Knowledge Is Power: Part 2

Three weeks ago  Nearly two years ago (yikes!) I started on this train of thought (and on this blog post).  I think I got busy and distracted again.  Story of my life!  Can I even remember why I hopped aboard this train?  What was my destination?  Who planned this trip, anyway?  And where is the conductor?

I am a Mom (which has already been established, I know), but what you may not know is that I've done the whole pregnancy/birth/Mom thing more than once.  Something else you may not know is that I have birthed at home, with only my husband present.  Yes, it was intentional, and even if it hadn't been, things happened too quickly for any other option.  What does this have to do with "Knowledge is Power"?  Let me tell you.

Back before I got pregnant with my very first (20 22 years ago!) I was fortunate to have started learning about natural healing, healthy foods, and how drugs/doctors can mess things up in an otherwise normal healthy body.  I decided then that I wanted a home birth, and found a midwife.  She was awesome!

I know I took up much time with my midwife, talking to her and asking questions, and borrowing her books.  I learned so much and loved to share my knowledge with my friends.  I know that having my baby born outside a hospital was the best choice I could have made, and I wanted all my friends to have the same wonderful experience.  Sadly most of them went the route of doctors and hospitals without even reading about it, or talking to a midwife.  "It's my first, so I'd be too afraid."  "My husband wants me to be where it's safe."

If only they had sought some KNOWLEDGE then I know that they would have had the POWER to do as I did without fear.  (Lest I get some negative feedback, I'm not saying that all women should birth at home, or that all hospital births are bad; hospitals and doctors are supposed to be for non-normal, emergency situations, and in those instances are the absolute best place for you to be.)  I wasn't sad that my friends chose a doctor and hospital; rather I was disappointed that they didn't make an informed decision.  They didn't have the knowledge and facts necessary for that, and instead simply bowed to peer pressure: they went with the status quo.  They chose to remain ignorant.

Because I studied this issue I had knowledge, which gave me courage; I wasn't afraid.  I then gained experience because of this knowledge.  Because of this experience, when we were "on our own" we were confident and unafraid.

This is a lesson that applies to many aspects of life, not just pregnancy and childbirth.  This was a personal example of something where I was emPOWERed to act based on my knowledge, but let me see if I can come up with more.

What do you choose to eat or feed your family?  Some people don't give it much thought, and just go off what they like, or what they think is the cheapest.  But what if you or your child are ill, or have allergies?  Again, some people never seek knowledge, and continue down the same path, only to cause greater problems.  But what if you educated yourself, armed yourself with knowledge and understanding?  Then you would be able to make better choices on what food to eat, maybe what herbs to help with healing, possibly even what medicine to use or avoid.  You can learn how to save money by cooking from scratch with Real Food.  Then maybe expand that to learning how to grow that Real Food.

You don't just jump in the deep end of the pool or hop into the driver's seat of a car without knowledge of what you're doing.  And even then you will be cautious as you try things, usually with supervision and instruction from someone who knows more than you.  As you increase in understanding and experience then you will have power to actually swim or control the car safely.

Knowledge gives you the power to make informed decisions about everything in life.  We can't just go with our feelings, or tradition, or peer pressure, not if we really want to be responsible for our own life.  Do you head off on a big trip without knowing where you're going or how to get there?  Do you marry someone without knowing them?  Not usually, at least not in our culture.  Should you allow your child to have vaccines without knowing what they are, what they do (and don't do), and if it's safe for your child?

I do not claim to know everything, and I do not know what is right for you.  What I do know is that I need to be educated to make the right choices for me and my family, and I hope that you would feel the same.

I think I remember where I was headed with my original thought, so I will be working on Part 3 next.  Stay tuned:  I don't think it will hope it won't take another 2 years for the next post.  :)

Hot, Holy and Humorous

I'm not even going to give excuses or reasons for why I haven't been here in ages, except to say that my Focus was NOT on blogging.  And that's okay.  It might be months before I write again, and that's okay, too.

This past week I discovered a pretty awesome blog, Hot, Holy and Humorous.  I don't remember how exactly I found it, or which post I started with, but eventually I just started at the most recent post and worked my way backwards to the beginning.  Perhaps I should have done it in chronological order, but I didn't, and I don't think it really matters.  I laughed a lot, and did a lot of thinking, too.

J (who is staying anonymous, and I don't blame her) is "a Christian, a wife, a mom, a writer, and a work in progress. I write biblically and bluntly, as if you are all my close girlfriends, about how sex in a Christian marriage can be HOT, HOLY & HUMOROUS!"  I have to say that she does a fabulous job, too.  Thanks, J!

I am pretty happy with the relationship I have with My Man, so I wasn't out looking for advice.  But there's always room for improvement, right?  So even though things are pretty hot already, IMO, doesn't mean they can't get even hotter.  Am I right, or am I right?  Don't worry, I'm not going to delve into any specifics about my relationship and what occurs; I'm pretty sure I'm not called to be that open in public. ;)  But I wanted to share what I found with all 3 of my followers, whoever you may be (and I'm pretty sure My Man is one of them...), in case anything J shares can benefit your marriage.

