Wow, 2003! Remember this? Still stands up, doesn’t it? In fact moreso now, which is pathetic.
Want something a bit more…say, scientific? Discover the nutritional FACTS with Dr. Greger
Once someone asked George Bernard Shaw how it was that he looked so youthful. “I don’t,” Shaw retorted. “I look my age. It is the other people who look older than they are. What can you expect from people who eat corpses?”
“We pray on Sundays that we may have light/To guide our footsteps on the path we tread;/We are sick of war, we don’t want to fight,/And yet we gorge ourselves upon the dead.”
George Bernard Shaw
One farmer says to me, “You cannot live on vegetable food solely, for it furnishes nothing to make the bones with”. And so he religiously devotes a part of his day to supplying himself with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle.
Henry David Thoreau
“Flesh eating is simply immoral, as it involves the performance of an act which is contrary to moral feeling: killing. By killing, man suppresses in himself, unnecessarily, the highest spiritual capacity, that of sympathy and pity towards living creatures like himself, and by violating his own feelings becomes cruel.”
People often say that humans have always eaten animals, as if this is a justification for continuing the practice. According to this logic, we should not try to prevent people from murdering other people, since this has also been done since the earliest of times.
Isaac Bashevis Singer
“For my part I rather wonder both by what accident and in what state of mind the first man touched his mouth to gore and brought his lips to the flesh of a dead creature, set forth tables of dead, stale bodies, and ventured to call food and nourishment the parts that had a little before bellowed and cried, moved and lived. How could his eyes endure the slaughter when throats were slit and hides flayed and limbs torn from limb? How could his nose endure the stench?
How was it that the pollution did not turn away his taste, which made contact with sores of others and sucked juices and serums from mortal wounds? It is certainly not lions or wolves that we eat out of self-defense; on the contrary, we ignore these and slaughter harmless, tame creatures without stings or teeth to harm us. For the sake of a little flesh we deprive them of sun, of light, of the duration of life to which they are entitled by birth and being.”
Plutarch in his essay ‘On Eating Flesh’
If you declare that you are naturally designed for such a diet, then first kill for yourself what you want to eat. Do it, however, only through your own resources, unaided by cleaver or cudgel or any kind of ax.”
It is only by softening and disguising dead flesh by culinary preparation that it is rendered susceptible of mastication or digestion, and that the sight of its bloody juices and raw horror does not excite intolerable loathing and disgust.
Percy Bysshe Shelley, Queen Mab Notes.
Cruelty to animals is as if man did not love God.”
Cardinal John H. Newman
“Man did not weave the web of life: he is merely a strand in it. Whatever he does to the web, he does to himself. To harm the earth is to heap contempt on its creator.”
A Native American Chief (1854)
May as well start writing these down :D. I made a few types of Essenes last week (see Monukka Essene Bread; here’s another one.
~ * ~
Whenever I make things, I rarely to never use a recipe; AND I’m so bad at writing stuff down. Okay, the following is an example of a recipe I’ve made and previously not written out; yet I managed to do it ;).
This is whipped up, using a blender in minutes (you can use a juicer; I don’t bother). Just pop into the dehydrator (I like to crank it to highest temp) and let ‘er go — “set it and forget it,” haha 😀 The little loaf took several, no-hassle hours.
Essene is not for everyone; it is a sprouted (therefore, healthful 🙂 ), sometimes “raw” bread; but as with any recipe, you can tweak, add, modify to suit your tastes.
~ *** ~
This is a sweeter bread. Make sure to blend till smooth!
Sweet Cherry Essene
For more thorough, step by step instructions (including sprouting your own grain) with pictures, click HERE.
1 C Sprouted Organic Kamut
1/2 C Dried Organic ~sweet~ Cherries
1/4 C Nut or Seed Milk (or water) to soak fruit*
2 tsp Vanilla
1/4 C or more Walnuts, finely chopped
Few scrapes of freshly grated Nutmeg
Zest of one Orange
(This is sweet and doesn’t need a sweet, date sugar topping, however, a ground nuts/coconut/seeds + spices would work, if you’d like)
Blend all in a blender till smooth and creamy. It takes some doing with Essene; use a tamper or shut off your blender and scrape sides. It will turn over and begin to emulsify and smooth.
