Helen and her books
posted by The Sandtray Coach | 8:18 PM
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food knockoffs
About Me
- Name: The Sandtray Coach
- Location: San Francisco, California, United States
I am a life coach using sandtray in the San Francisco Bay Area. Based on the free and spontaneous play of childhood, the sandtray is an invaluable pathway to our psychic life. People have described the sandtray process of freely and spontaneously arranging miniature figures in the sand as thinking in pictures. It is a snapshot of our interior world at any given moment, one that is inaccessible by conscious thought but clearly visible in the three dimensional world of the sandtray. My practice blends the practical virtues of life coaching--defining goals and formulating plans to achieve them--with the deep exploration possible in the sandtray. This unique formula enhances the process of self-discovery, insight and personal transformation. Sandtray coaching benefits writers and visual artists exploring creative potential and overcoming blocks. But it also has practical value for people in transition, golfers trying to perfect their mind game, retirees trying to structure a new life, overworked mothers trying to cope with it all, or people just wanting to know themselves better as they confront life's inescapable challenges.
Sunday, February 13, 2005
Friday, January 14, 2005
What the recipe doesn't tell you
Don't you hate it when you follow all the instructions and the one crucial tip the author forgot to mention sends you running and screaming from the kitchen. "Which will happen if you try to make a balsamic glaze or other preparation that requires cooking vinegar straight from the bottle. If you add a touch of vinegar to a soup or stew, no problem. But turn the heat on a saucepan of vinegar and if you don't turn on the ceiling fan or, in my case with an unventilated old San Francisco kitchen, open every window in sight, the noxious vinegar fumes, though harmless, will have you running for the exits.
Balsamic glaze by the way, is easy as boiling water. Step One: Turn on the fan; open the windows. Step Two: Pour twice the amount of good balsamic you need into a reasonable size saucepan and simmer over medium heat for approximately 15-20 minutes for a cup until reduced by half. Spoon glaze around the rim of savory salad plates, grilled meats, pultry or cheese platters. Cover and refrigerate leftovers, warm to reuse.
posted by The Sandtray Coach | 8:12 AM
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