What is the relationship between cancers and the
the prolific use of plastics and the dangers of
bottled water??

Some state the connection to dioxins and how bad
they are for us is by heating our food in the
Microwave using plastic containers...

This apparently "applies to foods that contain fat.
high heat, and plastics that releases dioxin into
the food that will ultimately permeate into the
cells of the body..."

Instead, some recommend using glass, corning ware,
pyrex or ceramic containers for heating food.You get
the same results, only without the dioxin.

"So such things as TV dinners, instant ramen and soups,
etc.should be removed from the container and heated in
something else.Paper isn't bad but you don't know what
is in the paper. It's just safer to use tempered glass,
corning Ware, etc."

Apparently when food is heated, at high heats it causes
poisonous toxins to actually melt out of the plastic wrap
and drip into the food. One should cover food with a paper
towel instead.


"Bottled water in your car can be very dangerous as well.
This has been identified as the most common cause
of high levels of breast cancer, especially here
in Australia. Ir has been recommended to women
with breast cancer should not drink bottled
water that has been left in a car. It is said
that the heat and the plastic of the bottle
have certain chemicals that can lead to breast
cancer.

Source was from Medical personnel at a major cancer
hospital in Melbourne........


Vita on the issue
So be organic don't rush to heat food and fill the spaces
in ones hungry stomach and cell structure with over priced
over processed foods...Take heed of this information
and step lightly on ones body and soul and those one
feeds....Cook fresh quick produce that is organically
grown and continue to love and live in the garden of
ones body and soul......

www.communitygarden.org.au/schools/index.html

No plastic containers in microwave.
No water bottles in freezer.
No plastic wrap in microwave.

"A dioxin chemical causes cancer, especially breast
cancer. Dioxins are highly poisonous to the cells of
our bodies. Don't freeze your plastic bottles with
water in them as this releases dioxins from the
plastic."

This information is the kind we need to know and be
FULLY aware of and can only empower us as a world a
community and women who birth and feed the world...


linkwww.bcna.org.au/content/view/890/1426/

For ALL THE WOMEN OF THE WORLD WHO ALL TOO OFTEN
ARE EXPECTED TO JUMP FAR TO HIGH IN THE 21 CENTURY
OR FOREVER REALLY ...

LETS NOT GENOCIDE OUR WOMEN AND CHILDREN FOR THE
SAKE OF EXPEDIENCE OR AS THE SAY IN AMERICA SO
CALLED "PROGRESS"

WE THINK GENOCIDE IS NOT BEST PRACTICE AT VITA!!!

Don't ask whether a woman has truly fed ones body
and soul ask whether one has fed her body and soul

Vita

Where did the word BLOG originate, from? A guy called
Jon Barger in the USA by all accounts?.However we at
?VITA? and my favorite ?Bowerbird? have been examining
the use of the acronym and ?musing? over the word ?BLOG?
Absolutely hilarious topic while considering ones
mountain top and what to marinate the kangaroo in...

linkcookalmostanything.blogspot.com/206/05/paper-chef-17.html

(click on the "SavedTimber")logo opposite for more
on the good wood at Bowerbird timber.You may have
to refresh the page due to the popularity of
sponsorship on VITA)..

BLOG ACROYNMS

Could it be, ?Big Ladies on Glass"

Mmmm, transparent indeed and rather vital and very
very naughty. Or it could be an exciting and
thrilling, 'Big Loving Organized Goddess?"
Ah, yes excellent branding for the modern Goddess?
(As opposed to temporary love and disorganization).
I am quite, taken with that acronym, myself.

Given the internet is made of 70 per cent temporary
pleasure for those sadly unable to commit to the
real deal in the human form. Tragic really!! Big real
love could well come back in Vogue....

Or is it "Brilliant Luscious Oral Goddess?s .."
Ah ya ya.... All volume no off button....Others
have felt it to be a far more ordinary concept.

A secret society for those confined to pajamas.
Cyber junkies addicted to their laptop in a new
world of global networking, from the comfort of
ones home office?

POLITICAL ANGLE FROM TARA
Meanwhile Tara popped in from one of my absolute
favorite networks BLOGHER..and threw into the mix
that the vibrant very verbal..?internationalization
(of the blog/internet) is a hotbed of political issues.
that one should encourage local business to flourish.
Then partner and 'hook in' rather than colonizing from
the US around the world?..but I guess it's too late on
the Yahoo/Google end?.

She could well be right on that angle? Alternatively,
one could take charge and galvanize ones networks to
challenge the big end of town.. With venture capital
and commitment within ones networks? Think and BE
local BE inclusive and live globally ?.

As a fabulous, Kennedy might well say Do not ask
what the world is doing for one...Ask what one is
doing for the world!

Tara is insigting me to be far too serious at this
hour, of day me thinks. What time is it in cyber
space? Anyway? Being of Buddhist persuasion I am
very vital and inclined to think it is right NOW!

Where is the "jim jams" draw in ones cyber space?
Is their room for the coffee maker... Or do people
BLOG in the N..E?

VITA GLASS
And what of ?Glass: could it well be a new addictive
insidious recreational d?g being pushed on YOU Tube
"MY Space" and "Second Life" ah ya ya?.What are all
those people doing over there? One may ask how many
?besties? does one need? What are they sharing over
on those sites? More on that issue later?.

?No time to waste over there?,as my extreme sporting
Goddess friend Scout would say! There are mountains
to conquer and great journeys and climbs to be
?Blessed Loved Ogled & Gripped? at the pinnacle.

However back to the ?BLOG? acronym, others with a
wicked sense of humor, have suggested,

?Brazen Ladies on Gin? or could it be.
?Bold Ladies Often Give? (great real love)!
Blatant Ladies on Giraffes?

