Prayer
6/30/09
From the Book of the 4 Agreements by Don Miguel Ruiz
My Wish 4 You and Me.
at the back of this little book lies some wonderful enlightening prayers. It doesn't matter what you call it, wish, or hope, if prayer doesn't suit you, but listen;
Here it is...
"Please take a moment to close you eyes,(ah, that's better), open your heart, and feel the love that comes from your heart.
I want you to join me with my words in your mind and in your heart, to feel very strong connection of love. Together, we are going to do a very special prayer(wish, if you want) to experience a communion with our Creator.
Focus you attention on your lungs, as if only your lungs exist. Feel the pleasure when your lungs expand to fulfill the biggest need of the human body - to breathe.
Take a deep breath and feel the air as it fills your lungs. Feel how the air is nothing but love, notice the connection between the air and the lungs, a connection of love. Expand your lungs with air until your body has the need to expel that air. And then exhale, and feel the pleasure again. Because when we fulfill any need of the human body, it gives us pleasure. To breathe gives us much pleasure. Just to breathe is enough for us to always be happy, to enjoy life. Just to be alive is enough. Feel the pleasure to be alive, the pleasure of the feeling of love....."
Before and after the quotes are
©Allisonians
Between the quotation marks is by Don Ruiz's book, The Four Agreements, Published 1997 by Amber-Allen Publishing, Inc. San Rafael, CA 94903
Tuesday, June 30, 2009
Sunday, June 14, 2009
Dick Greggory and a Yummy receipe.....
Dick Gregory was the subject of my last blog. I have his book;
Natural Diet for Folks Who Eat: Cookin' with Mother Nature;
Here's my favorite receipe from this book
Dick Gregorys' Always in the Soup Health Power Uplift
2 Tomatoes
1 cucumber
1 small squash
1 bell pepper
1 avocado
1/2 a small onion
1 clove garlic
enough pure water to blender the ingredients (1/2 to 1 cup)
Cut them up and blend them in a blender.
Add 2 tablespoons of honey
You can serve this delicious cold oR heat in a double boiler and serve warm
I, personally, like it warm, but it's delicious cold, with whole wheat crackers.
I don't use green pepper, and usually don't use the cucumber. You can use what part of the list you like.
There is a world of information in his book. I will add more down the road a bit.
Good food, good health
Check out more of Dick Gregory's wisdom on his website. He's very interesting indeed
allisonian
Thursday, June 11, 2009
Chatting with a dear friend and co-blogger and came up with a topic of interest. Need he be introduced??
Thank you KayVee for the Search info. This lead to my new Search feature, so you can look for specific topics. I have a long LonG way to go to make this 'my blog' more user friendly, but thanks to my dear dear friend, and a good night's conversation, there is now a 'search this blogg' search box.
Have a couple of websites for you.
Ethan Persoff has an interesting site and so does Dick, himself. He has an official site simply using his name.
I have also found one of his old books (out of print, but avaliable on Media Fire)It looks like an interesting site. I have not looked at the book yet. It's a political story about when he ran for president.
Check it out.
He was a bit into fasting over, I think, political policies, like war and such which lead him to a lifelong ambition to show people how to look at eating differently.
He was a comedian as well, if he looks familiar, he was in some movies. Stay tuned for more as this developes.
Signing off for now.
The big and little THin LIne.
Caio
Monday, June 1, 2009
June 1st and the Midnight Summer's Dream
Ode to this beautiful time on earth.
The one where we were all birthed.
To learn from it is at all intense.
The lessons are all so immense. Unless they are modest.
To all of my fellow travelers converge.
And we'll learn from each other or we'll even merge.
To one another where we came and to where we go?
Does anyone ponder these things or say,
I have to now, I have you today??
What of tomorrow, where will we all go?
Or does it even matter how one doth flow?
Forever onwards to what, do we know?
Do we need to identify,
Or are we all where we should already be for?
And after.
My personal rhyme of the day.
Please listen and don't think I'm astray.
I may always have been this way,
I may not want to be any other day.
We might meet and say, yes we are and here we are now,
Or when we go will we go far?
I only know I am so glad for all of the times and places we've all had.
And to you who consciously make a difference, thank you and blessings and happily puristic!
And not to say we don't always any way make a difference how ever it is deemed.
For this I know to be true, do you?
Have impeccable speech
Speak only in Truth. Even if our truths vary, they are easier to read.
Don't take anything personal.
Don't make assumptions.
Do your Best.
Peace out!
©Allisonians
June 1st 2009
From June 1st 1962
Please ask me for permission to use my photos or writing before you purger (plagiarize) yourself. silly silly
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SOURDOUGH STARTER with WILD YEAST
Wild yeasts exist in the air around you and to some extent on the wheat berries. There are wild yeasts on grapes (unsulphured) and apples and other fruits. It is those wild yeasts which are 'captured' to make a sourdough starter. The process takes from 3 to 5 days. I wish I had specific amounts for you, but you could start with 1/4 to 1/2 cup of flour and mix in enough warm (not hot) water to make a thin paste. DO NOT make it too soupy. That, in fact, is the trick to a good starter, according to the French bread makers, and I think they should know. And after you've fooled around with the flour and water thing, you might wish to branch out into adding those unsulphured grapes, apples, sour milk, etc as a catalyst in order to capture other strains of yeast. Each of these strains has a slightly different taste. In fact if you move to another area, you might end up with a starter that produces an entirely different flavor. For instance, San Francisco sourdough bread is well known and has a distinct taste due to the wild strains in the air there. On day one you mix the flour and water (and add any catalysts to encourage fermentation) and place in a warm spot. After 3 days, the dough should be moist, inflated, and slightly sour. More flour and water is added (mixed in) and left to sit in a warm spot. After 2 days the process is repeated. Then the next day it is done again. Note the order: 3 days, 2 days, 1 day. At this point you should be able to make a loaf of bread using part of the starter and adding back what you took out in the form of more flour and water. Rule of thumb: Use about 10% starter to size of loaf. In the case of a 2 lb loaf this is a bit over 3 oz of starter (3.2 to be exact). For a 1 lb loaf 1.5 oz would be used. A book that describes this process in great detail is The Village Baker by Joe Ortiz, copyright 1993, published by Ten Speed Press, Berkley CA. If it's not still in print, try the used books stores, that's where I got mine. Or try your local library. If they don't have it, they might be able to get it for you. ©2008 by Ernestina Parziale
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