Chef’s Note: this recipe is surprisingly delish, AND, so very refreshing, plus it’s visually exciting! Use EITHER the mint or the cilantro, but don’t combine them in this recipe. Too, the SEASONED RICE WINE VINEGAR has just the right taste. You can use other vinegars, but it’s just not the same, I’ve tried it. Seedless varieties are the obvious choice for this recipe.

Chef’s Tip: if you wish to use the watermelon carcass itself as the serving bowl for this dish, slice off a thin slice from the underside of the watermelon, after washing the outside of the melon very well with a mixture of 1 Tbsp. vinegar and 2 cups water. This way, the “bowl” won’t roll around.


  • 1 small WATERMELON, seedless preferred, rinsed in mixture of 1/3 vinegar and 2/3 water, cut per instructions in Chef’s Tip above
  • 2 ENGLISH (seedless) or regular CUCUMBERS – peel, if not organic, and remove seeds from the regular cucumber using a large spoon, then cut into 1” square chunks to match size of watermelon chunks
  • 1/3 cup SEASONED RICE WINE VINEGAR — please please please don’t substitute other vinegars, it will adversely affect the overall flavor
  • ¼ cup FRESH MINT or FRESH CILANTRO — washed and rinsed well, then pinched into small pieces using your clean thumb and pointer finger nails
  • SEA SALT and freshly cracked BLACK PEPPER to taste


  1. Cut watermelon chunks and cucumber chunks into same size chunks and place in a non-reactive bowl (glass or plastic) and refrigerate until time to serve;
  2. Remove from refrigerator and finish with sprinkling of rice wine vinegar, salt and pepper and cilantro OR mint;
  3. Place salad in the carved out watermelon carcass, if using, or in a pretty bowl;
  4. Finish garnishing with fronds of mint or cilantro and serve well chilled.

This salad is such a fantastic summer salad and goes well with just about anything you would serve for dinner or lunch!

CHICKEN FRUIT SALAD A favorite recipe of Relief Society sisters in Pasadena, California

Mix together:

3 cups cooked diced chicken

2 1/2 cups seeded grapes that have been cup in half

2 cups diced celery

1 can of pineapple chucks, drained

1 can of mandarin oranges, drained


Blend until smooth:

1 1/2 cup mayonnaise

6 tablespoons milk

1 1/2 tablespoons chutney

1 1/2 teaspoons curry powder

1/4 teaspoons salt


Pour sauce over chicken mixture and refrigerate for a couple of hours.  Serve over lettuce with wedges of cantaloupe or other fruit on side.  Another option: serve on a croissant as a chicken salad sandwich.  Yummy!

Just a personal note about the recipe:  I decrease the curry amount – it is a little strong for me.  I also decrease the milk and mayo if I am serving it on rolls as a sandwich.

My Favorite Pumpkin Bread From Downeast Maine


I was a little surprised at how many more people clicked on the recipes I included in my last newsletter – and how many took the time to email and let me know how much they liked them – so I decided to do one more. Enjoy!

As a rule, I don’t really enjoy baking. Maybe it’s because I’m not very good at it. I rarely have an urge for bread, cake or pie, but when I do, I’ll buy it rather than bake it. But one day I did have an urge – for pumpkin bread, in particular. I have no idea why I wanted to make it, but I found myself searching recipes on the web, and one of them sounded really good to me. I even ended up reading the comments of people who had tried it and had added this and that.

I chose the measurements and ingredients that appealed to me and went to work. I was pleasantly surprised at how quickly and easily it came together. [I am notoriously slow in the kitchen, so this made a big impression]. And it turned out great. This pumpkin bread always turns out great. I’ve given it to many friends and it’s always a hit.

One of the extra added treats of making pumpkin bread in your own kitchen is how good it smells. It fills the whole house and you get the pleasure of that exquisite aroma for hours afterwards. And let’s not forget your taste buds. They get their full measure of delight, as well!


According to Laurie Bennett: “This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!”


  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil (I prefer 1/2 veg oil, 1/2 apple sauce)
  • 2/3 cup water (I like to substitute orange juice for the water)
  • 3 cups white sugar (I use 1C brown sugar, and a little less than 2C white sugar)
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • may add 1 tsp vanilla (if you like, but, honestly, it is just as good without it)
  • pecans (they’re optional, but for me, they are what really make this pumpkin bread so good)

1.    Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3, or two 9×5 inch loaf pans.
2.    In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.    Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

This was my first attempt at pumpkin bread, and I love this recipe! The combination and measurements of the spices are perfect. I have used 2 (8×4) pans, instead of the 3 (7×3), and both sizes work. You may need a little extra baking time with the larger pans.

I brought the extra loaf to a neighbor, and they finished it in one day. Yeah. It’s GOOD!



May you find it easy to count your blessings this year, and always.

I want to say a big THANK YOU for being a blessing to me!



