One step at a time!
Well, I am nearing day five with my new Siamese twin, the pedometer! "So far, so good" is the report, as I have exceeded the 10,000 step guideline each day and I am feeling buoyed by this success. The walking regimen combined with three workouts a week should have me down a size or two by the new year. Funny how having this little gizmo is turning out to be such a powerful motivator.
My former life as an avid walker...
Going back two years, I used to walk faithfully 4 or 5 times weekly, sans pedometer. Even at minus forty-something Celsius, I would bundle up and get out there. On the weekends I would put in extra distance for a bit more of a challenge; just because I had a bit more time to spare. Then, in what should have been the spring of 2008, the cold weather and snow would not go away -- we are used to bitter, long winters, but that extraordinarily long winter broke my spirit and I lost my enchantment/enjoyment with walking. I have to say, though -- I think if I can keep up this challenge for one month, I will be back into it and healthier/happier for my efforts. Already my legs feel leaner and I have more energy throughout the day -- it is so exciting to see changes after just a few days. Need a motivator? Maybe the pedometer is your ticket to fitness too!
Banana Bread -- mmmmm...
Tonight I am baking banana bread -- this is a favorite of my two daughters. If I make banana muffins, they just sit there and mold -- even with lots of chocolate chips in them - go figure! My younger daughter tried to make brownies today with a friend and someone added a tad too much salt -- I suspect they both added a measure of salt, unknowingly. Anyway, she typically is a phenomenal baker and this was upsetting to her, so I am baking the bread to cheer her up.
Persist! It's so worth it!
Flops happen -- sometimes it's the cook, and sometimes it's the recipe. However, when it all comes together and you pour your love and energy into making something for those you care about from scratch, AND it emerges perfect, fragrant and warm from the oven, that is a priceless moment! It is worth passing over a few glitches/speed bumps/whatever to get that result -- a bit like my walking, I guess. What a great day -- I am so thankful and so humbled by the combined experience that has been September 28, 2009. I feel like I could achieve anything! Get out and walk in the fall air, bake some banana bread - enjoy, enjoy and enjoy xo!
Easy Banana Bread
3-4 mashed ripe bananas
1/2 tsp. sea salt
3/4 cup granulated white sugar (or 1/2 Splenda, 1/4 sugar)
1/2 cup melted butter or margarine
2 large eggs
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1-3/4 cups unsifted all purpose flour
1 cup coarsely chopped walnut meats
2 tsp. butter or margarine to grease the loaf pan
Preheat the oven to 350 Fahrenheit -- if you are using a glass loaf pan or a dark metal pan. If your pan is aluminium, you can increase the heat to 375. Grease your selected pan with the 2 tsp. of butter or margarine and set aside.
In a large bowl, mash the bananas with the sugar and salt; add in the vanilla and nuts. Melt the margarine or butter and set aside to cool. Meanwhile mix the flour with baking powder and baking soda in a separate small bowl; set aside. Mix the eggs into the bananas, beating until slightly frothy. Stir in the melted margarine or butter and then gradually add the flour mix to the banana mix -- stirring just enough to moisten.
Fold the completed batter into the prepared loaf pan and bake for about one hour. Loaf should be golden brown and cooked through - test with a bamboo skewer or small sharp knife if you are unsure. If you loaf is browning too fast and the interior is still moist, cover the loaf top loosely with foil and reduce the oven temperature by 25 degrees - bake another 10 minutes and retest with a clean skewer or knife.
Monday, September 28, 2009
Sunday, September 27, 2009
September 27, 2009
Smoke Gets in Your Eyes...
I have spent the good part of today weeding my herb garden and the back patio -- lots of work to put the yard to bed for the (inevitable!) winter months. Yesterday we trimmed back neighbouring tree branches that were touching our roof and overhanging the back patio, so I also got to burn a lot of dead branches in my fire pit (whooo hooo!) - Burn baby burn, disco inferno...
Pedometer Dreamin'
In spite of all of the hard physical work, I am under 2000 steps thus far for today. My plan is to regroup and head out for a long walk - I will do an extra round on my doubled route to hopefully equal 100 minutes and more than 10,000 steps. I actually fell asleep last night with my pedometer still clipped on my sleep pants -- apparently I was only able to manage 76 steps in my sleep, but hey it all counts! Too hilarious... I am truly addicted!
