“Tangible Nature” Exhibit at Jamaica Bay Wildlife Refuge

the actions I'll offer. Then I want you to see LIFE as a CREATION. You create meals, outfits to wear, and even in this email message to me, you've chosen specific words to use.

Next, here are some practical ideas. Clean up like you work in your house and clean the items, organize them and that's it! Open a window and let the stagnant air around your art materials out. You can run wild with this, and dance near them or with the brushes, some kind of movement of your body in the space that you paint. You can also move the furniture around in that space, make it look NEW. On another day, give yourself permission to make crappy art. Make bad art that no one will see, make it so bad you can hardly stand the experience!

These two actions: the cleaning and charging up the space with your energy will lead you to making the crappy art, after that it's up to you. It's your choice, and I want you to know you can give up art, you can give all your materials away and never do it again.

What's that like to read? What did your inner voice have to say about you giving away all your stuff and never painting again? Can you find that interesting? I want to encourage you to get the book, "The Artist's Way" by Julia Cameron.

If you want Shane as your mentor and coach, or you have a question for her to answer here, email her at love@enchantedembodiment.com

“Tangible Nature,” an exhibit of photographs by Dean Moses, is on view at the Jamaica Bay Wildlife Refuge Visitor Center through March 31. The exhibit documents the interaction of the park’s diverse visitors as they participate in outdoors activities including observing nature, beach cleanups, kayaking, and hiking. The Visitor Center is open 10 am to 4 pm, Friday through Monday.

Moses is an author, award-win- ning photographer, and freelance journalist. His photography has appeared in numerous New York based newspapers, including AM New York, Queens Courier, and Canarsie Courier. His photographs explore the relationship and rapport humans can have with nature.

Originally from the United Kingdom, Moses now considers himself a proud New Yorker. He lives in NYC with his wife and four cats.

Chicken Cutlets with Artichoke, Tomato, Spinach and Mozzarella

By Sharon Feldman Serves: 4

Ingredients:

• 3 tablespoons olive oil

• Salt and pepper to taste

• 4 boneless, skinless chicken cutlets

• 1 or 2 Roma tomatoes, sliced in circles

• ½ cup all-purpose flour

• ½ cup seasoned breadcrumbs (I substituted corn flake crumbs)

• 1 egg, whisked

• 4-5 marinated artichokes, sliced

• Handful of baby spinach

• 4-6 slices of mozzarella cheese

Directions:

Salt and pepper the chicken cutlets. Place cutlets (one at a time) in the beaten egg. Dredge in flour. Add to egg mixture again and then into the breadcrumbs.

Heat frying pan with 3 table- spoons of olive oil. Add the cutlets until browned, approximately 4-5 minutes depending on thickness. Turn and brown other side.

Spray a baking sheet and put the cooked cutlets on it. Add the sliced artichokes to the chicken cutlets. Then put slices of the tomato on top. Add a few pieces of spinach and top with mozzarella cheese.

Bake in a 375-degree oven for 15-20 minutes. Turn the oven to broil and let the mozzarella brown a little. Remove from oven and plate.