As an aside checkout Catherine Manuells
new range of beautiful Westgarth created
luggage...It is divine and very much for
the bold ?brilliant? very NOW Goddess.

Catherine Manuell Design logo and link are
NOW under Vita's sponsored links. Refresh
the page or click on her link on this
article.

linkwww.catherinemanuelldesign.com/

VITA IS HERE TO STAY
So what ever the BLOG may be it is here
to stay, no longer a precarious arrangement
of blogging vs journalism. (Such a dull issue)
It is part of a grand and permanent plan in
the 21st century.

So make ones BLOG unbelievable unbeatable and
untouchable. Create a very personal presence
with ones BLOG. By all means, create a beautiful
loving oracle gorgeous space.

?BLOG?s by women will emerge triumphant heard and
listened to. Go forth and have a voice. Be credible
go at full capacity and one will discover the BLOG
within?

BLOGS are a great opportunity to create visibility
vitality vigor and vision, in a timeless place of grace
In cyber space where there is no doubt that we have a
bountiful voice.

Very vital with beautiful luggage (as opposed to others
baggage)
Vita

Ah the rigors and vigor of life/ Vita will always take us on
the grand adventure, that is our journey & the new frontiers.
When we are willing to take the journey we are open to the
other and the secret unexplored places of ourselves? Be it
in Riga Latvia, Kiev in Ukraine the windy city Chicago or
the 'ab-fab" luscious and seductive New York.

New exotic locales will offer new opportunities new ways
of being our essential self. So be chilled and relaxed in
the northern spring or be open to a sublime & awe-inspiring
summer chill out, in sumptuous New York. We must all be
courageous, and GO as close to the edge as one can while
still screaming with pleasure.

This is essential to truly HAVE the experience to having a
lush and vital VITA/LIFE.. So love the present and be ?great
/grateful for the grand and gracious love that IS here and
NOW within one?..Within the self and the other is the best
place to play. Be aware of the grandeur be present where one
is right now. However we must remember love is always present
when we are present..

We can and must examine the changes in ones self & taking
place worldwide. Be the sacred self.This is always us?It
is a divine time of refining our hearts needs. The sheer
exhilarating ?acceleration? of a full life is being
pumped, for a finer and fuller exquisite experience.

BE PART OF THE CHANGE TAKING PLACE WORLD WIDE.

OLD PARADIGMS AND THE REFRESHING NEW

We are ALL being asked to choose what reality and who's
reality, we wish to live.Certainly NOT "John and George's"
(No not the Beatles)

So over "winner takes ALL" that paradigm is so last 2000
years. Passe passe passe... Then we must consider do John
and George have any idea or understanding of best
practice and loving fully?? Hmmm...

We suggest NOT at Vita Management.They could possibly
do with some training in loving fully sharing the
resources and accepting another's ways. What a fancy
idea one could have a delicious high tea over that issue
or prey tell a comforting bowl of "Varenki"...

VARENKI
Vareniki are dough pockets filled with potato, or potato
and cheddar cheese, sauerkraut, cottage cheese.
Ukrainian vareniki are boiled and resemble to various
degrees Italian ravioli,or Chinese wonton or Jewish
kreplach. Vareniki MUST BE SERVED With onions and
sour cream.

INTERNATIONAL CONUNDRUMS AND GODDESS/GOOD MANNERS
Sorry back to John and George. ambitious idea really to
get them round to that old fashioned idea of good manners
love and comfort food... Maybe we leave that for another
life TIME....BUT IT CAN BE DONE!! IF WE CHOOSE TO

Seriously though are John and George the kind of people
you want playing at ones home with ones children?? I
think NOT they leave such a mess and obviously have NO
IDEA when to leave..." When we have won" we will go what
is that?? By international reports they could well end up
at the neighbors and cause a truly hideous mess and make
things worse than it currently is....

FUTURE GENERATIONS AND REAL ADVENTURES

What ?legacy are we creating for our children,and
the children who are yet to come??? What are their
needs what adventures will they experience..??

So BE FREE and OPEN to the other.. live the dream
and love fully. We must ALL remember our LOVE and
how we can trust it..BE on ones journey and ENJOY
the adventure one is ON ?.

linkww.ukraine.org/

Vita

Words of Wisdom
"I never had any doubts about my abilities. I knew I could write.
I just had to figure out how to eat while doing this."
Cormac McCarthy

"The freelance writer is a person who is paid per piece or per
word or perhaps."
Robert Bencheley

linkwwcormacmccarthy.com/

Let me tell you balancing a HOT salmon and neuf-chatel bagel
with a side of rocket salad is a very precarious business,..
It can get particularly stressful while contemplating the merits
@ distinct disadvantages of a VBLOG, while tinkling with ones
NEW Xentis keyboard ....

It is certainly VERY aggravating if you drop salmon between the
letters D B F and E .......Ah ya ya very messy but interesting
the food fusion plastic and salmon ........

Cucumber and Salmon Cream Dream

Ingredients:
1 to 3 cucumbers lebanesse
1 packet smoked salmon
1/2 tbs lemon juice
200 grams of Neufchatel cheese -(cream cheese)
1/2 tsp ground pepper

Instructions:
Slice the cucumbers into elegant thick pieces.
Places these sliced cucumbers onto a paper
towel to drain. (an absolute must DO......)

While the cucumbers dry. Make the salmon cream.
To do this, combine the smoked salmon, the
Neufchatel cheese, the pepper, and the lemon
juice in a food processor.

Blend until it is smooth. Finally, pipe one
teaspoon of the salmon cream on top of each of
the cucumber slices absolutely divine indeed....

A tasty, low-carb/low cash cucumber treat for the freelance
writer... MMMMmmm topped with a yummy salmon cream on a bagel...

