October is a symphony of permanence and change.
From Land of the Silver Birch
For years upon years upon years,
I dreamed the days away.
As I stared out the window of my speeding train,
the images of my life rushed by in a bright stream,
pulsing, flowing, exploding with colour and light
never stopping really,
There were always words there too, in my mind,
but they fluttered in and out,
trying so hard to make me believe them.
I couldn’t love them enough, though,
to give them a life of their own.
Poetry is my language.
I do not care for beginnings and endings —
it is the present of the present I cherish,
and your truth buried in a picture of the still moment
that makes me thrill as if on a ride
ever deeper into the fathomless.
I said I was taking a blogging break, and I am…But I did not expect that a poem would come to me in these last days of summer that captures how I feel about photography and poetry. So, in the spirit of spontaneity and inconsistency, I offer it to you…
I’m taking a bit of a blogging and social media break this August and enjoying the remaining summer and fruits of our labours. Thank you so much for dropping in to visit.
And now for something completely different…I’ve started making my own kefir at home and I have to say, I’m hooked.
Imagine yogurt in a drinkable form and with even more nutritious goodness. Kefir (pronounced ka-FEER) is made by fermenting milk using bacteria and yeast.
In both yogurt and kefir, bacteria ferments the lactose found in milk into lactic acid, giving these products a tangy flavour. But kefir has three times the probiotic content — the “healthy” bacteria that block harmful bacteria from living in your gut — that yogurt has, so it is great for digestion. This can also boost the immune system.
Kefir is also a fantastic source of calcium, B vitamins and phosphorous. It’s a low-fat source of protein, too.
It is super easy to make, requiring only milk (or coconut milk or even water) and kefir grains or starter. You don’t have to heat it as you do yogurt. Just let is sit on the counter at room temperature for 12 to 48 hours. Mine was ready in 12. It is milder in flavour than yogurt and makes delicious smoothies.
There is a great deal of research going on these days pointing to the connections between the health of our digestion system and our health in general, and the micro biome is receiving lots of attention. One fascinating area of research is also looking at how the health or our gut affects the health of our brain and our moods.