, communing with the elemental forces of Nature, the arts, media and communications, personal growth and development, the natural healing arts, interesting cuisines, cinema, all that expands the consciousness, betters the Self, and links me with THAT from Which I come.
Inspiration: Whitman, Thoreau, the Tao, deep meditation, spiritually anointed words carried on the human voice and the Cosmic Winds, being with those of like mind and calling.