Eat with caution near ones tool of trade
Vita

Grecian Spinach in Autumn
This spinach dish with Greek finesse is a simple and elegant
vegetable dish that can be eaten on its own with fresh PITA..
and a serve of marinated roasted capsicum and a side of Greek
olives.......Taken as a delightful dish on a Autumn picnic..
Or as a special dinner partner at Easter ?.. Served with lamb,
chicken or fish.

INGREDIENTS

1 Tbsp coconut oil
1/2 small red onion, thin sliced into rings
2 fresh baby spinach, washed and stemmed
1/2 tsp grated lemon peel
1/4 cup feta cheese, crumbled
1/2 tsp sea salt
3-4 grinds freshly ground black pepper

1. Heat a large pan with a lid over medium high heat.
Add oil and sliced red onion. Saut? until onion starts to
wilt.
2. Add spinach and quickly saut? for 2-3 minutes. Add lemon
peel, salt and pepper. Cook for a few seconds more to release
all the flavors.
3. Add crumbled feta cheese and stir to incorporate. Transfer
to serving dish and serve immediately.

Serves 4 Preparation time: 10 minutes

Variations on a theme
Increase feta cheese to 1/2 cup; Decrease oil to 1 Tbsp.
Decrease spinach to 1 and. Add 1-1/2 cups of another other
dark leafy greens such as chard or beet greens.
Increase lemon peel to 1 tsp. For cheese, use 1 Tbsp feta
mixed with 1 Tbsp non-fat cottage cheese.

POMEGRANATE PASTE BISON OR BUFFALO BURGERS

AH YA YA this is very extreme eating..... One can find a diverse
range of "game/meats in the beautiful Yarra Valley just an arrows
shot from Marvellous Melbourne!! See the site below....

Bison or buffalo meat tastes surprisingly like beef and is lower
in calories and fat. (ONE can supplement this with kangaroo beef
turkey or tofu if you wish....

1KG Ground bison or buffalo meat / Kangaroo etc...
Pomegranate Paste go by feel and blend sufficient
to give flavor to the meat..smell and you will KNOW....
2 tsp garlic
1 beaten egg
A hand full of sesame seeds
1/2 tsp of fresh herbs
Tsp garlic
A Dash of Baharat mix
3-4 grinds fresh black pepper

1. Combine ground bison and remaining ingredients. Form into
patties.
2. Broil in the oven or over a grill, or fry in hot, cast
iron skillet over medium high, 3-4 minutes on a side until
brown. DO NOT overcook. Serve immediately. with Grecian Salad
and mashed potato ..... Very NOW veey comforting in Autumn

KEBASA spices( gulf baharat)

1 tbsp red pepper
1 1/2 tsp cumin
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp black pepper
1 tsp ground cardamom
1 tsp nutmeg
1 tsp ground coriander
1 tsp ground noomi basra (dried lemon or lime)

Serves 4 Preparation time: 10 minutes

Other alternatives
Serve with the minted mashed potatoes, roasted asparagus or roasted
beetroot marinated in grapefruit juice. Completely delightful with a
green been salad or Lima bean salad.

See Vita soon for tasty salads for the Autumn months / Spring in the
North..... Eat ones way to heaven....Meals to love by......

linkwww.gamemeats.com.au/

Vita

MMmmmmm... below is a very yummy autumn dish... A must
have at ones twilight "barbie" under a "Ukule Moon' ......
A delightful CD By the gorgeous Michelle Kiba of Santa Cruz
fame..... The exotic and international Michelle has just
been in Melbourne teaching us the delights of Hula
dancing and some spirited sing a longs on her Ukulele....

Checkout her site
Vita will have Much much more... on Michelle later...

linkwww.ukalady.com


Pear, Zucchini and Parmesan Patties

2 medium pears, grated with skin on
1 medium zucchini
2 eggs, beaten
0.33 cup polenta
salt @ freshly ground black pepper
0.5 tsps dried mixed herbs or
1 Tblsp finely chopped fresh herbs
(your choice)
2 Tblsp parmesan cheese, freshly grated
1 clove garlic, crushed

To serve: a selection of:
Organic Cr?me fra?che- tomato relish
Hamburger buns and a crisp GREEN salad
sweet chilli sauce

A little ahead of time: Combine zucchini and pears in a colander.
Sprinkle with a little salt and stand for 20 minutes or so to drain.
Squeeze excess liquid from mixture.

Add the remaining ingredients and mix well.
Shape into patties and place into a hot oiled heavy based pan.
Cook until golden brown on each side.

Serve with salad accompanied by relish and topped with
cr?me fra?che or sweet chilli sauce, or in hamburger buns.

Divine and very NOW and sing along with our favorite
Ukulele lady.......
Vita

On hearing the sad news, that Momofuku Ando of
the Ramen noodles kingdom had passed on, to the great
noodle heaven in the universe. I have returned to the
mountain sadly..leaving my dearest travelling companion
Minnie behind on our island retreat......

She was beside herself on hearing the sad news..Rumor
has it she had been a close confidante of Momofuku in
the early days of the Ramen noodle empire......I left
to the tragic sounds of her weeping & lamenting our
earlier forays into fast food and delicious love
feasts/ feats.....

'All time not spent on love is wasted.'

The creator of the Ramen noodle has died aged 96 ?
Momofuku Ando, died in Ikeda, near Osaka on January 5,
2007. A chap obviously aware there is no time to waste?
Creating a quick convienent meal accessible to all?.

Momofuku produced the first Ramen noodles in 1958, just
as the baby boomers were considering staying nude/nood,
and contemplating their approach to time well spent in
the love filled 60?s....and wondering what organic matter
to eat next....

