In hard times, beauty can seem
frivolous- but take it away, and all
you're left with-is hard times.
frivolous- but take it away, and all
you're left with-is hard times.
To drink in this beauty is to revive the
spirit.
spirit.
I hear other voices.
I can see other rooms.
Like a flame in the night
A radiant lily of the field, that
neither toils nor spins.
neither toils nor spins.
And the voices in my head were
drowned by a sea of color.
drowned by a sea of color.
White Light
Black Light
This lily is named Dizzy Lizzy.
And Lizzy also neither toils nor
spins.
And Lizzy also neither toils nor
spins.
A bouquet of sunflowers and
dahlia with a glimpse of another
dimension.
dahlia with a glimpse of another
dimension.
The flame of life burns brightly in
the dark.
the dark.
I opened the door to my prop room
and this is what I saw.
and this is what I saw.
Beautiful natural forms.
A bouquet of roses, dahlias and
chrysanthemums.
On a clear day you can see forever.
This rose is called Princess Diana.
A bouquet of dahlias
and chrysanthemums.
and chrysanthemums.
There in the dark, I saw great beauty.
And the flowers arranged themselves.
The garden is visited by other
creatures.
creatures.
And pretty maids all in a row.
Dahlias dressed in the colors of
Royalty.
Dahlias
The web of the Abutilon
Roses, Dahlia and
Chrysanthemums
Until Next Time
Hey there, Forest Creature - Have you tried eating any of those Dahlia flowers or tubers? motherearthnews.com recommends...
ReplyDeleteDahlia Salad
3 large carrots, diced, preferably a mix of yellow and orange
1 pound dahlia tubers, pared and diced
1/2 pound fresh green string beans, cut into diamonds
1/2 cup virgin olive oil
3 tbsp vinegar (tarragon, chervil or dill vinegar recommended)
Faux mayonnaise (see recipe below)
Salt and pepper to taste
1 hard boiled egg, quartered
Mixed herbs (dill, parsley, chives), chopped
Lower-Calorie Faux Mayonnaise
1/2 tsp ground mustard
1/2 tsp sugar
Salt and pepper
1/2 cup cream or evaporated milk
1/2 cup virgin olive oil
3 tbsp vinegar
Put the mustard, sugar, salt and pepper in a mixing bowl and stir in the cream or evaporated milk. Whisk in the oil, and then add the vinegar, whisking gently so the dressing thickens. Adjust seasonings to taste.
Steam the carrots, dahlia tubers and beans for 5 minutes or until still slightly “al dente.” Put the vegetables in a large mixing bowl and add the oil and vinegar while still hot. Let the vegetables cool, and then add the faux mayonnaise so it coats all the vegetables evenly. Transfer the vegetable mixture to a serving bowl and garnish with the egg and chopped herbs. Serve slightly chilled or at room temperature. Serves 4 to 6.
King Regards,
River