Friday, October 12, 2012

Black Soul





          My black soul is a raging river, emptying its contents 
          into the sea, 
          My heart swells like clouds in the sky, and beats faster than 
          a raven wing,
          This sadness overtakes me and covers me like a cloak of velvet.

          Tears fall from my eyes and onto the ground in my own personal 
          rainstorm,
          I am powerless to stop this entity inside me from taking form,
          I cannot breathe in this air of acrid hate and animosity.

          Morning comes and washes me in its fiery glow,
          Awakening outside and inside a person I do not know,
          I rise from the bed I have made for myself.
         
          From far away across the plains a dark looming cloud takes shape,
          I run as fast as I can to meet it for it is my fate,
          It swallows me up in an embrace that I cannot escape from.

          My life ebbs and flows like the tides of the ocean reaching 
          the shore,
          I wander and stumble like a child lost forevermore,
          My black soul is a raging river, emptying its contents into the sea.


             H.A. Larson - 2012

Monday, August 20, 2012

Homemade Mulberry & Mint Schnapps

Well, my homemade schnapps will be ready on August 22.  We are all anxious, family and friends alike, to try it.  Here's how it was made.

1.  You need two quart canning jars, plenty of mulberries, some sugar, a bottle of vodka, and some mint leaves.   I added peppermint and spearmint.



2.  Fill your quart jars with mulberries and mint, layering as you go.  Add two tablespoons of sugar to each jar, and pour vodka over the mixture, evenly distributing between both jars.  Shake it up a bit to dissolve the sugar.  Now, this is the hard part, wait for 2 months!  That's the amount of time needed to turn the vodka into schnapps.



3.  This is what it will look like between month one and two.



This recipe is so awesome, and so easy.  It's incredibly versatile and can be made with anything you desire, including hot peppers.  Some people use lots of sugar and everclear....I highly discourage both!  Your product will be better the way I have described.  Hope you can all try it!


Thursday, June 28, 2012

Homemade Orange Cleaner

I love orange cleaner.  I've gotten a few bottles of the natural, great-smelling, stuff at Whole Foods over the years.  Awhile back I saw a homemade recipe for it and since it was so simple, I decided to try myself.  I have to say....it's amazing!  It's cheap, easy, organic, and it cleans like a charm, including tough stuff.  Here's my version, complete with pictures and steps.

Hope and Harmony,
Heather

1.  Save all your orange peels and store them in a large baggie in your freezer.  When you have as many as you want, add them to jars that have lids and cover with white vinegar.  Put up in a place where you won't have to worry about breakage.  I put mine in with my canned/jarred goods.



2.  This is what your product will look like after one week.  As you can see, the vinegar has really started to leech the essential oils from the orange peels.



3.  After two weeks, your product is ready.  I used a small strainer over a pitcher, but anything of this nature will work.  Strain off the liquid, I did it twice to get any pith that was missed, and discard the peels.  Pour the finished orange cleaner back into one of your jars.



4.  This is what your homemade orange cleaner should look like.  Dilute half and half with water to use.  Enjoy!

Monday, April 16, 2012

Funnel Cakes, the easy way.

EDIT:  I wrote this recipe three years ago or so, and since I now eat primarily vegan, I thought I'd veganize it for you all!  Enjoy.


Tonight, out of having few ingredients and a need to fill a house full of sweet teeth, I decided to make funnel cakes.  I came up with an easy-peasy recipe that everyone can make.  Enjoy them as much as we did...they were inhaled around here.

2 c. of baking mix
1 c. of vegan milk*
1/2 c. of water
flax or chia seed egg replacement x 2 **
1 tablespoon of oil

Mix all ingredients in a bowl.  Put mix in a large liquid measuring cup.  Add 1 c. of oil to a frying pan and turn on med high heat until oil starts to ripple.  Pour mix into oil in a traditional funnel-shaped pattern.  When the edges are brown, flip over and cook until done.  Put onto a plate covered in paper towel or napkin, sprinkle with powdered sugar.  Eat while hot.

This recipe is so incredibly versatile.  You can use any kind of baking mix and adding wheat germ & ground flax will add a touch o' healthy.  You can add a bit of cocoa powder for added yum.  You can also use any kind of milk you prefer, dairy, soy, rice, almond, or even evaporated milk works fine.  You can cook, ahead of time, a cup of berries with 1/2 cup of sugar until thick and you have another kind of topping.  You can add whipped cream, nuts, or chocolate syrup to top.  Like I said....versatile.  It can also be made using pancake mix of any kind, just follow the directions on the box and add or top in the same way.

*Almond milk is great here, but any vegan milk will do such as: cashew, coconut, flax, or soy.  Flavored vegan milks would be especially delicious!

**For each egg you need mix together:  1 T. ground flax or chia seeds with 3 T. of water.  Mix well and let sit in the fridge for 15 mins.  For two eggs just double the recipe and so on.