The Middle Way
Soul Food
“Be content with what you have; rejoice in the way things are. When you realize there is nothing lacking, the whole world belongs to you.” ― Lao Tzu
We are in it, spring and fall. The wood continues to rise; ether is providing. The wood energy and ether are transmitting between all us, globally. The feminine gently holds while we receive and ground in divine love. You are being guided to cross over the threshold and allow your heart to humbly lead. This is that moment to ‘Get It’. HERE.
Simply. Listen. Rest in the Void.
The Full Moon reached full potency on Wednesday, November 5, 2025, beyond chrono time.
Questions:
What are you ready to get to here?
Are you ready to strengthen your presence?
What do you observe most in your waking state?
Weekly talks are an offering to assist you in diving deeper into a spiritual practice, exploring your inner landscape, and cultivating peace.
Time Stamps: Dharma 0:00 | Meditation 22:00 | Sound 45:00 | Outro 1:24:00
Mind + Heart Food
Your Mind + Heart are two way radios with self and all that is. May the transmissions you send and receive serve you and others well. For each vibration reverberates far beyond HERE.
It is a practice and choice if you want to be in harmony with self. Once, you have a understanding and awareness of your resonance, it will become more effortless to harmonize with your outer world.
Simply put: with awareness, your power rests within you. May you live in harmonious exchange with self and the world.
Body Food
Learning from Buddha with a stick is mind training and body training. The teacher taps you with a stick when the mind wanders. Used metaphorically every day, it will steady the mind and guide the way your physical body moves through space.
In the fall and spring it is quite common for the the mind and heart to spin to fast. The practice is to clear the mind and heart. The outcome, the body, heart and mind will become more supple and fluid.
As inspired, when you are moving through your day imagine your highest self giving you a gentle tap when your attention wanders. One soft shoulder tap will bring your mind and heart back to here. Then, once you return wiggle your toes for good measure.
Mind You + Food
Comfort food is a simply way to give yourself a hug from the inside out.
Baked Homemade Mac n Cheese
Servings: 6-8 Prep Time: 20 minutes Cook Time: 25 minutes
Ingredients
Pasta: 1 lb (16 oz) elbow macaroni (or shells, cavatappi, or your favorite short pasta)
Cheese Sauce:
+ 4 tbsp unsalted butter
+ 1/4 cup all-purpose flour
+ 3 cups whole milk, warmed
+ 1 tsp Himalayan salt
+ 1/2 tsp black pepper
+ 1/2 tsp garlic powder
+ 1/4 tsp mustard powder
+ 1/4 tsp paprika
+ 3 cups sharp cheddar cheese, freshly grated
+ 1 cup gruyere cheese, freshly grated
Topping:
+ 1 cup panko breadcrumbs
+ 2 tbsp unsalted butter, melted
+ /2 cup sharp cheddar cheese, shredded
+ 1/4 tsp smoked paprika (optional, for flavor and color)
Instructions
1. Preheat Oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish or similar-sized casserole dish.
2. Cook Pasta: Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until just al dente (slightly firm, about 1-2 minutes less than full cook time). Drain and set aside.
3. Cheese Sauce:
+ In a large saucepan, melt 4 tbsp butter over medium heat.
+ Whisk in flour and cook for 1-2 minutes to form a roux (should be smooth, not browned).
+ Gradually whisk in warm milk, stirring constantly to prevent lumps. Cook until the sauce thickens, about 3-5 minutes.
+ Stir in salt, pepper, garlic powder, mustard powder and paprika.
+ Reduce heat to low and add 3 cups cheddar and 1 cup gruyere cheese, stirring until melted and smooth. Remove from heat.
4. Combine: Add the cooked pasta to the cheese sauce, stirring gently to coat evenly.
5. Topping:
+ In a small bowl, mix panko breadcrumbs, melted butter, 1/2 cup cheddar, and smoked paprika (if using).
6. Bring it together and Bake:
+ Pour the mac and cheese into the greased baking dish.
+ Sprinkle the breadcrumb mixture evenly over the top.
+ Bake for 20-25 minutes, until the top is golden and crispy, and the cheese is bubbly.
7. Serve: Let cool for 5 minutes before serving. Pair with a side salad or roasted veggies for balance.
Notes
Cheese: Grate your own cheese for a smoother melt and a cleaner ingredient.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore creaminess.
Vegan: Simply substitute milk for cashew milk and your favorite vegan cheese
May each moment be filled with Blissful JOY, Peace, and a lot of LAUGHTER..sT