So anyway, that's been one of my focuses the past few days.

Wordless Wednesday, July 25, 2012

A Weed By Any Other Name Is Still a Weed?

I've been meaning to get back here, I really have!  But I've been busy with a lot of other things.  I still don't get all my projects done that I'd like, but I guess the most important things, such as keeping my family fed and clothed, is getting done.

Lately I've been focused on weeds.  What is a weed?  Having a garden (or two or three) to tend, this is a topic that will come up eventually.  And there are differing perspectives on just exactly what makes a plant a weed.  I heard it said once that a weed is any plant for which you haven't yet discovered a use.  I asked some of my friends recently to share their own personal definition of a weed, and this is what they had to say:

"My favorite theory is that a weed is any plant that is growing where the gardener doesn't want it to grow."

"A weed: an unwanted plant."

"A weed: any plant in a space I do not want it in."
"To me a weed is a plant that is not in a place where I want it."
"Any flower is technically a weed."

I also asked, "Are there any plants that you always consider a weed? And under what circumstances do you not care about weeds?"

"Scotchbroom is a weed.  It is an annoying noxious weed.  It grows and grows and grows.  Teenagers don't grow as fast as Scotchbroom, and you and I both know just how fast teenagers grow!"
"Sow thistles are always a weed to me!"
"Nope.  Most."
"No.  When it is in a place that I don't care if it is overtaken with greenery."
"No, not really. It really depends on if I am low on something as to whether it will stay or not.  I really don't care about my weeds if they can be well hidden. In town the tend to frown on anything that they don't care for. For instance, we eat and use our dandelions, but the neighbors would rather sneak over in the dark of the night and spray them all gone. LOL"
" IF I had a garden I'd weed out the plants that I would not use to produce food, herbs, or what I consider beauty."

Since I do have a garden (or two or three) I've had to make some of the decisions on what to pluck out of the ground and what to leave.  My mantra of late has been, "If you don't know what something is, leave it alone until you can positively identify it as something you don't want!"  Unless you are very familiar with what a plant looks like in its early stages of growth, you might very well pull out something you really did want.

What are some possible reasons for not weeding?

1. When you have newly planted seeds or young plants, pulling up nearby plants might disturb the soil too much and uproot or stress them.  In this case, wait until the plants you want to keep are a bit bigger with some established roots.
2. You might accidentally pull up the wrong plant.
3. Any plant that is larger provides some shade, which is a good thing to a baby plant in the hot sun.
4. Any plant that is larger provides some wind protection, which is a good thing if you live where the wind blows quite fiercely at times.
5. Any plant growing provides protection against soil erosion and water loss.  Observe that bare dirt dries out faster than where vegetation is growing.
6. Some plants send down deep taproots, to reach the water and minerals that are deeper in the soil, also bringing them up to the surface.  This provides a pathway of loosened soil for neighboring plants to reach down for the good stuff.  Most garden vegetables don't have a deep root system.
7. Most "weeds" are edible, and are actually more nutritious than the stuff you plant, plus they will grow better because they are hardier and more acclimated.
8. Many "weeds" are medicinal.
9. The plant is pretty.
10. It's a lot of work :D

And I suppose, to be fair, I should list some reasons you might want to weed:

1. You like the "neat" appearance of bare soil around your plants.
2. Some people believe that "weeds" compete for water and minerals (which they might at certain stages of growth.)
3. You might be allergic to a particular plant.
4. They shade your plants too much.
5. They might obstruct proper growth of the plant you are cultivating.
6. They might really be "taking over" your garden.

Please feel free to share any of your reasons for or against "weeding" "weeds" out of your garden, yard, or elsewhere.

At the moment, there are two plants that are pulled out at sight:  Wormwood and Ragweed (I don't have any pictures at the moment of either one).  Both plants when in bloom cause bad allergic reactions to people who live on or come to the farm.  In the garden and immediately around it, they are uprooted, if at all possible.  Elsewhere on the farm, they are mowed down before blooming.  Both plants are medicinal in nature, but are not needed in great quantity.  The pastured animals will eat wormwood when they need it, but it otherwise gets left alone.  A tincture can be made of ragweed blooms to prevent the hay-fever / allergic reactions, but since it takes several weeks to prepare the tincture, it won't be of any use until the following season.

As to what "weeds" I am less likely to uproot, that will have to wait for another post.  I intend to write about each one that I have encountered in our yards and gardens.  Or, at least a few of the more interesting ones.

The Scent of Springtime

Spring is in the air.  I mean that quite literally.  A couple times this past week I've caught a faint whiff of it.  Tonight I smelled it again.  I don't know exactly what it is, but when I smell it I am instantly transported to sometime in my childhood.  Can I describe the smell?  Not really.  For some really strange reason it always makes me think of zwieback toast.  Once, many years ago, I bought some zwieback just so I could taste it.  Unfortunately, this smell of spring smells nothing like the toast tastes, so I cannot explain to you why it pops into my mind.  Perhaps the first time the smell embedded itself into my memory my little brother was eating zwieback?  Anything is possible, I suppose.

