Archive for the ‘Rose’ Tag

“What I Have Learned So Far”   Leave a comment

Rose-1955 art blogDigital Image by kenne

Meditation is old and honorable, so why should I
not sit, every morning of my life, on the hillside,
looking into the shining world? Because, properly
attended to, delight, as well as havoc, is suggestion.
Can one be passionate about the just, the
ideal, the sublime, and the holy, and yet commit
to no labor in its cause? I don’t think so.

— from “What I Have Learned So Far” by Mary Oliver

My Relationship With Nature   1 comment

Rose_2015 05 06_0650-blogmage by kenne

My relationship with nature

is just as vital a part

of my existence

as my heart.

— kenne

“She Was Just There”   9 comments

Rose (1 of 1) framed blog“She Was Just There” — Images by kenne

her sensual look

invited me to enter

but I resisted

— kenne

Rose (1 of 1) framed II blog

adding more color

I was feeling hot and weak

by her many lips 

Rose (1 of 1)_B-W blog

as I kissed her lips

she began to lose color

turning black as night

— kenne

A Rose By Any Other Name . . .   2 comments

. . . would smell as sweet.

A rose by any other name . . . — Images by kenne

The red rose image was taken in the Santa Cruz Chili & Spice , Inc. parking lot, Tumacacori, Arizona. Located in the Santa Cruz Valley a few miles north of the Arizona/Mexico border. A small family operation, Santa Cruz Chili & Space has products reflecting the unique mixture of Mexican and Western cultures.

kenne

Santa Cruz Chili con Carne
(Use this recipe when making tamales)

4 lbs beef, cubed
2 quarts water
1 Tbs. salt
2 Tbs. shortening
3 Tbs. flour
2 cups Santa Cruz Chili Paste
1/2 tsp granulated garlic
1/2 Tbs. oregano
1/4 tsp cumin seeds, ground
2 cups meat broth

Place meat and water in large kettle with salt. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 3 hours. Remove meat from broth and set meat and broth aside to cool. When meat is cool, shred and save 2 cups of broth. Heat shortening in a large pan, add flour and brown lightly. Add chili paste, spices and meat broth. Simmer for 10 minutes, stirring occasionally. Add shredded meat and simmer for 30 minutes.

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