Sacred Spaces Between

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Today we are going to reach deeper, push further, and believe just a little more. “Why?” you ask? Well, much like other newsletters, we are going for dreamville! Bringing light to what we want and what we deserve while realizing and remembering that we are NEVER too old to start new. To take another step. And to believe a little more.

We are also going to touch on something that is really hurting my soul a bit because it’s going to affect so many areas I love so much! But that’s further down the road. For now, let’s jump, leap, and believe that the net will be there to catch us!

I believe in you,

~Tim

Table of Contents

• The Space Between: Where Dreams Meet Reality

• The Cost of Selling Our Sacred Lands: What Happens …

  • When Protection Fades, Exploitation Begins

  • What’s at Stake?

  • The Fight to Keep Our Public Lands Public

• Why You Should Ditch Store-Bought Bread and Start …

  • INGREDIENTS

  • How To Make Easy French Bread

  • How To Get A Good Crusty French Bread

  • Why Put A Pan Of Water In The Oven?

• Imagine

The Space Between: Where Dreams Meet Reality

One day, a dream is going to land in your heart so big it makes you question whether the universe dialed the wrong number. It will feel wildly out of reach—bigger than your skill set, your current circumstances, or your ability to manifest with sheer willpower. And that’s when the real adventure begins.

Not the adventure of simply getting what you want, but the adventure of becoming the person who can hold it.

This is where life gets interesting. Because here’s the secret: the gap between where you are and where you want to be isn’t a punishment, a delay, or a cruel joke from the cosmos. It’s an invitation.

Too often, we look at that gap and panic. We see all the things we lack, all the reasons why it’s not possible yet, and we let frustration take the wheel. But what if that space between now and someday isn’t a void of impossibility? What if it’s the training ground where we become the version of ourselves who can handle what we’re asking for?

Life isn’t just handing out dreams like party favors—it’s waiting for us to step up and match the energy of what we’re asking for.

• Want love? Become more loving.

• Want change? Get bolder.

• Want progress? Get organized.

• Want to feel amazed by life? Start by being grateful for what’s already in front of you.

We don’t just get what we want—we grow into it. And that’s not bad news! That’s the best part. Because as we stretch, challenge ourselves, and rise to meet our dreams, we don’t just receive them—we earn them. We build the muscle to hold them.

So, if you find yourself standing in the space between where you are and where you want to be, don’t resent it. Use it. Lean into it. Let it shape you into the person who is ready when the dream finally lands.

Because trust me—when it does, you’ll want to be the version of yourself who can handle it with open arms and a knowing smile that says, Ah, there you are. I’ve been expecting you.

Stay patient, stay open, and most of all—keep becoming.

The Cost of Selling Our Sacred Lands: What Happens When BLM Land Falls Into the Wrong Hands

Imagine this: You’re standing in the vast stillness of a desert canyon, red rock walls towering around you, carved by wind and time. Or maybe you’re in an alpine meadow, where wildflowers bloom in a riot of colors and elk graze peacefully in the distance. These are the lands that belong to all of us—the public lands managed by the Bureau of Land Management (BLM), lands that hold history, beauty, and irreplaceable natural wonders.

Now, imagine that same place scarred by oil derricks, gutted by mining operations, or fenced off for private development. The trails you once wandered? Closed. The sacred petroglyphs and ancient cultural sites? Destroyed. The clean air and pristine water? Contaminated.

This is not a hypothetical scenario. It’s what happens when our public lands are no longer protected and instead are put up for sale to the highest bidder.

When Protection Fades, Exploitation Begins

For decades, BLM lands have been a cornerstone of conservation in the U.S., safeguarding not just the environment but also cultural heritage sites, recreational areas, and vital ecosystems. National monuments, in particular, are among the most treasured landscapes in the country—designated for their historical, cultural, and ecological significance. But these protections are not guaranteed.

When political shifts prioritize short-term profit over long-term preservation, BLM lands can be stripped of their protected status, opening the floodgates for drilling, mining, and industrial development. The consequences?

• Wildlife habitats destroyed – Species that depend on these lands, from bighorn sheep to sage grouse, lose their homes.

• Sacred Indigenous sites erased – Generations of history and culture are bulldozed in the name of “progress.”

• Public access lost – The places we hike, camp, and find solace in could become private property, no longer ours to explore.

• Environmental devastation – Rivers poisoned by runoff, air thick with pollution, and landscapes forever scarred by industrial machinery.

What’s at Stake?

It’s easy to take these lands for granted—to assume they will always be there, untouched and protected. But history tells us otherwise. Just look at Bears Ears and Grand Staircase-Escalante in Utah, two stunning national monuments that have faced constant threats of reduction and resource extraction. When these lands are opened for commercial use, they don’t get restored. Once they’re gone, they’re gone.

