I think I am the leader of the herd. Every evening, as I watch TV, there is my Snowball at my feet or laying on the back of my chair. If I am in my office on the computer, my Tiger or Little Nut are usually in there with me too. Tiger likes to proofread my material. Pepper Dean runs in and out, visiting for awhile and then checking out the rest of the house. All of the above mentioned names are my cats. The only one who is anti-social is Phoenix, and she is usually in the bedroom.
And then there's Betty. Betty is my dog. She is more than a dog. She's my surrogate child (I'm 44 with no children) and my constant companion. She reminds me to laugh out loud once in a while with the tilt of her head. She reminds me it is okay to wag my tail and enjoy life. Needless to say, if I am in my office, she's there too. If I am watching TV or cooking dinner, she's there too. By the way, she is a very good Chef's assistant and excellent dishwasher.
When it gets to be around 10:30 pm, she gets antsy, staring me down, telling me it's time for bed. As we make our way to the bedroom, there she is, on my heels. As I sit on the bed going through the TV channels for some end of the evening entertainment, in file the "kids", one at a time. They all have their "places" on the bed. They hop up and take a quick bath and then curl up for the night. Betty has a stuffed dog pillow that is her spot. She even has her own mini-quilt for those chilly nights.
When we are all settled in for a good night's sleep, I'm sure we are a sight to see. I can only imagine it, but I know it's cute. And I'm proud to be the leader of the heard of such discerning characters.
Monday, November 17, 2008
Sunday, November 16, 2008
Crystal of Interest: Malachite
I have a piece of malachite that has been a friend for many years. Technically it is not a crystal, but a mineral. I chose it as my first installment in this series of posts because of its versatility and beauty. Malachite is a beautiful mineral of varying banded green hues, that has numerous uses and is chemically known as copper carbonate hydroxide. It is found in Congo, Namibia, Russia, Wales, England, Mexico and the Southwestern United States.
Malachite is a dense and nontransparent stone, and serves different purposes for different situations. It absorbs energy instead of transmitting it, so it is a good stone to help with the purging of negative energies. Holding it in your receptive hand helps calm the nervous system and steadies stormy emotions. It is used in protective magic and can be worn to guard against negativity and physical dangers. It is considered a traveler's stone, protecting against harm along the journey. It is an excellent stone for the grounding of higher energies when working towards a goal.
Malachite is also helpful in situations of the heart. Wearing a necklace with the stone close to your heart helps increase your ability to love. In turn, that helps attract love to you. Wearing it to bed also aids in a tranquil nights sleep. If held, it helps ward off depression. Focusing on the bulls eye design of the stone is an excellent concentration tool for meditation, or when placed on the third eye it assists with inner vision.
It is said that if you put a piece of malachite in each corner of a business or a small piece in the cash register, it will draw customers and the business will prosper. Green is also a color to use to help attract money or prosperity to you.
Malachite's appearance changes with each piece and from one side to the other. A piece that has two circles on one side can change through the center and be only one circle on the other side of the stone. Within the intricate designs and circles of malachite exists great energy and flow of motion. The deep green colors are very soothing. All in all, malachite is a wonderful all around stone to have in your collection.
Friday, October 31, 2008
The Other Side of A Turkey
With Thanksgiving right around the corner, it brings back memories of my childhood and all the amazing country cooking my Mom did. Holidays were no exception. Growing up I was always mesmerized at the skill and efficiency my Mom put food on our dinner table. I thought she must be a magician or something. I was allowed to sit on a stool, out of the way, and watch very quietly. Sometimes she would allow me to help stir something or cut potatoes. I was eager to help with anything, waiting for the day it was my turn to create that magical buffet. And arrive it did.
At the age of 12, I asked permission to cook the family’s Thanksgiving Dinner. It was an undertaking of giant proportions for my first attempt at the magical buffet. With the help of my Mom, we laid everything neatly on the kitchen counter in an orderly fashion. A habit I still use to this day in my professional career as a Chef. Going over the menu again to be sure everything was there, I was ready. Then I promptly banned her from her own kitchen, of course until I needed her. Even in my unbridled excitement, my hands steadily wielded knife and spoon. Timing every dish to arrive on the table like synchronized dancers arriving on stage. At least it mostly went that way.
In our Southern tradition, there were mounds of fresh vegetables transformed into delicious side dishes. Fresh potatoes mashed to soft mounds, green beans canned from the summer bounty with a ham hock peaking out form the middle and giant sweet potatoes swimming in brown sugar and spices with golden brown mini marshmallows perched on top. Plump golden corn, sliced carrots, and sweet green peas, all smothered in sweet cream butter. There was fresh baked bread, rolls and cornbread. The aroma of cinnamon and spices from the pies still baking in the oven filled the air. It was like a food Heaven.
Then there was the turkey. The center of attention of whole table! I was so proud when I brought it in and sat it in front of my Dad for his approval. Browned to perfection with our family’s special stuffing peaking form the inside. It just made your mouth water just smelling it. My Dad picked up his knife and gently pushed the carving fork into the breast of the bird, but something was wrong. The fork would only go in a couple of inches. With everything going so right, of course I thought immediately I had cooked the bird too long and it was tough and dried out. While my Dad inspected the cause of the unyielding bird, the whole family just held their breath until he voiced his verdict. Finally, he just rolled the whole thing over and began successfully carving, to the delight of everyone and the shock of myself. As it turned out, I had cooked the bird upside down! That was one of the juiciest turkeys we had ever had. The fluids from the dark side had tenderized and moistened the breasts as it lay in the oven cooking away. That was when I learned there was nothing wrong with the other side of a turkey.
At the age of 12, I asked permission to cook the family’s Thanksgiving Dinner. It was an undertaking of giant proportions for my first attempt at the magical buffet. With the help of my Mom, we laid everything neatly on the kitchen counter in an orderly fashion. A habit I still use to this day in my professional career as a Chef. Going over the menu again to be sure everything was there, I was ready. Then I promptly banned her from her own kitchen, of course until I needed her. Even in my unbridled excitement, my hands steadily wielded knife and spoon. Timing every dish to arrive on the table like synchronized dancers arriving on stage. At least it mostly went that way.
In our Southern tradition, there were mounds of fresh vegetables transformed into delicious side dishes. Fresh potatoes mashed to soft mounds, green beans canned from the summer bounty with a ham hock peaking out form the middle and giant sweet potatoes swimming in brown sugar and spices with golden brown mini marshmallows perched on top. Plump golden corn, sliced carrots, and sweet green peas, all smothered in sweet cream butter. There was fresh baked bread, rolls and cornbread. The aroma of cinnamon and spices from the pies still baking in the oven filled the air. It was like a food Heaven.
Then there was the turkey. The center of attention of whole table! I was so proud when I brought it in and sat it in front of my Dad for his approval. Browned to perfection with our family’s special stuffing peaking form the inside. It just made your mouth water just smelling it. My Dad picked up his knife and gently pushed the carving fork into the breast of the bird, but something was wrong. The fork would only go in a couple of inches. With everything going so right, of course I thought immediately I had cooked the bird too long and it was tough and dried out. While my Dad inspected the cause of the unyielding bird, the whole family just held their breath until he voiced his verdict. Finally, he just rolled the whole thing over and began successfully carving, to the delight of everyone and the shock of myself. As it turned out, I had cooked the bird upside down! That was one of the juiciest turkeys we had ever had. The fluids from the dark side had tenderized and moistened the breasts as it lay in the oven cooking away. That was when I learned there was nothing wrong with the other side of a turkey.
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