Smashwords E-Books Sale! March 7-13, 2021
I have enrolled 6 titles for Free and 5 titles for $1.24 or less.
Smashwords E-Books Sale! March 7-13, 2021
Smashwords E-Books Sale! March 7-13, 2021
I have enrolled 6 titles for Free and 5 titles for $1.24 or less.
Our Most Important Environmental Resource(s) February 10, 2021
As we learn the laws of mathematics, calculation and/or reckoning, and it’s related science(s) and ways of man and God our World rises and we continue to find commonality and beauty and God. All of these things, in my opinion, are what brought tribes and nations, people, together. I call them the Laws of God.
It seems even the most learned mathematicians and scientists often end up with words like stuff and things for descriptions of natural or worldly phenomenon that cannot be explained or used to equate an answer or pose a question or find a constant. Some of them have created definitions for mathematics or fields of mathematics but these are somewhat differing. Yet they all seem to apply or be relevant for calculations which can lead to knowledge or creation. This stuff or things and different ways of describing phenomenon simply represent our incapacity to discover and define or describe the most minute and vast nature of God’s Creation(s). It simply is.
With the mathematical or physical constants of lines and circles we have been able to predict outcomes of energy deployment by calculations with good results. Our varied purposes of energy consumption can be and is measured, and it’s contribution (deployment or release) is called work and it results in easier and more efficient lives.
Our understanding of mathematics and calculations may have begun with lines and the use of levers, leverage, in efforts to more easily move heavy objects lessening the work and energy requirements. Then people began to be able to surmise requirements for this work using lines and were able to work closer together to accomplish greater amounts of work. Engineers arose and were able to calculate, plan, and predict successes of construction. People were organized to carry out such work. By looking at a civilization and particularly it’s buildings I can surmise what knowledge of mathematics and science probably existed at the time.
Eventually the knowledge of circles probably by way of the Sun, Moon, Stars, and Earth, and their understanding entered into our construction and engineering, primarily as arches. And this implementation led to beautiful architecture capable of more work by carrying heavier loads while symbolizing and reflecting more the richness and beauty of God’s Laws of mathematics and it’s science(s) as observed in Nature or Life. This observation, study, and learning brings the richness of nature into our living environments.
Lines and circles and their related constants in or of creation, our World, led us to understand things like gravity and space or spatial dimensions and volumes. And our construction knowledge, particularly beautiful and useful buildings, inspires or creates desire for even greater knowledge to accomplish even greater things and more beautiful architecture and shapes for many things (art and transportation) of achievement. Our architectural designs and indoor and outdoor ‘living areas’ will likely become more natural looking and feeling, environmental.
Energy, now including perceptual uplift of Spirit by implementing natural laws of design into our environments, is perceived by our senses and processed by our mind. It is omnipresent. Led by our senses, Energy leads us to revelations of the beauty of Humanity and is reflected and/or expressed in Our World as we conform or obey the Laws of God as recognized and understood, and as spiritually and divinely learned by us.
The energy stored in our World mostly in the form of elemental bonds and it’s ability to be recycled for our many needs is amazing. It is an energy that we can collaborate with to improve lives and we should do this with the infinite and unbound energy of the Sun. Like God’s Nature or Natural World stores of energy in trees, coal, oil, gas, and food, for example, we must learn to efficiently and cleanly store and release the Sun’s energy as needed. This will provide a much more efficient and clean energy source for much of our energy needs and also bring forth great beauty in the World.
Time, as energy, is also an aspect of work, released energy, much required for any calculation. While origin or source is unworldly leaving it as divine as energy but not tangible and more elusive, it is derived from the movements of the Sun, Moon, Stars, and Earth. We constantly check/estimate and consider time, distance, and direction in or of movements of all kinds after energy is attained. We use it to measure progress and expectations or outcomes.
In essence, the work of the vocations of Humanity, people, cooperate together to uncover or discover and build our World by the physical or Worldly constants of God’s creation and we primarily use the Laws of God to store and release the abundance of this energy. And we use Time, more unworldly and divine than energy, to measure and calculate our piety and progress towards God’s Kingdom.
Time and energy, issued by God, for work of all sorts, is intended to be used to attain and enjoy God’s Kingdom. Time and energy cannot be created or destroyed. And we often say, ‘Time will tell’. And we refer to ‘Father Time’.
Note: Picture illustrates the act of our decorating our environments to enrich our lives with devotion to faith and prosperity being centered between past and future, the present, and helps maintain a holy solstice or reverence. In this case, in my opinion, the picture, a cathedral clock, represents an imminent Time of the coming of God’s Kingdom. We have many examples of this sort in our environment(s).