Spread onto a parchment-lined dehydrator tray or cookie sheet. Dehydrate a until done, from 2 1/2 -6 hours (depending on method of baking and at what temperature).
*Notes: If I don’t have time to soak, just adding the 1/4 C liquid works. It’s just that some dried fruit is really stubborn and it may take a bit longer to blend. It’s best to soak the dried fruit, and really doesn’t take much time. You can use hot water while you are getting everything together, and that’s usually enough too. If you soak, omit the 1/4 C liquid, but drain the fruit!
You can use just water or other nut or seed milk; I like sesame. Milks help a bit with the “raw” flavor.
This was blended very well, and this makes Essene miles better. The chunkiness is from the walnuts…
This dough is a bit looser, so it takes longer to finish dehydrate/bake (you choose). You can still get a little loaf out of it. Just use a spatula to shape it.I didn’t want it too thick, though…
There is enough to make a faster-baking flat one too…(or you can make a baby loaf 🙂 )
Cut these up and you have better-than-any-ol’-storebought (stale!) “raw” bar 😀
I mentioned athletes in my last post; these are good for hardcore workout freaks 🙂 or youngsters who play hard. Preteens in my family love these sweeter ones.(Dr. Fuhrman has okayed these for children ages 1 and up!)
Sweet Cherry Walnut Essene Bread…
March 6, 2009 at 4:47 am (Disease-Proof Your Child, ETL FRIDAYS!, Food, Handmade Products, Recipes, Vegan)
Tags: Allergy-free, DPYC, Eat to Live, ETL FRIDAYS!, Gluten-free, handmade, homemade play doh, Play Doh, play dough recipe, Vegan
Well, it’s just me this time ;). Instead of rambling, I’ve decided to start the DPYC Series this week with a couple ETL-friendly recipes. The first of these, anyone will like, not just children. I mentioned child-friendly ideas over at Dr.Fuhrman.com forums (hint) So far, no entries :(.
SO, I decided to kick it off myself and just post a couple DPYC-friendly recipes that I make for family and friends 🙂 . And, anyway, with no children of my own, I can’t really write anything more about it than recipes, haha. So, if you’re a parent and have a fun story, hints, suggestions, strategies, experiences, etc., etc., please send them to me! I’m sure lots of parents would benefit from your experiences — Doesn’t have to be a big-time production or long or complicated. 😀
Oh, and don’t worry, we’re back to guest bloggers for ETL Friday! next installment 😉
Okay, here we go….
The original of this recipe by Eriann Hullquist calls for 1 1/4 C total sweetener, salt, and starch. I revised it, tweaked the flavoring, and it tastes the same. It’s one of my most requested sweet things. Never has anyone guessed it is made with carrots!
1 lb cooked, good-quality carrots (weight after prep @ 5 carrots) or 3 full cups of chunked carrots
4-8, large, pitted, Medjool Dates (2 1/4 – 4 1/2-ounces, pitted) or to taste
1 TB Vanilla Extract
1/4 tsp + 1/8 tsp Walnut Extract*
1/4 C (1 oz) Cashews
1/2 C water
Steam the carrots in water till done; While hot, ladle carrots into the blender with the extracts and blend for a minute. (Be sure to put the lid on, but leave off the cap to allow air to escape; hold a cloth over it to avoid sputtering and getting burnt.)
Add dates, and blend, adding water.
Then add the cashews and blend until completely smooth and creamy.
Is ready to eat, warm, if you like; but it’s better after it sits a while and flavors marry. Tastes better the next day, and will also set up to a more pudding density after refrigerated.
Makes 3 Cups
Substitutions: * Here are some variations, if you can’t find walnut extract:
If you have limited access to flavorings, you can simply use the Vanilla; it makes a nice, more caramel-tasting pudding combined with dates 🙂
If you can find a good-quality butterscotch extract, start with1/4 tsp + vanilla (start with 1 tsp) and work from there. As well if you can find a good-quality maple extract, start with 1/2 tsp + butterscotch + vanilla.
If no butterscotch, just use the maple + vanilla.
~ *** ~
Notes: Regarding the hot carrots, this is done with very hot carrots in order to temper the off-taste of some extracts. If you are using cold carrots, just heat them first in the microwave, or “cook” it in a power blender by letting it run on, “high” for several minutes, until very hot. In some recipes, extracts need to be cooked.