Momofuku started his noodle empire as an inspired family
run enterprise that has evolved into, the global company
Nissin Foods... By all a counts the ?Ramen noodle? is
satisfying more than 100 million people a day. Aggregate
servings of the company?s signature brand, Cup Noodles,
reached 25 billion worldwide in 2006.?

Just imagine the market reach when we take that approach
to long lasting love......!!! Ah ya ya the satisfaction
will be worth packaging in double serves..Noodles & love
for 2 ... Mmmm...The most delightful meal ready for all
to taste and experience at all TIMES.......

linkjapanesefood.about.com/cs/noodles/a/ramen.htm?comply

According to Lawrence Downes of the New York Times ?Ramen
noodles, are a dish of effortless purity. Like the egg,
or tea, they attain a state of grace through a marriage
with nothing but hot water?.

Love could be likened to Lawrence?s assessment of the
Ramen noodle... it can get us into hot water or prey
tell a bubble bath if one fancies a little can/noodle....
Unlike the Ramen noddle love often times takes us a
lifetime to trust and create?Yet can be an ongoing
banquet that has endless variety....

Love is a far more complex dish that also has flavors and
exotic tastes that can be added at any time? Love like the
Ramen noodle often softens and yet is can be seen as .very
very hard... nice but very naughty ...

Love like the Ramen noodle must always have a juicy tang,
with a subtle essence of sodium?These divine tastes must
be licked loved and savored yet... never wasted?..

Love can be like the fragile packaging of the Ramen noodle
and can spill forth in a rush leaving us to pick up all the
broken pieces?. Like the exotic taste of the Ramen noddle
the essence of our love can often times be trapped in the
wrapping of our packaging?

As we move into the ?plenties? with less waste and more
TIME for love it is worth examining the possibilities
of the edible packaging ?

With love in mind and no time to waste


Vita

Tibetan Magic, does exist in the real world. One
does not need to enter a fantasy world to experience this.
One can in fact live in the garden of ones delight and
love the full Buffet....

The plan/nts and seeds of desire planted so long ago can
be realised grown and cooked if necessary. Be brave be
bold be confident, see the watering can as half full,not
half empty.

Examine ones needs and seperate the wants.... Be gracious
and have gratitude for what one has. Allow ones spirit to
grow. Work step by step with ones creative ideas. If one
can concieve it one can create it.......

Live the dream and allow ones self to live fully in that
reality. Never deny, that Tibetan magic is with us all the
time.... Love all ones moments. and live a delicious NOW........
Share ones pleasure, open ones heart.....Feed ones hunger
and let healing and creative juices flow........
Do NOT allow others to rule ones walking/ working....

Click on the link below to see the everyday food of
Tibet and the delights of their "BUffet" style

linkwww.tibet.cn/tibetzt-en/tibetanfood/everyday/every.htm


"Buffets, are a scientific and hygienic way of eating,
have become more and more popular in farming and pastoral
areas in Lhasa recently."

Basang Yuzhoin, a farmer in Chengguan district of Lhasa,
treated guests who came for her daughter's wedding to a
buffet. Over a dozen courses were cooked exquisitely;
half of them were vegetables, winning high evaluations
from the guests.

"Basang Yuzhoin said, "Traditional turnips cooked with beef &
mutton braised with potatoes no longer fit the taste of
modern people."

A buffet is welcomed by villagers because one can choose
what one wants. It is up to hygienic standards, and has
no waste."

Vita

Functionality has its place but really?.. On day?s like
this, it should be overruled and abandoned, for the
hilarity of life. Give yourself over to the Goddess and
the joys of simple pleasures and fabulous follies.

By simply being a passive observer of the world, one never
really contributes fully. So don?t be tentative and timid
consider the ?do and don?ts that are placed on ones life.
Step up to the podium of life and (as my darling Scout,
my courageous companion of many a mountain climbing trip
would say).

?Take ?your divine and delicious life by the horns and
make it beg for more.?

To interact fully, one needs to make a commitment to the
life one is leading. Consider ones contribution to the world.
Are you an observer or an active participant?? One must trust
oneself and feel free to express one's heart felt love and
have ones secret desires met.

?Love who you are and love what you can become? it
makes all the difference between action and non-action.

As Scout often say's (while maneuvering the canoe through
the rather wet and dangerous rapids of the ?Merrick Creek
or perilous Peruvian streams).

? Shake out the moisture in your jim-jams (tears of
intense if not immense pleasure,)squeal with exhilaration
and make the next paddle stroke?.

I marvel at that, Scout she truly is an outdoorsy Goddess
with a way with words. She and her husband Savage certainly
see eye to eye on passion and paddling techniques!

I must away my dears to bake a ?sacher torte?, and
work on my new paddle stroke.

See below for the Sacher Torte recipe
?No time to waste eat more cake?,
VitaXXXXXX

Sacher Torte.

4 egg whites
6 tablespoons margarine or butter
3 squares (3oz) semisweet chocolate, cut up
4 slightly beaten egg yolks
1-teaspoon vanilla
1/3 cup sugar
1/2 cup all-purpose flour
1/3 cup apricot preserves
Sacher Torte Chocolate Glaze

Chocolate leaves
In a large mixing bowl bring egg whites to room temperature.
Meanwhile, grease and flour a 9x1 1/2" round baking pan. In
a medium saucepan melt the butter and semisweet chocolate
over low heat, stirring occasionally; cool. Stir in egg
yolks and vanilla. Set pan and chocolate mixture aside.

Beat egg whites with an electric mixer on medium to high
(or makes for a good upper arm workout by hand whisk)

Beat till soft peaks form (tips curl as opposed to a perm).
Gradually add sugar, about 2 TBLs at a time, beating on high
speed about 4 minutes or till stiff peaks form (tips stand
straight).

