A fantastic article on the power in being broken down.



“Akhilandeshvari:

“Ishvari” in Sanskrit means “goddess” or “female power,” and the “Akhilanda” means essentially “never not broken.” In other words, The Always Broken Goddess. Sanskrit is a tricky and amazing language, and I love that the double negative here means that she is broken right down to her name.

But this isn’t the kind of broken that indicates weakness and terror.

It’s the kind of broken that tears apart all the stuff that gets us stuck in toxic routines, repeating the same relationships and habits over and over, rather than diving into the scary process of trying something new and unfathomable.

Akhilanda derives her power from being broken: in flux, pulling herself apart, living in different, constant selves at the same time, from never becoming a whole that has limitations."

http://www.elephantjournal.com/2011/06/why-being-broken-in-a-pile-on-your-bedroom-floor-is-a-good-idea-julie-jc-peters/

Oh man oh man, can it be true? A sandwich made to taste like chips and guacamole....on a grilled cheese sandwich??!!  And get this: BONUS BACON! It just so happens, I made myself some home-made guacamole JUST yesterday. Guess what I am having for lunch today?

Chips & Guacamole Grilled Cheese
Makes 4 sandwiches
8 slices bacon
8 large tortilla chips (about 2 ounces)
4 tablespoons butter, at room temperature
8 slices sourdough bread
1/2 cup guacamole
2 tablespoons peeled, seeded, finely diced (1/4-inch) Roma tomatoes (see note)
4 ounces Wisconsin Colby Cheese, coarsely grated
4 ounces Wisconsin Monterey Jack Cheese, coarsely grated
Line a plate with paper towels. In a large nonstick skillet, cook the bacon over medium heat until very crisp. Drain the bacon on the paper towels. Remove the bacon fat from the pan and wipe the pan with a paper towel, but do not wash it. Set aside.
To make the tortilla chip butter, put the chips in the bowl of a food processor and process until the texture is very fine, similar to sand. Alternatively, place the chips in a sturdy plastic bag. Using a meat mallet or other heavy object, pound the chips until they are the texture of sand.

Put the butter in a medium bowl and add the ground chips. Using a fork, work the chip "sand" and butter together until well-mixed. The mixture will be somewhat stiff.

To assemble: Spread the butter mixture on one side of each slice of bread. Place 4 slices, butter-chip mixture side down, on your work surface. Spread 2 tablespoons of the guacamole on each slice of bread. Sprinkle the tomato on top of the guacamole, if using. Follow with the Colby and Monterey Jack cheeses. Finish by placing two bacon pieces on each sandwich. Top with remaining bread slices, buttered side up.

For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Watch carefully because the chips in the butter can burn easily. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes or until the undersides are well-browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool 5 minutes. Cut in half and serve.

For sandwich maker method: Use your sandwich maker for this sandwich only if you have variable heat settings. Otherwise, it will cook too hot and burn the chips on the bread without melting the cheese. To use your sandwich maker, follow directions for assembly above. Cook according to manufacturer's instructions.

Note: There's no need to use the tomato if your guacamole already has tomato in it.