Tipping Point has been surpassed

Tipping Point has been surpassed.



The Battlefield Is You

Everyone one needs to read this and spent some time thinking about what this blog says.


The Battlefield Is You!

By Zen Gardner

There’s no looking for crowd validation. There’s no waiting for outside redemption. There’s no collective bargaining to rely on.

The awakening is you. Only you.

That’s what all this ruckus is about. The battle for your spirit and soul. And that’s the boat each of us is in. There is nothing more important in this life for you, or me, than waking up. Once that’s straightened out the rest will follow.

How we perceive the world around us creates and reinforces the world around us. Once we become conscious and aware that this existing matrix we’re witnessing is an arbitrary creation manipulated by power-crazed puppeteers, however you perceive them, that is when the change happens.

And the Universe will tell you what to do from there.

That’s what to respond to. Nothing else. That’s your job. That’s my job. Don’t shirk it when…

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White Tailed Deer, Madison, CT, August 2002

I am becoming a Flexitarian or for lack of a better term Semi-Vegetarian. I do eat more meat than an occasional meat item. But I am cutting back on meat and hopefully someday will be a full fledged Vegetarian or as some would say a Lacto-Ovo-Vegetarian.

Why, for a lot of reasons. I feel it is wrong to raise animals for the purpose of slaughter. Many who raise these animals raise them in an inhumane way which to me is very disturbing. If we must eat meat, then we need to do it in a caring earth honoring way and a respectful to the animals themselves and the planet.

In my rural community, there are those that hunt for pleasure and sport. An idea that is not acceptable to me as a reason to kill. There are others who hunt to bring meat to their tables, for without the wild game, they would have a difficult time surviving. I do hope these hunters and gathers are respectful in the way they harvest  the wild creatures.

Wild Turkeys, Carmel, Maine, October 2010

As a hopeful Lacto-Ovo-Vegetarian, I feel that it is ok to raise animals, cows, goats & sheep, for their milk & wool, as long as it is done in a humane way. Raising animals for their milk has been done for thousands of years, but it needs to be done in a proper and humane way. I also feel it is proper to collect eggs from birds, chickens, ducks and geese. These too, must be cared for in a proper way.

As far as vegan goes, I don’t think I will ever be able to limit my self as strictly as vegans do.

I just wanted to put something out there that spoke of where I was on the vegetarian ladder. There are those that are above and below me on this ladder. I am trying to bring into my recipes a more vegetarian aspect, for those that feel vegetarianism is the way to go.

Awesome Chili

Awesome Chili

I used to use 2-Alarm Chili mix and then decided that I can do the spices for a lot less, so here is my version of my chili.

  • 2 tablespoons (30 ml) olive oil
  • large onion chopped
  • 3 cloves garlic minced
  • 2 lbs (900 gm) lean (93%) hamburg
  • 2 cup (480 ml) tomatoes chopped or canned, see text for other options
  • 1 Mrs. Wages Classic Salsa seasoning mix to make 2 cups of medium salsa, Ball seasoning mix also OK
  • 2 cups (480 ml) water
  • 1 4 oz can (113 gm) hot jalapeño slices or 1/4 teaspoon (1.25 gm) cayenne pepper
  • 1 teaspoon (5 gm) salt
  • 1 teaspoon (5 gm) ground pepper, coarsely ground is OK
  • 1 teaspoon (5 gm) paprika hot or mild
  • 1 teaspoon (5 gm) oregano, dried
  • 1 teaspoon (5 gm) sage, dried
  • 2 teaspoon (10 gm) cumin, ground
  • 2 tablespoons (30 gm) chili powder, ancho preferred
  • 2 tablespoons cornmeal
  • 4 cups (960 gm) cooked beans, pinto, kidney, pink or red, drained, canned is OK

Using a wide bottomed 4 or 5 qt (4 or 5 L) pan, add olive oil and sauté onions and garlic until the onions are translucent. Add hamburg sauté, breaking up the meat into small pieces. If a high fat meat was used, I would sauté in a separate pan,  adding the meat to the chili pan when the fat has been rendered being careful to separate the meat from the fat.

Add diced tomatoes and Mrs. Wages Salsa mix. As an alternative you can add 2 cups (480ml) salsa in place of the tomatoes and Mrs. Wages seasoning packet.

Add two cups of water, hot jalapeño slices and rest of the seasoning, plus cornmeal, except for the cooked beans. Cook on a slow burner for 30 minutes for more. The last five minutes, add the cooked beans.

Serve the chili over crushed taco chips or rice. Top with cheddar or monterey jack cheese, pice de gallo and/or sour cream.

Greek Salad Dressing

Greek Salad Dressing

I found this web page http://www.healthguidance.org/entry/11397/1/Greek-Salad-Dressing-Recipe.html on Health Guidance website for Greek Salad Dressings. There are three choices, I ended up with my own version, you can use one of their Greek  Salad Dressings or you can use mine, which follows.

Dry Ingredients First!!!

  • 1/4 teaspoon (1.25 gm) salt
  • 1/4 teaspoon (1.25 gm) black pepper
  • 1/2 teaspoon (2.5 gm) basil
  • 1/2 teaspoon (2.5 gm) marjoram
  • 1 teaspoon (5 gm) oregano
  • 1/2 teaspoon (2.5 gm) thyme
  • 1 clove garlic minced or 1/2 teaspoon (2.5 gm) dry garlic pieces

Wet Ingredients Next!!!

  • Juice of a lemon, plus sufficient water to equal 1/4 cup (60 ml) or 1/4 cup (60 ml) reconstituted lemon juice
  • 3/4 cup olive oil

I suggest using a 12 oz (360 ml) Ball canning jar with plastic cover, as depicted in the above picture. Place dry ingredients in the jar. Using a glass cup measure, such as Pyrex with US Standard and Metric markings, squeeze the lemon juice into the measuring cup, add sufficient water to equal 1/4 cup (60 ml). Then, add olive oil up to the 1 cup (240 ml) level. Add the liquid to the dry ingredients in the canning jar, screw cover on tightly and shake to mix ingredients. Store in refrigerator.

My refrigerator is set at 40° Fahrenheit (4° Centigrade) which makes the olive oil semi-solid, so I have to take the dressing out of the refrigerator 30 minutes before I am planning to use it, to allow the olive oil to return to it’s normal liquid state.

Fahrenheit to Celsius (Centigrade)

Most conversion charts go from Centigrade to Fahrenheit, but sometimes one wants to go from Fahrenheit to Centigrade. My chart does this for cooking temperatures.

Fahrenheit Centigrade Actual Centigrade Adjusted
170 76.67 75
200 93.33 95
225 107.22 105
250 121.11 120
275 135.00 135
300 148.89 150
325 162.78 165
350 176.67 175
375 190.56 190
400 204.44 205
425 218.33 220
450 232.22 230
475 246.11 245
500 260.00 260
525 273.89 275
550 287.78 290