All posts by Marketing Assistant

Spanish Salmorejo

By Rebeka Carpenter, Hollyhock Head Chef/Kitchen Manager.

Salmorejo, was prepared and served to rave reviews in our Hollyhock Kitchen at lunch, today.   Tecuana Wooldrige, 1st Cook, has traveled extensively and has enjoyed this meal in her travels in Central America, as part of fusion Latin American cooking. We served tuna fish on the side and omitted the traditional Iberian Ham, as used in Spain.

Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian.

Ingredients

  • 3 tbsp. kosher salt, plus more to taste
  • 8 plum tomatoes, cored, halved, and seeded
  • 1 clove garlic, crushed
  • 1 baguette (about 10 oz.), cut into large pieces
  • 12 small yellow onion
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • 2 tbsp. sherry vinegar
  • Freshly ground black pepper, to taste
  • 3 hard-boiled eggs, chopped
  • 1 12 cups finely chopped Iberian ham or prosciutto or substitute 2 cans of tuna fish

Instructions

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

TIP: Spend a little bit extra and get the reddest, ripest tomatoes available. The authenticity and flavor of your Spanish Salmorejo doesn’t depend on a recipe, but on the quality of the tomatoes. Also, the bread should be dense, artisan bakery quality bread for best results.

Enjoy! Let us know when you think in the comments below.

For more culinary delights, visit our Hollyhock kitchen on Cortes Island!

Photography by: Amanda McNaughton

Pendiculation and Healing

By Elizabeth Claire Burr.

Scroll down for a guided meditation video.

The word pendiculation means ‘to yawn’ and it is a three-part process of contraction, a slow mindful release, and then letting go. This process is natural to our being. When an animal, for example, experiences trauma, it moves into a pendiculation process. So it contracts, releases, and lets go. The animal doesn’t hold onto trauma – the mind doesn’t hold onto trauma and make a story of it – because it is able to let it go. Animals release trauma more readily than humans do because the mind grasps onto the trauma and makes it concrete in the body.

When we hold trauma in our bodies, over time it becomes sensory-motor amnesia.

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The Inner World of the Psychotherapist: Tuning In, Staying Present

By Veronica Kallos-Lilly and Richard Harrison.

The psychotherapy field has a long tradition of promoting therapist neutrality and ignoring the person-of-the-therapist.  In fact, in some approaches, therapists are actively encouraged to check their “self” at the door.  The reality is we bring ourselves into our sessions whether we intend to or not. When we do so out of awareness, we risk getting in the way of the therapy.

For instance, many of us will be able to relate to this scenario: Imagine one of your clients, Mark, coming in for his 5th session complaining and expressing discouragement.

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3 Tips for Taking Unique and Stunning Photos

By Dr. Charles Steinberg, who will be presenting Digital Photography Capturing the Light at Hollyhock in August.

Here are some images that Charles Steinberg took during his recent workshop, with tips for taking your own photos!

The above image is a riddle. Who or what is this?  The name of the photo is “Manson’s Lagoon Sphinx.” Does that help you sort this image out?

How does one create such a symmetrical image?   The blue is the top right corner is a clue for you.  Our class participants often find using reflections can create unusual and exciting images.  Okay, rotate the image 90 degrees clockwise and you will see the shoreline reflection I saw on a very still day.

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Join us this Summer for Founders + Friends

Dive into the remarkable beauty of Cortes Island as we gather Hollyhock Founders + Friends in celebration of our 35 year history of inspiring and training change makers.

What really touched my soul was the people. I had the unique honor of hearing and feeling the powerful words of the founders and friends and leaders of Hollyhock, who spoke to me in poetry and story about the creation of this powerful vortex on our planet of the mission of this convening space, and of the gift that it is for us all to be partners in supporting it. Thank you Hollyhock founders for opening my heart and mind and for the opportunity to be a part of supporting your vitality for the renewal of us all.

– Joshua S. Fouts, Executive Director, Bioneers, Founders + Friends 2016 Attendee

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