From corner to Corner, I see mirror.
I see her, me, myself in all her glory
And promise. Beautifull and Elegant,
She can't help it,...she is self.
From begining to end, dusk till dawn
Her reflextion refuse to make her yawn.
She loves her hands, her feet, her lips,
And hips. Everything that's so special
Abouther that makes the scale tips.
She loved her so much that she did not
want to be selfish with her deity. Thus,
She let another in, for she alone could not
Love her enough. So she saught help from
The next of kin. Him!
Now, the image in the mirror is no longer her
But also him. He which was selfishly emplyed
To assist in her glorious addoration. The image
Loved her genuinly, as she desired. In return
She loved the love and adoration from the image,
But not the image. Not him!
Her love for the received love and adoration
soon grew sower
Because it was now two in the mirror evey
minute, on the hour.
She banished the other from herself. Now
In the mirror she see's she, her, and herself.
But, something had changed,
Herself now, never tha same.
Tarnish image of sadness was
Now reflected. What is this is see, or not see?
Beauty's illusion has flee itself from me!
For when it was two,
The beauty was more of hue.
Now, she yearned for the other. Not to
Receive love, but to give. But the other
was banished from Selfville! Never to return.
Now, I live from corner to corner
From beginign to end. Mirror's showing
She, Her, and Herself.
Friday, July 30, 2010
Thursday, July 29, 2010
Irishmoss Mango Cocktail
1) 1 pk of Angel Bran Irishmoss
2) 2 Large ripe Monago ( use only the flesh of mango. no skin, no seed)
3) Almond Milk
4) Cinemon Powder
Boil Irishmoss until desolved, or
Soak Irishmoss over night or 1 day in fresh tap water. Irishmoss will expand. Be sure to wash Irishmoss and change water at intervals during soaking process.
When cool after boiling or end of soaking process, blend Irishmoss with Almond milk and ripe mango's.
Almond milk and mongo's are sweetening agents.
(Add Honey or sugar if so desire)
Add Cinemon powder for flaver.
Set to cool in Refridgerator.
End result will have a "Jellow" texture. Can have as Desert.
2) 2 Large ripe Monago ( use only the flesh of mango. no skin, no seed)
3) Almond Milk
4) Cinemon Powder
Boil Irishmoss until desolved, or
Soak Irishmoss over night or 1 day in fresh tap water. Irishmoss will expand. Be sure to wash Irishmoss and change water at intervals during soaking process.
When cool after boiling or end of soaking process, blend Irishmoss with Almond milk and ripe mango's.
Almond milk and mongo's are sweetening agents.
(Add Honey or sugar if so desire)
Add Cinemon powder for flaver.
Set to cool in Refridgerator.
End result will have a "Jellow" texture. Can have as Desert.
Wednesday, July 28, 2010
Vegan Recipe: Curry Chickpea With Potatoe.
1/4 tsp. Ground Cumin
1/4 tsp. Ground Curryanda
2 Cloves Garlic (Finely chopped)
1/2 tsp. Annato Seed (grounded)
2 Tbsp Curry
1 Finely Chopped Onion
Breean thyme
1 Stalk Cilantro (finely Chopped)
1 Finely chopped pepper (Optional)
2 Cups of Chick Peas
1 Cubed Potatoe
Grape Seed or Olive Oil
Fresh parsley (finely chopped)
1 Tbsp Grace Coconut Milk powder
1 Tsp Spelt Flour
1 Tspoon Curry Powder
Preperation:
1) Put Chick Pea to soak in warm water over nigh or 30 minutes in hot water before cooking. This will faster to cooking processof the chick Peas. Drain Chick peas from pan, leaving half cup liquid.
2) Cook Chick Peas until soft.
3) Heat oil in Pan
4) Add grounded seasonings in heated oil for 3 minutes
5) Add Curry to heated ground seasonings. Let curry fry in pan for 3-4 minutes until it has changed to a darker colour (not burnt colour).
6) Add Garlic. Let Grrlic saute' in pan with curry.
7) Add Chopped Cilantro, pepper, and potatoe to pan. Cook until Onion in transparent.
(Stir vegetable in curry and distribute the flavour evenly)
8) Add cooked Chick Peas and liquid to pan and stir evenly. Cook for ten minutes.
9) Prepare gravey by adding :
Add Spelt flour, curry power, and Coconut milk powder to 1 cup of warm Chick pea water. ( The water used to boild the Chick peas). Mix until smoth and add topan with Chick peas and vegetable.
10) Add Thyme.
11) Add Fresh parsley and salt to taste.
Cover pot and leave to cook for another five minute.
Leave to cool and Serve with Rice, Yam, or whatever your heart's desire.
1/4 tsp. Ground Curryanda
2 Cloves Garlic (Finely chopped)
1/2 tsp. Annato Seed (grounded)
2 Tbsp Curry
1 Finely Chopped Onion
Breean thyme
1 Stalk Cilantro (finely Chopped)
1 Finely chopped pepper (Optional)
2 Cups of Chick Peas
1 Cubed Potatoe
Grape Seed or Olive Oil
Fresh parsley (finely chopped)
1 Tbsp Grace Coconut Milk powder
1 Tsp Spelt Flour
1 Tspoon Curry Powder
Preperation:
1) Put Chick Pea to soak in warm water over nigh or 30 minutes in hot water before cooking. This will faster to cooking processof the chick Peas. Drain Chick peas from pan, leaving half cup liquid.
2) Cook Chick Peas until soft.
3) Heat oil in Pan
4) Add grounded seasonings in heated oil for 3 minutes
5) Add Curry to heated ground seasonings. Let curry fry in pan for 3-4 minutes until it has changed to a darker colour (not burnt colour).
6) Add Garlic. Let Grrlic saute' in pan with curry.
7) Add Chopped Cilantro, pepper, and potatoe to pan. Cook until Onion in transparent.
(Stir vegetable in curry and distribute the flavour evenly)
8) Add cooked Chick Peas and liquid to pan and stir evenly. Cook for ten minutes.
9) Prepare gravey by adding :
Add Spelt flour, curry power, and Coconut milk powder to 1 cup of warm Chick pea water. ( The water used to boild the Chick peas). Mix until smoth and add topan with Chick peas and vegetable.
10) Add Thyme.
11) Add Fresh parsley and salt to taste.
Cover pot and leave to cook for another five minute.
Leave to cool and Serve with Rice, Yam, or whatever your heart's desire.
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