Scallops on a bed of Polenta top Gorgonzola Cream Sauce finished with a Balsamic Reduction

Garlic Sautéed Asparagus,

Butter Leaf, Pecan, Gala Apple, Blue Cheese and Tomato salad with light vinaigrette

Gorgonzola Cream Sauce

• 1pt Cream
• 1 stick Butter
• Fresh Rosemary
• Salt/Pepper
• 1pk Crumbled Gorgonzola
  

Melt butter on low. Add cream, rosemary, a dash of salt and dash of pepper and finally gorgonzola.  Stir constantly until preferred texture – we like soft and creamy.  Top Scallops with sauce and add a drizzle of Balsamic Reduction (find in bottle)

**  Warning…this sauce is aphrodisiac in nature and super rich!

Look for Alchemy of the Heart's "Andrew's in the Kitchen" Upcoming Cookbook!!!

What We're Reading

• The Mary Magdalene Within by Joan Norton
• The Expected one by Kathleen McGowan
• From a Hidden Stream “The Natural Spiritual Authority of Woman” A primer for the Future of Humanity by Vajra Ma
• Desire, the Tantric Path to Awakening by Daniel Odier
• Black Elk Speaks: Being the Life Story of a Holy Man of the Oglala Sioux, the Premier Edition by John G. Neihardt
• The Wind Is My Mother: The Life and Teachings of a Native American Shaman by Bear Heart
• Buddha in Red Face by Eduardo Duran

What We're Watching

• Discover The Gift (Featuring Andrew Soliz) Directed by Demian Lichtenstein
  
• Little Miss Sunshine (over and over again)
• Whale Rider
• Rabbit Proof Fence
• Winters Tale with Colin Farrell
  
• Vanishing of the Bees
  
• The Hundred-Foot-Journey with Helen Mirren
  

What We're Listening To

• Robbie Robertson’s Music for the Native Americans
  
• Byron Metcalf's Intention
• Dave Matthews Band's Big Whisky and the GrooGrux King
• Peter Gabriel's Big Blue Ball
• Peter Gabriel's Scratch my Back and I'll Scratch Yours
  
• Down Like Silver's Wolves
• Jerry Garcia & David Grisman (all of it all the time!!)