Richard Tuttle at the San Francisco Museum of Modern Art

Don’t miss the Richard Tuttle exhibit at SFMOMA July 2-October 16. This retrospective reviews Tuttle’s post minimalist work from 1964-present. The work is marvelously challenging, free, disciplined and inventive. If you are looking for an art practice, be sure to notice 40 Pieces—drawings made during a voyage from Hawaii to Europe. If you want to examine notions of freedom and discipline, study the drawings. For archetypical mystery, look at the books. For those who are drawn to Neverland, there are tent sculptures that could have been made by Lost Boys. All in all a wonderful show of mysterious, beautiful (and magically ordinary) artwork made by a contemporary master.

The Warrior

The Warrior is the subject of the July 16 SoulStudio. Many of us shy away from the warrior archetype. Why? Can those of us who are peace loving also entertain the warrior? Certainly. The warrior archetype calls to our attention whatever it is that we’re willing to fight for. Where do we take a stand? What is it that is so precious, so just, so beautiful, so worthwhile that we willingly risk battle in its defense? Perhaps it is a cause, perhaps an ideal or maybe a crucial part of ourselves that calls forth our courage and willingness to engage our strength. I realize that many of you will be on vacation in July and will be unable to attend this SoulStudio workshop. If you don’t yet have a warrior card, I would like to challenge you to make one. Find the thing that arouses your passion and your courage. Imagine the warrior that will do battle for it. Now, more than ever, it is necessary to embrace our warrior energy to create the world we want for ourselves and for our children and grandchildren. Find the activist within.

The Sweetness of Doing Nothing

Now for something completely different…in August we’ll look at The Sweetness Of Doing Nothing. The arousing energy of the warrior comes to rest in August. Creativity, energy, activity…all must be restored and renewed by rest—what better time than the dog days of August! Discover Il Dolce Far Niete on August 6. See schedule for details.

Registration Now Open: Hand and Spirit and the Davis Art Center

If you’re planning to take one or both sessions of Tools For the Trade: Art and Art Therapy Techniques, contact the Davis Art Center for registration.
Classes are August 8.9. and 10 for Tools 1 and August 15, 16 and 17 for Tools 2. Investment: $120. each session. Also check out the Fall Schedule for other Hand and Spirit classes.

The Water Bearer Exhibit

Did you see The Water Bearer SoulCollage™ exhibit at the Davis Art Center in June? If not, you’ll have a second chance! The Water Bearer closed June 30, but will be exhibited at Davis Community Church late summer-fall. Check this newsletter for dates, times. This show of over forty enlarged collage cards centers around water—as an essential substance to life on earth and as a metaphor for the flow of spirituality. Many thanks to Sue Gelber for her part in bringing the Water Bearer to Davis!

A number of local SoulCollage facilitators and their guests were on hand for the closing party on June 30. Among the treats was a special light and refreshing ceviche dip. For all of you who asked for the recipe, here it is!

Ceviche! Ceviche! Ceviche!

Traditional ceviche is made with raw fish (snapper or cod) marinated in lime juice. The ceviche I usually make calls for cooked baby shrimp, but the recipe everyone’s been asking for comes from the Bilingual Multi Cultural Education program at California State University Sacramento and uses imitation crab. This recipe makes enough for a party. Enjoy!

Tools: food processor, small sharp knife, vegetable peeler

Ingredients:

3 cucumbers
1/2 red onion
4 jalapeno peppers
2 packages imitation crab (1 ½-2 lbs)
2 tomatoes
1 avocado
½- 1 bunch cilantro
6 limes

Peel and seed cucumbers. Cut into large pieces and mince in food processor using chopping blade. Pulse lightly until cucumber is cut into small pieces. Be careful to avoid turning cucumbers into slush.

Cut ½ red onion into four pieces. Chop in food processor as above.

Seed jalapenos and cut each into large pieces. Chop in food processor as above.

Chop crab in food processor.

Mince cilantro in food processor using light pulsing motion.

Cut tomatoes and peeled and seeded avocado into small pieces using knife.

Combine all ingredients in large bowl. Squeeze juice from limes into ingredients in bowl. (A Mexican hand held lemon/lime squeezer is great for this.) Toss lightly. Cover and refrigerate until ready to serve.

Serve with tortilla chips or crackers. Buen provecho!