Monday, September 26, 2016

Pic Today 9/26/16











FAVORITE STOPS
AT "CRYSTAL FEST"

This year's Midwest Crystal Fest
was a huge success,
with "something for everyone."

. . . energy workers, metaphysical healing,
    meditation circles, yoga, scavenger hunts, 
   live music, jewelry, and amazing crystals!

     These are some of our favorite people . . .
 

Sunday, September 25, 2016

Pic Today 9/25/16










 THE ALLURE OF CRYSTALS

This is the weekend for the
2016 Midwest Crystal Fest.

Metaphysical & crystal vendors,
energy workers, crystal medicine,
readers, interpretive spiritualists,
meditation circles, live music
and perfect weather.

This festival has grown and
attracted a very serious audience.
Interesting, attractive, spiritual.

 I love alternative solutions.
(Returning today,
to learn more.)

Saturday, September 24, 2016

Pic Today 9/24/16






FEAST PUBLISHER
PUTS ON A FEAST

Feast Magazine publisher,
Catherine Neville, 
stepped into the kitchen
with Kaldi's Culinary Director,
Frank McGinty,
to prepare a one-of-a-kind 
globally inspired gourmet dinner
made with locally raised ingredients, 
while sharing anecdotes from her life
as a traveling food journalist.

It was a sensational culinary
event for 33 lucky attendees
at last night's pop-up dinner.

Yum.
 

Friday, September 23, 2016

Pic Today 9/23/16






SUNNY LAZY DAYS
OF AUTUMN

You can see it in the
softer tones and colors,
feel it in the warm dry air,
hear it in the rustling leaves.

The gentle scenes and sounds
of autumn are here.

I love the smells.

Thursday, September 22, 2016

Pic Today 9/22/16



 ROASTING CHESTNUTS

". . . on an open fire . . ."
It seems early to hear that
unmistakable holiday lyric,
but fresh chestnuts are now in season.

And they do need to be roasted to enjoy.

If you see some at your local market,
why not give it a try?

It's easy.   Here's how . . . .

Wash some chestnuts, and dry.
Cut an X in the top of each nut
(to keep them from exploding),
place in an iron skillet or
heavy baking sheet,
and place in a hot oven (375˚)
until golden brown.
Or you can place the skillet
"on an open fire",
and move the nuts briskly around.

Let cool.
And definitely serve with a mug
of holiday punch.

Don't wait for Jack Frost to nip at your nose.

(P.S.  Today is the first day of autumn.)