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5月30日

Kenny Says.......

In one of the recent comments received from Kenny he said that there are no photographs on my blog of me smiling. How strange.....  I have included this one of me giving my friend Liz a warm hug at her birthday party.  I am smiling!

Kate & Liz at birthday celebration
5月27日

Healing Techniques

Channel Clearing Breath

“Alternate nostril breathing,” is a simple but powerful technique that deeply relaxes the mind and body. Use it to quiet your mind before beginning a meditation session or to calm racing thoughts and anxiety if you are having trouble falling asleep.

This focused breathing serves the purpose of regulating the flow of air through your nasal passages. Here is a practice you can try right now:

Hold your right thumb over your right nostril and inhale deeply through your left nostril.

At the peak of your inhalation, close off your left nostril with your third and fourth fingers, then exhale smoothly through your right nostril.

After a full exhalation, inhale through the right nostril, closing it off with your right thumb at the peak of your inhalation.

Continue performing alternate nostril breathing for the next few breaths, following the same pattern. Your breathing should be effortless, with your mind gently observing the inflow and outflow of breath.

Balance Energy flow

Hand positions are used to regulate and balance the flow of subtle energy throughout the body. Joining the fingers or touching them to another part of the body creates a circuit that allows the energy, or prana, to flow. Here is one to try in your next meditation:

This position as seen in the picture is known as “the seal of patience,” It is formed by placing the tip of the middle finger on the tip of the thumb.

The energy position is said to promote patience and discernment, as well as the courage to fulfil one’s dharma or life purpose.

Hand position
5月26日

Are you experiencing an energy block?…… well ponder this

Creativity and intuition are meaningless unless you put the ideas that arise into action. What this means is that unless we make some effort to do things differently or to do different things, our lives remain the same.

People in general are inclined to spend too much time finding other people to blame, they spend too much energy finding excuses for not being what they are capable of being, and not enough energy putting themselves on the line, growing from experiences of the past, and getting on with their lives.

Everyone who has ever taken a shower has had an idea. It's the person who gets out of the shower, dries off, and does something about it that makes a difference.

5月23日

A Snippet For The Weekend

 

Seven old wives' tales that are true

Who doesn’t remember being told old wives’ tales when they were young? However, while most of them are false and are used purely to discourage naughty behaviour, there is an element of truth to some of them.

An apple a day, keeps the doctor away

Why apples and other fruit form an essential part of your diet (image © Stockbyte/Getty)

Not many people would argue that this favourite saying is just a devious ruse to make us eat more fruit. Eating an apple is indeed a fantastic way to incorporate essential health-boosting nutrients into your diet. But then again, so is tucking into any fruit, which can protect you from numerous conditions including heart disease, cancer and stroke. Just make sure apples are part of your five-a-day regime and you will help keep your body in fine fettle.

Fish is good for your brain

This old adage has been given credence by a raft of recent research that says eating fish can indeed boost brainpower, especially in children. Researchers at the US National Institute of Health found that children of mothers who ate more fish and other seafood while pregnant were smarter and had better developmental skills than kids of women who ate less or none. Elsewhere, a school in England announced last year that it would be giving its pupils fish oil tablets to improve their performance in exams, while the government even considered giving pupils the supplements en masse.

Statistics show that young people in the UK are consuming less fish than they used to, something that worries Prof. Michael Crawford, Director of the Institute of Brain Chemistry and Human Nutrition at North London University. He said: “We need to get back to feeding our minds as well as our bodies. We should all be eating oily fish at least once a week.”

Eat your crusts

Why you should always eat your crusts (image © Stockbyte/Getty Images)

While there is little truth to the saying that eating your crusts will make your hair curly, there is plenty of evidence that says the last thing you should do is cut the crusts off your bread. Bread contains an antioxidant called pronyl-lysine, a nutrient which helps the body fight carcinogens. Research carried out by German scientists found that there is up to eight times as much pronyl-lysine in the crust of the bread compared to the less-baked centre.

Eating carrots helps you to see in the dark

I would wager that almost all of us were told this by our mothers when we were young – and they were right. Carrots are jam-packed with vitamin A, which is something our retinas feed on. Worldwide, vitamin A deficiency is considered to be a common cause of blindness, which suggests that eating carrots is indeed a good idea if you want to keep your eyesight in tip-top shape. The Eyecare Trust supports this idea and lists carrots as one of its top-ten foods for protecting eyesight. And before you ask, masturbation does not have the opposite effect.

Breakfast is the most important meal of the day

This old phrase perhaps contains more truth that any of our other old wives’ tales. Eating a nutritious breakfast is essential if you want to maintain a healthy, balanced diet. This is backed up by numerous studies, which all say that eating breakfast prepares your body both mentally and physically for the day ahead.

According to NHS Direct, eating first thing in the morning stabilises your blood sugar levels, while missing out on breakfast can lead to fatigue and poor concentration. Not eating breakfast also slows down your metabolism and makes it more likely that you will pig out on unhealthy, sugary snacks. So, if you are trying to lose weight, missing out this essential meal is in fact one of the worst things you can do.

