Love is all around

I feel it in my fingers, I feel it in my toes...love is all around me...(The Troggs)

...for HG...What are you doing New Year's Eve.....

Love this TED talk.....on "breaking the taboos of interfaith dialogue"....

Les Misérables--Finale
...Take my hand
And lead me to salvation
Take my love
For love is everlasting
And remember
The truth that once was spoken:To love another person is to see the face of god....

..wishing you all a healthy New Year with your loved ones.........

McDougall's Sunbeam Tapioca Fruit Salad 

¾ c instant tapioca

1-1  qt 14 oz can pineapple juice

2       cans mandarin oranges, drained and juice retained

1-20 oz can crushed pineapple, drained and juice retained

3       T lemon juice

1 bag frozen cherries

Add tapioca, pineapple juice, retained juice from oranges and crushed pineapple into a large saucepan.

Heat over medium heat, stirring constantly, until comes to a boil and starts to thicken.

Remove from heat and stir in lemon juice.

Pour into large bowl.

Stir in oranges and crushed pineapple.

Let cool.

Stir in frozen cherries, cover and refrigerate.

Serves 8

Joyeux Noël

Simple Blessings of Christmas and Giggle with the Goats

Wishing you a safe, happy and restful holiday season...with MUCH music in your life..Merry Christmas my darlings.....

...Hard Candy Christmas...My Holiday...

Caramel Corn...not vegan...not a healthy choice!! :-(

7 quarts plain popped popcorn

2 cups dry roasted peanuts

2 cups brown sugar

½ cup light corn syrup

1 teaspoon salt

1 cup margarine

½ teaspoon baking soda

1 teaspoon vanilla extract

Place the popped popcorn into two shallow greased baking pans.  You may use roasting pans, jelly roll pans, or disposable roasting pans.  Add the peanuts to the popped corn.  Set aside.

Preheat the oven to 250 degrees F.  Combine the brown sugar, corn syrup, margarine and salt in a saucepan.  Bring to a boil over medium heat, stirring enough to blend.  Once the mixture begins to boil, boil for 5 mins while stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla.  The mixture will be light and foamy.  Immediately pour over the popcorn in the pans, and stir to coat.  Don’t worry too much at this point about getting all of the corn coated.

Bake for 1 hour, removing the pans, and giving them each a good stir every 15 mins.  Line the counter top with waxed paper.  Dump the corn out onto the waxed paper and separate the pieces.  Allow to cool completely, then store in airtight containers or resealable bags.

Makes 28 servings.

Time

Vincent says…nobody has enough time for everything s/he wants to do; each of us has to prioritize and do what s/he wants most…that “pearl” falls right in line with the “simple truths” words of wisdom on “time.”

From Simple Truths ...

"If you had a bank that credited your account each morning with $86,400—with no balance carried from day to day—what would you do? Well, you do have such a bank...time.

Every morning it credits you with 86,400 seconds. Every night it rules off as "lost" whatever you have failed to use toward good purposes. It carries over no balances and allows no overdrafts. You can't hoard it, save it, store it, loan it or invest it. You can only use it—time.

Here are six terrific truths about time:

First: Nobody can manage time. But you can manage those things that take up your time.

Second: Time is expensive. As a matter of fact, 80 percent of our day is spent on those things or those people that only bring us two percent of our results.

Third: Time is perishable. It cannot be saved for later use.

Fourth: Time is measurable. Everybody has the same amount of time...pauper or king. It is not how much time you have; it is how much you use.

Fifth: Time is irreplaceable. We never make back time once it is gone.

Sixth: Time is a priority. You have enough time for anything in the world, so long as it ranks high enough among your priorities."

...counting my blessings.....sing it Bing!!

Donovan's Reef...a MUST see holiday favorite.....

McDougall's White Bean Salad

2-15 oz cans cannellini beans, drained and rinsed

1-15 oz can quartered artichoke hearts, drained

½ c green olives, sliced

1 c roasted red peppers, drained and chopped

½ English cucumber, diced

6 plum tomatoes – cored, seeded and diced

2 celery ribs, diced
2 green onions, thinly sliced

⅓ c sherry vinegar

1 t Dijon mustard

¼ c finely chopped fresh parsley

1 T fresh thyme

2 t finely chopped fresh rosemary

1 t garlic powder

1 t paprika

salt and pepper to taste

Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.

Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.  Serves 8

Good to be back home

...good to be back home with family for the holidays.....missing you my girl and her love...speedy recovery.....and sending you visions of joyously, bright dream colors....Angel of Dreams....

Morning

Spending an hour each morning communing with nature…connecting…embracing a groundedness to begin a new day with an open heart filled with divine love... essential for peace and harmony.

This Story of the Day was timely…as usual. 

A morning vision in the divine secret garden, lounging in a white Adirondack chair…covered with a “memory throw”…drinking morning tea with sweet angels…breathing deep the sweetness of the magnolia and mimosa blossoms…smiling, hearing the children’s giggles as they climb the trees…hearing the good morning chirps of the Mr. and Mrs…feeling the cool breeze...HG kisses on a wrist…and ALL is right with the world!!

...Have you ever seen the rain.......sing it LOUD....

Bonjour...& happy birthday ma grande!!

Chili Sin Carne

Serves 8

2 cups dried beans, soaked overnight, rinsed and drained (we like to use a mixture or similar sized beans like kidney, black and pinto)

3/4 cups Textured Vegetable Protein, reconstituted in 1 cup boiling water…or if you can’t find that, add some frozen Burger Crumbles-veggie at the end)

1 onion, chopped

4 cloves garlic, chopped

1 T each chili powder and ancho chili powder

½ t dried oregano

½ T cumin

½ T unsweetened cocoa

1 bay leaf

¼ c soy sauce

½ teaspoon sugar

3 cups water

½ crushed dried chili pepper

1 t salt

Pepper

1-6 oz can tomato paste

10 pkg frozen corn

1 can crushed pineapple w/ juice

1-2 chipotle pepper in adobo sauce, chopped

Cook in crock pot on low for 4 hours OR pressure cook 15 lbs for 20-25 minutes (un-soaked beans)

Procrastination

PROCRASTINATION was grabbed by its ugly horns and was wrestled to the ground!! …VICTORY!! …So, now every night...determine what is the HARDEST thing to do the next day.

Each tasks affords a learning opportunity…and rejuvenating rest provides strength and clarity.

Giving thanks everyday for forward movement….As Brian Tracy suggests, tackle the HARDEST thing FIRST…it is the PRIORITY.

Can you take the challenge today to tackle your HARDEST thing FIRST and to feel the lightness of heart and inner strength that that opportunity brings when completion is realized….??

…“It is the job that is never started that takes longest to finish.” -  J.R.R. Tolkien

McDougall's Avocado Pasta Salad

•               13 oz box dried whole wheat or brown rice pasta (medium shells work well)

•               4 cloves fresh garlic, pressed

•               3 medium, ripe tomatoes, chopped

•               3 medium avocados, peeled and chopped

•               1 zucchini or cucumber, chopped

•               2 limes, juiced

•               ½ t fresh thyme

•               1 c sliced Kalamata olives

•               salt and pepper to taste

Cook the pasta al dente. When pasta is done rinse with cold water.

Combine all fresh ingredients in a large bowl and add salt and pepper. Add pasta and stir well.

Shared Happiness

Buddha once said, "Thousands of candles can be lit from a single candle, and the life of the candle cannot be shortened. Happiness never decreases by being shared."

...some quiet time is needed to better share happiness....fit in Dhamma Siri??....

Adapted from Food.com New Zealand Corn Salad

12 oz pkg frozen peas

12 oz can whole kernel corn, drained

½ peeled diced cucumber

2 T chopped green onions

2 T white vinegar

1 clove garlic, crushed

½ t salt

1 dash black pepper

⅛ t dry mustard

⅛ t cayenne pepper

Thaw frozen peas and then combine with the corn, cucumber and onions in a large bowl.
Shake remaining ingredients in a small jar with a tight-fitting lid and pour over the vegetables, tossing until all are coated.
Cover and chill.

Basic Truths

10 Basic Truths of Carolyn Rubenstein

1. Produce, do not procrastinate.
2. Manage your energy not your time.
3. Perfection is merely a facade that steers you in the wrong direction.
4. Personal innovation is the key to any type of life success.
5. Thoughts precede actions, which precede change. Care + Commitment = Change. Commitment alone does not equal change. There is a personal component to all that we do.
6. Now is everything. Perseverance is power. Inspiration is everywhere. (living too long without this in the foreground…but also reminded of it from # 1 gypsy daughter’s blog)
7. All that needs to be known dwells inside your own heart. Tap into that knowledge within, and trust that knowledge. Be confident in yourself and your power to choose your own perspective. You have more power than you know what to do with in your life. Harness that potential, and your limits will know no bounds.
8. Invest in yourself. Personal knowledge and self-discovery are invaluable. Don't limit your potential by limiting your personal treasury. You are your greatest ally and asset.
9. From a place of clarity, you can move forward with freedom and creativity. Within clarity, there is no such thing as "stuck."
10. We all hunger for a fulfilling life -- a life filled with meaning and purpose -- for ourselves and for the people around us.