~ *** ~
Non-Toxic Play Doh!
Okay, so you can’t eat this; but it’s in step with keeping your child safe and employing environmentally friendly, inexpensive, interactive play time. This is super easy and fun for you — uhh, I mean — children to make!
See “Dough Notes” for more play dough info 🙂
When I recently wanted to make these, I had neither flour nor regular salt! It was an odd feeling — one, going into a regular grocery store into the non-produce section; and, two, buying cheap veg oil, salt and flour! I think I was able to slip out, undetected; however, the cameras may come back to haunt me some day! 😀
First, “classic play-doh” using regular ol’ white flour came out best of all the dohs.
Here is how it goes…
Combine dry ingredients, whisk well:
Add Liquid Ingredients:
Oops, I fogot the oil…that’s okay…
Pour into saucepan:
Forgive the bad quality of these next pics; I don’t get good natural light in some parts of my home, over the stove, being one of them!
Stir over heat:
It starts to coagulate:
Keep stirring! Elbow, grease, elbow grease!
Comes to a ball when done:
Let cool till you’re able to handle (not long) and knead, as you would bread, into a ball:
Here you can see slight differences in shades. It’s nice to be able to adjust it:
A lighter yellow:
You can easily use whatever you have around the house to decorate. I used a whole clove for the nose, and two coriander seeds for eyes on this fella :^)
Age appropriateness for the original Play-Doh product is set at 2 and up; ultimately, it is up to and the sole responsibility of the parents as to when their child can play with it. Personally, since I don’t have children, I cannot really gauge; But, for sure, I would provide supervision with a child that young.
The original Play-Doh product is also a flour, salt, and water emulsion; however, the entire list of ingredients is confidential, apparently — wouldn’t want those evildoers getting their hands on Our Play-Doh! It is free from peanuts and “milk”; but no indication it is dairy-free — I assume not, or it would be expressed. Most likely there is casein for texture; it is the component which gives cheese(s) its stretch. Original Play-Doh purports to be “non-toxic,” as well.
I tried different play dough recipes from the web, calling for varying amounts of the same basic ingredients. I adapted the thriftiest of them, and it actually came out better than the ones calling for more oil and cream of tartar (which is not inexpensive).
This will clean up fine; however, you may not want to use your very best pot. Whatever you use, filling with water right away to sit for a bit before washing will help — it will come right off. You then won’t have to scrape, avoiding any scratching. Additionally, a wooden spoon or utensil or a heat resistant spoon (such as the silicone ware) will not scratch surfaces.
Traditional Play Dough, My Way
1 cup flour
1 cup colored water*(see Natural Coloring, below)
2 teaspoons cream of tartar
1 teaspoon plain vegetable oil
1/4 cup salt
Combine in a saucepan, all the dry ingredients, whisk together.
combine water and coloring to equal 1 C. Whisk in the oil.
Add liquid to the dry ingredients and stir together till smooth.
Cook over medium heat, stirring constantly, paying attention to the bottom sides of the pan. Keep it moving continuously so it doesn’t burn.
When it comes to a ball, and is stiff, remove from heat and continue to move it around for a minute.
Let cool till can handle comfortably. Knead on clean, even surface, like bread dough 🙂
Done! Safe play doh 😀
Wrap in plastic, place in plastic bag or airtight container to store. Refrigeration extends shelf life.
~ *** ~
And, then I started to wonder…what about the micro? Yep! It works. Good way to make play dough if need to make a lot and quickly, or making for others (great, easy, inexpensive gift for children, by the way!) Clean up is WAY better this way! You won’t have to worry about scrubbing your good pots.
There is an extra step for microwave play dough*:
*Scrape the quick-cooking sides well…
Mix it up…
Getting thicker still…
At this point (@ the 2-minute mark), spread toward the sides making it more shallow in the center, since it cooks faster there, so all the dough gets cooked through:
Continue mixing/kneading with a utensil (it’s hot!)
Ah, coming together…
Check out the easy-peasy cleanup!..
No pots or pans to scrub 🙂
Microwave Play Dough:
Here is one I tried with blueberry juice — 2 TB + a bit more — it made a nice purplish. (blue is a primary color and I’ve yet to have success with it) More would have made a deeper purple. Note: when using a natural colorant, more than a tsp or so, add it first to the measuring cup, then add water to equal the total amount of liquid for the recipe; otherwise it’s too much liquid.
