Archives for 2012



OK….so being the number nerd that I am, I could not let this crazy-good, monumental day pass without a post…so, here we go~

If you know anything about numerology you know that since December is the 12th month it has the vibration of the numbers 1, 2 and 3 (the 1 and 2 are obvious – the 3 comes from adding 1+2, get it?).

1 represents the vibration of new beginnings and starting things anew.

The number 2 encourages ‘love’ and is about seeking balance in all things – from balancing your budget to balancing your emotions and everything in between.  The energy surrounding the number 2 heralds gathering with our loved ones and/or family members meaning that relationships are at a peak during this time.  This can bring recommitment to loved ones or clarity regarding letting go if a relationship is not working for ones Highest Good.  All of this comes together as the number 2 also motivates one to tap into their emotional side and be forthcoming with feelings.

3 continues in this same vein as it deals with communication and expression.  This is the time to let everyone (even those you may have not seen or heard from in a long time) know how much they mean to you and how much you love them.  Think about creative ways to express yourself and go with it…write a song/poem, sing/recite it, fix a special meal…you get the picture.  Do what works for you as far as expressing your love for another person!

Take all of that and multiply it by 3 (12-12-12) and you have a month filled with NEW BEGINNINGS, LOVE and APPRECIATION for one another…for mankind…and just think what that could mean…

Can we say POSITIVE change?  JOY?  COMPASSION?  and did I mention LOVE???  Yes, that is how I prefer to see today and the coming days.  We are waking up to a world filled with love and compassion for one another.  We are focusing on the POSITIVE and JOY in this thing called life and by doing so continue to bring more and more and MORE GOOD our way.  So….IMG_1462

HAPPY 12-12-12, MY FRIENDS!  Go forth and spread the love today…and everyday~

Blessings, Love & Light~


For more information regarding numerology visit:

Ratatouille Stuffed Peppers

Ratatouille Stuffed Peppers

Ratatouille Stuffed Peppers
Tess Hutchens
(Original recipe courtesy of Rachael Ray)
Yield: 6 servings


About ½ C EVOO and/or coconut oil

2 T butter

4 garlic cloves, minced

1 C grated Parmigiano-Reggiano

¼ C fresh flat-leaf parsley leaves, finely chopped

7 medium red and orange bell peppers (pick square-ish/rectangular shaped ones for better

plate presentation)

Salt and freshly ground black pepper

1 firm, medium eggplant, peeled and cut into ½ inch dices

Olive oil spray or coconut oil

2 T fresh thyme leaves, finely chopped

1 small fresh red chile, finely chopped

1 medium onion, chopped

1 medium zucchini, ½ inch dices

3 ripe plum or small vine tomatoes, chopped

2 C tomato sauce or marinara sauce (I used my homemade marinara)



Preheat oven to 450 degrees F.

Heat about ¼ C EVOO (I use coconut oil) in a small skillet with the butter.  When the butter foams, add the garlic and stir 1 minute.  Add the breadcrumbs and stir to soak in the oil and butter. Toast until lightly golden, then remove from the heat and cool.  Mix the cooled breadcrumbs with the cheese and parsley.

Trim the tops off 6 peppers and reserve, then scoop out the seeds.  Season the peppers on the inside with salt and pepper, invert and place on a baking sheet, tops alongside.  Seed and chop the remaining bell pepper and reserve.

Salt the eggplant and drain 15 – 30 minutes in a strainer, then rinse salt off and allow to drain.

Spray the peppers with cooking oil or rub with coconut oil and roast to char the peppers at the edges and tender-crisp doneness, 10 – 12 minutes.  Remove from the oven and cool to handle.  Turn oven down to 400 degrees F.

Heat the remaining EVOO (I use coconut oil) in a large, deep skillet.  Add the reserved peppers, thyme, chile, eggplant and onions.  Cook the vegetables, partially covered and stirring occasionally.  After about 5 minutes, add the zucchini and then after about 5 more minutes add tomatoes, then 1 C of the tomato or marinara sauce.  Stir another minute or so and remove from the heat.

Combine the breadcrumbs with the vegetables and taste to check seasoning. Pour enough tomato or marinara sauce to cover the bottom of a greased casserole dish.  Stuff the peppers, overstuffing the cavity a bit and set the tops alongside.  Place the peppers into the dish as you fill them and dab each with the remaining tomato or marinara sauce.  Roast in the oven until the peppers are hot through, 30 – 35 minutes.

And you WOULD know that I sprinkle mine with Parmesan cheese right before serving.  This is an amazing meal for Meatless Monday.

November Chores for the Piedmont Gardener

November Chores for the Piedmont Gardener

November To-Do’s

  • Cover lettuce, chard, spinach, sorrel, chives, and parsley with floating row covers, before the first hard freeze.
  • Continue to plant trees and shrubs.
  • Set out new strawberries or move rooted runners early this month.
  • Sow poppy seeds now for flowers next May.
  • Gather leaves to add to the compost pile or to shred and use as winter mulch.
  • Pot up a clump of mint, let it freeze one time, then bring it indoors for snipping throughout the winter.
  • Feed leeks, then hill up soil around them to begin the blanching process.

Don’t live in the Piedmont?  Check here for the list of ‘To-Do’s’ for your area.  Organic Gardening’s website and magazine are invaluable to me.  If you are a gardener and have not visited their site, you really should:

You may also find this information helpful.  I plant, prune, transplant, etc. by the almanac.

November Dates:

  • Plant Root Crops – 12th, 28th
  • Transplant – 12th, 28th
  • Seed Beds – 12th, 13th, 14th
  • Prune to encourage growth – 12th
  • Plant above ground crops – 13th, 14th, 17th – 19th, 22nd – 24th, 27th & 28th
  • Harvest crops – 29th & 30th

Happy Gardening~