The smell is elusive, only letting me catch it's scent when I least expect it, it seems, and not always every year.  In years past I have tried to track it down, but it doesn't seem to emit from a single thing.  Rather, it is more a combination of springiness.  If someone could bottle it, I am certain it would be a very popular fragrance.  The best I can deduce it has pear blossoms, perhaps apple blossoms as well, the earliest hint of lilac, and probably a myriad of other spring blooms.  The scent of newly cut grass is not a part of it, and in fact quite overwhelms the more delicate fragrance of spring.  I think that, despite the fact that it begins in spring, lawn mowing is more a scent of summertime.  The rich greens are much more aggressive than the pale flowers that awaken after the snow and frost have gone away.

It doesn't matter so much to me what exactly it is, I am thankful that it is.  It's my own personal announcement that spring has indeed arrived for another season in my life.  I love that I have been able to share it with my husband, and he, too, is mystified as to its composition.  Hopefully someday when our little man cub is a bit older, spring will surprise us once again with the unfolding of its fragrance, and we will be able to share it with him.  And who knows just what memories it will reawaken in him as he grows older?  Let it be love, joy, and peace.

Wordless Wednesday, February 15, 2012

Whats "goot" about today?

Man-cub is sick.  Sore throat, cough, congestion, tired watery eyes, feverish, not sleeping well, and general crankiness.  No fun for any of us!

I'm a firm believer in letting the body fight its own way through most things, and give it the support it needs with good food, herbs, homeopathics, lots of liquids, and rest.  I try to avoid OTC "remedies" as much as possible, and doctors even more!

Yesterday I made GOOT.  "What is that?" you ask.  It's a blend of garlic, olive oil, and coconut oil, and it's a very effective way to get the garlic into little bodies without trying to make them eat it.  The original links where I found the recipe years ago seem to be gone now, except for this one at a health forum.  (It's a great forum, by the way, with a LOT of information!)

Here's the basic recipe:

• 3 Tbs Virgin Coconut Oil
• 3 Tbs Olive Oil
• 3 Tbs fresh, minced garlic

(As you can see, it's equal parts of all three ingredients.  If you find that you don't need this much, then next time simply downsize the recipe.  Or, make more!)


You will need to warm the coconut oil until it is melted.  I put the jar into a pot of very hot water until I had enough.  Mix all three ingredients together in a blender (I used my Magic Bullet) until it's pretty well pureed.  You can strain it if you like (I did this time, and I'll tell you later what I did with the garlic stuff) which gives a nice smooth consistency for application, or leave it all in (which I have also done) in which case it will probably get more potent.  I put it in a glass jar and store in the fridge.  It will be like a paste that melts quickly when you put it on.

GOOT in a 1/2-pint jar

GOOT, easy to spread

What do you do with it?  The CO and OO are great carrier oils and will help the skin absorb the garlic without worrying about the garlic oil burning the skin.  It's really great for rubbing into the soles of your feet; you might want to designate a single pair of socks as GOOT socks for a while!  It is also good for rubbing into the chest.  Both are areas where the skin more readily absorbs stuff.

From this blog (and I'm pretty sure she copied this information from one of those broken links I was telling you about):

GOOT, rubbed into the skin, transfers raw garlic oil directly into the blood stream. Raw garlic is a natural antibiotic that does not carry the bad flora that a Rx antibiotic will put into your intestines.
Apply on the feet of children or infants to fight infections. Rub on chest for chest colds, pneumonia or rub into nostrils for sinus infections. Place on cotton swab for ear infections. Apply directly to sores inside the mouth. Rub on Athlete’s foot or genital area for jock itch. Insert GOOT into affected area for yeast or other related infections. Apply on rashes any place. GOOT kills Candida, parasites, bad bacteria and virus by direct application.
In addition, it treats systemic infections by absorption through the skin into the blood supply and travels throughout the body. After two weeks, make a new batch of GOOT.

One trick I have learned when dealing with small children is to have their sock partially on, over the toes, so it's ready to be pulled onto the foot as soon as you apply the GOOT.

So what did I do with  the garlic that I strained?  I added it to butter, melted it in a hot skillet, and put in some homemade bread to "toast", liberally sprinkling it with sea salt.  Now THAT is some "GOOT" garlic bread!

Thankful Thursday, January 19, 2012

Today I am thankful for sunshine in the middle of winter.  I grew up with mostly grey skies from November through March, with very few blue skies in between, which leads a great many people into depression.  But having sunshine, even in the cold, at least every 2-3 days, makes winter bearable.

Wordless Wednesday, January 18, 2012

And So I Begin Again

Life has been crazy.  Fun, wonderful, frustrating, sad, joyful...everything life usually is, I guess.  I just haven't been focused on blogging.  But I think I'm ready to begin again.  I hope. 

