Not Iraq, Afghanistan, Iran or the mean streets of the U.S.A. I am saying make love not war. I am also talking about divine intervention or "an extraordinary event manifested by God intervening in human affairs".
For all of you who are reading this who might be scared of the "G" word, think of it as a higher power, karma, etc..
In Finding Your Path, by John Halderman, he states:
What you try or attempt is the process of finding your path.
You must follow your deep yearnings, desires and curiosities. This is how you discover your path and your purpose.
By ignoring those inner feelings and merely making decisions based on your current condition is to stifle what you could become. If you do that you will just experience more of what you already are.
The inner urges, drives and curiosities you feel is evidence that your self is trying to express through you. In order to discover what you can evolve into you must allow yourself to be open to inner guidance with faith and trust.
Start by following what intuitive messages you now notice, and go from there. You will learn to be more receptive to this as you honor and accept what you are aware of now.
You will likely not have the whole path mapped out. As you go in the direction of the indications you have with openness and faith, you will find that you become more and more receptive to additional detail.
It will be revealed to you as you change and awaken to what is really possible to you. Only by moving forward, taking action can you fully discover your next possible opportunity.
Without forward movement, your whole mental capacity will remain static. You will be stuck requesting and receiving more of the same.
So again you ask, what does this have to do with wine? It is the liquid that will be in my glass that I raise in a toast to my friend as she will to me, to celebrate our new jobs.
Yesterday, I interviewed for two part-time jobs that were incredibly different. At only one of the interviews did I smile both outwardly and inwardly. For just 5 or so hours a week, starting with training next week, I will teach, learn, socialize and exercise with two water aerobics classes. All will be food for my soul.
The other interview was at an office for more hours but less pay per hour. That vibe was just not right for me and I felt it right away. I even went so far as to recommend a friend who has been out of work since before Christmas. I was not sure what her feelings would be but thought it wouldn't hurt to approach her.
She had worked without complaining, for nearly 2 years, at a part-time position. They made a decision that she would need to work full time and take on additional duties without additional pay. When she expressed her desire to remain in her current position, she was dismissed.
Enter divine intervention. The office job sounded worth trying and she starts Monday. So, tomorrow we will raise a glass of wine, to new experiences, friendships and a higher power that lives inside each of us. We just need to be quiet and listen to what it is telling us.
Thursday, January 10, 2008
Monday, January 7, 2008
De-Clutter - De-Stress = Delightful
After a morning of helping a relative box up some household items for donation, I was pleased that she felt more light-hearted.
Things are just that, things. Unless items are useful and used regularly or mementos/heirlooms that are lovingly displayed, clutter can be overwhelming and even stressful.
What does this have to do with wine? It can serve as a reminder that wine and it's enjoyment with family or friends create memories. These never need dusting, donating or disposal.
Things are just that, things. Unless items are useful and used regularly or mementos/heirlooms that are lovingly displayed, clutter can be overwhelming and even stressful.
What does this have to do with wine? It can serve as a reminder that wine and it's enjoyment with family or friends create memories. These never need dusting, donating or disposal.
Sunday, January 6, 2008
Lily-livered
The liver is the largest solid organ in the body and has many complex functions.
-Manufacture (synthesize) proteins, including albumin (to help maintain the volume of blood) and blood clotting factors
-Synthesize, store, and metabolize fats, including fatty acids (used for energy) and cholesterol
-Metabolize and store carbohydrates, which are used as the source for the sugar (glucose) in blood that red blood cells and the brain use
-Form and secrete bile that contains bile acids to aid in the intestinal absorption (taking in) of fats and the fat-soluble vitamins A, D, E, and K.
-Eliminate, by metabolizing and/or secreting, the potentially harmful biochemical products produced by the body, such as bilirubin from the breakdown of old red blood cells and ammonia from the breakdown of proteins
-Detoxify, by metabolizing and/or secreting, drugs, alcohol, and environmental toxins
Use moderation in your consumption and be a little timid. Life is short and you don't want to make it shorter.
-Manufacture (synthesize) proteins, including albumin (to help maintain the volume of blood) and blood clotting factors
-Synthesize, store, and metabolize fats, including fatty acids (used for energy) and cholesterol
-Metabolize and store carbohydrates, which are used as the source for the sugar (glucose) in blood that red blood cells and the brain use
-Form and secrete bile that contains bile acids to aid in the intestinal absorption (taking in) of fats and the fat-soluble vitamins A, D, E, and K.
