Monday, November 30, 2009
Sunday, November 29, 2009
Friday, November 27, 2009
Wednesday, November 25, 2009
Tuesday, November 24, 2009
Monday, November 23, 2009
Sunday, November 22, 2009
Sundays are a time for sleeping in, having late, long and wholesome breakfasts, sipping tea, reading the paper, planning the meals for the week, trips to the market, mending, cleaning, reorganizing, recharging, spending time with family and friends, reading books, playing in parks, taking naps in the sun, baking bread or any of the above in combination.
In light of this, I will categorize my Sunday entries as “serene sundays” and put up photos that describe my mood, thoughts, ideas, inspiration or general weekend goings-on, instead of writing an entire entry.
Saturday, November 21, 2009
Wednesday, November 18, 2009
Na represents Siva and his elusive grace, Ma is the world, Śi stands for Śiva, Va represents the identifiable grace in God, and Ya is the soul: each of these aspects represent your true self in the present, past and future.
Chanting Om Namaḥ Śivaya helps one to detach from the material world and to focus more on one's true self- the self that is one with and the same as God. Admitting that the material world causes us to be blind is the first step to being able to see our true nature and selves- filled with light, love and grace.
It is a five-syllable mantra (Om is not included in the count), and each syllable represents the five elements of earth, water, fire, air, and space. Each making us aware of how we became manifest, and in turn reminding us of the supreme source of energy from which those elements became manifest themselves.
Tuesday, November 17, 2009
2 1/2 cups all purpose white flour
2 tbs cane sugar
1 tsp salt
1 cup (225 g) cold cubed organic butter
3/4 cup ice water
In a large bowl, combine the flour, sugar and salt.
Sprinkle the cubed cold butter over the top of the flour mix.
With a food processor combine the butter into the flour until you have a flaky mixture with pea sized pieces of butter in the flour.
(Don't overblend the butter- it will result in a too thick, unflaky crust)
Add 1/2 cup of the ice cold water and mix in with a large wooden spoon.
When large clumps of dough are formed add a bit more water
Work the dough together with your hands into a large
Split the dough in half and make to flat discs out of it and wrap them in plastic wrap and place in the fridge for an hour or two until very firm.
3/4 cup cane sugar (plus sprinkling)
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
3 cups sliced fresh rhubarb
2 cups sliced fresh strawberries
2 tsp cinnamon
Combine the cane sugar, brown sugar, and cornstarch; add rhubarb and strawberries and toss gently until coated
Pre-heat oven to 200˚.
Roll each disc out onto a well floured board to form the crust and place in a pie dish or something like it. I cut the second disc into strips to form a lattice on the top.
Fill with rhubard filling and bake for about 35-45 min until your filling is bubbling and the crust is golden brown