Suspended Cinnimation!
After holding you in suspense, here (at long last!) is my recipe for cinnamon buns. We have consumed almost two pans of three now -- oink! Hope you will enjoy making and eating these buns -- it is definitely worth it! Today, the whole house still smells wonderfully of cinnamon and vanilla.
Cinnamon Buns
For the dough:
1/2 cup granulated sugar
1 cup warm water
2-1/2 Tbsp. active dry yeast
1 cup milk
1/2 cup butter
2 tsp. salt
4 beaten eggs
7-8 cups all purpose flour
Dissolve the yeast in the warm water with 2 tsp. of the granulated sugar added in - about 10 minutes; I use a four liter Pyrex measuring cup for this. Meanwhile heat the milk over low temperature with remaining sugar, and the salt - stir intermittently until the butter is melted. Remove from burner, pour into a large mixing bowl (you will be mixing the dough in this bowl, so make sure it is big enough!) and allow to cool slightly. Beat eggs into the butter/milk mix and stir in the yeast. Gradually add in 3 cups of the flour, and continue to add in enough of the flour to make a soft dough. Turn out onto a lightly floured, smooth surface and knead for 7-10 minutes. Lightly oil a large bowl with canola oil and place the dough ball in the oiled bowl, turning to cover all sides of the ball with oil. Cover with plastic wrap and set to rise in a warm place (about 45 minutes to one hour - dough will double in bulk). I set my oven to 150 degrees Fahrenheit and place the bowl on the enamel surface between the four burners -- it is nice and warm and it speeds up the rise a tad. Meanwhile, prepare the filling, glaze and grease three baking dishes for your buns.
When the dough is ready, divide it into 3 parts and roll the first piece into a rectangle (about 14" W x 18" L) on a lightly floured smooth surface. Spread with 1/3 of the filling (see below) and roll tightly from one of the longer sides. Cut into 12 equal pieces and place cut side up in a 10" x 13" Pyrex baking dish (14" round quiche or similar edged dish will also work for one dozen buns) -- set aside, uncovered and allow to rise again. Bake at 375 degrees for 20-25 minutes. While warm, drizzle with Vanilla Glaze (see below). Repeat these steps for the remaining two pieces of dough.
Filling:
1 cup softened butter
2 cups (packed measure) brown sugar
5 Tbsp. cinnamon
Use a butter knife to spread a layer of butter over the rolled rectangle of dough - leave a 1.5" strip uncovered on one of the long side so that you can close the roll later. Sprinkle one third of the sugar and one third of the sugar over the surface. Roll tightly and continue as described above.
Vanilla Glaze:
2 cups powdered icing sugar
2 tsp. white vanilla extract
Enough warm water to make good drizzling consistency
Place icing sugar in a medium size bowl and measure in the vanilla extract. Place about 1/2 cup warm water in a measuring cup and slowly stir in the water until a thin icing is formed -- it should not be runny, but should run languidly off your spoon when you hold it up. Do not worry if you add a bit too much water -- just add in a couple of extra spoonfuls of icing sugar; this is very easy and forgiving. Cover until your buns come out of the oven - stir again just before drizzling.
I have spent the good part of today weeding my herb garden and the back patio -- lots of work to put the yard to bed for the (inevitable!) winter months. Yesterday we trimmed back neighbouring tree branches that were touching our roof and overhanging the back patio, so I also got to burn a lot of dead branches in my fire pit (whooo hooo!) - Burn baby burn, disco inferno...
Pedometer Dreamin'
In spite of all of the hard physical work, I am under 2000 steps thus far for today. My plan is to regroup and head out for a long walk - I will do an extra round on my doubled route to hopefully equal 100 minutes and more than 10,000 steps. I actually fell asleep last night with my pedometer still clipped on my sleep pants -- apparently I was only able to manage 76 steps in my sleep, but hey it all counts! Too hilarious... I am truly addicted!
Suspended Cinnimation!