Gently fold about 1 cup of the egg white mixture into the egg
yolk mixture. Then fold egg yolk mixture into remaining
egg white mixture. Sift flour over egg mixture; gently
fold in. Do not over fold.

Spread batter into prepared pan. Bake in a 350 deg F or
180oC oven for about 35 minutes or till a wooden toothpick
inserted near center comes out clean.

Cool in the pan on a wire rack for 10 minutes. Remove cake
from pan; completely cool cake on the wire rack. To assemble;
cut cake horizontally into two even layers. Press apricot
preserves through a sieve. Place first cake layer on wire rack
covered with waxed paper. Spread preserves on top. Top with
second cake layer.

Spoon Sacher Torte Chocolate Glaze over cake.
Carefully transfer cake to a serving plate. If desired,
garnish with chocolate leaves. Makes 12 servings.

Sacher Torte Chocolate Glaze:
In a saucepan heat 2 squares (2 oz) semisweet chocolate,
cut up, and 2 TBL butter over low heat just till melted,
stirring occasionally.

Remove from heat. Stir in 3/4 cup sifted powdered sugar
and 4 teaspoons hot water till smooth. If necessary, stir
in additional hot water to make of drizzling consistency.
Makes 1/2 cup.
Enjoy! Well worth the effort and creates hours
of extreme bowl licking...
(Strictly an extreme kitchen pursuit)

My beautiful friend Mellie's sacred offering
to Vita's Banquet

Yummy Spicy and Sweet Tomato Chutney

4 chopped onions
2 kg tomatoes
2 cups of vinegar
2 generous tablespoons of good Dijon mustard
(with seeds pref.)
2 tablespoons of curry powder
1 cup of vinegar
10 dried chillies
3 cups of sugar.

Method
Saute 4 chopped onions for a couple of minutes,
add about 2 kg tomatoes then 2 cups of vinegar, simmer
for about half an hour.

Mix up 2 generous tablespoons of good Dijon
mustard (with seeds pref.) with 2 tablespoons of curry
powder (not too hot - Keens or the like) and a cup of
vinegar.

Add to the tomato mixture. Add about 10 dried
chillies and 3 cups of sugar. Cook another hour at
least on low, until the mixture reduces and thickens.

The darker the colour the better, but be careful not
to burn it.
Enjoy. MelXXXX
More Saucey Bits for the Banquet of life
VitaXXXXXXX

My delightfully talented and charming friend Savage Buck
has sent me this excellent tapanade dish or alternatively sauce
for pasta. Delightful for a spring banquet after a wild morning,
white water rafting on the Merrick, in Mornington.

Or a very satisfying dish after mountain climbing or other outdoor
pursuits. For those less inclined to extreme behaviour - A
spread of "wwt" on a biscuit while watching George on GNT
is a perfectly reasonable alternative. Week night pre dinner
savouries, go wild with add on's.

linkwww.abc.net.au/gnt/

White Water Tapanade
2 garlic cloves
12 anchovies
2 table spoons tomato paste
approx 2 table spoons olive oil
approx 1 table spoon of a juiced orange
(I am keen on a dash of lime juice myself
as an alternative juice)

METHOD

combine garlic and anchovies thoroughly in
mortar and pestle slowly add olive oil
continuing to combine ingredients
lastly stir in orange juice
Use sparingly on good pasta,
Rather lovely with a fresh tomato spanish onion and
spinach salad

link www.happycookers.com

Savage and Vita do lunch XXX.

Well my loved ones, after much back and forth to the Isle of
Lissa this week (Vis),interjected with text messages with my
favourite Spanish friends I can cofirm my availability for the
Melbourne food and wine fest.I will take great pleasure in serving
up my expertise with wit and charm, at the World? Longest Lunch
outside the Arts Centre Friday March the 26th.

link www.lissa.net/orleans/LIsola_di_Lissa.htm

I am always eager to chew ?the fat? with ? delicious? people and
will definitely be up for ?ABC?s delicious double act? on Saturday
the 27th of March. I will certainly explore a range of other culinary
options during the festival that will require my discerning palate.

See the link in my previous article, on the whole Festival menu???

Now in it?s 12th year this event will encapsulate, Melbourne's
love of the arts, fine food and wine. With over 250 events to
choose from. One will be flat out deciding where to be and what
exotic menu is worth licking on the day.

The theme for this years ?Longest Lunch?, is to be a splendid
luxurious Renaissance-style feast. To be presented with a very
naughties twist, by LeDeux Catering?. An al-fresco
luncheon that is inspired by Tiepolo's painting 'The Banquet
of Cleopatra?.

The ?Felton Bequest? for the Victorian National Gallery
purchased this painting in 1932.In 2002 it was being restored
to its former glory. ?Cleo?s Banquet? symbolizes an era of
luxury and lavishness. Reflecting the Rococo style of the 18th
century. Bless them for their foresight!!!

The painting "portrays Pliny?s story of a wager between Cleopatra,
and Mark Antony,. Both challenged each other to spend the most
on a single banquet?. As we know, Cleopatra finally winning
by dissolving an extremely rare pearl, in vinegar and swallowing
it. This is not a banquet to baulk at,nor for the faint hearted.
It shines some light on the issue of ?pearls of wisdom?.
Swallowed whole is always the best method I have found.
(Just think Spanish olive with an inner glow)

But what of other matters they continue to ask? I am thrilled to
share some surprises with those who follow Vita?s Banquet
of life, with some delicious recipes that can be let out of the
oven and laid out Banquet style at home. These will be revealed
over the coming weeks.

However as an entr?e to this menu I would like to share some
personal insights on the issue of great love, roasting,
fermented goats milk, sangria and exotic spices. These
are quite complex flavours that can require many years of
culinary practice. ?Food fusion at it?s best!!!!

