Early one winter morning I was driving along Forest Avenue on my way to work in Portland, Maine. I was admiring the sky and watching the clouds drift along toward the ocean.

Looking back and feeling forward.

At the end of each year, I reflect on where we’ve been as I tune into the energies in the field to get a sense of where we’re going. Last year was one of the most challenging years of my life. I know I’m not alone in that.

If you walk in the woods or along the edge of a field at this time of year, you might find a fresh buck rub on a tree.

Beets, carrots, potatoes .... yum

I live in a cold climate, where the winter months can be quite long. Because fresh, local, wild food and herbs are not as readily in the winter months, I spend a lot of time during the fall months preparing food and medicine to have on hand for winter.

You have been telling the people that this is the Eleventh Hour, now you must go back and tell the people that this is the Hour. And there are things to be considered...

We all do, say, and think cringe-worthy stuff from time to time. We’ve done it in our personal lives, we’ve done it at work, we’ve done it the dinner table.

This morning as I look out on the world from my window, I see long thick ice cycles hanging on the eves of our old house.

Over the last few months, I’ve had a lot of opportunities to clarify the difference between the soul and spirit, as well as how they powerfully interact, support our lives, and how our spirit plays a huge role in activating our soul.

excerpt from Moon Days

* 3 Tablespoons extra virgin olive oil
* 4 - 6 cups water, chicken or vegetable stock
* 3 - 4 cloves garlic, minced

* 1 cup thick persimmon pulp (seeds strained out)
* 2 eggs, beaten
* 1 cup sugar