For the past 3 years, we have been receiving an organic vegetable basket through Equiterre’s CSA network. This network lets people become partners with a local farm by pre-ordering a basket of vegetables to be delivered to a drop-off point each week in the summer and fall. This model encourages farmers by letting them share the risks of farming with consumers, who, in turn, benefit from garden-fresh produce that is in line with their values.
We also get a winter basket, once every two weeks from November to March, consisting mainly of root vegetables. Our farm is “Les jardins du petit tremble”. You can look them up on the internet to sign up or just to get more information.
Inspired by the great weather we’ve been having these past couple of days; I want to share 2 recipes with you.
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 tablespoon ground red pepper
- 12 (2 ounce) skinless, boneless chicken thighs, cut in thirds lengthwise
- 2 tablespoons olive oil
- 2 large bulbs fennel, cut in half and cut into 1/2-inch slices crosswise
- 1 (10.5 ounce) can Campbell’s® Condensed French Onion Soup
- 2 tablespoons lemon juice
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup chopped fresh parsley or cilantro leaves
- 2 teaspoons grated lemon zest
- Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.
- Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
- Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.
- Recipe Tips:
- Easy Substitution: You may substitute 6 skinless, boneless chicken breast halves, cut into quarters lengthwise, for the chicken thighs in this recipe.
Swiss Chard with Feta Cheese
The red stems and green leaves of Swiss chard may hint at Christmas, but once you taste them with feta and currants, you’ll want to cook this dish throughout the winter.
Yield: Makes 4 servings
Active Time: 15 min
Total Time: 20 min
- 1 lb swiss chard
- 1 large garlic clove, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons dried currants
- 1/3 cup water
- 1/3 cup feta cheese, crumbled
- Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
- Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes.
- Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes.
- Add currants and cook, stirring, until plump, about 1 minute.
- Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes.
- Remove from heat and stir in feta
As I was eating the last of our Sheppard’s Pie, I just asked my boyfriend (Steve): Do they have Sheppard’s Pie In “The States”? In French it’s called “Paté chinois” because it was a staple food for the Chinese railroad workers here in Quebec. …
So maybe the ancient edgyptians weren’t so primitive. Maybe they did have ressources and technologies that compare or even surpass the ones we have today. The Bauhaus principles listed below are similar to the prinicples that some scholars think the edgyptians may have practiced (see Pyramud Code video in previous post).
Gropius formulated a manifesto for the Bauhaus which started “The final goal of all artistic activity is architecture.” The Bauhaus principles are best summarized by Alfred Barr, the Director of the Museum of Modern Art 1938, in his preface to the book Bauhaus (edited by Gropius and Bayer):
- most student should face the fact that their future should be involved primarily with industry and mass production rather than with individual craftsmanship
- teachers in schools of design should be men who are in advance of their profession rather than safely and academically in the rearguard
- the schools of design should, as the Bauhaus did, bring together the various arts of painting, architechture, theatre, photography, weaving, typography, etc., into a modern synthesis which disregards conventional distinctions between the “fine” and “applied” arts
- it is harder to design a first rate chair than to paint a second rate painting-and much more useful
- a school of design should have on its faculty the purely creative and disinterested artist such as the easel painter as a spiritual counterpoint to the practical technician in order that they may work and teach side by side for the benefit of the student
- manual experience of materials is essential to the student of design- experience at first confined to free experiment and then extended to the practical workshop
The Pyramid Code- High Level Technology
This episode talks about the technology used to build the pyramids and the technological purpose for the pyramids existance.
In short, the pyramids were built to conduct electricity. They are built similarly to an insolated wire, as explained in the video. The people who built the pyramids used the characteristics of the site and the materials with which they are built to generate electric currents and a magnetic field without waste. This is an elegant solution to the generation of electricity. Nicola Tesla also discovered this concept of free wireless energy.
Is this information about the pyramids and their acting as an electrical condutor true? I’m not sure, but the concept that is explored in this epoisode is awsome.
The Pyramid Code is a made-for-television documentary series of 5 episodes that explores the pyramid fields and ancient temples in Egypt as well as ancient megalithic sites around the world looking for clues to matriarchal consciousness, ancient knowledge and sophisticated technology in a Golden Age. The series is based on the extensive research done in 25 trips to Egypt and 51 other countries around the world by Dr. Carmen Boulter formerly from the Graduate Division of Educational Research at the University of Calgary in Canada.
The Pyramid Code features interviews with prominent scholars and authors in multidisciplinary fields (see Cast): geology, physics, astrophysics, archaeology, bilogical engineering, magnetic field theory, hieroglyphics, and Egyptology. The series explores penetrating questions:
- Who were the ancients and what did they know?
- Could the pyramids be much older than traditional Egyptology would have us believe?
- Could it be that the ancients were more technologically advanced than we are today?
- Why do we have so little understanding of the ancient Egyptians?
