Happy Sunday Everyone!
There have been, and I am sure there will be, many choices along the path of midlife that have challenged me to remain open and be perhaps even less guarded. To be able to stand in the shade of this mighty oak tree with the knowing that it’s energy flows through me, gives me a calm strength.
I want to stand this tall and this gracefully beautiful.
My first thought and question every morning to myself is usually, “Are you happy in this very moment?”
My response: “My feet aren’t going to touch the floor until I commit to embracing this day with happiness.”
So, Happy It Is!
For me, it makes such a huge difference in how I feel about the entire day ahead. It sets the tone for strength and success, allowing the day to be determined by me because I know I can handle whatever may come my way,
I have been exploring and expanding on the idea that there are multiple ways to experience living without the struggle of being tied to a less than rewarding outcome. Life will continually present its challenges.
This is a constant.
What is the component of life that can bring about more ease and reassuring comfort, while still allowing the flow of growth and awareness? I am not certain I have the absolute answer. I do believe it has something to do with learning to not take everything so personally. When we can take ourselves out of the center position of this thought process and become aware that we are but one small working piece of this huge universal puzzle, all of a sudden there is a realization that no one person or situation holds anymore importance than the next.
This is the human struggle between ego and connectedness to Graceful Spirit.
“When I run after what I think I want, my days are a furnace of stress and anxiety; if I sit in my own place of patience, what I need flows to me, and without pain. From this I understand that what I want also wants me, is looking for me and attracting me. There is a great secret here for anyone who can grasp it.” ~Rumi
This for me, means that whatever is meant for me will never pass me by.
It will reveal itself in due course without reservation.
Time and Patience
Patience and Time
Fables and Folklore in Old Recipes
It is thought that Limoncello was born in the early 20th century in a petit inn on the island of Capri. There, a local lady tended a magical garden of lemons and oranges.
There are stories that go back further in time that tell of local fishermen and farmers who, in the early Middle Ages, drank a shot in the morning to warm up before the day’s work began.
Others will also recount that within hallowed convents, monks drank shots of this in between prayers.
Wherever the origins of Limoncello began, it is agreed that what makes this liqueur so special is the type of lemons used for its production. The lemons that grow in proliferation on the Costiera Amalfitana are resplendent with their thick skins that are rich in essential oils, fragrance and aroma.
It is the skin of these lemons which are the most important ingredient when making Limoncello.
That being said, I have made my version of Limoncello using organic Eureka lemons from California.
Many times, I will choose to incorporate an organic white grapefruit and limes.
Limoncello (Citrus Cello)
- 8-10 organic lemons
- 1 large grapefruit
- 2 limes
- 1 bottle 750ml Everclear
- 2 ½ cups granulated sugar
- 3 ½ cups filtered water
- Peel the skins of the citrus fruit, trimming away any white pith. (This will make the final liqueur sour) The remaining insides of the fruit can be used for something else.
- Using a clear glass container with a lid, add the peels to the Everclear. I used a ½ gallon mason jar.
- Steep the peels in the Everclear for one week in a cool dark place at room temperature.
- Combine the water and sugar in a large saucepan over medium high heat, stirring until combined. Cool completely. Pour the sugar syrup over the peels and Everclear mixture. Cover and let stand for 4 hours ( or overnight). Using a fine mesh strainer, pour the contents of the glass jar into a large saucepan or bowl. Discard the peels.
- Transfer the Limoncello (Citrus Cello) to bottles and seal.
- Store in a cool dark place for 40 days. Before serving put a bottle in the freezer and serve it very cold.
You will need: a fine mesh strainer, large ladle, funnel, and decorative bottles for storing.
If you are wondering what I do with extra citrus scraps in my kitchen, here’s a wonderful homemade and all natural Lemon Citrus Cleaning spray that I usually have on hand.
Lemon (Citrus) Vinegar Cleaning Spray: Homemade and All Natural
Lemon peels and/or other citrus scraps (nothing goes to waste in my kitchen)
Large glass jar/ large mason jar (1/2 gallon size), with lid
Fine mesh strainer or cheesecloth
Optional: infuse with fresh sprigs of lavender, thyme, rosemary, mint or sage)
Collect and combine all of the citrus scraps into a glass jar. (As I use citrus, I keep filling a gallon size ziplock bag and keep it in the refrigerator until I am ready to make this.) Pour enough white vinegar to cover all the citrus pieces. You can infuse with the fresh herbs at this time. Cover and let this steep for at least a week. The longer it steeps, the more fragrant it becomes. Pour this mixture through a fine mesh strainer, thoroughly squeezing all of the citrus. Using a funnel, pour into spray bottle. I like to use a glass spray bottle. If you have extra it can be simply stored until your spray bottle needs to be refilled.
Embracing the flow of energy around me can quickly move things forward.
Placing love in the center of my intentions inherently creates abundance.
There is always reason to believe that the impossible is becoming possible;
that there is a seemingly magical process of creation.
This is the Alchemy of Transformation.