After holding you in suspense, here (at long last!) is my recipe for cinnamon buns. We have consumed almost two pans of three now -- oink! Hope you will enjoy making and eating these buns -- it is definitely worth it! Today, the whole house still smells wonderfully of cinnamon and vanilla.
Cinnamon Buns
For the dough:
1/2 cup granulated sugar
1 cup warm water
2-1/2 Tbsp. active dry yeast
1 cup milk
1/2 cup butter
2 tsp. salt
4 beaten eggs
7-8 cups all purpose flour
Dissolve the yeast in the warm water with 2 tsp. of the granulated sugar added in - about 10 minutes; I use a four liter Pyrex measuring cup for this. Meanwhile heat the milk over low temperature with remaining sugar, and the salt - stir intermittently until the butter is melted. Remove from burner, pour into a large mixing bowl (you will be mixing the dough in this bowl, so make sure it is big enough!) and allow to cool slightly. Beat eggs into the butter/milk mix and stir in the yeast. Gradually add in 3 cups of the flour, and continue to add in enough of the flour to make a soft dough. Turn out onto a lightly floured, smooth surface and knead for 7-10 minutes. Lightly oil a large bowl with canola oil and place the dough ball in the oiled bowl, turning to cover all sides of the ball with oil. Cover with plastic wrap and set to rise in a warm place (about 45 minutes to one hour - dough will double in bulk). I set my oven to 150 degrees Fahrenheit and place the bowl on the enamel surface between the four burners -- it is nice and warm and it speeds up the rise a tad. Meanwhile, prepare the filling, glaze and grease three baking dishes for your buns.
When the dough is ready, divide it into 3 parts and roll the first piece into a rectangle (about 14" W x 18" L) on a lightly floured smooth surface. Spread with 1/3 of the filling (see below) and roll tightly from one of the longer sides. Cut into 12 equal pieces and place cut side up in a 10" x 13" Pyrex baking dish (14" round quiche or similar edged dish will also work for one dozen buns) -- set aside, uncovered and allow to rise again. Bake at 375 degrees for 20-25 minutes. While warm, drizzle with Vanilla Glaze (see below). Repeat these steps for the remaining two pieces of dough.
Filling:
1 cup softened butter
2 cups (packed measure) brown sugar
5 Tbsp. cinnamon
Use a butter knife to spread a layer of butter over the rolled rectangle of dough - leave a 1.5" strip uncovered on one of the long side so that you can close the roll later. Sprinkle one third of the sugar and one third of the sugar over the surface. Roll tightly and continue as described above.
Vanilla Glaze:
2 cups powdered icing sugar
2 tsp. white vanilla extract
Enough warm water to make good drizzling consistency
Place icing sugar in a medium size bowl and measure in the vanilla extract. Place about 1/2 cup warm water in a measuring cup and slowly stir in the water until a thin icing is formed -- it should not be runny, but should run languidly off your spoon when you hold it up. Do not worry if you add a bit too much water -- just add in a couple of extra spoonfuls of icing sugar; this is very easy and forgiving. Cover until your buns come out of the oven - stir again just before drizzling.
Saturday, September 26, 2009
September 26, 2009
Autumn Whispers
Another beautiful day! Autumn is slowly and subtly making her debut, all the while in the guise of summer. This morning I took a long solo walk along the river -- I have become a pedometer convert as of this week and I am trying to do the "ten thousand steps a day" thing-- and although it was warm and humid, there was a hint of coolness near the water and a softly smokey scent on the air.
Cinnamon Dreams
All the while, I was thinking it would be an ideal day to bake cinnamon buns. When I returned to the house after my walk, someone had the local radio station on and it was blasting Neil Young's "Cinnamon Girl"!
My son (he's almost nine -- I can't believe it!) has been asking for cinnamon buns for almost two weeks, and I love baking in the humid warm weather, so the deal was set, the planets aligned etc. These weather conditions naturally duplicate professional proofing oven settings, and I have yielded the best results for me in the past. Today I made three luscious pans o' CB's, and my son, my two young adult daughters (+ their young, male friend, Adam!) have pretty much demolished pan number one! Will post the recipe for you soon -- right now I have to take daughter #2 to a private party bar tending gig she has booked.
