A Macro World

 From Chaos to Order Nature offers so much for the soul.

Zeroing in on the details.

In every season, every root, every leave, every seed, there are actions waiting to be had for the next season.

Appreciation for details as seen by a camera brings reality to who we are and to what the abundance of nature has to offer.

What Energy, Space, Consciousness and Choice does my body and I need to have total clarity and ease. 

All this is in nature for all of eternity?

Until next time Remember to "Discover It and Live It".

Dad's Favorite - Bacon, Sage & Onion Suet Pudding

"My father was born in England and moved to Canada with his parents when he was 6. His mother must have shown his Canadian bride how to make it as it was one of his favorite dishes. Dad was the carver at the head of the table and would make one cut in the center of the loaf and then ask "Who wants an end piece?"

The following is by Steve Gale on his blog Nueva Cocina.. 

Bacon, Sage & Onion Suet Pudding: I went to visit my mum this weekend and she surprised me by serving this suet pudding for supper. She has be...

Method:
Roughly chop the bacon and gently fry until starting to crisp and colour. Remove from the pan with a slotted spoon and set aside. In the same pan with the knob of butter, fry the onion until soft and golden. Mix the onion, bacon and sage together and add a good grind of black pepper.

Fill your cooking vessel with water and bring to the boil.

Mix the suet, flour and salt together in a large bowl and add just enough water to make a soft dough. Roll into a rough rectangle on a floured board until 0.5cm thick. Spread the bacon and onion mix evenly over the pastry leaving a 1 inch margin all around. Wet the edges of the pastry with water and roll up the pudding like a swiss roll taking care to seal the long edge and the ends. You should end up with a giant anemic looking sausage roll fully containing the bacon filling. Holes will let in water so make sure the pastry is really well sealed.

Carefully roll the pudding in the muslin, twist the ends and tie with string. Carefully drop into the boiling water, cover with a lid or foil and simmer gently for 2 hours making sure the pudding is fully and constantly submerged. Top up the water periodically if needed.


After the cooking, gently remove the pudding by holding the ends of the muslin and allow to rest on a baking rack for 5 mins - this allows excess water to steam/drain away. Unwrap, slice and serve with onion gravy, proper mushy peas made with dried split peas and buttery mash.

Relocating to our Snow Bird RV Site

 C86 was vacated early in the morning so we had a good early start. 

Randal and I went to the office early to say we were moving and to ask if the big pile of garbage that the last tenets left by the site y picked up. 

Between Randal loading the truck and I the cart we made 10 trip to bring the stuff over. With the children playing on the road, trailers, boats and trucks it was slow going.

The traffic was heavy with 100 units leaving and 100 coming it. 

The trailer was to last thing we planned to move .  At 11:030 the rental company arrived and wanted to get into the site. They had 30 other rentals to move in. 

By 12:30 then neighbour from next to N55 came to help move the trailer. We were finally out and over by 1:30pm. 

C86 was completed ruined died grass, infestation of puncture weeds and garbage. 

It was not until close to 3:00pm by the time the trailer and steps were in position so we could put out the slides and put on the power to use the A/C. Finally we were able to relax.