This is the response from a guest as she sat on the front steps of Mary’s Place by the Sea preparing to depart after a two night retreat. I had asked her how she was feeling after being with us for a few days. Her face was relaxed, she had the most beautiful smile and I watched from the window as the guests said their “goodbyes” on the sidewalk. Tears streaming…

Hello! I hope this note finds you all well and enjoying the summer with your loved ones. We are quite busy at Mary’s Place by the Sea with a house full of guests each retreat, and a Virtual Program with more than 400 participants monthly.  The gratitude from our guests is flowing freely as is the laughter and chatter we hear daily. Our guests are grateful to be with one another, they are grateful for the “pause” of their daily responsibilities and they are grateful for the self-care tips they learn in our program. We are becoming a part of the lives of women experiencing cancer and we couldn’t be more grateful to all who make that possible. 

On behalf of our Mary’s Place Team, a heartfelt THANK YOU to our volunteers, our practitioners, our Board of Trustees and our donors for believing in our mission and making it possible to support nearly 500 women per month AT NO COST to them. You are just amazing!

We hope to see you at our Walk-a-thon October 15, 2022 so we can thank you in person! Enjoy the last few weeks of summer and don’t forget to take care of yourself.

Much love and gratitude,

“God Bless Mary’s Place, it is a life-saver! I came in feeling heartbroken, alone and defeated and met so many kind, caring, compassionate women. My faith in humanity is restored! Thank you all.”

~J.,  Guest of Mary’s Place by the Sea

Recipe by Chef Cathy Russo, from Mary’s Place by the Sea Cookbook Volume II “From Our Home to Yours”

Put vinegar, orange juice, lime juice, Dijon mustard, garlic, salt and pepper in a small bowl. Slowly drizzle in oil while whisking continuously. Set aside.

Put coconut flakes in a dry sauté pan set over low heat and toast for a few minutes until lightly browned.

Put the red onion slices in a small bowl and cover with cold water. Let them sit for at least 10 minutes before draining. This will remove some of the bite and bitterness. 

Using a very sharp knife, remove the rind and white pith from the orange. Slice into ¼ inch thick rounds.

Put the arugula in a bowl and dress lightly with 2 tablespoons of the dressing and a pinch of kosher salt. Toss gently to combine. 

Place arugula on a serving platter and arrange orange slices on top. Sprinkle dates, nuts and coconut over the orange slices. Scatter the drained red onion slices and torn mint leaves over the salad. Drizzle a little more dressing over the whole salad and finish with a light garnish of black pepper and reserved orange and lime zest.