Another beautiful day! Autumn is slowly and subtly making her debut, all the while in the guise of summer. This morning I took a long solo walk along the river -- I have become a pedometer convert as of this week and I am trying to do the "ten thousand steps a day" thing-- and although it was warm and humid, there was a hint of coolness near the water and a softly smokey scent on the air.
Cinnamon Dreams
All the while, I was thinking it would be an ideal day to bake cinnamon buns. When I returned to the house after my walk, someone had the local radio station on and it was blasting Neil Young's "Cinnamon Girl"!
My son (he's almost nine -- I can't believe it!) has been asking for cinnamon buns for almost two weeks, and I love baking in the humid warm weather, so the deal was set, the planets aligned etc. These weather conditions naturally duplicate professional proofing oven settings, and I have yielded the best results for me in the past. Today I made three luscious pans o' CB's, and my son, my two young adult daughters (+ their young, male friend, Adam!) have pretty much demolished pan number one! Will post the recipe for you soon -- right now I have to take daughter #2 to a private party bar tending gig she has booked.
Wednesday, September 23, 2009
September 23, 2009
Busy Bee Buzz...
It has been a busy but satisfying work day -- as I have mentioned, there is a bad flu bug going around my workplace, but thus far I have been heading it off at the pass! We are all taking extra precautions with all of the media hype surrounding H1N1. The work volume is not especially high, but there is enough to keep us busy, and we have to be a bit more agile, thoughtful in terms of coordinating jobs around ill employees.
Peachy!
I went to work out today before dinner and it left me feeling wonderfully focused and energized -- I have also been practising some Reiki this evening, sending distant healing to two girlfriends.
It is a particularly beautiful evening and as I am writing this I hear children whooping outside at the playground and through the open windows I can feel this lovely gentle breeze touch caress my skin -- if today were to become a fruit it would be a lush peach, selected at the peak of ripeness, wonderfully sweet, juicy and with that delightful orangey yellow inside! Our prairie winters are notoriously long and bitter, so I have learned to savour these last sunny, balmy autumn days.
Herbally Yours xox
About midday, as I was getting interested in foraging for some lunch, I began to think about my little herb garden at home. Somehow I have grown these bionic, giganto herbs this year (neglect must allow for only survival of the fittest!) - particularly impressive are my basil, oregano and thyme. Realizing that this summery honeymoon could rudely end at any time, it dawned on me that I need to make, enjoy and freeze a bunch of pesto - prrronto!
I make my pesto in the blender -- it is quick and easy and love it drizzled on grilled steak, swirled in sour cream as a garnish for chicken quesadillas, or over buttered spaghetti squash (my substitute for pasta, as I continue to try to replace breads and sugar with fresh vegetables!).
Pam's Pesto
2 cups (packed measure) of freshly picked basil
1/2 cup extra virgin olive oil
1/3 cup walnuts (or pine nuts)
1-2 cloves fresh garlic
Sea salt and ground black pepper to taste
1/2 cup freshly grated Parmesan cheese (or Romano)
Place basil, walnuts, garlic, sea salt and pepper in the blender - pulse to create a coarse blend. Slowly stream in the olive oil while the blender is running on med-high - stop every few seconds to scrape down the sides of the blender. If you have a baby food attachment, they are ideal for this, as the size is smaller and you don't need to scrape as much/as often.
Scrape the basil mix out of the blender and stir in the cheese - your pesto awaits! Yield: approximately one cup of yummy fresh pesto.
NOTE: if you plan to freeze, do not add in the cheese as the cheese does not freeze well -- the texture breaks down. I have heard of freezing the pesto (sans cheese!) in ice cube trays and then transferring the resulting pesto cubes into small freezer bags. I tend to freeze 1/2 portions in small zip-style freezer bags, as with three kids, this is a manageable portion.
It has been a busy but satisfying work day -- as I have mentioned, there is a bad flu bug going around my workplace, but thus far I have been heading it off at the pass! We are all taking extra precautions with all of the media hype surrounding H1N1. The work volume is not especially high, but there is enough to keep us busy, and we have to be a bit more agile, thoughtful in terms of coordinating jobs around ill employees.
Peachy!
I went to work out today before dinner and it left me feeling wonderfully focused and energized -- I have also been practising some Reiki this evening, sending distant healing to two girlfriends.