Having studied at the best of culinary school?s,I feel a great
desire to share some of my do's and don?ts with this particular
set of inspiring ingredients.

Fermented goats milk is not a favourite of mine this
lifetime. However it has some very healing powers and it is
said to be excellent for realigning your chakras. Being a purist
with food, freshly squeezed goats milk is my preferred type
I find it quite refreshing in the bath and is a good back up when
there are water restrictions. I am sure this was something the
lovely Cleopatra was well aware of. Being a woman who knew the
art of consume and replenish.I imagine she often squeezed her
goats milk straight into the bath.

Great love and roasting skills >are definitely
worth pursing. Tricky if you have a deep attachment to your
goat,however the 2 are not mutually exclusive. Other choices
for roasting are endless. One can rub some exotic spices and
oils in, to anything that takes your fancy and roast til your
hearts content. Roasting is effortless really with not to many
steps involved. After popping your roast in the oven, you can
wile a way an hour in the bath. Lead your goat to the bath,
sqeeze gently and mix your self a refreshing Spanish
inspired sangria.

My swing on Sangria
Cranberry-Orange Sangria Recipe - Perfect at all summer
funtions

This recipe is splendid for it is very light and fruity.
Perfect for all types of events, patio parties, croquet
afternoons and definitely fabulous after around of tennis!

1 cup water
1/2 cup sugar
3 whole cloves
1 cinnamon stick
3 lemon slices/ the juice of 2 limes
4 cranberry herbal tea bags or juice
is better me thinks half a litre is
good
1 bottle white Zinfandel or any light
Australian white wine
2 to 4 tablespoons brandy
1/2 pint fresh strawberries, washed and
trimmed
1 orange (unpeeled), washed and cut into
1-inch chunks
1 cup of soda water

In a small saucepan, combine water, sugar, cloves, cinnamon
stick and lemon. Simmer over medium heat, reduce heat to low.
Simmer another 10 minutes. Remove pan from heat.

Add in the tea bags and sit for 5 minutes and you if you wish.
If using fresh cranberry juice forgo this process!!
Now remove the solid bits and bobs with a slotted
spoon from the saucepan.

Refrigerate the mixture until cool. Put into a large
serving container. Add in wine and brandy. Now add orange
& strawberries. Cover and refrigerate overnight. Just before
serving, add soda water.

Slip in to ones bath and soak up your delicous goat milk
juices.
Always ready to entice and create the beauty, from what we
already have.
VitaXXXXXXXxxx

Ah ya ya another delicious and innovative week has zoomed and
splashed by me. With a great deal of hilarity and world wide
recognition. People from far and wide have popped in to see
and love the life and times of Vita. More than 50 countries
are now deeply engaged in relationship with Vita and looking
for love and meaningful answers be they large or small, or
?Great and Gorgeous.?

It would appear most counties in California have made a long
term committment to Vita. Those in San Fransisco seem to just
want more more more... Love to you all in Santa Rosa and the
grape growing region of Ukiah love your work darlings.

The cutting edge arty type in the ?Big Apple? New York are
?biting at the bit? to know more about the ?shorts? at the
Oscars this year.

Click on Vita January 2004 for more on animation films
selected for the Oscars). Sharon Waxman?s people (New York Times)
really should talk to my people when she needs deep and meaningful
research done on such issues.

Those in the Canadian province of Alberta have politely asked
me, for some new innovative ways to use maple syrup with their
? supper? or other alternatives? Can it be used as a essential
oil in the bath?? Hmmm I can say this always take it in your
hand luggage. Never pack it with your smalls on those longer
flights.

I have also been in discussion with those in Washington, on the
fundamental benefits of world peace and living with integrity.
Those of the alternative persuasions (the left on Capital Hill)
are asking what are the popular issues that will ensure head
Goddess status in the US???

It would appear no Goddess is going for the big gig!!! (I do feel
quite sure George has made a rash decision, with his unfortunate
attitude to same sex marriages, as an election issue)!!!

Eastern Europe has been in touch with my people on film- making
and other matters. My exotic Estonian friends are firm on many
things. Maintaining their economic independence and looking for
better ways of building an international interest in their film
industry are just 2 issues that require Vita's attention.

Life is becoming a universal banquet of questions begging to
be answered. As a consequence in consultation with my friend
and confidante Minne Mullee,(Moo-lay,)and of course the extremely
talented Vitalingus Board of Management, round table/patio
discussion is on in earnest, on a spanking new section to be
introduced on Vita. ln the fullness of time all will be revealed.
A little show and tell is always nice. As my darling friend Scout
says "take life by the horns and make it beg for more".

So if you have a pressing question and would like some delightful
and yet sensible advice from Vita please stay tuned for my NEW
category coming soon. Could it be (More than a goddess can chew??
or possibly Vita cuts to the chase???)

All will be defined at the board meeting next month on this new
exciting essential direction. So if you have a genuine question
that needs addressing, be assured there is an answer. Below are
several pressing questions from one needing to know more from
Vita.

1. Can you confirm the rumour that you will be opening a
new aspect of the upcoming Food & Wine Festival Melbourne???

2. Will you be discussing ?The Finer Art of Sensual Roasting,
wearing only your fave roast dressing - a titillating combo
including the scents of saffron, sangria and fermented goat?s
milk?

Melbourne being the most liveable city in the world will host
this event on March 26th and 27th 2004.)

link www.melbournefoodandwine.com.au

3. Is it true that a martini is infinitely improved if drunk
straight from a sweaty Manolo Blahnik?

These issues will indeed be addressed after some serious
discussion with Minnie and some personal research on the final
issue.
Living a great and gorgeous life
VitaXXXXXXxxxx

Create your own Vital and passionate
experiences. We can grow,and change our out
-grown patterns. Those ways that limit our
heartfelt need to be fulfilled and nourished
with love and great sponge.

