My card this week is card 20 – Mind + willpower = courage (click over to the page on Chakras readings to see how I do my weekly and monthly readings).
My weekly card – the Chakra focus is the 3rd eye and the solar plexus
This week’s reading is of the yin meaning (the card was drawn upright). There is a lot going on in this card…just like my life. Book releases, blog hops, facebook hops, fine tuning my entry for a cooking contest, the list just keeps rolling….
Here are my top three impressions or what my mind grabbed onto.
1st image to speak to me… The key over the mouth – a subtle reminder that I need to remember my goal to live strife free. There are several people in my life right now that I could easily go down the strife road with. Also a reminder to take time to think before talking…. I struggle with filter…I struggle with the fact everyone does NOT want my great words of wisdom.
2nd image to speak to me…The padlock and ax. There have several things that I have been to ‘figure’ out. I really think this is a message that I’m not meant to understand right now. I need to just trust and continue, eventually the key will be give to me.
3rd image to speak to me…The spiral. I instantly knew this was a warning. I need to guard this week against the shiny things. I have three promo ‘things’ I’m doing this week, I have no time to get lost in the rabbit hole.
What didn’t speak to me was the word courage which is odd because the card’s main message is courage. But that’s the point of my meditation and using the cards for my weekly focus is to let the card speak. Not to try to force my life into what is preconceived.
Of course I journal much more about my feelings from the card. Please feel free to comment on what you felt from the card and also ask any questions that the card might bring to your mind.
Have a great enlightened week!
Cinnamon Roll Pancakes…This is a favorite Sunday morning treat in my house. Not only is it yummy but it’s easy 😀
What you need…
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
2 tablespoons cream cheese soften
What you do….
Make the cinnamon filling (keep warm so the butter doesn’t start hardening). Make the pancakes per the mix directions. Pour onto a hot griddle, once they start bubbling drizzle 2 tablespoons of cinnamon filling and flip.
Once the pancakes are done, spread the soften cream cheese on them and drizzle more of the cinnamon filling.
Why reread a book when there are so many out there just wait to be read??? Is a question I get asked from time to time. My husband doesn’t understand rereading a book at all but my daughter frequently revisits books.
I reread two reasons….
(1). For comfort. When I’m stressed or just feeling overwhelmed, I will reread a book I know is guaranteed to ‘whisk me away.’ I make myself a mug of hot cocoa or a tall glass of ice tea and spend some time with old friends that have been waiting for me. They allow me to block away the ugly world for a bit. Cheaper than a therapist 🙂
The banshee cold and snow of this winter is something I seek to escape 😀
(2). For examples. As a writer, there are few other authors that I ‘hero worship.’ They develop characters with such depth that I reread the book as inspiration of what achievable. The same is true with plot twist and foreshadowing. I can read craft books and while they do help nothing brings it home like a well written book.
Books that are category one don’t always fall into category two. I have several books, I revisit just so I can see how the author developed a character or a plot twist, reading them doesn’t necessarily provide an escape.
Do you reread books? If so why?
This recipe is one of my favorite super easy and yummy recipes (super easy & yummy). The draw back??? There are never any left.
Not Plain Cinnamon Rolls
What you need:
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1/2 cup chopped pecans (you can use more or less according to your liking)
1/4 cup maple syrup
Love gooey Sunday Brunch recipes
What you do:
Preheat oven to 375°F. Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.
Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place
pieces in dish.
In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended;
gently pour over roll pieces. Sprinkle with pecans; drizzle with syrup.
Bake 20 to 25 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from icing; microwave 10 to 15 seconds or until thin enough to
Drizzle icing over top. If desired, spoon syrup over individual servings.
While I’m a fan of e-books and my Kindle is second only to my laptop in favorite devices, I still LOVE book marks. Since I still read print books, I do need them. But I also use book marks in my calendar (I just CAN’T use an electric one – I have heard the praises of google calendar and all the other wonderful ones but I just can’t give up my paper one), my journal, and my cookbooks.
