It has been awhile since I journaled in a post. God is good and all giving. Work settles nicely, a return to second shift pleasing. I have just completed plans for a Thanksgiving vocational visit to the Carthusian monastery of Transfiguration in the mountains of Vermont. I will arrive Saturday, committed to staying until Wednesday. On Wednesday, a decision will be reached whether to continue the visit or return to the significant other and celebrate festivities with family. I surrender to mystery, allowing the time of intense contemplative prayer to appeal. Appropriate complexities arise with the significant other, demands upon maturity naturally called forth due to shared imperfections. Wednesday, she utilized her lunch to meet me at St Paul Shrine for noon Mass. It proved meaningful, surprisingly deep in penetration. Her love is authentic and genuine. She is not churning and burning through people. I am not just another to fill her time and dissipate energy because she cannot bear to be alone. She is attracted specifically to me, making herself vulnerable. She is a good woman who knows what she wants. I am moved, humbled and grateful for the sanctifying grace, aware of the immense healing power provided through her. No woman has treated me the ways she does. She is special on a multitude of levels. She grasped my hand during Mass, the effort comforting immensely. The extern Poor Clare sisters from India, having not seen her for some time, were delighted with her presence, joyful and abundant with words. There is something profound within our relationship. Sunday will be an Arise potluck following a Mass dedicated to the various Arise gatherings at St Clare and St Paschal Baylon. The members of the Congregation of the Blessed Sacrament will attend as well as the priest of St Clare and other invited guest. I am making a lentil soup, finding an excellent recipe with butternut squash and kale. Life is good, abundant and evocative.

Detox Balance Lentil Soup

For the crockpot:
·2 cups butternut squash (peeled and cubed)
·2 cups carrots (peeled and sliced)
·2 cups potatoes (chopped)
·2 cups celery (chopped)
·1 cup green lentils
·¾ cup yellow split peas (or just use more lentils)
·1 onion (chopped)
·5 cloves garlic (minced)
·8-10 cups vegetable or chicken broth
·2 teaspoons herbs de provence
·1 teaspoon salt (more to taste)

Add at the end:
·2-3 cups kale (stems removed, chopped)
·1 cup parsley (chopped)
·½ cup olive oil – rosemary olive oil or other herb infused oil is delicious
·swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.
2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture, IMO!
3. Season to taste (add the sherry, vinegar, and/or lemon juice at this point).