This A.M. I have some inspirations and food for thought.
Forgive my table manners this morning. Over thinking your food and its symbolism before you eat it may seem morbid to some. But lets be real, not talking openly about something doesn't mean the ideologies do not exist.
To live we must breathe and we do it without thinking. We take our breath for granted.
In relation to Yoga, it is sometimes called "the ocean breath".
In scuba diving, breathing is just as important, if not, more so when underwater. In life, we also pass through different situations where the pressures vary greatly and we experience significant stress at work and at home. We go through things that we wished we didn’t have to endure and it feels like we are breathing under water.
I haven't digressed on my table talk, as my main source of inspiration of breathing underwater, is the symbolism of the lobster. These underwater breathers, have so much relative significance, and like breathing, they encompass symbolism of the competencies we should arm ourselves with to get through life.
Hard Shells = Strength, Regeneration, Temperance, a reminder of the past.
"The lobster shell and its molting process is a great lesson for us to cast off those tight-fitting, ill-suited behaviours and thoughts that got stuck in our craw through past experience".
So I leave you with a thought today, or for the next time you sit down to a mouth watering lobster meal. Just like the lobster who breathes underwater, you too, will endure challenges and emotions of your life's path. However, remind yourself of the lobster and breathing under water.
Breathing is symbolic of staying calm and centered, it is the most basic of our needs.
So as long as we are breathing, then we will live to conquer another day.
I hope you have a wonderful day,
Don't forget to scroll down and get lobster cooking tips and recipes.
|Maritime Lobster This is the best lobster I have eaten.|
|Ms. Mody and Ames in Scuba Gear, Learning to breathe under water.|
|Maritme Lobster & Prawn Salad|
|Maritime Lobster has fresh lobster brought in daily. Located at Scarborough, Ontario they supply to most of the restaurants in the Toronto and surrounding area|
|Hand pick your meal! Thats what I am talking about!|
- Buy live lobster instead of cooked or frozen
- Boil lobster for 7 minutes per pound and an additional 3 minutes for every pound after that.
- Use a cleaver to break the claws once cooked
- Serve your lobster with homemade garlic butter and lots of lemon.
- Lobster is often viewed as a luxury meal. In some ways it is, but you can purchase lobster as low as $8 a pound. To put that in perspective... I think people pay more for boneless chicken breasts.
|Can we help cook tonight?|
6 large prawns (serve 2-3 per person)
Seasoned with Salt Pepper, lime and cilantro
Mixed greens /spinach leaves
2 tablespoons of olive oil
2 tablespoons of Balsamic Vinegar
6-8 vine tomatoes cut into quarters
1 green onion chopped
1/4 cup of grated hard cheese (Mahon)
Salt and Pepper to taste
Clean and devein the prawns and wash with lemon.
Season prawns with salt and pepper minced garlic and cilantro, marinate 5-10 min. Pan fry them being extra careful, do not overcook.
Lemon Garlic Butter
1/2 a stick of butter
2 garlic cloves minced or pressed
1/2 squeezed lemon
add chopped parsley or green onion
Heat on stove top or microwave until melted and hot!
Whenever you cook a female lobster you can use the roe to make a lobster butter add the roe to a pound of butter. You can keep the butter for up to 3 months in an airtight container or 6 months in the freezer.
The butter is red. Add it to a grilled cheese with bacon, sauté perogies, brush it on grilled scallops or stir it into risotto! Add it to everything and anything!