...and...joyeux anniversaire ma soeur....

Modified McDougall Mango & Avocado Salad

2 large mango, peeled, pitted and chopped

2 large ripe avocado, peeled, pitted and chopped

2 c shredded cabbage

1 red bell pepper, finely chopped

½ cucumber, chopped

1 bunch green onions, chopped

½ bunch fresh cilantro, finely chopped

3 limes, juiced

1 t agave nectar

Dash salt

Freshly ground pepper to taste

Optional: fresh pea shoots, lightly chopped

Place all the ingredients in a large covered bowl. Toss until well mixed. Refrigerate at least 1 hour before serving, tossing several times during that hour to make sure flavors are well combined.

Storytelling

The greatest gift the experience of living life has given is that of becoming a storyteller.  Who knows HOW it happened…it just HAPPENED…it just evolved over the years.

It began as a glimmer in Junior High and High School…in the safety of a circle of girlfriends…finding that humorous side, that was previously undiscovered!!

Back then…who would have dreamt the socially shy girl would have the nerve to ever talk to people…let alone have all eyes turned her way for a story!!

Storytelling is an endorphin rush...ranked right up there with cross-country running…which also was a Junior High revelation!!

The skill to be honed through maturity is to know when an expanded story is important…necessary…worthwhile…and when to just keep your mouth shut!!...or keep it brief!!  Lessons to be learned here!!

Slightly modified McDougall Thai Noodles

24 oz linguini (broken in half)

½ c honey

½ c natural peanut butter, creamy

½ c soy sauce

6 T rice vinegar

2 t Thai red curry paste

½ t sesame oil

¼ c water

2 bunches green onions, chopped

2 T minced fresh garlic

2 T minced fresh ginger

4 c mung bean sprouts, divided

3 c shredded carrots

1 bunch cilantro, lightly chopped

Roasted sesame seeds

Prepare noodles according to package directions. Drain and set aside.

Meanwhile, combine the honey, peanut butter, soy sauce, rice vinegar, curry paste and the sesame oil in a mixing bowl and whisk until smooth. Set aside.

Place the water in a non-stick frying pan with the onions, garlic and ginger. Cook, stirring frequently for 2-3 minutes. Add 3 c sprouts and sauté 2-3 mins longer.

Add the sauce, mix well and heat through. Pour over the noodles and toss well to mix.

Add the remaining 1 c of bean sprouts and carrots and toss again to mix. Serve warm or at room temperature. Let each person add chopped cilantro and generously sprinkle with sesame seeds.

Hints: This dish keeps well in the refrigerator and may also be served cold. This is great to fix on those busy evenings when everyone is eating at different times because it tastes best at room temperature.

Released from Bondage

11-11-11—the auspicious day long ago when the first gust of a wind began to flow under wings... lifted up to joyous futures. 

Annie Lennox...Why....

Two souls released from bondage…“Mercy, mercy buttercup (Missouri French)”...merci, merci  beaucoup... for the freedom!!

...and...joyeux anniversaire à mon frère....

Slightly modified McDougall Curried Red Lentil Salad

3 c red lentils, picked through

4 c water

2 onions, sliced thin

3 cloves garlic, minced

2 T curry powder, to taste

1 head of cauliflower cut into florets

2 small apples, chopped

½ cup currants

2 T balsamic vinegar

2 T soy sauce

Cook the lentils in water until they are tender and still whole, about 10 minutes.  Drain and set aside.

Meanwhile, sauté the onions and garlic for 3 minutes. Add 1 c water, the curry powder and cauliflower florets. Cook, stirring frequently, until the cauliflower is tender-crisp.  Add the cauliflower mixture to the lentils and mix in the apple and currants.

Season with balsamic vinegar and soy sauce. Serve cold.

I know you can show me....

This Foreigner song just had a special meaning for me this past weekend.  I survived the farm "weekend" duty...4 times of goat milking...chickens, turkeys, pigs, chores...and lots of therapy time in the kitchen cooking and jammin' to classic rock!!

