Memories and New Beginnings

As April 11th approaches, I wait (as patiently as I am able). Each day brings new thoughts and old memories, friendly advice and suggestions, new memories and a little training.
I have just a few things to do- prepare for the bench memorial on Salt Spring Island (April 2nd), a couple of physio  treatments, packing/unpacking/repacking and getting rid of clutter and “stuff”.
One of the interesting things is the advice from people on how to approach the “Camino Walk”. Much of it is similar and familiar. “Be prepared, pack lightly, train and have a purpose.”
I’m not sure who first mentioned the Camino de Santiago, an 800 Km walk across Spain for pilgrims looking to answer spiritual questions. Unfortunately the number of people seeking spiritual answers has risen to almost 200,000 pilgrims annually.
I am saying good-bye to Chris and sharing one last physical journey with her.
Ultimately we enter this world alone and we leave it alone. It is the in between times that matter most. We can do it alone or we can do it together. Doing this thing called life is definitely better when we do it together.
Chris once wrote, “Defensiveness is simply the ego getting in the way of letting go. In truth, it really doesn’t matter. What matters is that if you have a partner in your life who treasures the cruises upon which you have the good fortune to sail together. We have no idea how many there are on this nautical journey. And if circumstances have left you without a life partner, then hold fast to your friends, your family, and most importantly yourself. Never have you found as good a friend as yourself.”

The goal is the same, whether we live alone or with a partner – live as if you have no idea how long your time on this earthly plane will last. Breathe in the salty air, take up a language or instrument, read a good mystery or novel, walk around the promenade deck, watch a movie under the stars, dance, and just maybe you will forget yourself for a moment and instead ‘be’ in the moment.”


10151768_10152300574552305_5925960610197766819_nTime To Travel

Travel in your mind.
Travel in your heart.
Travel virtually.
Pack a bag and travel out of your comfort zone.
Travel light.
Travel heavy.
It’s all an illusion.
Travel in time.
Redo those awkward moments.
Redo your life’s story.
Create a new ending.
Start at the beginning.
It’s a very good place to start.
Begin anew.
Cast a shadow and follow the sun.
Go by planes, trains, and automobiles.
Stick out your thumb or walk a mile in our shoes.
It’s all up to you.
We are an experiment of two.
Begin the countdown.
Two weeks and counting and we’re leaving on a jet plane.
Stay tuned.
To be continued  . . .

*Chris Gay-Dec 21 2013

Something I read somewhere about how people have used their own wounds to become “wounded healers” resonates with what Chris and I believed when we set off on this journey years ago. Instead of becoming bitter and passing their pain on to others, they’ve said, “This is where the pain stops and the love begins.”

They’ve become better able to offer understanding and compassion to others not in spite of their suffering but because of it. And so I think I have been given guidance in where I should be directing my energy.

Chris taught me that, “opening myself up to others is a gift and openly receiving the love of others is a gift to them. We all are worthy, we are all deserving, we all want to feel and be acknowledged in love. And the more we open ourselves to that love and share it, how those around us behave and act towards us shifts. Positive energy begets positive energy”.

A friend said that this is an opportunity (or challenge) to redefine myself. I know that the path ahead is clear and I am vulnerable to blisters and burns, lost articles and hopeless misadventures. But it is important to keep walking.

In Peace and healing, Buen Camino!



One of my favourite recipes-

The ‘shroom Burger


“Shroom” Burger

Yields approx. Yield:  8 -10 burgers


  • 1 ½ cup walnuts, soaked and dehydrated
  • 2 cup shredded zucchini.
  • 2 Tablespoon chickpea miso
  • 2 Tablespoon purified water
  • 1 ½ cup minced mushrooms
  • ¾ cup minced celery
  • ½ cup minced red onion
  • ¼ cup ground flax
  • 3 Tablespoons minced fresh parsley
  • 2 Tablespoon nutritional yeast flakes
  • 1 ½ teaspoons sage
  • 1 teaspoon salt
  • 1-2 cloves garlic, crushed
  • ¼ – ½ teaspoon pepper


  1. Process 1 cup of the walnuts with the “S” blade into fine meal and set aside.
  2. Use shredder blade on food processor to process zucchini.
  3. Add walnuts to zucchini and pulse to mix.  (Do not over process; the mixture should have a little texture.)
  4. Transfer to a large bowl.
  5. Mince the remaining walnuts by hand or coarsely grind them by pulsing them in the food processor.
  6. Place the miso and water in a small bowl and stir them together with a fork to form a loose paste.
  7. Add the miso paste and ALL OF THE REMAINING INGREDIENTS to the zucchini mixture and stir well.
  8. Form 3-4 small burger patties, each about 1/2 inch thick, using approximately 1/2 cup of the mixture per patty.
  9. Place the burgers on a dehydrator tray lined with a nonstick sheet and dehydrate them at 105 degrees for 4 hours.
  10. Flip the burgers over onto a mesh dehydrator tray and continue dehydrating for 2-8 hours longer, or until the outside is crusty and the inside is moist and chewy.

Note: Mushrooms, celery, onion can be prepared in the food processor. Pulse until they are broken down.

Store in an airtight container in the freezer or refrigerator.

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