Mighty O Donuts are tasty and vegan. They are located in Seattle’s Wallingford neighborhood at 2110 North 55th Street. They are open 6 am to 1 pm Mon, 6 am to 5 pm Tues-Fri, and 7 am to 5 pm Sat-Sun. I want to go back earlier in the morning sometime to get some fresh warm donuts right out of the fryer.
We had a nice lunch at the India Mahal in Tacoma this Saturday. The veggie samosas, veggie fritters and Channa Masala made with garbanzo beans and potatoes were all good. Reports from my co-diners indicated the chicken dishes and Kulfi - Homemade Indian ice cream, flavored with cardamon & mango, were good as well. I thought the Naan had a slight off taste of baking powder, but it wasn’t bad - cooked with fresh cilantro and garlic.
“Everything is connected; everything changes; pay attention.”
In the Scientific American article How to Unleash Your Creativity author, poet, playwright and film-maker Julie Cameron is quoted as saying,
“What drew me to working on my creativity was running into a couple of bumps. I had had a blessed decade in my 20s, and then when I got to my 30s I felt thwarted. I was writing movies and selling them to studios, but they weren’t getting made. I needed to find a way to maintain equilibrium and optimism in the face of creative despair.
I fought my despair with what I call “morning pages”—three pages of longhand writing about anything: “I don’t like the way Fred talked to me at the office”; “I need to get the car checked”; “I forgot to buy kitty litter.” They don’t look like they have anything to do with creativity, but in fact, as we put these worries, which are sort of a daily soundtrack for most of us, down on the page, we are suddenly much more alert, aware, focused and available to the moment. And we begin to see that we have many creative choices. As I wrote those pages, new ideas began to walk in. Over time, I began to share the morning-pages technique with other people.”
Julie Cameron is the author of the book The Artist’s Way: A Spiritual Path to Higher Creativity [10th Anniversary Edition]
“During his 1956 presidential campaign, a woman called out to Adlai E Stevenson ‘Senator, you have the vote of every thinking person!’
Stevenson called back ‘That’s not enough, madam, we need a majority!”
In 1960 we spent 18% of our income on food and 5% on health care - now we spend under 10% (9.5%) on food and 16% on health care.
From Science Friday Archives: Michael Pollan - In Defense of Food
Eat food, not too much and mostly plants.
Try to avoid eating things your Grandmother wouldn’t recognize as food e.g. Kellogg’s Froot Loops Cereal Straws
I ran across a reference to “Beeler’s Broth” in this Detox Guide.
The recipe for “Beeler’s Broth” in the article calls for -
1 lb of green beans
1 lb of zucchini,
1 bunch of parsley
1 bunch of celery
Dice, boil until soft, then puree in blender and flavor with lemon juice. It makes a very mild, super-green mixture.
Sounds interesting, not really sure what it would taste like but it might be a good way to get some green veggies in your diet. I read somewhere else that you should keep the water you boil the vegetables in so you don’t lose the vitamins and minerals. Maybe some Tabasco to pep it up a little…
More than likely you have, even if you don’t know it. Carrageenan comes from kelp and is used in a wide variety of foods as a thickening agent, stabilizer or clarifier. Some examples of foods that contain carrageenan include pudding, salad dressing, ice cream, chocolate milk, soymilk and beer. Carrageenan is also used as a thickening agent in some toothpastes, fire fighting foam, shampoo and shoe polish.
Kelp is a variety of seaweed that belongs to the algae order.
The bull kelp found off the coast of Washington, Oregon and California can grow up to 2 feet in a single day.
I wanted to learn a little more about kelp because I was curious about a picture of an old kelp harvesting boat I saw in a history book about Orcas Island.
I’m back from a short trip to Orcas Island. It was great to have some sun, nice views of the water, peace and quiet. The water is way to cold to swim in, or even wade in for that matter; but it’s sure nice to look at.
We stayed at a garden cottage on the bluff at Olga. We’ve been there a few times before and really like the owner and the location. The price is right too - $80/night for a cottage with a kitchen and a private beach.
I’m lucky to live up here in the Pacific Northwest where we don’t have to go to far to find a nice spot for a little R&R.