So what has happened since I last posted?  The best thing is My Man finally joined me and we have been enjoying being a family again!  We're a full-time family, and we love it this way.  What does that mean?  Nobody goes off for hours at a time, day after day, using up their life energy working for someone else.  We work, yes, but at "home" (wherever that may be), together whenever possible.  And NO, I am not sick of being with him night and day :)


The Man Cub is now a toddler, getting into all sorts of mischief, like every mud puddle he can find.  He took his first steps barefooted in the barn.  He is nearly weaned, but I'm not going to force it.  Mornings are his crawl-into-bed-and-take-over-Mommy's-body time.  Of course, Daddy would prefer that to be HIS time to do the same... ;)  ANYWAY, back to the boy.  He isn't talking much yet, in OUR language, but knows several signs and has just the past couple of weeks been attempting to say some words.  He got his first haircut (by ME, naturally) on the New Year, and of course I saved a fuzzy blond curl.  The Man has been so good about setting up a routine for bedtime, and so the Man Cub is usually in bed by 8pm, which is great!  Although, he seems to have a built-in alarm clock for midnight.  And sometimes 2:30 and 4:30 as well, but he's getting better about going back to sleep.  But once he's up after 5, it's into bed for snuggles and milk. 

I have finally been able to use my sewing machine!  Whoohoo!  I haven't made anything for ME yet, too busy making gifts for others, but I'll get around to it eventually.  I also started crocheting again.  I haven't done that in YEARS.  Now I'm temped to buy pretty, soft yarn in all my favorite colors.

We stayed at the farm through the harvest, and then moved on, intending to head somewhere much warmer, thus avoiding "winter".  Well, we weren't too successful at that!  But we are in a good place for the winter, trying to learn new things while working here.  It's cold most days, and there has been snow, but we also get a lot of sunshine, which is a huge blessing!  I grew up where it's pretty much grey cloudy skies from November to May.  I don't know where we'll go after this, but we're not in a hurry; we want to enjoy this.  It is wonderful to be able to see different parts of the country. 

Hope to make it back here soon!

The Desires of My Heart

Delight thyself also in the LORD; and he shall give thee the desires of thine heart.  ~ Psalm 37:4 

Today, as I was out in the garden weeding in preparation for planting, it hit me, "I'm exactly where I wanted to be.  God gave me the desires of my heart!"  I cried a little bit when I realized how good God has been to us in this way.

About five years ago my husband and I were seriously talking about selling our house (prices were up then) and buying some farmland for cash somewhere in the Midwest.  "What a wonderful way for our children to grow up!"  we thought.  We dreamed of having a little (or big) farmhouse, a huge garden that would provide for our produce needs throughout the year, an orchard where we would pick fruit, and acres of grassy fields to feed the animals we wanted to own: cows and goats for milking and eating, chickens for eggs and eating, pigs for eating, etc.  Of course we didn't have any real experience with any of that, other than very small-scale.

Life has a way of not turning out how you expect, that's for sure.  What seems like such a simple choice can have unforeseen and far-reaching consequences.  Not only OUR choices, but the choices of others.  We never had the opportunity to sell our house, and so we have no way to afford that dream farm, even though prices are really low now. 

But, as I said at the beginning, I was in the garden weeding.  Me.  In a garden.  Preparing to plant what will provide food for us in the coming months. As I worked, the sounds of the farm life were all around me.  Turkeys, roosters, guinea all competing to see who could be loudest.  Cows in the distance mooing for whatever reason cows moo.  Sheep and goats baa-ing, pigs snuffling.  All of them free to roam and eat the food that God created them to eat. 

And you know the best part of it?  My son was playing in the dirt beside me.  The child that God gave to me is exactly where he should be at this time in his life.

And then I cried because my husband isn't with us.  He is missing out on his son's life, watching him learn and grow, teaching him about man things.  He is missing out on the good, honest work that comes from living on a farm, and is instead stuck in a city full of strangers, trying to extricate himself from all that has entangled him.  He is missing out on eating real food that will help make him healthy and strong.  But I continue to have faith that he will one day be with us again, hopefully never to part. Because my husband is the desire of my heart.

I've heard it said that God works in mysterious ways, and I'm pretty sure that's true, because He sure doesn't tell me what He's up to, or how He's doing it!  None of this surrounding me today is mine.  I don't own any of it, except the few things I brought with me.  None of the responsibility is mine.  I don't have to worry about the prices that the cows will bring, or of the grains that are being planted in the fields, or if the roof gets a leak.  But yet I'm here, reaping the benefits of such a place.  Yes, I'm working for it, but if I were honest (and I do try to be!) I don't do nearly enough.  But I'm learning something new everyday.  I didn't have to start a farm from scratch and learn how to do everything on my own, the hard way; I'm getting to jump into a fully-functioning farm and learn from experts!