Listening to music will damage your hearing

“Turn that music DOWN!” is a common cry in many households containing teenagers, and research shows that parents are right to ask their kids to turn the volume down a bit. Studies have shown that as many as one in five of today’s teenagers have already done damage to their ears due to exposure to music played at excessive volumes – three times as many as twenty years ago. The rocketing popularity of MP3 players isn’t helping matters either. Dr John Low, chief executive of the Royal National Institute for the Deaf, said: “If young people don’t heed our warnings about safer listening, they could end up facing premature hearing damage. If you are regularly plugged in, it’s only too easy to clock up noise doses that could damage hearing forever.”

Acknowledgement: By Ross Chainey, Health & Wellbeing Editor

Seven old wives' tales that are true - Therapies | Complementary Treatment | Spiritual Wellbeing | Homeopathy | Body toning

5月21日

Thank you Blog Buddies

Dear Blog friends,

To everyone who has visited and left messages, thank you. It is easier to respond to all from here at the moment, but I shall attempt to get around to all soonest. It is always so nice to log on and find your messages.

So once again thank you to Kenny, The Laird, Mei, Horst, Cat, Wanda, IceDiva, Karen,

Take care and warm hugs from a rather stormy Cape Town.

5月20日

Notes on My Page ....What Katie did!

In my previous blog I mentioned that I was feeling a little ‘out of sorts’ which was just a prelude to what followed next.

I had been feeling a bit ‘spacey’ for most of the day, but never the less headed for the kitchen to prep some food. After using the handheld blender, I stuck my fingers in around the blade to loosen some of the food that had stuck when I accidently triggered the on button resulting in compound fracture of the first two digits and a brutally cut and lacerated finger.

The finger now squirting blood all over the place looked to be cut right through, held on by a mere whiff of skin. I quickly grabbed the finger with my other hand, trying to hold all the bits together and Mr G rushed me off to the emergency hospital. Once there I allowed myself to panic; the shock set in, my blood pressure dropped to 70/40, a stabilising drip was plunged into my arm, my feet were elevated and my head lowered on the gurney. Then more injections followed, one to block the pain in the finger so they could deal with the wound and the other an anti- tetanus shot.

Once my blood pressure was more stable I was trundled off on the gurney to have x-rays after which the plastic surgeon started the challenging task of sewing all the jagged bits together.

While my finger was in the process of being stitched I suddenly remembered that I had put a pot of rice on the stove to cook moments before the accident took place. In the ensuing panic I had forgotten to switch it off.

Mr G leaving me in the good care of the doctor, rushed back to the house which was awash with plumes of acrid smoke by the time he got there; the rice had burnt into a blackened mass of ‘charcoal’.

After opening every door and window throughout the house to get rid of the smoke Mr G then set about cleaning up the aftermath in the kitchen which looked like a chicken had been slaughtered, blood everywhere; on the cupboards, the work tops, the fridge and the floor. He then returned to hospital to collect me from the good care of the plastic surgeon that by this time had completed his work of art on my finger.

I am usually so safety conscious in the kitchen, never before have I left the motor part of the blender attached prior to cleaning the blades as I did this time, clearly I was not focused on what I was doing………..guess who wont be using fingers to clean blades ever again!

The house still smells of a forest fire, but at least it did not catch fire. That probably thanks to the quality of the cooking pot used in the first instant.

I am not sure how the finger will heal; weather I will lose a degree of mobility, or the nail and of course there will be scarring. But at least I still have my finger and in view of what is currently happening around the world; a mere happenstance by comparison.

5月14日

Notes on my page .......14 May

Just a short note to say……Winter definitely has arrived, announcing the fact rather forcefully with much wind and rain over the past two weeks. The garden has undergone a distinctive change too. The grape vine glorious with all of the russet colours displayed is starting to drop leaves en mass. It is time to trim back, mulch, and plant for the winter.

As I look out over the sea while writing, I am aware that it has not been as calm as it is today for some weeks now due to various weather fronts that have been pushing in. It rather reminds me of how I remember Cape Town to be when I used to commute in for business, long before I finally moved here to stay; lots of rain and mist, sweeping wind, cold fingers, log fires and sipping port.

My organic composter arrived to day so I will be setting this up a little later on. With all the recipe testing that I do, it should soon be providing a lot of compost and plant liquid in copious amounts with all the waste generated from the kitchen. What fun! I would of course have been thrilled if it had a glass panel so that I could see the earth worms in action.

I seem to be coming down with a bug of sorts. sore throat and headache....unusual for me. So I'm off to the kitchen to make some ginger tea.

Ciao for now.

