I met my guru person in front of the restaurant, Midas Touch. I want you to breathe, and count your breath. “You mean, count, using numbers,” I queried. “Because I started meditating when I was forty, and I’ve worked so hard to get rid of the numbers,in my head. G.” He never lost that amazing smile, and didn’t really answer. So after a pause, hoping he would change his mind, I acquiesced. “Okay, I will do as you say. To what number?” He looked like he thought that was really funny. “To 107.” He said. “Okay, I responded. “But why not 108, for the number of Buddhist saints, and on the numbers on the mala?” “You know,” he said, “They added one in case we forget!” Ha ha!
“You watch your breath, and count. And tell me where the breath comes from.” Interesting! I will meet next week or whenever he appears again, and tell you the answer! I hope. If he lets me.
2 T. olive oil to oil the pan
2 medium zucchini (about 1 pound total)
1 T. olive oil
1/4 c. Parmezano (nutritional yeast, walnuts and garlic- see recipe this blog)
1/4 c. oatas or gluten-free dry bread crumbs
Freshly ground black pepper
- Preheat the oven to 450 degrees F.
- Coat a baking sheet with coconut oil. Or line your dehydrator with paper.
- Wash and slice the zucchini into 1/4-inch thick rounds.
- In one small bowl, toss the zucchini with the oil.
- In another small bowl, combine the Parmezano, bread crumbs, salt, and a few turns of pepper.
- Dip each round into the Parmezano mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Or dehydrate at 105 degrees for 4 hours or until desired crispness.
- Serve immediately if you haven’t eaten them all. So addicting!
Word of the Day – contar – to count
Tip of the Day – In Vilcabamba, when you see the small zucchini, grab them! They sure go fast!
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