Archive for the ‘recipe’ Category

Friends,

the importance of what i spend my time doing the most of has been central in my thinking of late. y’know: you are what you eat, and you certainly become what you think. that’s why i haven’t been bloggin’ as of late. wanted to keep centered in my heart, and not just spew, at least for the sake of spewing.

i do this occasionally. withdraw and feel life living me, instead of trying to be so active, so concerned, so consumed with “other” that i forget this experience of life itself. here’s another way of looking at it:

the interconnectedness of All

the interconnectedness of All

all i have is my self, and my Self–the little me that squirms with responsibilities and worries, and the big Me that knows there is more to this life than i’ll ever know…and to feel the majesty, the magic, the wonder of it all is more than enough for me to be concerned about. certainly enough upon which to base my creative energies’ pursuits–my arting, as i call it, whether i paint, draw, make a garden, a cake, or sew a sail, write a book–or blog.

this feeling of being connected to all came to me as a child. then i lost it. then i rediscovered it later, mostly through working on getting rid of the garbage that my mind collected over the years. now i have trained myself to stay as much as possible in that simple place, that inner place, where the breath connects with even the movement of faraway galaxies, and the knowledge, the Truth of feeling connected is real–this is my daily experience.

the drawing i use as an example shows us all in our “Higher Self”… our so-called “angelic” bodies…that part of our nature that is connected to the Highest good for all. yes–we all have that in our nature, whether you are aware of it or not, whether you exercise that birthright, that ownership of your highest nature, or not.

living in the moment; accepting our sacredness, our divine nature–our Higher Self: this is the way of living i want to share with you, not because of any other reason but my humble offering to help make the world a better place to live in.

we are not all just scrambling around trying to get something to eat, or make happen, or elect, or conquer, or succeed, or even be good at. but yes, we all exisit as individual cells within the larger “thing” that makes up this known reality…what is called the Universe (and some call, simply, “God”).

we're all a part of a whole

we are all One, breathe, and feel: Truth

many other things have passed my mind, and of course i’ve been doing many (many!) other things since my last entry here. don’t worry. some of you who read my blog might think i’m just a holy-roller who only sits around contemplating my navel. but no—-i have a family, a job, lots of social duties, and creatively i’m consumed by writing a nonfiction narrative, illustrated, naturally, which i am debating about uploading here, so i can let you, friends on my web, read as i write, day by day. but…i haven’t decided to or not. ha ha! all i can say for now is…writing this book is certainly my immediate, and main creative focus, not this blog.

my garden has been covered with an entire truckload of mulch, delivered free by a tree-man who took down a big One over at my mother’s place. Carter and i’ve been doing lots of HOT HOT yoga, in our little yoga shed, which i call the santosa shack (santosa being contentment in Sanskrit). we chant, we meditate, we even attend his church, ahhweeee, diversity in God-liness! lots of cooking (made dosas twice this past couple weeks…a lentil and rice fermented east Indian flat bread, terribly exotic tasting, and terribly nutritious because of the legume and grain mixture). what else? oh so much biking, hiking, rehabing my knee, still injured from dancing too fiercely at daughter’s wedding way back in June. injuries take energy. life takes care. time is precious. do i use it wisely? i try to. when i lay my head down on my pillow, i feel rewarded by deep, comforting, beautiful sleep. what a gift, life is.

i will do a page next, i promise, on a subject i’ve been thinking a lot about: what to say to someone who is really, truly, either physically, spiritually, or mentally suffering.  because recently i ran into an old acquaintance, who has all the world at her feet: she’s rich, successful, socially powerful and consciously humanitarian beyond measure—but—she’s absolutely miserable.  the only outer proof, however, is that of her uncontrollable, mind-numbing, self-pitying drinking.  of course she’s in denial about having a drinking problem. and i simply can’t share with her my own experience in that matter (being in alcohol and drug addiction recovery now for my third decade)…but i can post a page here. perhaps one day a chink will open in her tightly-bricked-up facade, and what a person formerly-miserable (me) has to share with another who still is (her), will make a difference.

a little light in the well of darkness, that’s all i attempt to do…with my art, with my words, and now with this public web-spew.

so look on the right hand side in a day or say and you’ll see a new page. those pages stay up, where this post side changes when i enter a new one.