My Microwave Play Dough
Store in a plastic bag,or in plastic wrap. It will last quite a bit in a cool place; or refrigerate for longer shelf life.
1 cup flour
1 cup colored water
2 teaspoons cream of tartar
1 teaspoon plain, vegetable oil
1/4 cup salt
Combine dry ingredients in a microwave-safe glass bowl; whisk well.
Add cool or room temperature liquid and oil. Mix thoroughly.
Cook on “High” at 30-second intervals, stirring well in between.
At about the 2-minute mark, it is becoming solid, so make sure to spread the dough, so it’s not in a ball or pile in the center — the sides cook first and you will have it hard on the sides and undone in the center. Spreading helps to cook it evenly (see pics).
~ Important: Do not over-cook these in the micro; your end product will become rubbery.
This should take a total of 3 1/2 minutes — your micro’s “high” may be more or less, but it should not be too much more or less than that . My pictures may help. And remember that things continue to cook when removed from the microwave.
~ Also, dough is very hot from the microwave; use caution when touching. Knead with the spatuala until cool enough to handle ~
*The extra step
…is that microwaved play doh forms a white dusting, fairly quickly after cooling:
Best solution is the following:
Add Oil: You can put a teaspoon or so in the palm of your hand and spread it on; I just poured it on in order to photograph it 😉
Spread oil all over the surface only, first.
Now knead it…
Good as new!
With the small amount of oil used, it won’t be greasy. It may dry out a bit again, but not as bad; repeat with (small amount of) oil, or simply knead again to replenish 🙂 Wrap in plastic wrap as soon as done playing with it to keep it from drying.
The following is what I did the first time, and, is a second option:
If you don’t have the oil with you, simply knead it…
Depending on how fast you get to it, it may leave a bit of texture from having hardened too much, as in the above doughs; but that’s no big deal. The more you knead, the better.
Not too shabby:
AND don’t forget to store, wrapped in plastic wrap. 🙂
You can buy some or combine vegetables and fruits to make your own:
Purple: Blueberry juice (I don’t even juice them. I simply drain the bag of frozen blueberries. There is always at least 2 TB of juice; it’s not ice!)
Green: green powder, such as spinach powder or spirulina or chlorella powder (you can find these in some vitamin shops in bulk bins; it costs MUCH less to get a tablespoon of this stuff for projects. I wouldn’t consume algaes that came from a bulk bin, though!); OR leafy greens pulse-blended with water (parsley is good; has a more pleasant fragrance than cruciferous)
Yellow: Tumeric (1 tsp makes the dark yellow above), Safflowers or Annatto (both inexpensive, found in the South American Foods section in little clear packages)
Orange: (I think I tried using carrots at one point…but I do know I combined red with tumeric and got the dark orange! Sigh.. so many experiments, I forgot and can’t seem to find it in my notes 😦 . I’m doh confuuuused! 😀
Combinations: Orange = Red + Yellow
Lime Green = Yellow + Green
PLUS, you get varying shades and hues — some really pretty: With beets, for example, you can get many shades of pink. Cranberries work too.
Experimenting might be part of the fun too, mixing and matching fruits and veggies 😉
A tip: Instead of using whole fruits/veggies, save the pulp from juicing or scraps from prepping and add water, pulse-blend and strain. This is actually better than putting whole juices or whole veggies into the mixture. It’s best NOT to blend too smooth or the bits will end up in your mixture (and smell/rot); instead, use the lower level on your blender to break it up; it colors the water.
Parsley, pulse-blended with water…
Here is a pic of doh made with the parsley water…
~ *** ~
Other Safe Play Dohs
There is organic tapioca starch available, and
cornstarch: “Let’s Do Organic” by Edward and Sons has both, and Rapunzel’s cornstarch is organic, as well.
We tried a LOT of various recipes for allergy-free ‘dohs and, ultimately, most remained sticky. Some were better than others. The best were ones using cornstarch (more on an alternative, if you have a corn allergy, below). Some come out with a gelly-like look and texture (not like play-doh at all, but still may be liked by children) and others look a lot like play doh.
