World

the basin – day 407

above the darkness a light still shines – stay strong, be kind, breath deep, breath slowly, stay safe, be well

life, since the world was young, has been hard. today is no different yet everything has changed. we change with new eyes awaking from new dreams, always different, always the same. since the world was young we have beholden to others for our very survival, always different, always the same. may our strength be found in kindness, in love, always fragile, always strong.

take care and kindness with you always.

If god were a sound, what would you hear?

DSC01370_edited-1

I was thinking of our troubled world when I thought of the sound of ohm.  Then I thought what if god was only a sound, would we here the same sound?  

So, I pondered this with a pen in hand. 

To actively doodle is very soothing, for me at least. 

And no, we could not hear the same sound.  We are all unique and alone.  We can share our exuberance of the sound. Yet, the sound will be different for each of us. 

For some, it could be a color, others a whisper.  Never the same, even when shared. 

For me the sound is warmth like a hug, the breath of a soft spring day. 

I find joy in knowing that what I hear is unique to me, I hope that you do too.

As the World Cooks – a foundling cookbook from 1938: Pumpkin Pie Recipe

As the World Cooks – a foundling cookbook from 1938: Pumpkin Pie

As the World CooksThis was found at the local thrift shop for $2.50.  The title is serious from a time of very serious matters.  It was compiled and printed in 1938 by volunteers for charity.

Over the next while I will  photograph the pages and share this gem.  The recipes are diverse and from around the world as it was known in Massachusetts in 1368.

As the world cooks - whoI am starting with the pumpkin pie as it is Thanksgiving here in Canada this coming Monday and Pumpkin pie is the go to desert for the occasion.

Pumkin Pie

All of the recipes assume that you know how to put it all together.  Some pages it is only the ingredients and the rest is up to you.  This one is fine but is only for the filling – these older women assume that you the reader will know the recipe off by heart for pastry.  I have a semblance of a pastry recipe in the back of my memory but I will always look for one just to make sure.    If I am feeling rich I will use a unsalted butter for a fine pastry instead of the lard that is typically used here in Canada – the lard box always has a pastry recipe on it and is decent enough for family and friends.

 

Have fun!

 

Cathy.