5月1日

Notes On Olive oil

 
I adore olive oil and the oil I mostly use is extra virgin and I shall attempt to explain why.Olive oil
Extra Virgin Olive Oil
It is important to know that all extra virgin olive oils are far from being equal, and for me life is too short to use bad oil.
Although I do at time use walnut, hazelnut or almond oils, it is extra virgin olive oil that is really prominent in my kitchen.
Knowing that an olive oil is extra virgin should only be the starting point to choosing good quality oil.
Extra virgin olive oil is the oil or juice from fresh olives extracted purely by mechanical means. To be considered as extra virgin olive oil; on testing the oil must be found to contain less than 0.08 per cent free fatty acids, measured as oleic acid. Within this definition there is a huge range of flavour profiles; from the fruity to the aromatic, pungent and robust, yet beautifully balanced. At the other end of the spectrum one finds oils that are mellow, bland and everything in between.
The level of the free fatty acids in olive oil is a result of the degree of ripeness of the olives. Oil from the early season olives contain the least amount of free fatty acids, and great care is taken in handling the fruit between harvest and oil extraction. The quality of the extra virgin olive oil is as a result of this, combined with the length of time between picking and crushing, the cleanliness of the olive crusher and the temperature at which the crushing process is carried out.
The olive varieties used, as well as the terroir; that wonderful term that that signifies the characteristics of the growing environment, which covers elements such as the position, the soil quality and prevailing weather conditions, all have an impact on flavour quality.
Producers continually strive to get the balance right between picking early for longevity, but with sufficient maturity to give flavour. Although half ripe fruit yields less oil, which is less economic for the grower, the resulting oil has a greater quality, integrity and longevity. Riper fruit yields far more oil, but results in a rapid decline in quality a few months after the harvest, whereas oil made from earlier picked fruit, assuming that it meets all other necessary conditions for quality, is still fresh and sound a year after harvest.
Rancidity, the most common fault in extra virgin olive oil, is usually a fault of bad storage and / or the age of the oil. It is easy to detect once identified. Think of butter left uncovered in the fridge that has absorbed every ‘off’ odour around it.
Virgin Olive oil
This is simply olive oil that did not quite make the grade of extra virgin. Its free fatty acid measurement is between 0.8 and 3 percent and should be used soon after it is crushed. It will have less flavour and a much shorter shelf life than extra virgin olive oil.
Olive oil
Bottles of oil branded Olive oil, often referred to as ‘pure’ olive oil, is almost at the bottom of the range in terms of quality. This olive oil is the result of industrial processing, deemed necessary because the oil has not met the criteria for virgin or extra virgin olive oil. In this process the olive oil is refined, using chemical treatment in which peroxides and free fatty acids are removed to make it suitable for consumption. The oil may also be bleached and deodorised to remove any ‘off’ flavours, at the same time removing many of the natural flavours and antioxidants that are characteristic of extra virgin olive oil.
‘Pure’ olive oil may be suitable for cooking where a less dominant flavour is required, as it still contains some of the fatty acids that make olive oil nutritionally attractive.
Light olive oil
Aimed at the weight conscious, but the only thing light about this oil is that it is light in character totally lacking in flavour, colour and aroma. It has exactly the same number of calories or kilojoules as extra virgin and other olive oils but, as it is refined, it lacks the health-giving antioxidents and polyphenols of extra virgin oils, as well as the flavour.
Choosing and using extra virgin olive oils
As a rule of thumb, only buy an extra virgin olive oil if it displays its year of harvest and you are buying within that year. This does not automatically mean the oil is no good if its over a year from its harvest date, but it does mean that unless it has been picked early enough and has enough of that assertive character at the beginning, it will begin to lose its freshness and vitality after a year, and will become ‘flat’ and more prone to rancidity as it gets even older.
Choosing
Choose robust, fruity oil for the majority of food where the olive oil flavour dominates. Use a less expensive extra virgin olive oil that declares its year of harvest that is fresh and fruity to use when serving delicate dishes or for cooking with. It is important to note that high temperatures dissipate the flavour of extra virgin olive oil to some extent.
In summary: buy the finest extra virgin olive oil you can afford and use it generously rather than keeping it for the best. Keep a good extra virgin olive oil on the table at every meal; use it in vinaigrette or simply drizzle over hot vegetables; use it to drizzle over salads, pasta and soups. This wonderful oil adds a superb dimension that lifts the flavour of food to another level.
Use the more mellow, everyday extra virgin olive oil for sweating onions, coating foods for a marinade or grilling, and although it may sound extravagant, using extra virgin olive oil for deep frying not only imparts crispness and flavour but also provides the food with a wonderful crunchy coating that acts as a seal and prevents excess oil from penetrating further.
Storing extra virgin olive oil
In order to maintain quality, extra virgin olive oil should be stored properly. It should be kept away from light and ideally stored in dark glass bottles, or tins to protect it from light, heat and oxygen. When cooking, don’t place the bottle of oil close to the heat of the stove.
Once you open the bottle of extra virgin olive oil, never leave it without a stopper, as exposure to oxygen leads to rancidity. Use it frequently; even the smallest amount added to a dish can make such a difference to its flavour. Saving oil for ‘that special occasion’ is to my mind rather silly.
Although one should refrigerate nut oils after opening I never refrigerate my olive oil as it changes the structure. Although this reverts to a certain extent if the oil is returned to room temperature, in  my opinion there is a loss of flavour and texture.
Acknowledgement: Researched and extracted from the writings of Maggie Beer Notes on Olive Oil