You Said You’d Always Love Me

Posted on by under Poetry

You said you’d always love me, you said you’d always care

You said you loved my pretty face, my ankles and my hair

You said we’d be together until the end of time

But you didn’t say that all of this was just another line

I saw you at the movies with the girl from down the block

Your arm was round her shoulders, it gave me quite a shock

I followed you to her house and when you went inside

I sat down on her front step and desperately I cried

But now I’m feeling better and lighter once again

I posted you a letter and told you of my pain

I posted one to her as well, and told her of your lies

Now you’re the one who’s all alone

And she’s the one who cries.

cryinggirl

About these ads

When You Cut Someone Out Of Your Life

Posted on by under Uncategorized

Reblogged from olivethepeople:

Click to visit the original post
  • Click to visit the original post
  • Click to visit the original post

January 5th 2012

She had one extra ticket.

For a movie screening in downtown Manhattan. She kept one for herself. And she offered the extra one to me.

I said yes.

I met Leah at the corner of Houston and  E

            l

            d

            r

            i

            d

            g

            e

At approximately 7:15 pm. "It's called Sunshine Cinemas" she said.

Read more… 1,355 more words

Great post on the complicated aftermath of ending a relationship.

Minestrone Soup

Posted on by under Health, Recipes, Saving Money

Here is a delicious and warming winter recipe from http://www.taste.com.au.  It is healthy, economical and easy to make and serves 4.  I have added finely chopped kumara (sweet potato) and pumpkin sometimes for extra  flavour and some dried chilli and substituted bok choy for spinach.  Perfect for a cold winter night.  Enjoy!

 

Minestrone
delicious. – June 2007 , Page 101

Recipe by Jill Dupleix

Photography by Steve Brown

  • 2 celery stalks, halved lengthways, thinly sliced
  • 1 leek, thinly sliced
  • 2 garlic cloves, crushed
  • 1 large carrot, finely chopped
  • 2 desiree potatoes, chopped
  • 2 tsp tomato paste
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • 1.5L chicken or vegetable stock (or water)
  • 400g can cannellini beans, rinsed, drained
  • 2 small zucchini, finely chopped
  • 100g each frozen peas and baby spinach leaves
  • Chopped flat-leaf parsley, to serve
  • METHOD
  • Heat oil in a large heavy-based pan over medium-low heat. Cook celery, leek, garlic and carrot, stirring, for 5 minutes.
  1. Add potato, paste, bay leaves, thyme and stock, then bring to the boil over high heat. Simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.
  2. Add beans, zucchini, peas, salt and pepper. Simmer for 6-8 minutes.
  3. Stir in spinach, then divide among warm bowls, season and serve scattered with parsley.

 

The Dangers of Coal Seam Gas Fracking in Australia

Posted on by under Environment, Health

I feel passionately about the dangers to our water, health and the environment and the process of  ”fracking“ embodies all that is bad about coal seam gas exploration and exploitation.  When the government is talking about doing this in the suburbs of Sydney as well as in beautiful pristine areas and wine and holiday areas as well as taking over farms, I think we all need to stand up and be counted.

 

Treat the earth well.
It was not given to you by your parents,
it was loaned to you by your children.
We do not inherit the Earth from our Ancestors,
we borrow it from our Children.
~ Ancient Indian Proverb ~

Humankind has not woven the web of life.
We are but one thread within it.
Whatever we do to the web, we do to ourselves.
All things are bound together.
All things connect.
~ Chief Seattle, 1854 ~

When all the trees have been cut down,
when all the animals have been hunted,
when all the waters are polluted,
when all the air is unsafe to breathe,
only then will you discover you cannot eat money.
~ Cree Prophecy ~

The Tale of Three Pumpkins & Roasted Pumpkin Salad with Honey and Balsamic Dressing

Posted on by under Health, Photography, Recipes, Saving Money

I thought I would include this photo of 3 Kent pumpkins taken from a vine which has grown up in some rubble in my backyard.  In total it has yielded 22 pumpkins in total, and many of my friends, neighbours and family( as well as myself)  have had fun making pumpkin soup, pumpkin scones, baked pumpkin and pumpkin and rocket salad.  These ones are among the last of the pumpkins, and there is a great discrepancy in their size.  The early pumpkins were much bigger, but as the vine has died off they have become smaller.  It reminds me of the tale of Goldilocks and the Three Bears:  ”This one’s too big, this one’s too small but this one’s just right!”

