I miss you Dad!11 years Today


Sunwarrior

Dad Born:10-25-21
Died:1-31-2001

Mama Born 7-31-24
Died 6-17-04

Thinking and Reflecting

Realizing the answers within of our

family and ancestors

are out of reach now~

The very essence of

knowledge

spread

over open spaces

Questions held inside

Knowing there will be no forthcoming answers

Thankful for memories and mementos

However we perceive the memory or incident

Different replays

Hidden recipes,poems,prose,love letters,personal journals written

in scribbled hand

Voices on Memorex

for prosperity as dad would say

Pictures that hold a thousand stories

told from the eye of the viewer

These are what we have now

Collections in our minds

The rest

Forever hidden

© Cynthia Martz-Rivera

A Sweet~Heart Tradition


I make this every Valentine’s Day.One year,I put it in the freezer to chill and the electric went off.I forgot I had it in the freezer and found it floating in the drain pan.It was an old refrigerator,you know the kind you have to defrost manually.My hairdryer worked great for that dreary chore.

Thank goodness Valentine’s Day is only celebrated once a year.
I could eat the entire pie.

Oh,and on the 4 th of July I make a 1/2 and 1/2 pie… blueberries on one side ~cherries on the other.
Fireworks in the house🙂

Cyndi’s Traditional Valentine Cheesecake

* 1 (8 oz.) package cream cheese, softened
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 1/3 cup lemon juice
* 1 teaspoon vanilla extract
* 1 (8 or 9-inch) prepared graham cracker or baked pie crust
* 1 (21 oz.) can cherry pie filling, chilled

Top with blueberries or cherries canned in sugar sauce

# BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
# POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.

Moroccan Mint Tea


Review written by Christine Benlafquih

Classic Moroccan Mint Tea is made by steeping green tea with spearmint leaves. Many families serve it more than once a day.

Moroccan tea pots vary in size, but a small pot typically holds about a half liter (six glasses) of tea, while a larger pot holds approximately a liter (12 glasses).

The measures below are for a small pot of tea and are approximates since tea leaves vary in quality and strength. Try a variety – not a brand – of green tea called Chinese Gunpowder.

The recipe reflects the fact that most Moroccans like their tea quite sweet. Adjust sugar to your personal taste.

Serves 2 to 4.

Moroccan Food

Prep Time: 5 minutes

Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
1 tablespoon Green Tea leaves
1 large handful fresh spearmint leaves, washed
1/2 liter (about 2 cups) boiling water
1/4 cup sugar
Preparation:
Boil at least a liter of water. Rinse a small tea pot with about 1/4 cup of the water.

Add the tea leaves and another 1/4 cup boiling water. Swirl the pot to wash and rinse the leaves, and pour out the water.

Add the mint leaves and the sugar, and fill the pot with 1/2 liter (about 2 cups) boiling water. Leave the tea to steep for five minutes or longer, or set the tea pot over medium-low heat and bring the tea to a simmer. Remove from the heat, and allow to steep several minutes more.

Gently stir the tea, pour into small tea glasses and serve.

Chefchaouen, Morocco: Shangri-La In The Rif | Cannabis Culture Magazine


I lived in Tangier in 1971 for 8 months with my 3 year old daughter and now ex husband.We hitch hiked through Europe.
A journey I will never forget.

Kif Pipe

Chefchaouen, Morocco: Shangri-La In The Rif | Cannabis Culture Magazine.

Abdul turned up with all the ingredients and started to work at once. First he boiled a little water in a shallow pan and mixed in about a cup of sugar. Then he mixed about a hundred grams of cooking chocolate into the sugar and water mix. When the chocolate had melted, he mixed in the Kif and finally the aniseed. We had to use an aniseed sweet as none of us has remembered to buy aniseed that day! Last but not least, about a hundred grams of almonds were crushed. Half the almonds were mixed in, and the other half sprinkled over the top before the Majoun was left to cool before eating. A few of the people present were frightened of eating it. They likened its effect to that of tripping! This I had to try! In the end there were only five of us eating Majoun; taking it with a spoon, making a ball with it in our hands, and swallowing the ball.

 

My Journey