It is a particularly beautiful evening and as I am writing this I hear children whooping outside at the playground and through the open windows I can feel this lovely gentle breeze touch caress my skin -- if today were to become a fruit it would be a lush peach, selected at the peak of ripeness, wonderfully sweet, juicy and with that delightful orangey yellow inside! Our prairie winters are notoriously long and bitter, so I have learned to savour these last sunny, balmy autumn days.
Herbally Yours xox
About midday, as I was getting interested in foraging for some lunch, I began to think about my little herb garden at home. Somehow I have grown these bionic, giganto herbs this year (neglect must allow for only survival of the fittest!) - particularly impressive are my basil, oregano and thyme. Realizing that this summery honeymoon could rudely end at any time, it dawned on me that I need to make, enjoy and freeze a bunch of pesto - prrronto!
I make my pesto in the blender -- it is quick and easy and love it drizzled on grilled steak, swirled in sour cream as a garnish for chicken quesadillas, or over buttered spaghetti squash (my substitute for pasta, as I continue to try to replace breads and sugar with fresh vegetables!).
Pam's Pesto
2 cups (packed measure) of freshly picked basil
1/2 cup extra virgin olive oil
1/3 cup walnuts (or pine nuts)
1-2 cloves fresh garlic
Sea salt and ground black pepper to taste
1/2 cup freshly grated Parmesan cheese (or Romano)
Place basil, walnuts, garlic, sea salt and pepper in the blender - pulse to create a coarse blend. Slowly stream in the olive oil while the blender is running on med-high - stop every few seconds to scrape down the sides of the blender. If you have a baby food attachment, they are ideal for this, as the size is smaller and you don't need to scrape as much/as often.
Scrape the basil mix out of the blender and stir in the cheese - your pesto awaits! Yield: approximately one cup of yummy fresh pesto.
NOTE: if you plan to freeze, do not add in the cheese as the cheese does not freeze well -- the texture breaks down. I have heard of freezing the pesto (sans cheese!) in ice cube trays and then transferring the resulting pesto cubes into small freezer bags. I tend to freeze 1/2 portions in small zip-style freezer bags, as with three kids, this is a manageable portion.
Tuesday, September 22, 2009
September 22, 2009
Time and space to create
What an exceptional day! I am very fortunate to work for a progressive company -- one day per month I get a creative day to pursue arty extracurricular interests! The only requirement is that I spend a full work day engaged in creative activities that in no way relate to my job description duties or ongoing work projects.
I work in for an advertising and marketing agency (http://www.swj.cc/ - check us out!), where I get to contribute in many rewarding ways, among them big picture thinking and strategy; both internally and for our clients.
My "off the work radar" passions are diverse and include painting/illustration, jewelry design, poetry, script writing, music of all kinds (including trying to learn to play acoustic guitar!) and traditional belly dancing. Today, I spent my day painting -- currently I am working on a four-canvas piece with a practical purpose -- I am creating a vision board for a dear girlfriend of mine. If you want to know more about visioning, let me know -- it can be very self-revealing and rewarding and it is easy and inexpensive (my information is absolutely free for the asking -- I am happy to share the goodness with you).
The ultimate tune-up!
An added bonus was that I was able to meet that same fav girlfriend for lunch -- and that was just splendid. We are celestial twins of some kind who finish each others sentences etc. Quite often we communicate without need of words at all :) We enjoyed homemade chicken salad and organic almond/apricot crackers with blue cheese and pears at my studio - washed down with sparkling water and Starbucks' coffee - mmm! It was a brilliant highlight to share this lovely, leisurely appreciation of healthy food with a kindred spirit.
This Chick's Chicken Salad for Two
6 ounces diced roasted chicken breast
2 large ribs of celery, diced
1/2 tsp. dried dill weed
Fresh ground black pepper, to taste
Sea salt, to taste
2 Tbsp. full fat mayonnaise
1 tsp. balsamic vinegar
2 cups of shredded romaine, or other favourite salad greens
Lay out greens on two plates. In a medium bowl, toss chicken and celery pieces with salt, pepper and dill. Stir in mayonnaise and then add in the balsamic vinegar. Pile the chicken mix on the salad greens and enjoy!