Almost none of my life today is what I thought we would have just a few years ago, but I know that God is taking care of us, and is blessing us.  And as I realized today, He does care about those dreams, and can fulfill them in ways we never imagined.

For we are saved by hope: but hope that is seen is not hope: for what a man seeth, why doth he yet hope for?  But if we hope for that we see not, then do we with patience wait for it.  ~ Romans 8:24-25 

Psalm 34

A Psalm of David. Fret not thyself because of evildoers, neither be thou envious against the workers of iniquity.

For they shall soon be cut down like the grass, and wither as the green herb.

Trust in the LORD, and do good; so shalt thou dwell in the land, and verily thou shalt be fed.

Delight thyself also in the LORD; and he shall give thee the desires of thine heart.

Commit thy way unto the LORD; trust also in him; and he shall bring it to pass.

And he shall bring forth thy righteousness as the light, and thy judgment as the noonday.

Rest in the LORD, and wait patiently for him: fret not thyself because of him who prospereth in his way, because of the man who bringeth wicked devices to pass.

Cease from anger, and forsake wrath: fret not thyself in any wise to do evil.

For evildoers shall be cut off: but those that wait upon the LORD, they shall inherit the earth.

For yet a little while, and the wicked shall not be: yea, thou shalt diligently consider his place, and it shall not be.

But the meek shall inherit the earth; and shall delight themselves in the abundance of peace.

The wicked plotteth against the just, and gnasheth upon him with his teeth.

The Lord shall laugh at him: for he seeth that his day is coming.

The wicked have drawn out the sword, and have bent their bow, to cast down the poor and needy, and to slay such as be of upright conversation.

Their sword shall enter into their own heart, and their bows shall be broken.

A little that a righteous man hath is better than the riches of many wicked.

For the arms of the wicked shall be broken: but the LORD upholdeth the righteous.

The LORD knoweth the days of the upright: and their inheritance shall be for ever.

They shall not be ashamed in the evil time: and in the days of famine they shall be satisfied.

But the wicked shall perish, and the enemies of the LORD shall be as the fat of lambs: they shall consume; into smoke shall they consume away.

The wicked borroweth, and payeth not again: but the righteous sheweth mercy, and giveth.

For such as be blessed of him shall inherit the earth; and they that be cursed of him shall be cut off.

The steps of a good man are ordered by the LORD: and he delighteth in his way.

Though he fall, he shall not be utterly cast down: for the LORD upholdeth him with his hand.

I have been young, and now am old; yet have I not seen the righteous forsaken, nor his seed begging bread.

He is ever merciful, and lendeth; and his seed is blessed.

Depart from evil, and do good; and dwell for evermore.

For the LORD loveth judgment, and forsaketh not his saints; they are preserved for ever: but the seed of the wicked shall be cut off.

The righteous shall inherit the land, and dwell therein for ever.

The mouth of the righteous speaketh wisdom, and his tongue talketh of judgment.

 The law of his God is in his heart; none of his steps shall slide.

The wicked watcheth the righteous, and seeketh to slay him.

The LORD will not leave him in his hand, nor condemn him when he is judged.

Wait on the LORD, and keep his way, and he shall exalt thee to inherit the land: when the wicked are cut off, thou shalt see it.

I have seen the wicked in great power, and spreading himself like a green bay tree.

Yet he passed away, and, lo, he was not: yea, I sought him, but he could not be found.

Mark the perfect man, and behold the upright: for the end of that man is peace.

But the transgressors shall be destroyed together: the end of the wicked shall be cut off.

But the salvation of the righteous is of the LORD: he is their strength in the time of trouble.

And the LORD shall help them, and deliver them: he shall deliver them from the wicked, and save them, because they trust in him.

Knowledge Is Power: Part 1

I first remember hearing this phrase on Saturday mornings while watching School House Rock.  Yes, the original shows from 30+ years ago.  Obviously, the show was not the originator of the phrase, but they sure used it!  Back then I don't think I really understood what it meant, but it was forever etched into my mind:  Knowledge is Power!  I have used the phrase myself over the years, and I have come to realize that there are many facets to its meaning.

First, let's look at what these words actually mean.  I am so excited to have found websites to search for the definitions of words from Webster's 1828 Dictionary!  (click on any of the links)

KNOWL'EDGE, n. nol'lej.

1. A clear and certain perception of that which exists, or of truth and fact; the perception of the connection and agreement, or disagreement and repugnancy of our ideas.

We can have no knowledge of that which does not exist. God has a perfect knowledge of all his works. Human knowledge is very limited, and is mostly gained by observation and experience.

2. Learning; illumination of mind.

Ignorance is the curse of God, knowledge the wing wherewith we fly to heaven.

3. Skill; as a knowledge of seamanship.

4. Acquaintance with any fact or person. I have no knowledge of the man or thing.

5. Cognizance; notice. Ruth 2.

6. Information; power of knowing.

7. Sexual intercourse. But it is usual to prefix carnal; as carnal knowledge.

POW'ER, n. [The Latin has posse, possum, potes, potentia. The primary sense of the verb is to strain, to exert force.]