-Eliminate, by metabolizing and/or secreting, the potentially harmful biochemical products produced by the body, such as bilirubin from the breakdown of old red blood cells and ammonia from the breakdown of proteins
-Detoxify, by metabolizing and/or secreting, drugs, alcohol, and environmental toxins
Use moderation in your consumption and be a little timid. Life is short and you don't want to make it shorter.
Saturday, January 5, 2008
Keep Searching
Searching the internet can be both exhilarating and exhausting. After an hour of trying to customize a google search bar for this blog to help my readers find subjects I have already covered, I was frustrated with the new search's execution.
My hope, dear readers, is that you will use the blank white space at the top left of this page and just hit "Search Blog" for any past posts on topics that might interest you.
Ah, to be a little more of a tech geek!
My hope, dear readers, is that you will use the blank white space at the top left of this page and just hit "Search Blog" for any past posts on topics that might interest you.
Ah, to be a little more of a tech geek!
Friday, January 4, 2008
Tight Budgets
After the holidays, gloomy winter days can make Minnesotans stir crazy with “cabin fever”. There are warm destination vacations, but what if you don’t have the money to spare? Consider taking a trip to the southern hemisphere via a bottle of wine. In Australia it is 79 degrees. Just thinking about that makes me feel warmer.
In 1822 Australian wine was first imported. By 1830 vineyards were established in the Hunter Valley. Then a Shiraz from Victoria competed in the 1878 Paris Exhibition where the French judges noted similarities to the famed Château Margaux. That was all before the destructive effects on the industry of the phylloxera epidemic.
In the late 1980s, governments sponsored growers to pull out their vines to overcome a glut of wine grapes. Low grape prices in 2005 and 2006 have led to calls for another sponsored vine pull. Major grape varieties are Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Sémillon, and Riesling. The country has no native grapes.
The largest volume of wine is produced from grapes grown in the warm climate Murray-Darling Basin zones of Lower Murray, North Western Victoria and Big Rivers. In general, the higher-value premium wines are made from smaller and cooler-climate regions. Global warming has impacted wine production as Australia is experiencing world-record droughts. Expect to see changes in varietal characteristics in future vintages.
Australia's most famous wine is Penfolds Grange. The 1998 vintage was rated 99 points out of a possible 100 by Wine Spectator magazine. Other red wines to garner international attention include Henschke Hill of Grace, Clarendon Hills Astralis, D’Arenberg Dead Arm, Torbreck Run Rig and other high-end Penfolds wines such as St Henri Shiraz.
So what type of food would you eat on this vacation? Grub, a.k.a. tucker, is an integral part of Oz. Australia has little common native foods. Due to Australia's youthful history, all "Aussie" foods have traceable links to other countries, mainly England. Things like roast beef, meat pies and Yorkshire pudding are originally English, as are scones. There are a small minority of wholly Australian foods, such as damper (a traditional bread once baked over open coals) and Vegemite (very salty yeast and Vitamin B spread), which the rest of the world detests.
How about having a shepherd’s pie made with ground lamb and a fruit-topped pavlova, an egg white dessert invented in 1935 by a chef in Perth to celebrate a visit from the Russian ballerina, Anna Pavlova.
In the last two hundred years these eating habits have gradually changed. In 1851, adventurers and speculators came from all over the world, among them thousands of Chinese who began successful market gardens, shops and restaurants, thus introducing new tastes. Chefs now use the plentiful seafood, fresh produce and herbs and even kangaroo for their dishes.
Enjoy your mini-vacation this weekend.
In 1822 Australian wine was first imported. By 1830 vineyards were established in the Hunter Valley. Then a Shiraz from Victoria competed in the 1878 Paris Exhibition where the French judges noted similarities to the famed Château Margaux. That was all before the destructive effects on the industry of the phylloxera epidemic.
In the late 1980s, governments sponsored growers to pull out their vines to overcome a glut of wine grapes. Low grape prices in 2005 and 2006 have led to calls for another sponsored vine pull. Major grape varieties are Shiraz, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Sémillon, and Riesling. The country has no native grapes.
The largest volume of wine is produced from grapes grown in the warm climate Murray-Darling Basin zones of Lower Murray, North Western Victoria and Big Rivers. In general, the higher-value premium wines are made from smaller and cooler-climate regions. Global warming has impacted wine production as Australia is experiencing world-record droughts. Expect to see changes in varietal characteristics in future vintages.