What an exceptional day! I am very fortunate to work for a progressive company -- one day per month I get a creative day to pursue arty extracurricular interests! The only requirement is that I spend a full work day engaged in creative activities that in no way relate to my job description duties or ongoing work projects.
I work in for an advertising and marketing agency (http://www.swj.cc/ - check us out!), where I get to contribute in many rewarding ways, among them big picture thinking and strategy; both internally and for our clients.
My "off the work radar" passions are diverse and include painting/illustration, jewelry design, poetry, script writing, music of all kinds (including trying to learn to play acoustic guitar!) and traditional belly dancing. Today, I spent my day painting -- currently I am working on a four-canvas piece with a practical purpose -- I am creating a vision board for a dear girlfriend of mine. If you want to know more about visioning, let me know -- it can be very self-revealing and rewarding and it is easy and inexpensive (my information is absolutely free for the asking -- I am happy to share the goodness with you).
The ultimate tune-up!
An added bonus was that I was able to meet that same fav girlfriend for lunch -- and that was just splendid. We are celestial twins of some kind who finish each others sentences etc. Quite often we communicate without need of words at all :) We enjoyed homemade chicken salad and organic almond/apricot crackers with blue cheese and pears at my studio - washed down with sparkling water and Starbucks' coffee - mmm! It was a brilliant highlight to share this lovely, leisurely appreciation of healthy food with a kindred spirit.
This Chick's Chicken Salad for Two
6 ounces diced roasted chicken breast
2 large ribs of celery, diced
1/2 tsp. dried dill weed
Fresh ground black pepper, to taste
Sea salt, to taste
2 Tbsp. full fat mayonnaise
1 tsp. balsamic vinegar
2 cups of shredded romaine, or other favourite salad greens
Lay out greens on two plates. In a medium bowl, toss chicken and celery pieces with salt, pepper and dill. Stir in mayonnaise and then add in the balsamic vinegar. Pile the chicken mix on the salad greens and enjoy!
Monday, September 21, 2009
Pam's Own Lentil Soup
6 Tbsp. canola oil
2 cups diced cooking onions
4 cups sliced carrots
1 cup red lentils, washed well in cold water and drained
6 cups turkey, chicken or vegetable soup broth
2 tsp. salt
1 tsp mace or nutmeg
1/2 tsp. or more to taste, crushed dried chilies
1/2 head cauliflower, chopped to bite size pieces
3-4 fresh tomatoes, diced
1 small zucchini, diced
Natural plain yogurt and chopped cilantro - for garnish
Heat the oil in a heavy soup pot on medium heat, adding in the onions and carrots. Stir constantly for 3-4 minutes, then reduce heat and simmer for about 10 minutes. Onions should be clear. Add in the broth, lentils,spices, tomatoes and cauliflower. Bring to a boil, then reduce heat and cover, simmering for 20- 25 minutes, and stirring 2 - 3 times throughout. Add in the zucchini and simmer an additional 10 minutes.
Serves 8- 10 - garnish with yogurt and chopped cilantro. This soup freezes very well, so if the recipe is too large for you, make ahead for days when you come home tired and hungry. It is sure to nourish your body and spirit - hearty and very healthy. Enjoy!
2 cups diced cooking onions
4 cups sliced carrots
1 cup red lentils, washed well in cold water and drained
6 cups turkey, chicken or vegetable soup broth
2 tsp. salt
1 tsp mace or nutmeg
1/2 tsp. or more to taste, crushed dried chilies
1/2 head cauliflower, chopped to bite size pieces
3-4 fresh tomatoes, diced
1 small zucchini, diced
Natural plain yogurt and chopped cilantro - for garnish
Heat the oil in a heavy soup pot on medium heat, adding in the onions and carrots. Stir constantly for 3-4 minutes, then reduce heat and simmer for about 10 minutes. Onions should be clear. Add in the broth, lentils,spices, tomatoes and cauliflower. Bring to a boil, then reduce heat and cover, simmering for 20- 25 minutes, and stirring 2 - 3 times throughout. Add in the zucchini and simmer an additional 10 minutes.