If it feels right act on your love.Be confident
and trust your inner voice. Believe in your
courage to act on the desire to share. Courage
and good intent is what moves us into our futures.
Always settle for the best, with good intent

Below is a sponge receipe I have adapted from the
lovely Nigella Lawson's book. How to be a domestic
Goddess

Ingredients
2 large eggs
50g self raising flour
25g corn flour
10g custard powder
1/2 tsp of baking
2 baking sheets

For the Filling
50mls double whipped cream
5-6 tbsps of blackberries lemon
butter or any fruit of the season
Mangoes are my preferred fruit
Cinamon
Preheat the oven to 200C
Lightly whisk the eggs add the sugar and whisk
again until it is pale, creamy voluminous and
vital Use an electric beater if you have already
done your upper arm work for the day!!!

Sieve in the flours,custard powder and baking powder
fold in with a metal spoon Spoon scant (as opposed
to scantily) desertspoon-sized drops onto the baking
sheets with space for growth in the heat of the oven
Cook for 5 minutes then remove with a metal spatula
and cool on a rack.

When they cool sandwich them with whipped cream and
softly crushed berries or combine over ripe mangoes
with the cream and fill your sponge drops with this
delightful summer fruit combo. Sprinkle with cinamon

With the love of summer and occassionl high teas
on the croquet lawn.Happy southern summer in the
of year of the Monkey loved ones.
VitaXXXXxxx

Cultivate your love and honour your heartfelt needs. Rediscover
the passions of old with new refreshed thoughts of a love filled
future.Be courageous with your love

A complete rethink of ones participation in a relationship
can be a valuable gift that will inevitably bring new gifts
to a relationship that is loved and honoured. Let true love
in where none has been.

Replenish and refresh exquiste moments that last a life time

link www/thewhisperingwillow.com

Deciding to create changes and dissolve negative fears
and patterns,will release the past to revalue the future.
Each one of us is perfect in our imperfections, we can
learn to appreciate the emotional gifts that our loved
ones can provide, without blame.

Ask for what you need but be willing to accept what can
be offered. Be fulfilled by your own love and be assured
fulfillment with another is certain.
Certain of loves fulfillment
VitaXXXXxxxx

The ingerdients for love are an essential if not vital part of life.

Ingredients:
Trust respect integrity honesty, honour truth persistance passion,
the ability to share without projecting your own fears on to others Caring. acceptance of anothers ideas and ways, an understanding of
others boundaries but essentailly an acceptance of yourself. To respect
and be honest with another takes personal responsibility and integrity

So get set to eat the best cake in the world. When you love fully
you will always eat the best cake. So create your cake and share
the blessings. When you have ALL the ingredients you will find there
will never be crumbs of love left over.
Always ready with a platter of love cake.
VitaXXXXXxxxx

For those in the know and close to Vita's heart, they are aware that Vita's mother is quite a whiz in the kitchen among other great skills And kindnesses. My mother has kindly researched and supplied some solutions
for an over abundance of Feijoa?s.

link crfg.org/pubs/ff/feijoa.html

About feijoas or guavas: ?(different name for same fruit - although there are several different types with different coloured flesh) you probably have pineapple guavas because the others are mostly tropical fruits.?

?Best advice is probably to follow the instructions for quince jelly
in the last book (P39) only don't use quite so much water as the feijoas are pretty juicy on their own account. They should not be too ripe.
Jam is probably easier though.

Just peel, core and slice the fruit then soften in a very little water until the juices start to run. Add an equal weight of sugar to fruit and boil until it jells on a cold plate. Skim of the froth as it boils. Add some lemon juice if it doesn't seem to be jellying well. Bottle and seal down.?

?The only other recipe I could find is for guavas in syrup. It is from Sheridan Rogers book 'The Cook's Garden'. Good as a dessert for immediate eating but they don't keep very well - about 2 - 3 weeks in the fridge.?

link www.sheridanrogers.com

?You will need for every kilo of guavas: 1 litre of water, 750 gms of sugar, strained juice of a lemon (or 2 limes if you have them)
a few thin slices of lime or lemon.?

- Make a syrup by boiling the sugar and water for about 10 mins,
ensuring the sugar is properly dissolved.
- Wash and dry the fruit if necessary, then peel them and cut into
halves
- Carefully remove the seeds from the core of the fruit -
a teaspoon or a small sharp knife helps
- Put the seeds and peel into a saucepan with a little bit of water and simmer until quite soft - about 10 mins
- Strain through a fine sieve then add to the sugar syrup with the
Lemon/lime juice and the slices. Discard the residue. There should be Enough acid to balance the sugar content.
- Put over a gentle heat and add the pieces of guava. Cook very
Carefully until they are just tender. Do not let them disintegrate.
- Use a slotted spoon to remove the fruit segments to clean, warm jars. - Boil down the syrup by about half, then pour over the fruit with the slices of lime/lemon and seal down.

Good served with cream or ice cream, or custard yoghurt, or with a
piece of plain cake. You could also use them as the basis for a
Clafouti. See Bk 2 desserts. Peel, quarter and core the fruit,
sprinkle with a little sugar, and then pour the custard/sponge mixture over it and bake. This treatment would work for any that have become too ripe.