What I found is, whichever you choose to make, you need to knead it with more of the “flour” you chose to remove the stickiness. The dough feels great at first, but as the warmth from your hands as you’re playing with it makes it sticky and leaves it on your hands and fingers — probably not something you want little hands deposiiting all over the house :). So, it may take kneading it every so often.
These also decay faster and are better kept in the fridge. Those made with flour, for some reason, lasted weeks out of refrigeration, wrapped in plastic, while the others molded.
We tried all combos and found this one the better gluten-free play doh:
I found this recipe online and decided to give it a go:
1/2 cup rice flour
1/2 cup corn starch
1/2 cup salt
2 tsp cream of tarter
1 cup water
1 tsp cooking oil
Mix ingredients. Cook and stir on low heat for 3 minutes or until mixture forms a ball. Cool completely before storing in a sealable plastic bag.
Sometimes the doughs begin to smoke a bit but, that is okay (it won’t burn as long as you keep it moving, and lift from the heat source, occasionally, if necessary).
The little blue pieces are some cornflowers I added…
Here is a look at the pan after making a gluten-free dough — not pretty! The starch dohs are not as easy to clean; so soak your pan as quickly as possible…
You can try adding things like flowers, small toys, etc., to make it more creative and fun.
Some fragrance works nicely too. Vanilla is nice. But some essential oil of peppermint or cinnamon, etc., is nice too.
Here is another example (with a different dough experiment); I used safflowers in this one:
~ *** ~
Next up, I decided to try another one, without corn. I (we) did a lot of experimenting (it was a nut-house here!) and came out with, surprisingly, many that actually worked. But, this one I came up with came out best (if anyone would like another option, let me know; I probably tried it! It’s just too much to post here):
My Tapioc-Oat Doh-(say that 5 times 😉 )
Oat doughs — I thought this was interesting. I found some recipes online; Of course, they call for regular white flour (wheat). I tried it with various techniques and different flours and starches, and none worked without the gluten of wheat.
So I came up with this, and it worked quite well. Of course, it has texture! You will get some crumbles — shouldn’t be too much of a problem. I have three versions for your choosing 😀
*Oat dohs need to be refrigerated when not in use*
The oat dohs will go bad quicker than other dohs.
This takes minutes, is easy, and is a no-cook allergy-free doh:
2/3 C Quick-Cooking Oatmeal, Organic
1/3 C Organic Tapioca Starch
1 TB plain vegetable oil
1 TB Guar Gum
1/2 C Water, (colored, Optiona)
Combine all the dry ingredients in a bowl. Mix well.
Make a well in the center of the mixture.
Add water and oil into the center and work in the flour with a fork.
When it comes to a ball, remove from bowl and knead thoroughly a few minutes.
Makes 1 ball
This is for one ball of dough. If you want to make a large batch, then quadruple the recipe, and do not color your water. Additionally, be aware that the resultant color of Tapioc-Oat Doh will be diluted by the natural color of the oats. Have four, 1/2-Cups of color water desired ready and give each person a bowl of the divided dough mixture. Everyone mixes their own.
OR, if using a dye, make the Tapioc-Oat doh with water. Divide the dough into equal sized balls. Choose dye you wish, and, with your thumb, make a small indention into the center of the dough Squirt a drop of dye into it. Knead the dough till the color disperses throughout.
My Tapioc-Oat Doh, using rolled oats (regular oatmeal flakes) and a version with steel cut oats (good for leftovers!)
Tapioc-Oat Doh, Rolled Oats (regular oatmeal):
2/3 C Rolled Oats Oatmeal, Organic
1/3 C Organic Tapioca Starch
1 TB Guar Gum
1 TB plain Vegetable Oil
1/2 C hot water (micro 1 min)
Combine rolled oats and hot water and oil.
Combine tapioca starch and guar gum, mix well.
Add dry ingredients to the oat mixture. Mix well.
Knead into a ball, adding additional tapioca flour as needed (@ 2TB is all I needed).
These are ready to play with, but benefit from sitting. As well, after playing with it a bit, as I noted above, additional tapioca flour may be needed if it becomes sticky from the warmth of the hands. ‘
Alternatively, with the oatmeals, you can used cooked oatmeal; just omit liquid.
Tapioc-Oat Doh, Steel-Cut:
Combine, well in a bowl:
2/3 C packed, plain, cooked steel-cut oats, Organic
1 TB Vegetable Oil
1/3 heaping C Organic Tapioca Starch
1 TB Guar Gum
Add the dry ingredients to the oat mixture.
