Archive | February 2013

“Jamais l’espérance d’une humanité libre d’équilibrer ses désirs matériels par de puissantes forces spirituelles n’a été aussi menacée. Voilà pourquoi La Révélation d’Arès est descendue sur le monde — De la vient, incidemment, que 47 éditeurs consultés refusèrent unanimement, par peur, de l’éditer en 1974-75.”   27fév13  140C65  Réponse

Translation:  Never has humanity’s freedom to balance its material desires with its spiritual forces been in such peril.  That is why The Revelation of Arès came down to the world.  That is why, incidentally, 47 publishers unanimously, out of fear, rejected the manuscript in 1974-75.

Pebbles in Water

Pebbles in Water

Pebbles in Water
a Watercolor Workshop project from a photo by Rosalind Amorin on PMP


Through the Window


morning view feb

Sunshine, frost, winter flowering colour, but stick to the middle ground.  Never mind the foreground where the grass needs cut nor the background where it needs to be uprooted. I am not sure you can see the volunteer primrose in the center which has colour-coordinated itself to the heather and the tinges of pink in the hellebore.

Our Creator encourages us to take a middle path, not too hard on ourselves, not too soft either.  OK, I’m going out  there to work a bit.

“You shall lead My People by the middle of the Heights that I have intended for them, by their still passable paths, but not by toilsome rock climbing (routes) and not by the roads below lined with inns.  Take the middle paths; they slope upwards, but the slope is endurable, it goes by springs and through fruit groves; along the slope the children can walk, the wives can follow their husbands (and) lie down right next to them at halting places in order to warm up their bodies, fill them with joy, so that they together overnight forget about the strain of the ascent.”

The Revelation of Arès 7/1-2


Something Good

For about two years now, I have been eating more and more raw food, and for about a year, following the guidelines of low fat raw vegan, high in fruit.  This has been quite beneficial for my health.  I have returned to the weight I had at my first pre-natal visit.  Stiffness in hands and knees has disappeared.  I have plenty of energy.  I have not taken any vows to be vegan  and do make exceptions fairly often.  I don’t know if it is from seeing photos of “what one shouldn’t eat”  or what, but I got hungry for a hamburger.  Not just any hamburger, a real hamburger.  So I made us some buns, bought a good quality ground beef, a belle frisée, some tomatoes, sliced some onions and we were set to go.  No unpronounceable ingredients here, no dough conditioners, preservatives, coloring or aromas.






It’s really a shame how we deform and even pervert so many things in the world today.  Of course I did not calculate how much this hamburger cost.  I just wanted it to be good.  It may be two or three years before I eat another one.


We mistreat our spiritual nature also.  Our Creator gave us the gifts of love, speech, individuality, creativity, freedom.  How often do we use them in a way which leads us towards Good?  It takes a bit of effort, but the reward makes it worth the while, the realization of our divine nature as it was intended to be, in His Image and Likeness.  Good radiates, influences all around us, simply being good, freely chosen.  By our acts, we change the world.  Would you like to live in a better one?  It’s up to us, our Creator reminds us in His Message to us given in Arès, The Revelation of Arès.



Cauliflower Clementine Masala

I have often seen recipes for cauliflower rice and finally decided to try one.  No, it doesn’t taste anything like rice but yes, it is an interesting way to prepare cauliflower.  Inspired by I made a variation of her recipe (1/2 cup raw cashews, 1 Tbs garam masala, 1 Tbs fresh chopped ginger, and 3/4 cup or so of water).  I used walnuts instead of cashews.  I added garlic and parsley in addition to the ginger and garam masala.  Something seemed to be missing.  I tried adding tomato to my cauliflower and that was better.  My husband said maybe vinegar but that didn’t seem quite right to me, then I thought orange.  So tonight I added the juice of a clementine to what was left over of the sauce and two clementines to the cauliflower.  This complements the spice.  I will probably make this again.  The cauliflower is chopped in a food processor with the S blade.  The sauce is made in a blender.  Mix well before eating.

cauli clem masala




Happy Surprise!

amaryllis feb 4 13

This amaryllis has been flourishing for over a year since its last flowering.  I was expecting it to go dormant but happened to notice a floral stem is emerging.  That is a day brightener!



Mandala xii

mandala xii

Manadala xii
watercolour 10″ sq.

February 2, 2013

wall shadow


Something flickered on the kitchen wall this morning.  Could it possibly be my own shadow?  Oh, there it is on the floor too.

  floor shadow


Does it count if it’s inside the house?  On the way to the garage I was rained on and shone upon at the same time; there was no longer any doubt.  I had seen my shadow.

I think I would prefer 6 more weeks of winter rather than these unusually hot springs we have had which then seem to cheat us out of summer.

 kaki seed

At lunch I found a seed in the persimmon I was eating.  It was surprisingly big.  I had never seen one before.  I will plant it and see what happens.  Last week I ordered a persimmon tree.  Makes me think about people who decide to adopt and then get pregnant.

We went into town to see if we could find anyone interested in Good.  We saw a riot police bus and wondered what might be going on.  It was to do with a football (soccer) game.  A group of fans had a parade.

A man was giving out flyers against austerity.  He did not agree that a change in mankind, a change in our hearts, would bring more happiness than a change in government policy.

We came home and made crêpes.  That is what French people do on February 2nd.  Never mind the thicker flipping gold type ones.  We like them cooked on the bilig, lacy, thin, almost crispy, moistened with Breton butter.


 crepe 2 2 13