1. In a philosophical sense, the faculty of doing or performing any thing; the faculty of moving or of producing a change in something; ability or strength. A man raises his hand by his own power, or by power moves another body. The exertion of power proceeds from the will, and in strictness, no being destitute of will or intelligence, can exert power. Power in man is active or speculative. Active power is that which moves the body; speculative power is that by which we see, judge, remember, or in general, by which we think.

Power may exist without exertion. We have power to speak when we are silent.

Power has been distinguished also into active and passive,the power of doing or moving, and the power of receiving impressions or of suffering. In strictness, passive power is an absurdity in terms. To say that gold has a power to be melted,is improper language,yet for want of a more appropriate word, power is often used in a passive sense, and is considered as two-fold; viz.as able to make or able to receive any change.

2. Force; animal strength; as the power of the arm, exerted in lifting, throwing or holding.

3. Force; strength; energy; as the power of the mind, of the imagination, of the fancy. He has not powers of genius adequate to the work.

4. Faculty of the mind, as manifested by a particular mode of operation; as the power of thinking, comparing and judging; the reasoning powers.

5. Ability, natural or moral. We say, a man has the power of doing good; his property gives him the power of relieving the distressed; or he has the power to persuade others to do good; or it is not in his power to pay his debts. The moral power of man is also his power of judging or discerning in moral subjects.

6. In mechanics, that which produces motion or force, or which may be applied to produce it. Thus the inclined plane is called a mechanical power, as it produces motion, although this in reality depends on gravity. The wheel and axle, and the lever, are mechanical powers, as they may be applied to produce force. These powers are also called forces, and they are of two kinds, moving power, and sustaining power.

7. Force. The great power of the screw is of extensive use in compression. The power of steam is immense.

8. That quality in any natural body which produces a change or makes an impression on another body; as the power of medicine; the power of heat; the power of sound.

9. Force; strength; momentum; as the power of the wind, which propels a ship or overturns a building.
10. Influence; that which may move the mind; as the power of arguments or of persuasion.
11. Command; the right of governing, or actual government; dominion; rule, sway; authority. A large portion of Asia is under the power of the Russian emperor. The power of the British monarch is limited by law. The powers of government are legislative, executive, judicial, and ministerial.

Power is no blessing in itself, but when it is employed to protect the innocent.

Under this sense may be comprehended civil, political, ecclesiastical, and military power.
12. A sovereign, whether emperor, king or governing prince or the legislature of a state; as the powers of Europe; the great powers; the smaller powers. In this sense, the state or nation governed seems to be included in the word power. Great Britain is a great naval power.
13. One invested with authority; a ruler; a civil magistrate. Rom.13.
14. Divinity; a celestial or invisible being or agent supposed to have dominion over some part of creation; as celestial powers; the powers of darkness.
15. That which has physical power; an army; a navy; a host; a military force.

Never such a power--

Was levied in the body of a land.

16. Legal authority; warrant; as a power of attorney; an agent invested with ample power. The envoy has full powers to negotiate a treaty.

17. In arithmetic and algebra, the product arising from the multiplication of a number or quantity into itself; as, a cube is the third power; the biquadrate is the fourth power.

18. In Scripture, right; privilege. John 1. 1 Cor.9.

19. Angels, good or bad. Col 1. Eph. 6.

20. Violence, force; compulsion. Ezek. 4.

21. Christ is called the power of God, as through him and his gospel, God displays his power and authority in ransoming and saving sinners. 1 Cor.1.

22. The powers of heaven may denote the celestial luminaries. Matt.24.

23. Satan is said to have the power of death, as he introduced sin, the cause of death, temporal and eternal, and torments men with the feat of death and future misery.

24. In vulgar language, a large quantity; a great number; as a power of good things. [This is, I believe, obsolete, even among our common people.]

25. Power of attorney, authority given to a person to act for another.

Wow!  That's pretty deep!  That's all I am going to post for today.  I encourage you to read through the definitions, and Please leave a comment telling me what "Knowledge is Power" means to you.  Next time I will talk about what it means to me.  

Long Time No Write

A month.  It has been One Whole Month since I was last here.  So much for my good intentions to post frequently!  I think I lost my focus...  Well, actually, I've sort of been on vacation, and life just isn't normal on vacation.  Not that my life is normal by most standards.  Sometimes I wish for more "normalcy", but that just doesn't seem to be the path that my life is taking.

So what have I been doing these past 30 days?  Well, I've been eating anything and everything, and it's time to stop.  I haven't been taking walks regularly like I should, so it's time to start.  I've done a bit of hand sewing, which was fun, and I intend to do some more.

My man-cub is the sweetest thing ever and drives me crazy sometimes.  Love him so much!  He wants to walk, no run, but isn't quite ready yet.  He can really zoom around in his walker, and he's a speed-crawler.  He follows me around everywhere, and he panics if I leave the room and he can't see me.  In fact, earlier today I ran upstairs to do something super-quickly, and when I turned around he was nearly halfway up the stairs!   Of course, he can leave the room anytime he wants, but not me! 