- Are there still secrets hidden in plain sight?
- Do new discoveries force the issue of establishing a new chronology?
- Are there little known sites that provide clues to a new understanding of our distant past?
- Are we really the most advanced civilization to ever live on Earth?
I am an urban planner and landscape architect who has been working with the Cree Nations in James Bay, Quebec for the past 8 years. As I have become more experienced in my field, my tasks have become more administration and less design. Being on maternity leave for the past 3 months has given me a chance to become human again and get back in touch with myself. The result is a moment of frustration, but also enlightenment that brought me to blurt out, “I need more design and less administration in my life!” My life and business partner jumped at the opportunity to use this statement for marketing purposes, and now this section of the blog is called “More Design”.
So, the first step in creating More Design in my life is to get more into design. I want to take the time to read, research, explore and enjoy the ideas and trends that are our there. I also want to express the opinions and ideas that come from immersing myself in design. Seeing as my life as a new mom revolves around nursing, pee and poo, I think a little intellectual stimulation is necessary. Lol.
I hope you enjoy the blog. Feel free to post your comment and to share this blog with your colleagues, friends and family.
Raw guarana is a term given to the powder or syrup made from the seed of the guarana plant. The guarana plant is grown in South American, primarily Brazil. Raw guarana is believed to increase energy levels and is found in a wide variety of energy drinks and teas. Its use dates back many centuries to ancient South American Indians who used it as a remedy for a variety of conditions. Studies show that the effects of raw guarana may be greater than those of many other natural stimulants. The concentration of caffeine in the seeds is known to be significantly greater than what is normally found in coffee. Research does seem to indicate that it may improve energy and alertness. It is also believed to be a metabolic booster that may aid in weight loss. Today, guarana is used for weight loss, to enhance athletic performance, as a stimulant to reduce mental and physical fatigue, to treat low blood pressure, joint pain, backache, fever and heat stress.
*Side effects of raw guarana can be dangerous, especially if too much is consumed. People with health conditions relating to the heart or circulatory system, as well as women who are pregnant, should consult a physician before using it.Raw guarana can cause elevated blood pressure, tremors, trouble sleeping, and rapid heartbeat. Reference Source: The Wise Geek
1 frozen Banana
3 hanful frozen berries (blueberries, raspberries, blackberries)
1 fresh mango
2 tablespoons plain greek yogourt
4 tablespoons hemp protein
250 ml unsweetened almond milk
4g guarana powder
Put all the ingredient in the blender and blend for about 120 seconds. If the consistancy is too thick, just add some water until you reach the desired consistancy.
The objective of this blog is to share our thoughts, research and opinions with the world.
The sport section of this blog talks about the business of sports and energy as well as nutrition: “How to Eat to Live”.
“How to Eat to Live” is about food.
One of the factors that play a great role in determining energy consumption is fuel availability. The fuel I’m referring to is Food and how to nourish and strengthen your physically active body.
Currently, it’s the only one you have. Like you, I’m also a work in progress when it comes to these issues. Whether we work out for fun, to look good, compete or are recovering from years of a misguided life style and information, what we eat and drink are vitally important for sustainability. Life itself should be a collective and individual success story. We travel different paths that are all a part of one collective source. Eating right in the 21st century is the secret. It’s no longer available to a selected few. It’s time to be well informed and well balanced.
Fruits and vegetables are nature’s most powerful medicines. There are locally grown and accessible fruits and vegetables, grains, protein and calcium rich foods as well as healthful fats which can enhance our abilities to fuel our own temples. If we pay attention to ingredients, labels and places of origin, we can become our own best keepers helping to prevent ailments from the commun cold, arthritis, heart disease, to cancer. Like, I said previously, I’m a work in progress also and I really wouldn’t suggest anything to you that I wouldn’t do.
The second section of this blog addresses Lifestyle: “More Design”
Groupe dE Mossi is a cutting edge firm with key associates in several ports of call throughout the world. These associates, referred to as: Markets Development Consultants (MDC’s), give the organization its abilities to rapidly respond to market trends and requests for services. The company’s active database is a cyber matrix of who, wh…at, when, where and how. Our contacts focus on sports and entertainment entity owners, representatives and talent.
Our World Street Marketing concept was developed on a “Who You Know” philosophical point of view. Groupe dE Mossi founder; A. Stephan Moss envisions the company to be in a position to initialize a unique cross marketing mix. “My belief is that over the next several years the Earth’s population will take a more holistic look at how we relate as ONE unit, Gaia. We’ll mix fashion, music and entertainment from an urban route into a world without boundaries; said Moss.” To accomplish this goal the World Street Marketing team was created and has immediately set out to establish Montreal as the focal point in North America for an impending International center for fashion, music, entertainment, fine cuisine and travel.
dE Mossi capabilities are geared to associate the right people with the right stuff.
“We Set the Standard”