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.

Breathe

Opening the little book, The Quiet Mind (White Eagle), to a random page was a reminder a of part of a meditation mantrum:

“The Breath of Life—Relax mind and body and breathe slowly and deeply.  As you breathe in, try to imagine that you are filling every particle of your being with God, with God’s breath.  As this love fills your heart and mind, every atom, every cell of your body will be filled with perfect life.”

Breathe…revel in the sunrise…the songs of the birds…the wind on your face…breathe…the smell of dust with the oncoming rain…all is right with the world!!

McDougall's Lima Bean Surprise

¼ c water

16 oz bag frozen lima beans

2 cups shredded cabbage

16 oz bag frozen corn, thawed slightly

4 c cooked brown rice

¼ c tofu scrambler mix (see below)

2 T Frontier brand salad sprinkle (or the like)

Place water, lima beans and shredded cabbage in a large seasoned cast-iron skillet and cook stirring frequently for about 5 mins.  Add corn and cook, stirring occasionally for another 2 mins.  Add rice and seasoning mixture and continue to cook and stir until rice is heated through and all vegetables are tender.  Eat as a filling in whole wheat tortillas.

Tofu Scrambler Mix

1 c nutritional yeast flakes

⅓ c onion powder

4 t curry powder

4 t salt

4 t turmeric

4 t ground cumin

Whirl together in a blender. Store in a covered jar.

Seize the Day!!

“Carpe diem! Rejoice while you are alive; enjoy the day; live life to the fullest; make the most of what you have. It is later than you think.” – Horace

Yes…REJOICE…we are ALIVE!!l…living life to the fullest….

“One lifetime is but a second in the history of the earth.  What are you doing with your second?” – Sven Eberlein…music maker and stargazer…

Don’t you just LOVE how little bits of inspiration come from the quirkiest places??

…”reawaken, rethink, retain, reactivate, relive, rebirth, repurpose, rebuild, reclaim, restart” – GT Dave’s Raw Kombucha

Time for the towel business to go viral!!  Want to HELP??  Check out the link tab....

McDougall's BBQ Bean Salad

15 oz can black beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

15 oz can white beans, drained and rinsed

½ c diced sweet onion

1 stalk celery, diced

1 medium red bell pepper, diced

1 c frozen corn kernels, thawed

½ c bottled oil-free barbecue sauce

1 T red wine vinegar

2 t Dijon mustard

dash salt

Place beans in a large bowl. Add vegetables and mix well. Add remaining ingredients and toss again to mix. Refrigerate to blend flavors.

Found

The oldest gypsy daughter’s bumper sticker:

“Not all those who wander are lost.”  J.R.R. Tolkien

…this wandering gypsy is feeling anything but lost—finding oneself is a thrill!!  Digging in the dirt is such a comfort…. Khanni, hoping you are digging in the dirt today….

Caribbean Fruit Salad

16 oz of fresh strawberries, sliced

1 pineapple, chopped

1 mango, chopped

1 papaya, chopped

1 can of mandarin oranges, drained

1 jalapeño, minced

⅔ cup honey

Juice of 1 lime

Juice of 1 lemon

 2 T mint leaves, minced

In a large bowl mix all the fruit, add the rest of the ingredients and let macerate in refrigerator for one hour serve.