we give thanks for places of simplicity and peace

let us find such a place within ourselves

we give thanks for places of refuge and beauty

let us find such a place within ourselves

we give thanks for places of nature's truth and freedom, of joy, inspiration and renewal, places where all creatures may find acceptance and belonging

let us search for these places in the world, in ourselves and in others. let us restore them. let us strengthen and protect them and let us create them

may we mend this outer world according to the truth of our inner life and may our souls be shaped and nourished by nature's eternal wisdom

chinese proverb

it is fate an yuanfen that brings two persons together,
value an encounter and treasure a relationship

it takes hundreds of reincarnations
to bring two persons to ride on the same boat;
it takes a thousand eons
to bring two persons to share the same pillow

alternative power

tommy's stencil

old fashioned spiced cookies

courtesy of the gorgeous Louley

2.5 cups plain flour
1 tsp bicarb
2tsp ginger
2tsp cinnamon
1.5tsp cloves
> sift all together in a large mixing bowl

120grams/.5cup butter
1 cup castor sugar
> cream together with an electric mixer

1egg
4tbsp golden syrup
1 tsp lemon juice
> stir into creamed butter and sugar

add wet ingredients to dry and mix thoroughly with a wooden spoon (or get your hands in there!) to make a soft dough

roll into balls (2cm diameter aprox)

roll in some castor sugar

place on tray in preheated 160'c oven for 12 mins or until just firm to the touch

then gobble 'em up

sweet potato dahl

in a large saucepan add
one chopped onion
three cloves of garlic chopped
one generous teaspoon each of
mustard seeds
ground tumeric
cumin seeds
and half a teaspoon of
nutmeg or cardomom or garam masala
paprika
a little olive oil
add chilli if you fancy
and brown the onion, stirring until seeds pop

then add
one and a half cups of dry lentils (either red or brown or green, or a combination)
two chopped sweet potato
and if you would like, add more vegetables ie zucchini, carrot, pumpkin, parsnip
combine with spices and onion, and stir to avoid sticking

then add
one tin of coconut cream or milk
and either a large tin or two small tins of tomatoes
or five or six roughly chopped fresh tomatoes
a little palm or brown sugar
and salt and pepper

cook over low heat, remembering to stir occasionally
and if need be add water to avoid catching
usually takes about one hour to cook
and can be made the day before

serve with basmati or brown rice
and top with chopped spinach leaves and coriander and even chopped nuts or poppy seeds

any left overs make wonderful filling for pastries
spread dahl over a sheet of pastry (puff or filo)
roll up, and cut four cm width
place on greased or lined tray
and bake in 180'c oven until brown