March on. Do not tarry. To go forward is to move toward perfection. March on, and fear not the thorns, or the sharp stones on life's path.
31 December 2010
- Tuesday 4th January: new moon
- Wednesday 2nd February: new moon
- Friday 4th March: new moon
- Sunday 3rd April: new moon
- Tuesday 3rd May: new moon
- Wednesday 1st June: new moon
- Friday 1st July: new moon
- Saturday 30th July: new moon
- Monday 29th August: new moon
- Tuesday 27th September: new moon
- Wednesday 26th October: new moon
- Friday 25th November: new moon
- Saturday 24th December: new moon
- Wednesday 19th January: full moon
- Friday 18th February: full moon
- Saturday 19th March: full moon
- Monday 18th April: full moon
- Tuesday 17th May: full moon
- Wednesday 15th June: full moon
- Friday 15th July: full moon
- Saturday 13th August: full moon
- Monday 13th September: full moon
- Wednesday 12th October: full moon
- Thursday 10th November: full moon
- Saturday 10th December: full moon
30 December 2010
The success of love is in the loving - it is not in the result of loving. Of course it is natural in love to want the best for the other person, but whether it turns out that way or not does not determine the value of what we have done.
29 December 2010
28 December 2010
27 December 2010
Here is my daughter with some of her work at her recent exhibition at Central Saint Martins in London. Many great artists and designers have studied at St Martins, including the wonderful Alexander McQueen who sadly died this year. An inspiration to many, including my daughter.
26 December 2010
25 December 2010
24 December 2010
23 December 2010
22 December 2010
21 December 2010
20 December 2010
19 December 2010
18 December 2010
17 December 2010
Ingredients (serves 4-6 people):
- 2 tablespoons olive oil or butter
- 1 large onion, chopped
- 3 stalks celery, minced
- 2 medium carrots, diced
- 1 teaspoon sea salt, tamari or liquid amino’s, or to taste
- 8-10 cloves garlic, minced
- 1½ litres water, or chicken or vegetable stock
- About 300g cooked white beans (from 2 tins, rinsed, or from about 200g dry)
- About 700g green leaves, chopped (spinach, kale, or chard)
- Freshly ground pepper and nutmeg to taste
- Freshly grated Parmesan cheese
- Heat the oil in a large soup pot over low heat.
- Add the onion, celery, carrots, and salt.
- Cook for 10 minutes; then add the water or stock and bring to the boil.
- Cover, lower the heat to a simmer, and cook 15 minutes or until the vegetables are tender.
- Add the beans, garlic and as much of the greens as you can fit in the pot.
- Cover and wait a few minutes for the greens to wilt (when there is room), add more greens until they are all incorporated.
- Season to taste with pepper.
- Serve hot, topped with a grating of nutmeg and a sprinkling of Parmesan cheese and serve with a wholemeal bread or seeded crackers.
16 December 2010
15 December 2010
14 December 2010
13 December 2010
David Swenson had been my first yoga teacher many years ago (16 to be precise). A lot of things have happened in my life in those years (and no doubt in his too) and I felt like a different person to the one who was introduced to yoga by this man all those years ago. We chatted briefly after the workshop and I thanked him for introducing me to Ashtanga yoga and, therefore, changing my life direction for ever. Amazing how one chance meeting on a Greek island can open up a whole new dimension!
In fact I had gone to Skyros to attend a workshop called “Creative Change”. I changed my mind and moved to the other side of the island to do yoga and windsurfing. The workshop worked in a funny kind of way.
David Swenson was just as I had remembered him; he had hardly changed at all... A little lighter, a little less hair (sorry David), but still sharing his yoga knowledge in a fun and honest way. We shared a little bit of banter, his ability to tease and be teased shows something about being comfortable in his own skin; something I think we all strive for.
As in many yoga workshops, you are often paired with someone to work on a pose. We had worked on a couple of standing poses and then David said we were going to work on a backbend. I was paired with a French couple who spoke no English and my knowledge of French is counting to ten (so not so useful). We were then very quickly shown how to come to standing from a back bend ( Urdhva Dhanurasana).
I have never done this before and quite frankly had thought it was probably off limits to me (as I’m nearer to 50 than I am to 40). I had set my own limits of what was achievable. No one was more surprised than me to find myself in a standing position from starting in a backbend. It was fantastic! I had a breakthrough not only in the physical sense, but also in the way I view my own limitations.
The other issue that come up for me was a question of trust. I was allowing a couple of strangers to assist me in a pose that I had previously felt fearful of. We did not speak the same language and had met only a minute before, but - hey presto - the three of us were up on our feet for the first time.
I don’t know if I will ever be able to do this pose again? What I do know is that I was given the opportunity to experience something new on many level and for this I am very grateful. It seems David Swenson opens doors and I walk through them. Hopefully it won’t be another 16 years before our paths cross again.
12 December 2010
Prep time: 15-20 mins
Cooking time: 50 mins
Ingredients (serves 4 people as a main dish or 6-8 people as a side dish):
- A splash of olive oil
- 2 rashers of smoky bacon (optional)
- 1 large onion and/or leek, finely chopped
- 3-4 garlic cloves, finely chopped
- 500g root vegetables (swede, celeriac, Jerusalem artichokes, parsnips, even potatoes), finely sliced*
- Sea salt and freshly ground pepper
- A pinch of ground cloves or a handful of thyme leaves
- 1 mug of double or luxury pouring cream
- ½ mug of vegetable or chicken stock, or water
- A handful of oats
- 1 mug of breadcrumbs
- A handful of nuts (chestnuts, if you can), chopped
- A nugget of butter
- A handful of grated cheese (optional)
*Swede, celeriac and other big root vegetables need to be peeled and cut into more manageable pieces before slicing.
- Preheat the oven to 190°C/Gas 5.
- Place a large frying pan over medium-high heat. Add a good splash of oil. Add the onion or leek and, if you are using it, the bacon. Fry till the bacon starts to crisp and the onions are soft.
- Stir in the garlic and add the sliced root veggies.
- Season well. If you are going to use the, add the cloves and gently fry for just a few minutes, just to soften them.
- Stir in the cream and stock/water.
- Simmer for 10-15 mins, till veg have softened.
- Taste and adjust seasoning as required. If you're using thyme instead of the cloves, add them now. Pour everything from the pan into a baking dish.
- Mix topping ingredients together and scatter them over the top and bake till the top is crisp and golden, about 30 mins.
- Delicious with winter greens stir-fried in oil, garlic with a good pinch of salt and pepper.
Recipe courtesy of Abel and Cole
11 December 2010
10 December 2010
09 December 2010
08 December 2010
07 December 2010
06 December 2010
Sweetest Lord, make me appreciative of the dignity of my high vocation, and its many responsibilities. Never permit me to disgrace it by giving way to coldness, unkindness, or impatience.
05 December 2010
My daughter is pictured here wearing an item from her knit project. She is a student at Central St Martins in London and is having a private viewing of her work this week. Not your average knit item - but I love it!