Do you remember your dreams? Have you had dreams of flying or falling, exploring a castle with winding staircases, being chased by a large animal, your teeth falling out? All these are fairly common dreams. Do you wonder what they could mean, or if they mean anything? What difference could it make in your life if you understood their meaning. Let us help you discover the answers to these questions and open a whole inner world.
Many people think they don’t dream because they don’t remember their dreams.
When asked, ”Do you remember your dreams?” The friend I was talking to responded quickly, ”Oh no, I don’t want to. They’re too crazy and scary when I do remember them.” Many people disregard dreams as unimportant and meaningless. They are like Scrooge in Charles Dickens’, ”A Christmas Carol”, who quipped, ”more gravy than grave”, upon remembering a ghostly dream; just chalking it up to nothing more than something he ate.
“Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment.”– BUDDHA
Actually our nighttime dreams are very important messages from our sub-conscious inner self. Dreams can give us valuable guidance, help to solve a problem, inspire, or comfort. There are recorded examples of famous artists, scientists, inventors and leaders who were guided to great discoveries through their dreams. There are many great works of art, scientific discoveries and inventions that have enriched our lives, which would not have been made if the artists and discoverers had not remembered their dreams. However, even what you may consider the most mundane or trivial dream can help you understand what happened in your experience yesterday or answer questions and give insight.
It is of vital importance to know how to interpret the message of your dream. The language we dream in is a picture-symbol language. When we know what the images we see mean it is like learning a new language. Suddenly those crazy dreams have meaning. An intuitive person can usually discern some meaning by realizing that everything in the dream is about the dreamer. The persons you see in your dreams are really some part of yourself, not actually that person.
At the School of Metaphysics one of the first and most important things we teach is dream interpretation. The first night of class I was instructed to get a dream journal and keep it by my bedside with a pen. The practice is to write in it every morning upon awakening. Even if I don’t remember a dream, I write the first thoughts I have upon awakening. After doing this for a while I began to understand myself better through the messages my dreams were giving me.
One of the first things we learn is that we always dream.
If you are asleep, you are dreaming, but there are many reasons why we don’t always remember them. Sometimes we experience a ‘drought’ in our dream recall. Even those of us who value remembering dreams very highly can go through periods of not remembering. During one of those times I collected many suggestions from teachers and classmates at the School of Metaphysics. I am happy to share the list of suggestions I gathered for anyone who wants to enrich self-understanding.
- Value your dreams; have a desire and expect to remember them.
- Envision yourself remembering dreams. See yourself sharing them with friends.
- Have a dream journal and pen at hand. Write in it as soon as you wake.
- Affirm, ”I remember my dreams”, many times a day.
- Learn and practice dream interpretation.
- Awaken slowly.
- Set an alarm for 90 minutes after going to sleep.
- Do not eat before going to bed.
- Take B vitamins, especially B12.
- Think in pictures.
- Be persistent.
Some of these may not make sense or you may find that you would like further help. You can learn more about dream interpretation by going to our website, We also have many books on dream interpretation which you may order from our site.
I know it’s too early for asparagus, at least in New York, but I’m tired of waiting, a feeling that both encapsulates my cooking right now and my mood about [waves hands] everything. I am sure I’m not alone in being ready for summer, for outside, for all of my friends to get vaccinated, for my kids lives to normalize so they can be off screens all day, and I know you do not get things by stamping your feet and demanding them (I may have tried) but if there’s one thing on this list we can safely take an advance on, it’s spring vegetables. Grocery store asparagus is lovely and here for us until the freshly-plucked Greenmarket stuff emerges and I say we embrace it with abandon.
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.”– WOLFGANG PUCK
This galette has been several years in the making. Every spring I take a couple stabs at asparagus galettes but have rejected each because they were too woody, soft, discolored, and/or too much work — poaching and water baths or roasting and chopping and just no. If we’re going to make a homemade crust — and if you do, the payoff here is immense — I want everything else to be as effortless as possible.
After all of that trial and error, I found the perfect technique in the Zucchini and Ricotta Galette in the archives. Salting and draining sliced asparagus softens it enough that it can finish cooking to a perfect crisp-tenderness in the oven without discoloring. A mixture of cheeses, lemon, and garlic makes an unassuming-seeming base that in the oven, exceeds its potential: bubbling up and locking down the asparagus on top, and sharply flavoring everything. This is fantastic warm or at room temperature, and it keeps well in the fridge for up to a week. You won’t regret making two.
Spring Asparagus Galette
Time: 45 minutes, plus chilling time
Source: Smitten Kitchen
Of course you can use a storebought pie crust instead — the unroll and bake ones are the way to go here — but I promise this dough is so easy, you’ll be glad you tried it. Puffed pastry can work too, but won’t hold pleats so you’ll want to make more of a flat tart. I replace 1/2 cup of the all-purpose flour here with whole wheat flour.
- 1 1/4 cups (165 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
- 8 tablespoons (4 ounces or 115 grams) cold unsalted butter, cut into pieces
- 1/4 cup (60 grams) plain yogurt or sour cream
- 3 to 4 tablespoons (45 to 60 ml) cold water
- 1 pound asparagus
- Kosher salt
- 1/2 cup (125 grams) ricotta cheese
- 1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
- 1/4 cup (30 grams) grated parmesan or pecorino cheese
- 1 garlic clove, minced
- Red pepper flakes or freshly ground black pepper
- 1 tablespoon (15 ml) olive oil
- Finely grated zest of 1 lemon
- 1 large egg or egg yolk (optional, for shine)
Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.
Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes.
In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.
Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)
Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.
Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.