3pumpkins

 

I’ve added a recipe from http://www.taste.com.au for delicious Roasted Pumpkin Salad.  You can substitute kumara (sweet potato), carrot or zucchini and it is also great with added chicken or feta cheese.  Modify the amount of honey if you find it too sweet.

 

Roasted pumpkin salad with honey and balsamic dressing
Super Food Ideas – December 2006 , Page 18

Recipe by Annette Forrest

Photography by Mark O’Meara

  • INGREDIENTS
  • 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces  (I used my Kent Pumpkin)
  • olive oil cooking spray
  • 1/2 cup pine nuts
  • 200g baby spinach

Honey and balsamic dressing

  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • METHOD
  1. Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.
  2. Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.
  3. Make honey and balsamic dressing: Combine honey, vinegar and oil in a screwtop jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
  4. Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.

Some Photos of Various Bonsai Arrangements from Sydney Royal Easter Show

Posted on by under Environment, Photography

These photos were taken over Easter at the Royal Easter Show.  Some of the trees are really stunning.

A prizewinner but not one of my favourites.

A prizewinner but not one of my favourites. 

bonsai1

bonsai2

I love this little group of trees. They look like they’re whispering to each other.

 

bonsai4

Another of my favourites.

  Another of my favourites.

 

bonsai6

 

Yet another magnificent old tree.

 Yet another magnificent old tree.

 

Lovely shape. Shame about the venetian blinds behind it.

Lovely shape. Shame about the venetian blinds behind it.

 

I love the shape of this pine.

I love the shape of this pine.  

 

“To be poor and be without trees, is to be the most starved human being in the world. To be poor and have trees, is to be completely rich in ways that money can never buy.”
― Clarissa Pinkola Estés, The Faithful Gardener: A Wise Tale About That Which Can Never Die

A tree says: A kernel is hidden in me, a spark, a thought, I am life from eternal life. The attempt and the risk that the eternal mother took with me is unique, unique the form and veins of my skin, unique the smallest play of leaves in my branches and the smallest scar on my bark. I was made to form and reveal the eternal in my smallest special detail.

 

Lamb with Kumara Mash – Low GI

Posted on by under Recipes, Special Diets

This is a quick, easy and delicious recipe which has the benefit of being low GI.  It serves 4 and takes just over half an hour to prepare.  I sometimes substitute snake beans or snow peas for the squash or some pumpkin which has been lightly steamed and some garlic and fresh rosemary. Recipe  from http://www.taste.com.au

Lamb with kumara mash
Super Food Ideas – July 2004 , Page 26

Recipe by Alison Roberts

Photography by Ben Dearnley

  • INGREDIENTS
  • 750g kumara (orange sweet potato), peeled, cut into 2cm pieces
  • 1 teaspoon reduced-fat spread
  • 2 tablespoons warmed low-fat milk
  • 2 teaspoons olive oil
  • 1 brown onion, cut into thin wedges
  • 250g zucchini, cut into 2cm cubes
  • 250g yellow squash, quartered
  • 250g punnet cherry tomatoes, halved
  • 4 (about 100g each) trim lamb leg steaks
  • METHOD
  1. Place kumara into a microwave-safe dish. Cover. Cook on HIGH (100%) power for 10 minutes or until tender. Drain. Add spread. Mash. Add milk, and salt and pepper. Mash, adding more milk if required.
  2. Meanwhile, heat half the oil in a frying pan over medium heat. Add onion, zucchini and squash. Cook, tossing, for 7 minutes. Add tomatoes. Increase heat to high. Cook, tossing, for 3 minutes.
  3. Preheat a chargrill on medium-high heat. Brush lamb with remaining oil. Season with pepper. Cook for 3 minutes each side. Stand for 5 minutes. Serve with kumara mash and vegetables.