whew! i finally figured that out! now, if only i can find my beautiful color paintings. let me see, let me try again. a treat for you, perhaps?

plants, animals, mineral--we are all One

plants, animals, mineral--we are all One

i love each and every one of you, truly! lord flea

hi friend,

in honor of nancy’s request: here’s how to make ghee (taught to me by ayurvedic friends fresh back from years-long stay, studying in India).

start off with frozen (this is my method at least, as i never have time to defrost!) UN-SALTED good-quality butter. please remember that the time you invest in making ghee is returned to you a thousand-fold if you get into the habit of using ghee, instead of butter. (ghee is the exact same stuff they serve with lobsters, by the way, “clarified butter.”)

put small saucepan on high flame as you unwrap the quarters of an entire (frozen or not) pound package. by the time you finish this task, it’s time to turn down the heat. 

when the melted butter starts to bubble, put heat down to a simmer, making sure you don’t leave the room. EVER!!! if you want to ruin the ghee, then leave. otherwise, use the next 15 minutes (or less sometimes) as a meditation. you have to catch the cooked ghee at precisely the exact moment, otherwise it … well, may not burn, but it can get plenty toasty, and it changes the taste from mellow to something nuttier.

as ghee cooks it make a “popping” noise. when the noise finishes, you know you’re close (anywhere from 10-20 minutes, depending on altitude, humidity, quality of butter). from then on it’s a matter of watching the bottom of the pan, seeing that the milk solids have dropped to the bottom (they appear as … you got it, CRUSTY SHIT!! at the bottom). this is the solid stuff you do not want clogging your veins, ever! when the noise stops, and the color turns a glorious golden brown — but before the crust residue on the bottom burns (it can take on a “burnt umber glow”) then you know your ghee is properly cooked.

pour through a simple tea strainer (ghee washes out easily) into a clean glass jar. allow to cool on your steel, porcelain, wood, or ceramic counter. put top on in a few minutes.

you never have to refrigerate ghee. try to put a tiny bit in your food every day. use on toast, in place of butter (but don’t bake or make cookies with it, it won’t work). the nutritional qualities are magnificent. check out www.ayurveda-foryou.com for more into. lord flea sings the glories of ghee. have made it lovingly for my family for over 15 years!

gotta go! off to a hatha yoga workshop for the entire weekend).

more later. here’s your little visual treat for the day, my beloveds.

in the Light, lord flea

a healthy, balanced person, gives Self the best nutrition, for body-soul-mind, everyday in everyway

a healthy, balanced person, gives Self the best nutrition, for body-soul-mind, everyday in everyway

dear friends,

this blog thing is challenging! yesterday i spent a little time with my efforts, and today i found out i put the “post” in the “page” category, and don’t ask me how that happened? anyway, if you want to see if, i guess you have to click on the sidebar, at the top, where it says, PAGES, and underneath it is “a ship called relation.” meanwhile, i’ll learn, little by little. as we all do. on whatever subject we wish to embrace in our lives.

enhance our life. ahhhhh, that’s always a treat.

going for the gold...reaching for the bliss ... learning something new

going for the gold...reaching for the bliss ... learning something new

for today i’m setting a goal of learning the difference between a “post” and a “page” so i won’t lose my good efforts every again. and you? what goal are you setting today, to have more fun, more meaning in your life here?

a great recipe for granola, per request of marty. so here i share the best i’ve found, not mine, but from eva’s. but beware. when i first started making it i couldn’t stop eating it, and…well, you know. so now i have to put limits on the pleasures of granola. i don’t have to eat a big bowl-ful every single day. yes, the flub has dissolved, and i’m now just enjoying my occasional taste.

Eva’s best granola, ever!

  • 6 cups steel cut oats (the pilgrim hat guy’s is okay, “old fashioned”)
  • 1/4-1/2 cup wheat germ
  • 1/4 cups of (each) sesame seeds, flax seeds)
  • 2 cups chopped walnuts
  • 2 cups sliced almonds (must be sliced, not slivered or chopped)
  • 1/2 c. honey (mix with below, and add to grains, seeds & nuts)
  • 1/2 c. maple syprup (grade B is best, more nutrition)
  • 1/2 c. veggie oil (organic canola, etc. be creative)
  • bake at 250 degrees for two hours. no need to even turn, but you feel more “connected” if you do. cool and put in glass jar.

yum.

in the Light, lord flea