In Bloomington, IN – At Daniel’s House

I am in the process of getting acquainted with the people in the area and finding a place to make some moolah. I have feelers out with the local university to teach business courses. I’ve also prepared fliers to put out around town that I’ll be doing readings at a local coffee house. I’m also meeting with Manpower today to talk about temp work. One way or another, I’ll be making cash soon I hope.

I’ve met with a couple of Daniel’s friends and it seems that the synchronicity continues. One of his friends is talking about setting up a store much like Ken and I had at Mystical Times. So I’ll be helping her out with suppliers, a copy of our business plan, and advice about how to do things (*2013 Update:  even back then, I was coaching Spiritual Leaders). Another of his friends came into an inheritance a few years ago and is actively looking into investments in the area. One of the things I seriously wanted to do when I was looking at potential employment (but couldn’t figure out how to find this kind of a job) was helping people with money find good investments. I may get the opportunity to do this with him. We’re exploring the relationship now to get a feel for each other. It could be a lot of fun.

I’ve been getting to do a lot of cooking recently which is making up for the last few months of not having a kitchen available to me on a regular basis. I’m really enjoying my own cooking again. Plus, it’s seriously cutting down on my food costs not having to eat out all the time. There is a farmers market here, and I’m enjoying going out and picking fresh vegetables and herbs and creating some cool new dishes out of them.

My most recent concoction was a black bean dish. Here’s the basic recipe if you’d like to try it.

one can black beans
half a pint of mushrooms, diced into very small bits
half a small red onion, finely diced
two large cloves of garlic, finely diced
a small handful of raisins, finely diced
roughly 2 tablespoons of olive oil
a quarter cup of red wine (roughly)
salt and pepper to taste
fresh tarragon
sage
Combine in a stir-fry pan and let simmer for 10 minutes or so.

It was really good as a side dish for the pork chops we had. Then we thought it would also be great as a cold salad. And finally, we decided it would be superb as a salsa dip (you could add diced tomatoes after it’s fully cooked). Versatile and tasty – go figure.

See the next step of the journey

*  This is part of an ongoing series of posts detailing what happened on a spiritual pilgrimage that I took in 2002.  To start from the beginning, go to July 2, 2013.  To see the entire journey as it gets published, click on the category “You Want Me To Do WHAT?!!?” to see all of the posts.