Serves 8- 10 - garnish with yogurt and chopped cilantro. This soup freezes very well, so if the recipe is too large for you, make ahead for days when you come home tired and hungry. It is sure to nourish your body and spirit - hearty and very healthy. Enjoy!
September 21, 2009
Lovin' the Love-in
Well, it was a dreary day -- threatening to rain and cooler temps, but I am sunny on the inside, a bright, bold, carnival-coloured yellow! Coolest thing happened today -- I got a direct message on Twitter from Yoko Ono; how totally wonderful is that? The fabulous John and Yoko love-in for peace Yoko Ono - so pinch me :)
Yoko O-Yes!!!
She is still making music and promoting peace - what an exceptional, brave, beautiful-inside-and-out, talented, and unique artist she is. Thank you Yoko - you made my day. Thanks also to my loyal follower, Smithfield -- you float my boat with your kind words of support Dearest Friend. Yes I am feeling the love vibe and lovin' that love-in energy! We all need a lot more love and support it seems to me -- and it all starts simply with kind, caring people like these. I cannot fully express my gratitude; you humble and inspire me.
Good medicine
My chicken soup went over so well with my kids (all gone - that huge cauldron full!) so I made another pot tonight. I just had another small bowl after my Chinese medicinal tea - quality control; it is better than yesterday's batch. There is a bad cold bug going around the office and I have been staving it off for the last week or so with my asian secret weapon - this amazing Chinese tea! When I get a bit fatigued and a tiny sore throat appears, I fire up the kettle and immediately crack into the tea -- I can't read Chinese, so I couldn't tell you what is in it, but the first time I drank it I had to choke it down! I thought it tasted of dung! Now I am used to it and I actually find it comforting -- it is called Ganmao Qingre Keli and I obtain it from a Doctor of traditional Chinese medicine. Seek it out where you live and buy a case -- it is just so worth it.
Recipe for PEACE XO
So, all this wonderful blessing activity has me just about ready to go super nova with joy - what then can I share with you in terms of nourishment that will not pale in comparison??? Love and peace deserve some kind of wonderful comfort food -- what somebody who dearly loves you makes to cheer your day and restore your energy. I am thinking that maybe my own recipe for lentil soup might fit the bill; here it is with much love:
Well, it was a dreary day -- threatening to rain and cooler temps, but I am sunny on the inside, a bright, bold, carnival-coloured yellow! Coolest thing happened today -- I got a direct message on Twitter from Yoko Ono; how totally wonderful is that? The fabulous John and Yoko love-in for peace Yoko Ono - so pinch me :)
Yoko O-Yes!!!
She is still making music and promoting peace - what an exceptional, brave, beautiful-inside-and-out, talented, and unique artist she is. Thank you Yoko - you made my day. Thanks also to my loyal follower, Smithfield -- you float my boat with your kind words of support Dearest Friend. Yes I am feeling the love vibe and lovin' that love-in energy! We all need a lot more love and support it seems to me -- and it all starts simply with kind, caring people like these. I cannot fully express my gratitude; you humble and inspire me.
Good medicine
My chicken soup went over so well with my kids (all gone - that huge cauldron full!) so I made another pot tonight. I just had another small bowl after my Chinese medicinal tea - quality control; it is better than yesterday's batch. There is a bad cold bug going around the office and I have been staving it off for the last week or so with my asian secret weapon - this amazing Chinese tea! When I get a bit fatigued and a tiny sore throat appears, I fire up the kettle and immediately crack into the tea -- I can't read Chinese, so I couldn't tell you what is in it, but the first time I drank it I had to choke it down! I thought it tasted of dung! Now I am used to it and I actually find it comforting -- it is called Ganmao Qingre Keli and I obtain it from a Doctor of traditional Chinese medicine. Seek it out where you live and buy a case -- it is just so worth it.
Recipe for PEACE XO
So, all this wonderful blessing activity has me just about ready to go super nova with joy - what then can I share with you in terms of nourishment that will not pale in comparison??? Love and peace deserve some kind of wonderful comfort food -- what somebody who dearly loves you makes to cheer your day and restore your energy. I am thinking that maybe my own recipe for lentil soup might fit the bill; here it is with much love:
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