A RE-BLOG POST Splash of Colors………..

O Kamal, what a lovely extension of my Haiku of long ago. Can’t help but to re-blog it with joy, thank you!

Boundless Blessings by Kamal

Layers of Color Splash Explosion — Stock Photo © agsandrew #257022136

Be my colouring bud

Splash me with your golden rays

Of mischief and excitement

Splash me with your magical hues

Layers of colors brightens my Soul

Unfurl your tender pastels of love

Like a rainbow in the blue skies

Spreading true joy and happiness

Sending purple ripples to gleam and smile

Sunflowers and daffodils that shines so bright

Lavenders and daisies that add to their fragrances

Colouring our world with beauty

Embracing brilliant rays of colours

As sweetest hearts fall in love

With gorgeous colours of vibrancy

Let us splash ourselves lavishly

Drown in the colours of Joyfulness

Come one and all with tiny steps

We shall make our own music

On pretty tips of blossoms lips

And make our world a better place to live…………………..

View original post

THERE YET IS ROOM

The Upper Room Jerusalem

ASKING GOD..?

In what state of life will my heart become more a friend of Jesus?”

–Pope Francis

With utmost reverence, let it be known – each person grapples with spiritual combat to one degree or another.  To choose to live in charity and humble service or to pursue worldly values that enslave the soul against God.

“It is a fight to the death that the Lord permits.  For it is a war waged against the enemy of human nature.”  —Pope Francis

It is a battle I strive to win.  What about you?

COOKING SPECIAL

Image by Aniko Hobel

SATURDAY’S MANTRA

I love Saturdays for cooking a special dish.  Today it will be “Bohemienne,” from my mother’s favorite cookbook.  All you need are:

6 small (they have less seeds) peeled eggplants sliced thin

6 fresh tomatoes

2-3 garlic cloves, olive oil, salt and peppers and

a teaspoon of anchovy paste

1/2 cup each of bread crumbs and shredded Swiss lace cheese (or your own choice)

In a casserole pan sauté eggplants in oil with minced garlic, then add the tomatoes and anchovy paste.  Slow cook everything until some liquid evaporates, about 30 minutes.  Then sprinkle the bread crumbs and cheese on top and broil in the oven for a few minutes until bubbly.

Serve with crusty French bread, red wine and voila!  Saturday’s dinner is ready.

This time, I’m using our homegrown ingredients from our  container garden- whohoo!

Happy weekend!