The Fight to Keep Our Public Lands Public

So what can we do? We can raise our voices. We can support legislation that strengthens, rather than weakens, national monument protections. We can challenge policies that prioritize extraction over conservation. We can remind decision-makers that these lands are not just assets on a balance sheet—they are sacred, irreplaceable, and belong to all of us.

Once we lose a canyon, a river, a centuries-old rock carving, we don’t get it back.

If we don’t fight to protect these places now, future generations will never know what was lost. They won’t get to feel the quiet magic of standing in an ancient landscape, knowing that it has stood for thousands of years—and, if we fight hard enough, will stand for thousands more.

The choice is ours.

Will we protect these lands, or will we watch them be sold off piece by piece, until there is nothing left?

The time to act is now.

Why You Should Ditch Store-Bought Bread and Start Baking Your Own

Let’s talk about bread. That warm, golden, crusty goodness that has been a staple of human civilization for thousands of years. But somewhere along the way, we traded in the art of homemade loaves for plastic-wrapped, mass-produced bread that’s more preservatives than actual food.

Here’s the thing—making your own bread is not as complicated as it seems. In fact, it’s one of the most satisfying (and delicious) skills you can pick up. With just a few simple ingredients—flour, water, yeast, and salt—you can create something better than anything you’ll find on a grocery store shelf.

Not only does homemade bread taste infinitely better, but it’s also healthier, more cost-effective, and dare I say, a little magical. There’s something about kneading the dough, watching it rise, and pulling a fresh loaf out of the oven that makes you feel like a wizard in the kitchen.

So if you’ve ever thought, I should try making my own bread someday, consider this your sign. Let’s dive into why homemade bread is worth the effort—and how you can get started today with this French bread recipe.

INGREDIENTS

• ▢ 1 pkg dry active yeast

• ▢ 1/4 cup warm water 105-115 degrees

• ▢ 1 tsp sugar

• ▢ 4 cups all purpose flour

• ▢ 1 Tbsp sugar

• ▢ 1 tsp salt

• ▢ 1 cups plus 2 Tbsp. warm water

• ▢ 1 egg white and 1 Tbsp water.

How To Make Easy French Bread

The dough from this recipe is mixed in your stand mixer with a dough hook or you can mix by hand.

• Combine 1/4 C water, yeast and 1 tsp sugar into a bowl. Allow to stand for five minutes or until yeast is bubbly. (You can skip this step if using rapid rise yeast.

• Into the bowl of the stand mixer, add flour, 1 Tbsp sugar, salt and remaining water.

• Add in yeast mixture. Mix well and knead for 5 minutes or until dough is smooth.

• Cover and allow to rise until double (about 15-20 minutes)

• Place dough onto a lightly floured surface and divided into two pieces.

• Use a rolling pin to roll dough out into a rectangle  This is the rolling pin I like to use for bread dough. Be sure your surface is generously floured so dough doesn’t stick.

• Roll dough up jelly roll style and place the seam side down on a baking sheet.  I also like to use a silicone baking mat  or parchment paper on my cookie sheet. It helps the bread bake evenly and makes clean up a breeze.

• With a sharp knife, a razor blade or a baker’s lamb cut three slits into the bread. Be sure to only go about 1/4 inch deep. If you go too deep your bread may look a little funny after it rises the second time.

• Give the bread a nice little bath in an egg white wash.  To make the egg white wash, just add 1 Tbsp water to 1 egg white and mix together. This is what gives it the beautiful golden color. You can also sprinkle with some coarse salt.

How To Get A Good Crusty French Bread

• Heat up a pan of water on the stove until it boils.

• Preheat oven to 300 degrees F.

• TURN OFF the oven.

• Place the pan of boiling water onto the lower rack of your oven and place your loaf of bread on the rack above.

• Allow the bread to rise this way until double.  This will take about 20 minutes. The bread will also bake as it rises.

Why Put A Pan Of Water In The Oven?

The steam that is given off from the water helps the loaf get that nice crust that a good loaf of easy French bread needs.

Now

• Remove the pan of water from the oven and turn the oven on to 425 degrees F.

• Leave the bread in the oven as the oven preheats to 425 degrees F. Depending on your oven this will take about 10 minutes. The oven will usually have just reached its 425 degrees at the end of the 10 minutes.  My bread is usually always done at the end of the 10 minutes.

• If your bread is not done, turn the heat down to 350 degrees F  and bake for another 5 minutes or until done.

Imagine

I know most won’t watch this, accept this, allow this… I love you none the less…