Priorities

The Empty Pickle Jar --from Simple Truths

Priorities…and choices….Nancy says “chip away…chip away”….

McDougall's Polenta with Black Beans

2-24 oz packages San Gennaro precooked polenta

½ cup water

2 onions, chopped

2 red bell peppers, chopped

2 orange or yellow bell peppers, chopped

4 cloves garlic, minced

3-15 oz cans black beans, drained and rinsed

14 oz can chopped green chilies

1-15 oz can crushed tomatoes

 2 t chili powder

2 t ground cumin

dash or two Tabasco sauce

freshly ground pepper to taste

½ bunch fresh cilantro, chopped

1-2 cups Mango salsa

Preheat oven to 375°F.

Slice polenta half-inch thick. Place on a nonstick baking sheet and bake for 15 minutes.

Meanwhile, place the water, onion, bell peppers and garlic in a large saucepan. Cook, stirring occasionally, for 10 minutes. Add remaining ingredients, except cilantro, and cook an additional 10 minutes. Stir in cilantro and remove from heat.

Serve over the polenta and top with some Mango salsa.

Mango Salsa

2 c peeled, chopped, ripe mango

½ c finely chopped onion

½ c finely chopped red bell pepper

1 whole, fresh jalapeño, seeded and finely chopped

¼ t bottled minced garlic

1 T cider vinegar

1 T warm water

several twists freshly ground black pepper

dash salt

Combine all ingredients in a bowl and mix well. Cover and chill at least 1 hour before serving, if possible.

Evening chickens

Evening...and the chickens are enjoying their freedom...

Happy hallo weenie!!

Morning...The chickens are still in their mobile coops....are roosters REALLY necessary??...they sure make a LOT of racket ....!!

Not sure about this set-up...I'll have to get with the livestock folks to learn more...I'll be doing a little bit of work with the turkeys this week ...should be interesting......

Gypsyism

Somehow…Frank Zappa just kept flowing through these past few days!!...A gypsyism….“If you end up with a boring miserable life because you listened to your mom, your dad, your teacher, your priest, or some guy on television telling you how to do your s***, then you deserve it.” ― Frank Zappa

Thinking outside of the box…pushing the limits…living an extended period in a tent...and I don’t mean just a miserable week in an RV Park in Whitehorse, Yukon waiting on auto parts!! ...tent living at a beekeeping adventure is on the horizon….

Also, it’s past time for a road trip driving the ALCAN…how about a gypsy caravan trip??...


Ful Medames Dip--adapted from FatFreeVegan.com

1 medium onion, chopped

3 cloves garlic, minced

2 medium tomatoes, chopped

2 c dried fava beans-cooked (cook 15 mins in 3 cups water-bowl within pot method, with plate on top of inner bowl, and 3 c water in pressure cooker)

1 t ground cumin

¼ t cayenne or red chili pepper

3 T lemon juice

¼ c parsley

Sauté the onion and garlic in a large, non-stick skillet for about 4 minutes. Add the tomatoes and cook for another 4 minutes. Stir in the cooked fava beans, cumin, and red pepper, and cook on medium-low heat for about 10 minutes.

Remove from the heat and mash the fava beans lightly, right in the skillet, until most of the beans are mashed. Scoop into a serving bowl, and mix in the lemon juice and parsley.  Serve with baked chips as a dip or as a pita spread garnished with onion and cucumber.

Learning

"Ancora imparo" (I am still learning.) -Michelangelo

A month spent at the farm and LEARNING new stuff is exhilarating!! 

To keep your mind healthy and eternally youthful like the rest of you…USE IT…just do it!!

What’s your take on this Frank Zappa quote?... “A mind is like a parachute. It doesn't work if it is not open.”


McDougall's Chickpea Sandwich

3 can garbanzo beans, drained and rinsed

3 stalks celery, chopped

½ onion, chopped

½ red bell pepper, chopped

¼ c sweet pickle relish (Woodstock Farms or other brand without high fructose corn syrup or dyes)

½ c Nayonaise (or add more/less for your preferred spreading consistency)

1 T Dijon mustard (or to taste)

16 slices Heartland Light Oat Bran Bread (lightly toasted)

Optional: Sliced cucumber, sliced tomatoes, lettuce, etc.

Coarsely mash beans. Add celery, onion & red pepper. Add sweet relish, nayonaise and mustard to taste.