Mix thoroughly Knead a couple of minutes, using more tapioca flour if too moist.
As I mentioned, don’t expect any of these to be exactly like “Play-Doh”; they will crumble a bit. Best fixative with ANY of the play doughs is to add a bit of oil, either for drying, dust formation or for crumbling. For the oat-dohs, it will help it stick when it starts to crumble. Reknead, and, of course storing in plastic when not in use extends the doh’s life 🙂
Here are some more pics:
Here are the rolled oats (L) and the steel cut (R), side by side:
Here, you can see the textures are quite nice…
Okay, and now for a little artwork 😉
There are also some available for purchase, but why when they are so inexpensive; fun; fast and easy to make; and something you can do with your children? 😉
But here you go…
Well, sorta like 😉
I had to make slight adjustments to my recipe to make it ETL. (Recipe below)
Here is what you need:
Celery Seeds (from a fresh jar!)
Carrot and Whole thyme, dry (from a fresh jar!)
Sorry, no pics 😀
Good Quality no-salt Tomato Paste
and some Nut Milk
A few more pics of the process, full recipe follows 😉
Carrots added to the celery seed, lemon, and water
Later, thyme added…
When it’s thyme, 🙂 add the paste…
Stir in thoroughly and bring to a simmer…
And some nut milk…
Here shows the blended mixture added to the soup…
“Below” 😉 This is quite easy, and quick to make!
~ *** ~
Here is my basic — “like canned tomato soup,” tomato soup to use in recipes calling for same:
*Have your ingredients ready*
Put into a small saucepan and bring to a simmer
1 TB lemon juice
1/4 C water
Add 3/8 tsp celery seeds, simmer couple minutes.
Add 3-ounces carrot, chunks (weight after trimming) and
3/4 C water. Bring to a boil.
Crumble in with your fingers 1/4 tsp dried, whole thyme. Mix. Cover. Lower heat and
Simmer 10 minutes.
Add pure, unsalted, 3-ounces tomato paste*
Mix thoroughly. Boil, cover, reduce heat to low, and
Simmer 10-15 minutes or till carrots are just done.
Spoon out the carrots and add to blender with 1/4 C nut milk and blend till completely smooth.
Pour and scrape all you can back into pan.
Add 1/2 C water to blender to swish around and clean out the remnants of mixture.
Add to soup.
Mix thoroughly, and
On medium-low heat, bring back to just a simmer and cook, till thoroughly heated, stirring, for a couple of minutes.
Remove from heat. Partially cover. Let sit several minutes before serving.
Variation: Use all nut milk (3/4 C in place of the 1/4 C nutmilk + 1/2 C water) for a canned “Cream of tomato soup”; etc
Notes: I like to let it sit several minutes before serving, if using right away.
*The picture above is of Bionaturae Tomato Paste– if you use it, use 4-ounces; it seems to be less concentrated than the canned varieties. There are very good canned pastes; even Trader Joe’s Organic makes a good soup. Organic is always preferable. Either way, use the best quality tomato paste you can find, that you know tastes good. This recipe has few ingredients, so it matters! Use fresh celery seed, as well. I have found old containers of spices from 10 years ago, haha.
Also, you’ll only use about half a can tomato paste, since most come in 6- or 7-ounces: Leftover tomato paste freezes well; so you don’t have to throw out the rest of it. You can freeze in an ice cube tray, if that’s easier.
Notes on Salt: If you decide to salt, add per Dr. Fuhrman’s recommendations. Also, add after cooking and after it has settled and has sat for a bit, but still warm.
It really doesn’t require much, if you do choose to use it. I found it to need only 3/8 tsp of salt added to the entire recipe to satisfy those who wanted it — so that’s good news 😀
If you’d like, a pinch of white pepper, AFTER soup is made, is fine; but taste a small portion first: It may effect a flavor you don’t want.
I used a clean-tasting nut milk for this: Use a cashew or almond milk, unsweetened, for example; don’t use a strong tasting seed or nut or something that may give an off-taste.
Of course, you can always add to this, next time you want to make a bit fancier soup by adding various spices, herb; etc., to taste.
Stores well, and even tastes better the following day.
Please leave comments on your results, if you try this recipe, thanks!