I  have been very touched by the responses to my first few posts.  Thank you so much for taking the time to let me know what you got from them.  The responses seemed to sort themselves into two groups of distinctive characteristics.

One group, writing about the blessings, was appreciative of such a positive insight and open sharing.  Some said that they, too, had gone into that deep darkness and come to a deeper appreciation at the end of the experience.  For them it was nice to see someome put it “out there,” as not everyone will speak about it.  To these people I want to say ‘thank you so much’ because it was not easy to do.  The writing of it is so personal, and yet I feel it is time to give voice to those common human experiences that our culture does not acknowledge.

Another group, mostly writing about the Chakras (but a few about the spiritual insight from the blessings, too), felt my presentation made these matters sound so easy, though they may actually be too complicated to ever understand.  To these people I want to say ‘I know what you mean.’  And the answer to the problem is that one needs a teacher in these cases.

All these matters that have more to do with energy than material substance are difficult to understand with words alone.  It is like trying to describe the taste of an apple.  You can say it is sweet, but many other things that are sweet taste nothing like an apple.  Then, of course, there are apples that are more or less sweet, or even tart or sour, that still taste like apples.  How can you explain this to someone who has never had an apple?!  Well, you have to make sure there is an apple available, show them where and how to bite into it, watch to make sure it all goes well, bear witness to their experience, and be able to taste what they taste as they taste it for the first time.  This is called teaching by transmission.  It is the art of teaching, over and above the skill of teaching.

The learning that has been most valuable to me has been taught in the age-old ‘oral transmission’ tradition (no textbooks or written materials) by teachers who had mastered the art of transmission.  This does not mean that I do not value other learning.  I absolutely value what I have gotten from reading and studying, both by schooling and on my own.  However, in the case of those things that cannot be seen or touched but must be felt with the heart and soul, that knowledge only springs to life in the presence of someone who knows how to create the atmosphere for it to become your own awareness.  That is why I say you need a teacher.  I have been lucky enough to have had such teachers.  And I have been lucky enough to have been taught to be such a teacher (tho’ I do give out written materials).  So, if any of the courses and workshops that I offer are of interest to you, but you are afraid that they are beyond your grasp,  I say give it a try.  You might be surprised!  Here are some of the testimonials from people who have been in my classes:

I attended a class on Power Animals taught by Lindy Ferrigno.  The class was not only informative on the informational level but on the experiential level as well.  It offered me a direct experience of my personal relationship to my power animals.  Lindy is a skilled Shaman who guided me on a deep journey with patience and skill so that I could have the direct experience of being with my animals.  She created and sustained a very safe relaxed atmosphere, allowing me to receive the information that I needed to continue on my healing journey.  Lindy’s deep visceral experience of the shamanic world and her connection to it allows for a rich and deep experience in any class she may teach.  I highly recommend her as a teacher.

Anna KD Blum, PMH, CS, BC

Dear Lindy,

I thought you might be interested in my response to the Chakra Workshop.  I came home afterward feeling contentedly sleepy and very much in my body.  I went to bed early and slept like a baby, unusual for me in both cases.  The next morning I awoke expecting my standard stiffness.  But there was none.  No aches or pains either.  Very strange indeed.  “Stranger” things were yet to come.  I sat down and journaled for the first time within memory, although there was a time I did that every morning of my life.  The journal pages helped me focus the work we did on Saturday.  If I were to chose one thing that resonated most deeply from all the wonderful things in that oh-so-rich workshop, it would be this idea:  Spirit does not have a body, but we do and it is time for all of us to step up and take part in the work of Spirit.  We are the hands, the feet, the body of Spirit and one of the reasons to stay alive long into old age is to further that work.  Following is one of the notes from my journal: “I want to take those things that have worked for me in the past and bring them to my life now so the flow that is me continues and I don’t feel chopped up into ‘chapters.’  The growing older will not seem an aberration, a ‘wrench’ from who I was, but a way of opening, of accepting my ‘leaky margins’ and my eventual dissolving into the whole of being.  The aspect of the day that spoke to me most was the idea of the partnership of Spirit and this body.  How they – we – need each other, how we must rely on each other to accomplish what we came here for.”

There were many other things I said in those pages, many important realizations, but that was the essence, that is the reason (for me, at least) to set my chakras spinning.

And speaking of spinning, after I wrote, I went downstairs, turned on music, and spontaneously began to dance.  I danced and danced until I began to cry for joy and shout “Yes!  Yes!  Yes!”

Yes.  Thank you so much, dear Lindy, for all I learned in those precious days.


Catherine Finn

I have experienced first hand, Lindy’s wonderful ability to teach.  She shares her vast knowledge on many topics by condensing the material and making the information understandable to the layperson.   Her seminars are concise and offer both skilled practitioners of other modalities, and those just curious, a window into the seemingly endless mastery of her studies.  

JoAnn M. Christy, C.M.T.