The Soul Box Project Celebration & Closure
July 22, 2023
Many thanks to all of you who attended this event. It was very meaningful for me to have us all be together celebrating what we have done and supporting what is to come.
To those of you who were unable to come, I hope you glean some sense of what happened.
Please don’t be strangers to each other – let’s keep the wonderful bonds we have made.
~ Leslie
Because there are so many photos on this page it may take a some time to load.
It’s worth the wait!
Jump to recipes for the GF goodies or the closing prayer.
Below are a few photos selected from Cora’s gallery.
You can see many more at Ferth.com where you can download or order prints by clicking the cart icon after selecting an image.
Below are some of the photos sent in from
Ellen Stearns, Sue Ferguson, Wesley Cook
If you took photos please send them to LeslieLee@soulboxproject.org. I will add as many as feasible to this section.
And … MORE wonderful photos from Rachel Moore.
Introducing our Board, staff and helpers for the event while bells were being passed around.
This was the shortest clip Cora sent, so I experimented with editing out the wind noise. unfortunately removing the wind also removes bell ringing and clapping.
More to come… maybe.
Recipes!
You asked , so here they are. Thanks to Annie-Lou for helping with the baking and for making everything look so pretty.
Almond Cake This is our favorite. So easy and freezes beautifully.
Preheat oven to 350.
Butter the sides of an 8 in. cake pan and line the bottom with parchment
paper.
Blend in mixer
1 stick (8 TB) unsalted butter
1 C + 2TB sugar
½ Tsp almond extract
Add and blend
3 eggs
Add and blend
1 C almond flour
Mix together, add and blend in
¼ tsp salt (slightly less if you use salted butter)
1/3C flour (we use Bob’s Red Mill GF)
¼ tsp baking powder
Spread evenly in pan and bake 35-40 minutes until golden and toothpick comes out clean.
Cool completely. Run a knife around the edge, cover with a plate and invert. Peel off the paper and dust lightly with powdered sugar.
Keeps well at room temp if tightly wrapped. Or wrap and freeze before dusting with sugar.
Wonderful served with whipped cream and fresh fruit.
EZ Macaroons Another fav at our house.
Beat until fluffy
4 egg whites
Beat in until thickened
1 ½ C sugar
Mix together and add
2/3 C flour (GF works fine)
½ tsp baking powder
¼ tsp salt
Add
2 TB melted butter
1 ½ tsp vanilla
½ tsp almond extract
2 tsp grated lemon rind
5 1/3 C sweetened coconut
Drop by teaspoons onto parchment lined backing sheet.
Fancy up for the holidays with dried cherries, nuts or sugar crystals. (Or drizzle onto or dip into melted chocolate after baked and cooled)
Bake at 325 for 15 minutes
Cool and store in a tight container. Freezes well.
Also look online for the Chocolate Cloud Cake (a bit heavy on the Grand Marnier?)
and Carrot Cake (not our fav) we served at the event.
Below is the closing prayer for our time together on Saturday.
This is my gift to you – to make it more personal, change it to the first person.
Please do not share it on the internet.
Thank you, Leslie
Great Spirit – Radiant Light within each of us –
illuminate us with our purpose.
Fill us with a desire for the fruition of Truth.
Root us in a Divine stability
so that we may grow and reach for the highest good.
Help us to bloom with each day’s possibilities
in joy and in faith.
Return the rotted parts of us and of those who have bruised us
to the fertile ground of forgiveness.
Let us not be tempted by untimely harvest
Or suffer the bitterness of unripened awareness.
Rather, let us be at one with Thee
In a cosmic cycle of harmony
That renews us again and again
moment to moment
always and forever.
So be it truly,
Amen