Hope this helps the feijoa conundrum
MumXxx
Delicious in all seasons
VitaXXXXxx

Zucchini Pickles
You will need- 4-5 small zucchinis or a 2-3 large ones, 2-3 onions
(about the same proportion as zucchini) 1/2 cup of salt, 3 cups of
cider or white wine vinegar, 11/2 cups of sugar, tblsp of yellow mustard seeds, tsp of dry mustard, 2 tsps of ground turmeric

- Slice the zucchinis and onion (not chunky but not too fine either)
into a china or glass bowl
- Cover with cold water and allow to stand for about an hour
- Combine the remaining ingredients, stirring to dissolve the sugar,
and bring it all to the boil
- Pour over the drained zucchini and leave to cool for a while
- Have your jars clean and hot (preferably with plastic lids) and
Use tongs to pack the vegs into the jars
- Pour the hot vinegar over to cover well and seal down.

(This pickle does not keep all that well. You can actually eat them
at once but they will keep for a month or two. They tend to go a bit
soft if you keep them too long. - but it hardly seems an issue given
how delicious they are.
The recipe above comes from (Stephanie's Cook's Companion)

link stephaniealexander.com.au

"You might also like this parsley sauce. I got it out of a Mexican book ages ago and can't remember where now. It is particularly quick and easy, as well as delicious with almost anything you can think of - from sandwiches to chicken, fish, vegetables, steak."

Mexican Parsley Sauce
You will need: 1/2 cup chopped parsley, 1/4 cup chopped blanched almonds, 6 tblsps olive oil, 3 tblsps white wine vinegar, tsp sugar, small clove crushed garlic, s&p. - Chuck the lot in a blender and whizz until you have a smooth sauce.

link mexicanreciepe.allrecipes.com

"Hope these little offerings are of interest"
Offerings from Vita's mothers Banquet
Loving the banquet of life
VitaXXXXxxx

Do something spectacular. Introduce an unusual ingredient to your diet. Experiment with it. Be inspired to invent a new specialty. Offer an act
of love to someone because you choose to. Great generosity invites a powerful and well-deserved response from the people you are closest to.

link www.deliciousglobe.com

An Islamic Dinner

"Islamic feasts are only occasionally cooked from recipes from period sources; yet Islam was a literate culture early in our period, with the result that there are a number of surviving cookbooks from the 10th to
the 15th century."

Rose Water: distilled from fragrant rose petals,
rose water is used for both savoury and sweet dishes.

Saffron: the most expensiveof all spices, it is available
in strands or ground form. It is made from the dried stamens
of the corcus flower. The quality of this spice varies greatly

Pomegrante: round fruit, the size of a lrage orange, with
thick, leathery red skin. Contains white seeds in pinkish-red,
juicy, sweet pulp.

Close to the larder of love.
VitaXXXXXxxxxx

Being Delicious in Autumn and making the transition elegantly

"Autumn & Spring are the major seasonal transitions for us all and special care needs to be taken to ensure that you maintain your physical and emotional wellbeing during these times."

"From an oriental perspective, what happens is that the energy contracts & cools during this time. Your body needs to release the heat you have collected over summer."

"Autumn is the season of the harvest, a time to reap the riches of
summer and gather our energy for the colder months ahead. The best way
to do this is to start eating appropriately - an easy thing to do in
the lusciously abundant time of autumn."

"Food suitable for this season moisten and clear the Lungs, protect the
body against colds and support the digestive system.Good foods for
moistening the Lungs are cooked apples and pears, lima beans, navy beans,
persimmons, tofu, tempeh, seaweed, almonds, pine nuts, millet and barley.
For clearing the Lungs pungent foods and herbs such as bay leaves,
capers, caraway seeds, cardamom, chives, cinnamon, cloves, leeks,
fennel, oregano, cabbage, turnip, ginger, onion, garlic and pepper
taste great and work really well."

"To build immunity and support the digestive system a good rule of thumb
is to eat warming, well-cooked foods. This is because the digestive system
doesn't have to work so hard to create internal warmth and so it can work
at its optimum level. On the other hand, cold food slows the digestive process and encourages coldness in the body. So try consuming far fewer salads, summer fruits and drinks and start eating more soups, dark green and orange vegetables, and foods cooked for longer on low temperatures."

Element & Ornament
Your Oriental therapies & design specialists
@ Monkey Studios
First Floor 378 Smith St
Collingwood 3066
Ph) 9419 6410

Chinese Medicine: Harmony Chinese Medical Centre
acupuncture and herbal medicine, ultrasound therapy ...
link monkeystudios.net
So check out their website or when in Melbourne drop in to Monkey
Studios and be loved, nutured and healed in to your future with professional and profound advice.
Loving the healing forces at Monkey Studios.
VitaXXXXxxx

Aunty Peg's Summer Pasta Sauce

1. A red capsicum sauce for serving over pasta
- Heat some oil and cook a finely sliced onion and ditto capsicum with a pinch of sugar and salt
- Add 3/4 cup of chicken or vegetable stock and simmer for 10 mins or so with the lid on
- Puree the lot with 3-4 tsps of red wine vinegar, then blend in 3 dstsps olive oil
- Re-heat and pour over freshly cooked spinach and ricotta ravioli
- Sprinkle with parmesan and finely chopped rosemary (or basil or oregano)

2. Pumpkin and ricotta rolls
- Mix together very gently 700 gms of ricotta and 3 tblsps parmesan, with some diced cooked pumpkin (say 2-3 cups)
- Chop up some fresh herbs (say parsley, chives, basil, whatever you fancy) and fold through the cheese mixture with 1-2 cloves of crushed garlic
- Lay out some fresh sheets of lasagna and cut to size you want
- Spread some of the mixture along one edge of each sheet and roll up firmly
- Place in an oiled baking dish and cover with a fresh tomato sauce (or some puree from a bottle)
- Sprinkle with parmesan and bake til heated through
Eat well and and share your banquet with others
VitaXXXXxxxxx

This is a new catergory that will include food and links to food from all over the world. Love from the inside and the outside. Feed the Goddess within.
VitaXXXXxxx
link deliciousglobe