“Until he extends the circle of his compassion to all living things, man will not himself find peace.”
Dr. Albert Schweitzer
1875 – 1965
This is my favorite by Schweitzer; it’s not a “poem,” but a story, a true story. No surprise it’s got birds at the center of it 😉 :
“”This was a horrible proposal [that the eight year-old Albert join a friend in killing birds with a sling] . . . but 1 dared not refuse for fear he would laugh at me. So we came to a tree which was still bare, and on which the birds were singing out gaily in the morning, without any fear of us. Then stooping over like an Indian on the hunt, my companion placed a pebble in the leather of his sling and stretched it. Obeying his peremptory glance I did the same, with frightful twinges of conscience, vowing firmly that I would shoot when he did. At that very moment the church bells began to sound, mingling with the song of the birds in the sunshine. It was the warning bell that came a half-hour before the main bell. For me it was a voice from heaven. I threw the sling down, scaring the birds away, so that they were safe from my companion’s sling, and fled home. And ever afterwards when the bells of Holy Week ring out amidst the leafless trees in the sunshine I remember with moving gratitude how they rang into my heart at that time the commandment: ‘Thou shalt not kill.’ “
And, one of my all-time, if not favorite children’s poems, which has stayed with me always…I read it over and over as a child, and, as then, I wept as I just read this again:
The Nightengale and the Rose, Oscar Wilde
Another favorite — I first read this as a teen in an antique book…darn if I can’t find that book now! I think of it every year around this holiday season. Was older then, but cried just the same:
The Fir Tree, 1845, Hans Christian Andersen
And speaking of crying, if you ever need a good purging – don’t we all sometimes? — read this and it will stick with you, I can almost guarantee it. My dad even cried when he read this:
They Called Him Rags
They called him Rags, he was just a cur
But twice on the Western Line,
That little old bunch of faithful fur
Had offered his life for mine.
And all he got was bones and bread
And the leaving of soldiers’ grub,
But he’d give his heart for a pat on the head,
A friendly tickle or rub.
And Rags got home with the regiment,
And then, in the breaking away–,
Well, whether they stole him, or whether he went,
I am not prepared to say.
But we mustered out, some to beer and gruel,
And some to sherry and shad,
And I went back to the Sawbones School,
Where I was an undergrad.
One day they took us budding M.D.’s
To one of those institutes
Where they demonstrate every new disease
By means of bisected brutes.
They had one animal tacked and tied
And slit like a full-dressed fish,
With his vitals pumping away inside
As pleasant as one might wish.
I stopped to look like the rest, of course,
And the beast’s eyes leveled mine;
His short tail thumped with a feeble force,
And he uttered a tender whine.
It was Rags, yes, Rags! who was martyred there,
Who was quartered and crucified,
And he whined that whine which is doggish prayer
And he licked my hand–and died.
And I was no better in part nor whole
Than the gang I was found among,
And his innocent blood was on the soul
Which he blessed with his dying tongue.
Well! I’ve seen men go to courageous death
In the air, on sea, on land!
But only a dog would spend his breath
In a kiss for his murderer’s hand.
And if there’s no heaven for love like that,
For such four-legged fealtly–well!
If I have any choice, I tell you flat,
I’ll take my chance in hell.
I began with and will end with Albert Schweitzer — “Prayer For The Animals”
Hear our humble prayer, O God,
For our friends the animals,
Especially for animals who are suffering;
For animals that are over worked,
Underfed, cruelly treated;
For all wistful creatures in captivity
That beat their wings against bars;
For any that are hunted or lost or
Deserted or frightened or hungry;
For all that must be put to death.
We entreat for them all the mercy
And pity, and for those who deal with
Them we ask a heart of compassion
And gentle hands and kindly words.
Make us, ourselves, to be true
Friends to animals and so to share
The blessings of the merciful.
Dr. Albert Schweitzer
I have a childhood favorite story that I cannot recall and it’s been killing me for YEARS trying! It was a small, paper book, actually. The theme was “cleanliness,” I believe…involved a lion and a “messy” girl…something about hosing down the lion/girl, lol. Anyway, I’d LOVE to find that story again. If it rings a bell to anyone, please send me a clue!
Any favorite animal-themed or children’s poems to share?
Or, whenever you need a good ol’ cry…what do you do/think/read?