My man didn't come on this trip with me, and of course I'm missing him more than words can say.  We talk every day, but it's just not the same as really being there.  Reunions are a wonderful thing, though, no matter how long the separation.  Even if it's only a matter of hours.  And I'm looking forward to wonderful!

I've been mulling over a post since before Easter, but haven't given it serious thought lately.  I need to take some time to focus on that so I can get it put down here.

Curry for (my) Company

Recently I had the opportunity to make a curry dinner for a friend who had never tried curry previously.  She liked it and suggested that I blog about it.  I took pictures of the meal in progress, but you will just have to use your imagination for the preparation stage.

Firstly, you may be asking, "What is curry?"  From Wikipedia,

Curry ( /ˈkʌri/) is a generic description used throughout Western culture to describe a variety of spiced dishes, especially from Pakistani, Indian or other South Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.).^[1] The word "curry" is analogous to "soup" or "stew" in that there is no particular ingredient that makes something "curry."

As you might guess from that description, the possibilities for flavors and combinations of ingredients in curries is practically endless!

For this particular dish, I started with a green curry paste made by Mae Ploy.  They also make red and yellow.  The ingredients are:

• green chili
• lemongrass
• garlic
• salt
• galangal (I had to look this up; it is related to ginger, but with a different flavor)
• shrimp paste (shrimp, salt)
• kaffir lime peel
• coriander seed
• pepper
• cumin
• turmeric

I looked at the online prices for this 14 oz container and they range from $2.31 to $5.19.  I paid $2.50 at an authentic Asian grocery store.  If you are at all interested in cooking Asian foods and trying something new, I recommend locating an Asian or other specialty ethnic store (oftentimes one kind will carry food from other cultures in addition to their own) near you.  They are a delight to the senses to wander through, and you should pick up something new to try!  Many have fresh produce in addition to their dry, canned, and frozen selection.

I like to follow recipes, at least the first time I try something new, but I'm not afraid to change things up a bit, to suit my tastes of the moment or what I have on hand.  The basic recipe on the curry container follows. 

• Stir-fry 50 g (≈ 1/4 cup) of Green Curry Paste in 1 tbsp soybean oil (I avoid soy, except for soy sauce, and prefer olive or coconut), then add 1 cup (240 ml) of coconut milk.
• Add 200 g (≈ 1/2 lb) of fresh meat and keep cooking.
• Add another 1/2 cup (120 ml) of coconut milk and 1/2 cup (120 ml) water, heat until boiling.
• Add 100 g (≈ 1/4 lb, or a little over 1/2 cup)vegetables and cook until the vegetables soften.
• Add 1 1/2 tsp sugar.  Taste and season as required.  (I don't even remember reading this step until now!)

Suggestion: For a milder flavor, half portion of the curry paste should be used.  (I agree with this!  If you are new to curries or just aren't sure about spicy foods, then definitely use less curry paste and work your way up to full-strength!)

For measurement conversions, Google is my friend!  Gram is a weight measurement, but most cooks don't employ the use of a scale in their kitchen.  Recipe Goldmine has conversions for common baking ingredient, but for this I used Online Conversion and cook az.  You need to know the approximate density of the food if it isn't on their list.  For example, curry paste is, not surprisingly, not on their list, so I went with peanut butter.

(Now, right here I had more typed, but my little man-cub decided to close my computer, and apparently not everything I had typed was saved.  Drat!  So, to start over...)

I started by putting a glug of olive oil into a large skillet over medium-high heat.  It was probably a bit more than 1 tablespoon, but why dirty a spoon over something like this, right?  This curry paste comes in a plastic bag inside the container, so I simply cut a corner off and squeeze out however much I want, which in this instance was about 1/4 cup (but remember my suggestion to use less unless you are prepared for mega flavor!)

Most Americans are used to adding seasonings partway through the cooking process.  However, in many cultures the spices are the heart of the dish, so they are added first.  Heating them releases their scent and flavor, and adding it to the oil helps it blend throughout the rest of the ingredients.

 After the curry smell starts filling the air (and your nostrils), add about 2/3 of a can of coconut milk to the pan (I always have a taste off the spoon, too - yum!)  When it is heated, I added the meat: I cut up two chicken breasts into bite-sized pieces.  You can use any meat you want, though, or even go meatless if that's the way you roll.

When the meat is cooked, add the rest of the coconut milk and some more liquid.  I prefer to use my homemade chicken stock for extra flavor.  I also use more than 1/2 cup because I like to add more vegetables than the recipe calls for, and you need to make sure there's plenty of liquid in the pan to cook the vegetables without them sticking.  (I have even made curry soup by putting a LOT of extra liquid in the pan.)

This particular meal I cut up a small zucchini, a small yellow crookneck squash, an onion, a potato, some grated carrot, chopped mushrooms, and tomato.  You can really use any vegetables you have on hand, such as bell peppers, cabbage, and even fruit like apples!  Use your imagination!

