Mark Scandrette

Over the past month I’ve been apart of a project called ABOLITION. Together we are learning to take action to address the global and local issue of human trafficking. (Did you know that 27 million people across the world are currently in labor and sexual slavery—including many in the Bay Area). Through this project I’ve been learning about what people like you and me can do to end modern day slavery.

I would love to have you come to an Abolition Art Installation event I am helping host on Thursday October 23. 7-9 P.M. We have a great evening planned with art installations, performance, spoken word, wine and snacks.  We hope people will come out and enjoy the party, art installations and performance and go home with a little more awareness about the issue of human trafficking. The event is free, but we are asking our friends to make a $5-$10 sliding scale donation at the door to help with local and international liberation & recovery efforts (proceeds will go to S.A.G.E. and S.O.L.D.)

I hope you will join me. Here are the details.

Thursday October 23. 7-9 P.M.
455 Dolores Street San Francisco 94110 (near 18th St. in the Mission)
Free with a $5-$10 Sliding scale donation at the door to benefit local and international liberation and recovery efforts—S.A.G.E. and S.O.L.D.)

Installations, Spoken word, Performance Art, Music, Propaganda, Food & Wine

To rise in hope
And lie down in peace

To carry my portion of the work of creation
Leaving what is left unmade for another day

To be tender with my wife
Cherishing and beholding her ageless beauty

To guide my children with words and actions
Listening with wonder to all they discover

To exercise my body,
feeling the pleasure of movement, wind, speed and agility

To taste the best of what the earth produces
taking only what is needed for energy, health and longevity

To greet my neighbor with an open heart and open arms
Speaking and choosing what is good and healing

To be awake to the divine presence in all things
Dancing in delicate surrender to ancient dreams

I made whole wheat crepes this morning. Some of you may know that I love cooking for groups of friends and even quite large groups. At the Emergent Gathering every october I make crepes for about a hundred people in our cabin each morning. I get alot of request from the fellas who want to make this breakfast to impress the ladies. Several people have asked for my recipe– so here it goes. Crepes are actually a simple, healthy and economical breakfast option and the batter can last for up to three days if stored in the refrigerator.
WHOLE WHEAT CREPES

2 Cups whole wheat flour ( I ground my own at hom
1 Tsp. Salt
2-4 Tblsp. surgar (can be left out for savory crepes)
1 Tsp. Mexican Vanilla
2 cups skim milk
1 cup warm water
1 stick of melted butter
8 eggs

Melt butter and mix in a bowl with whole wheat, warm water and milk. (Mixing the wheat flour, butter and liquid ingredients excelerates the relaxation of the gluten in the wheat to give the crepes a better consistency and smoothness. Add in other dry ingredients and eggs. Whisk until fully blended and airated. Pour 1/2 cup of batter onto a heated skillet– swirling to coat the pain evenly. Flip the crepe when moisture condenses on top of crepe surface. (chocolate chips can be added after crepe has been flipped. Fold crepe in quarters or roll and lightly dust with confectionary surgar. For a lighter option, omit chocolate and squeeze lemon juice onto crepe and lightly dust with confectionary surgar.
BANANA FLAMBE

1/2 to 1 stick butter
1/4 cup half and half or heavy whipping cream
1/2 to 2/3 cup brown surgar
4-6 bananas peeled and cut into 1/2 inch slices
1 tsp. cinnomon
1/2 cup dark rum

After preparing crepes, set aside in over set at low heat. Melt butter in skillet and adding surgar and stir at medium low heat just until surgar has disolved. Stir in bananas, remove heat and add rum. Light immediately with a match and rotate pan until alcohol has completely burned off. Return to heat and add cinnamon and half and half. Reduce until sauce develops a gravy-like consistency.
Fill crepes with banana flambe mixture. Roll and lightly powder with confectionary surgar.