Our Creative Species

We are one of the few conscious species in our universe. When you look out into the universe at night and sees stars, planets, and maybe, if you're really lucky, a comet or shooting star, then you  may sense that somewhere out there another conscious being is looking from its planet to ours asking the same question: "Is there life out there in the universe?" Are there other conscious being like me?" As we look out, we have to be aware of something else that we are rare. Biological life is rare: most planets do not have it. Biological life with the level of consciousness that humankind has achieved is even more rare. When we think of our own planet, we can think our lives insignificant. We feel that we are only one teeming billions, but, int the wilder perspective of the universe that is our planet's home, we are precious, unique, and important. Each of us is something extremely rare: a conscious being wit the ability to create.

The universe is in a constant state of creation. it continually creates a new forms and discards others. As conscious beings, we share in that creative process. While other species can do instinctively, we alone on our planet have the power of choice. We can choose to be instruments of Divine creativity  of the universe; we can connect with the creative energy that fires the cosmos. In choosing to express our creativity, we are helping the evolution of the universe. We are assisting it to express all the ideas and visions that it can manifest. We become part of the creative process of the Divine Mind. Through our senses we translate Divine inspiration, the creative energy of the cosmos, into material forms such as words, music, and images

Mussels with Garlic and Parsley Butter

Ingredients:

• 3 large garlic cloves
• 175 g unsalted butter, softened
• 55 g fresh parsley chopped
• 2 kg live mussels
• salt and pepper

Preparation:

• Place the garlic cloves on a board and flatten with the blade of a knife. Add a large pinch of salt and crush to a paste. Beat the paste in to the butter in a bowl, add the parsley and season with pepper. Shape into a cylinder, wrap in grease proof paper and chill in the refrigerator.

• Scrub the mussels under cold running water, and pull off the beards. Discard any broken shells or open ones that do not shut immediately when tapped sharply with the handle of a knife

• Preheat the grill. Push the tip of a small sharp knife between each mussel shell on the straight side. Run the knife around between the shells, then ease back the top shell. Run the knife around the inside edge of the top shell, pull it back and snap it off.

• Arrange the half shells in a single layer in a flameproof dish. Dot the mussel flesh with butter. Cook under the grill fro 5-9 mins, or until the mussels are lightly browned and the butter has melted. Serve immediately