Australia's most famous wine is Penfolds Grange. The 1998 vintage was rated 99 points out of a possible 100 by Wine Spectator magazine. Other red wines to garner international attention include Henschke Hill of Grace, Clarendon Hills Astralis, D’Arenberg Dead Arm, Torbreck Run Rig and other high-end Penfolds wines such as St Henri Shiraz.
So what type of food would you eat on this vacation? Grub, a.k.a. tucker, is an integral part of Oz. Australia has little common native foods. Due to Australia's youthful history, all "Aussie" foods have traceable links to other countries, mainly England. Things like roast beef, meat pies and Yorkshire pudding are originally English, as are scones. There are a small minority of wholly Australian foods, such as damper (a traditional bread once baked over open coals) and Vegemite (very salty yeast and Vitamin B spread), which the rest of the world detests.
How about having a shepherd’s pie made with ground lamb and a fruit-topped pavlova, an egg white dessert invented in 1935 by a chef in Perth to celebrate a visit from the Russian ballerina, Anna Pavlova.
In the last two hundred years these eating habits have gradually changed. In 1851, adventurers and speculators came from all over the world, among them thousands of Chinese who began successful market gardens, shops and restaurants, thus introducing new tastes. Chefs now use the plentiful seafood, fresh produce and herbs and even kangaroo for their dishes.
Enjoy your mini-vacation this weekend.
Thursday, January 3, 2008
Battle of The Bulge
Right after the holidays, the ads start running for diet plans and pills, exercise equipment and gym memberships. Lots of factors contribute to weight gain but the high caloric value of alcohol can result in the body storing an excessive amount of unburned fat calories. This is often referred to as a "beer belly".
Despite the small quantity of liquid, a single shot of liquor (1.5 oz) can contain 115-200 calories. In comparison, a 3.5 oz glass of wine has between 73-80 calories.
The calories really add up with mixed drinks that range from 280 calories for a gin and tonic to over 800 calories for some of the frozen, creamy drinks.
A commonly held misconception is that light beer is calorie and fat free. Although light beer does have fewer calories than regular, the average light beer still contains 100 or more calories per 12 oz can, and regular beers are approximately 140-200 calories.
So, battle the bulge with moderation in your consumption, healthy foods with reasonable portions and daily exercise.
Despite the small quantity of liquid, a single shot of liquor (1.5 oz) can contain 115-200 calories. In comparison, a 3.5 oz glass of wine has between 73-80 calories.
The calories really add up with mixed drinks that range from 280 calories for a gin and tonic to over 800 calories for some of the frozen, creamy drinks.
A commonly held misconception is that light beer is calorie and fat free. Although light beer does have fewer calories than regular, the average light beer still contains 100 or more calories per 12 oz can, and regular beers are approximately 140-200 calories.
So, battle the bulge with moderation in your consumption, healthy foods with reasonable portions and daily exercise.
Wednesday, January 2, 2008
Looking Back
At the end of each year, the media reviews the previous year's highlights. We hear the top news stories, the most frequently played songs, the loss of notable newsmakers and even the year's best wine values. One reviewer, Robin Garr, posted his yearly article at the following link:
http://www.wineloverspage.com/qpr/
Although unable to find many of the wines listed in my rural liquor stores, he does link each to www.wine-searcher.com.
What I appreciate about Robin's approach to wine is his rating criteria. The wine should be balanced, food-friendly, with true varietal characteristics and a degree of complexity. He believes that low price does not excuse a wine that's poorly made, or wine that's boring.
Did you keep track of the wines you enjoyed last year that you felt had a good QPR? (Quality to Price Ratio) Now is the time to start keeping a journal or even removing labels and jotting your tasting notes on the back.
http://www.wineloverspage.com/qpr/
Although unable to find many of the wines listed in my rural liquor stores, he does link each to www.wine-searcher.com.
What I appreciate about Robin's approach to wine is his rating criteria. The wine should be balanced, food-friendly, with true varietal characteristics and a degree of complexity. He believes that low price does not excuse a wine that's poorly made, or wine that's boring.
Did you keep track of the wines you enjoyed last year that you felt had a good QPR? (Quality to Price Ratio) Now is the time to start keeping a journal or even removing labels and jotting your tasting notes on the back.
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