I like to put curry over rice, so I had a pot of white rice cooking while I prepared the curry.  I have grown very fond of my rice cooker, but it's actually very easy to cook in a pan on the stove top.  Simply rinse your rice a couple times, and the cover the rice with about an inch of water (or more chicken broth!) An easy way to measure that is to put your finger into the rice and measure from the top of the rice to the top of the liquid the same distance as between two knuckles.  Put the pan on high, and once it starts boiling put a tight lid on (preferably clear) and reduce to low so it simmers.  It will only take about 15 minutes to cook, so be sure to check it or you might end up with rice stuck to the bottom of your pan.

As I said at the beginning, I had already started eating before I thought to take pictures, so here is my plate partway through the meal.

I hope that if you try this sometime you will tell me how it turned out, if you liked it, and what you did to make it your own special recipe.

Wordless Wednesday, April 6, 2011

Thursdays Thoughts

This past weekend I met a gentleman and visited with him a while.  At one point he looked at my son and said, "He really focuses on things."  Wow, someone who is practically a stranger noticed!  

Yes, my little man-cub is growing up fast.  He is intent and focused on learning what this world is all about, always seeking new information, expanding his horizons, trying new things, his physical skills increasing daily.  And you can tell he's proud of himself, as I am. 

I will praise thee; for I am fearfully and wonderfully made: marvellous are thy works; and that my soul knoweth right well.  My substance was not hid from thee, when I was made in secret, and curiously wrought in the lowest parts of the earth.  Thine eyes did see my substance, yet being unperfect; and in thy book all my members were written, which in continuance were fashioned, when as yet there was none of them.  ~ Psalm 139:14-16

Wordless Wednesday, March 30, 2011

Wordless Wednesday, March 23, 2011

Simmering Stock

Last Sunday, I mentioned that I had a turkey carcass in the crockpot. I love to take pictures of everything I do, so I thought I would show you.

Normally when I make stock I add a glug or two of vinegar (I use apple cider vinegar) to the bones and let it sit for maybe an hour while I assemble the other ingredients.  I like to add a whole onion (skins, too, because they are full of the good medicinal stuff), lots of garlic, ginger if I have it, celery, and carrots.  It all depends, of course, on what I have on hand.  Sometimes I even add eggshells!  I'm sure you're wondering about that one!  The vinegar is to help draw the calcium and minerals out of the bones, to make the stock extra rich, and it will do the same with the eggshells.  Of course, it's best to use organic, free-range poultry and their eggs, but I use whatever I have on hand.

This particular turkey, however, had been mesquite-smoked for Thanksgiving, and there was a bit of meat along with the bones.  It was THE BEST-TASTING turkey I have ever had, seriously!  I decided that I wanted to make my stock without all the other flavors blended in, so I just did the turkey (with the ACV).  I cooked it all day and overnight on low in the crock.  Then I strained it into a few containers, only filling half-way, so I could put it in the freezer without breaking my containers.  Then I filled the pot with water and cooked those bones a second time all day and all night.  This is what it looked like after the second cooking.

 

I strained it and topped off the freezer containers, and put a little bit into a jar to compare the color to the first batch.  I don't know if you can tell, but the one on the left (the first batch) gelled up nicely in the frig.  That's what you want, by the way, chicken/turkey/beef/whatever "jello" when it's cold.

There's quite a lot of color difference, but the second time was still pretty flavorful.  I normally would throw everything out at this point, but I decided to fill it up again and cook on high for 4 hours to see what I got out of it.

You can probably tell that it isn't as rich in color, and not in taste, but it still was decent.  If I'm making soup, I typically dilute my stock with water anyway, so this batch won't need that.  I also like to use it for cooking my rice to give it a bit of flavor.

From Simply Recipes website they say this about the fat in stock:

Note about the Fat
I've seen a lot of newer cookbooks advocate the skimming of the fat from the stock. We prefer the traditional method of letting the fat settle in a layer on top of the stock as it cools. This way, the fat acts as a protective layer against bacteria, which is found in the air. The stock will last longer if you keep the fat layer on it. Just lift up the layer of fat and remove the stock when you want to use it. Every few days, bring the stock to a simmer for 10 minutes and let it cool, again with the fat forming a protective layer. Your stock can be stored in the refrigerator and used for up to a couple of weeks this way.

Next time you cook chicken, save the bones (yes, even if  you ate the meat off the chicken!) and make a pot of stock.  If you don't have many bones, start a bag/container in the freezer and when it's full you're ready to go.   Do you ever buy those rotisserie chickens from the grocery store?  (Costco has the best ones!)  I love to save all the flavored broth (that gets all gelled up in the bottom of the plastic tray, if you ever notice), the bones, and skin and make a great-tasting stock!  Let me know how yours turns out, and if you have any secret ingredients that you love to add to yours.

Wordless Wednesday, March 16, 2011