Social Means of Equity: Civilization January 26, 2021
Led by present or existing truths and hopes and dreams of Humanity we use government to attain a natural balance of security and prosperity by exchange of idea and creation or invention nationally and internationally which will help bring forth a realm of God, Life, yet unknown.
Humanity has created and implemented various forms of government for reasons of security and prosperity during the struggle, Evolution, of Humanity and many have changed (adjusted) as a result of leadership or World progress toward Unity of Humanity by exchange of idea and creation (trade). Idea and natural resources for creation of prosperity are shared endowments of God and the good work for Evolution, progress and prosperity, of Humanity. For bearing the belief and knowledge of God and His Laws for the Unity of Humanity.
Throughout time and our World we have worked to bring about essentially self sustaining organizations and systems to improve our lives (progress) and the Earth, flora and fauna that provide. These things, as we know inherently, can be essentially self sustaining with few exceptions and come naturally as a result of God’s design and with greater economy.
We are social animals, beings, like most of God’s living creation(s). Plants can also be social by various means. As Humans we are at the top of the social ladder bearing the most knowledge and capability of work and understanding of the working of God’s creation. It is our obligation to fulfill God’s Kingdom with expectation of living in His Kingdom as intended.
Our prospects for efficiencies are great. Most significant of which will come naturally, perhaps not even being observed initially, adding freely to our work, as a result of following the Laws of God.
Cooking Flavorful Food December 14, 2020
Well, I am a foodie. I love food. I call myself the Comfort Food Gourmet. Here is some of my best advice, tips, and secrets for preparing meals.
The first secret to maintaining meat and vegetable nutrients and flavor is to maintain it’s moisture. This is done with liquids and oils. The primary liquid is water but for more flavor broths are great. We have all kinds of oil for cooking and it also maintains nutrients and flavor and can, like liquid broths, add flavor. Both water and oil are necessary to carry nutrients to the cells of the body.
I use a 6 oz spray bottle for quickly and easily adding water to my food while cooking and an oil cooking spray as well. Often spraying both on the food, especially meat. I keep liquid broths (beef, chicken, and vegetable) and bouillon (beef, chicken, and vegetable) for adding flavor by liquid and several oils like canola, vegetable, corn, and olive. Butter is also a flavorful fat used for cooking and you can use an oil or butter on many foods depending on the flavor you want.
A liquid and an oil or fat is almost always how you start a meal, the first ingredients. Second for me is salt and pepper. Salt, a necessary nutrient, is also a carrier of nutrients to the body. Salt and pepper both come in a variety of flavors. I encourage you to find your favorites, and like liquids and oils, you may find that you like certain salts and/or pepper on certain foods.
Next on the list of ingredients is vegetables used for flavoring. Onions, peppers, and celery for example (and I like mushrooms). The best way to get these into your food and diet is to keep them handy by freezing. Prepare them for cooking by cleaning if necessary and then chopping or dicing them. Then place them in a freezer bag and into the freezer. I spend about 4 hours a month on preparing and freezing flavoring vegetables for cooking. These vegetables will provide you with much flavor, nutrition, and variety in and of meals. Once again, there are many to choose from, like our people of the World they differ a little from region to region but are basically the same. Find the ones you like and available in your market and include them in your diet. For soups and stews that are a little acidic (tomato based for example) a little sugar can be added to reduce acidity and sugar marries flavors very well.
I then add herbs and spices to my foods which provide the greatest variety of flavor. Once again, discover what you like in your food and use them in your cooking/diet. There are many good ones to choose from. These are what, in my opinion, turn a dish into a regional cuisine like Asian, Italian, or Spanish foods. Certainly their local salts and peppers, flavorful vegetables, and meat preparation add to tradition and originality of flavor to a dish but locally or home prepared cultural dishes are great. When learning to add herbs and spices and a rule of thumb is not available, I often try/add a little and see how it tastes. Premixed herbs and spices that are available in grocery stores like Italian Seasoning, Poultry Seasoning, Chili Seasoning, etc. are usually very good. Sprinkle herbs in or on until it appears right to you. I also keep a dried minced onion, onion powder, garlic powder, and jarred minced garlic for adding to foods.
I freeze meat (and fish) also and keep a variety available to eat. Add the liquid, oil, salt, pepper and get it cooking and then add the flavorful vegetables and herbs and spices. My basic way of thinking about this comes from making soups and stews. You will find marrying flavors in a broth can teach you a lot about cooking and flavoring food, in my opinion. Pan frying and pan poaching/braising takes a little more attention than soups and stews to the time of cooking and tending the food until your preferred doneness is reached but the ingredients can be essentially the same. Single dish or one pan cooking is also a good way to learn how to cook and marry your favorite flavors.