I may have a ‘slight’ weakness to really cool bookmarks…. I like all kinds. Ones with beads or charms, decorated paperclips, crocheted ones (I’ve done several of these myself), and printed ones.
Here is a sight that has some awesome printed bookmarks for sale.
I took a 2014 things in 2014 challenge. Each week I have to get rid of 35 things and repurpose at least one item. I’m going to make these ribbon bookmarks for my repurpose item :). I’ll post pictures of how my turn out.
My repurpose project
But here is a link to a sight that give step by step directions if you want make some.http://www.sew4home.com/projects/fabric-art-accents/scrapbusters-embellished-ribbon-bookmarks
What is some of your favorite book accessories???
Reality vs Reality of the mind….
This is what it looks like out…
but this is what I’m thinking about…
Gardening…. Oh the joys of warm weather. While I do have an indoor winter herb garden, it’s just not the same as sitting the sun and digging in the dirt. Yes, I’m a kid at heart. As the wind howls making the snow dance across my buried gardens, I dream of heirloom tomatoes, mini eggplants, and the creeping cuke vines.
As I go through the gardening catalogs, it’s like a drug of euphoria. The writer part of my mind is snapping with excitement. As look at the pictures of the exotic veggies that while they will never find a home in my garden flats, they may very well end up on one of my character’s plate.
Or maybe they will be flesh eating plants…
As a writer, I know inspiration can and will come from all sorts of different things. A song, a poem, a phrase and yes even a gardening catalog.
Thanks for stopping by and have a great day….
I’m not sure where I found the recipe for this yummy breakfast delight but for the last five years it has been a hit at every brunch I bring it to.
A great holiday treat
A yummy breakfast delight ….
What you need…
- Cooking Spray
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup full-fat eggnog
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 cup cake flour
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Streusel
- 1 cup packed brown sugar
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour
- 2/3 cup pecans
- ¼ cup cold butter, cut into tablespoons
- 1 teaspoon cinnamon
For the Glaze
- 1 ½ Tablespoons eggnog
- ¾ cup powdered sugar
- Pinch of nutmeg
What you do…
- Preheat oven to 350°. Spray the Bundt pan with the cooking spray. (Make sure you get all the nooks and crannies!) Then flour your pan.
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugars for 2-3 minutes.
- Beat in the eggs one at a time, scraping down the sides as you go.
- Add the eggnog, sour cream, and vanilla, beat until mixed though.
- Sift in the all-purpose and cake flour, sprinkle on the nutmeg, cinnamon, baking powder, baking soda, and salt.
- Mix until just combined. Finish by using a rubber spatula and scraping down the sides and bottom of the bowl, and stir together. Set aside.
- To make the Streusel; In a food processor, add the brown sugar, oats, flour, pecans, and cinnamon. Pulse until it’s in a loose flour-like consistency, about 30-40 seconds.
- Cut in the cold butter and pulse until butter is mixed through and the streusel can be pinched together.
- You’re going to divide the streusel into four different parts, so don’t’ use it all at once! Start by sprinkling ¼ of the streusel into the bottom of the greased and floured Bundt pan. Scoop half of your cake batter onto the streusel, the batter is thick, so you may need to help it along to fully cover it. Then sprinkle about ½ of what is left of the streusel onto the batter (This is where you want to use the most streusel!) Pour in the remaining cake batter, and make sure it’s spread evenly. Sprinkle half of what’s remaining of the streusel, on the top of the batter.
- Pop in the pre-heated oven for 45 minutes. Stick a slim knife or toothpick in to check it’s doneness, and if it comes out wet, start the timer for another 5 minutes. Continue this pattern until a knife comes out clean. (The first time I made this, my cake took a full hour, the second time, it was 50 minutes. So be sure to check it!)
- Once it’s done, remove from the oven and allow it to cool in the pan for about 10 minutes before carefully flipping the cake onto a cake stand or plate.
- Allow the cake to cool through completely before adding the glaze.
- To make the glaze, mix together the eggnog, powdered sugar, and nutmeg with a fork until smooth.
- Pour over the cake, around the entire top. Sprinkle with the remaining streusel and serve!