Flavoring meat by marinating is a good way to add flavor to meat. A marinade is essentially the same as a soup, a broth and other flavorful ingredients, which the meat is put in to absorb flavors. I usually marinade meat over night. I add a little oil to help with flavor absorption. Beef can be marinated in a little beef broth to increase beef flavor and other flavors can be added like onion and garlic and herbs and spices. The same can be done to chicken, etc. Experiment/explore and/or use your intuition to create your marinades, soups, stews, and other dishes that I know you and others will like. Lately, I have been experimenting a little with contrasting or differing the flavors of meat and the flavor of the other main or primary food(s) like vegetables, beans, noodles, or rice for example, that I have prepared to eat. Even beans, noodles, and rices come with differing flavors. But they are probably the easiest to include without altering a dishes flavor much and add much nutrition. Generally speaking, with the exception of soups and stews, these foods (beans, noodles, and rice) are cooked separately and added to the meat and/or vegetables.
Vegetable dishes are created using the same principles as entrees and can be an entree. Primary vegetables like carrots, potatoes, and green beans generally have a milder or less intense flavor than those used for flavoring. They are very good all by themselves with a little water, oil/butter, salt, and pepper which is why they are most often a side dish. They generally maintain their own flavor and combinations of these vegetables and their flavors combine well with one another in the mouth. A good soup or stew can be made with primary vegetables alone especially when they are slow cooked which brings out more flavor.
Take a little time to know what you like in your food to eat and try to incorporate those things into your cooking. I think you will eventually find yourself trying different foods and combinations of foods.
Again, soups and stews are a great way to learn how to cook everyday food for yourself and family. And fall, winter, and spring are all good seasons for soups and stews. You will learn some about meat and vegetable preparation, proportions (# of servings) of both meat to flavoring and primary vegetables (# of servings) and broth (or water) to food (immerse food in water or broth for cooking, noting the quantity in cups, and then add more to your liking at any time during cooking), and the amount of herbs and/or spices you like to add (sprinkle in until it appears right to you). Generally speaking a serving of vegetable(s) added to a serving of meat is a good proportion for soups and stews. But less meat can be used and often is. You can add a few of the flavoring ingredients at a time and taste during cooking to come to a flavor you like. Soups and stews are generally slow cooked (1-1/2 to 2 hrs min) at a simmer, and in a broth, so cooking is easy and the food is very tender and nutritious. Noodles, rice, beans, barley, etc. can be added. Broths for soups can be found in grocery stores as well as bouillon for making broths by adding water. Bouillon generally has a little stronger flavor than broths. A good choice for a bouillon brand is Better Than Bouillon.
Frozen vegetables like mixed vegetables, peas, corn, lima beans, etc. bought at a grocery store are excellent and easy for adding to soups and stews. My favorite is mixed vegetables. Canned beans of all sorts are available and are a great easy addition.
The broth of a soup or stew can be thickened by adding a thickening ingredient like flour or corn starch. A small amount of water is added to the powder to make a thin paste or thick liquid and then stirred into the broth. I usually use corn starch which has directions on the container for gravy. Use about 1/2 to 3/4 as much to start for a thicker soup or stew. Note how much broth in cups that you added to the meat and vegetables so you can follow thickening instructions.
Soups and stews and many other dishes that are made at home can be frozen. When reheating water is usually necessary for reconstitution and more oil may be necessary too. I think it is important to understand that the foods we eat and the nutrition they provide are basically carried by water and oil (fats). The weight of most living things is mostly water greatly needed by the body. Cooking brings the nutrients in the water or fat out so the food can become dry and perhaps the nutrients somewhat denatured or left in the pan after cooking. So adding water and oil to food is important for both nutrition and flavor. What goes in the pan should come out of the pan if it has been cooked correctly especially with nonstick pans. Generally speaking low to medium temperatures are best for cooking but high temperatures are sometimes needed during a cooking process. Soups, stews, and vegetables are often brought to a boil first and then reduced to a simmer. This quickens the cooking process and brings out the nutrients and flavors of the food so they can marinade. Coming to understand liquids and oils for cooking is very important to making nutritious flavorful food.
Preparing and cooking food should be like reading a book, watching TV, or listening to music. You should take the time to devote your attention to it, learn a process, style, and flavor(s) all your own. It is a skill or art required several times a day. Certainly we often work until we are very hungry or we are in a hurry and turn to sandwiches and chips or a hamburger and fries and I don’t think these are bad for you foods. I eat them regularly. But your diet should be as varied as possible. Our restaurants (and grocery stores) are phenomenal in my opinion. Take some time to find ones that you would like to try during your work day and that fit into your schedule.
Well, I hope this advice, tips, and secrets help you with your cooking and wish you all the best of health.
Richard A Damron