Science and Nature


“The scientist does not just study nature because it is useful to do so. 

He studies it because he takes pleasure in it, and he takes pleasure in it because it is beautiful. 

If nature were not beautiful it would not be worth knowing, and life would not be worth living.”

– Henri Poincaré

I am not speaking, of course, of the beauty which strikes the senses, of the beauty of qualities and appearances. 

What I mean is that more intimate beauty which comes from the harmonious order of its parts. 

The study of nature is pure intelligence and that alone grasps my senses. 

Every Little Thing


It takes time to realize things 

But every day gets better; 

We must never forget about our self worth. 

Our own self worth is to feel valued,

To know that we all have a purpose;

That even I can contribute 

To something greater. 

Because one day I know 

That someone will see it. 

Then I’ll finally find myself in my destination. 

Someday it will come and if it doesn’t;

 I’ll be happy anyway because I can. 

Because I know you will be there to support me. 

You are always there for me. 

In everything little thing. 

No job is too big or small for you. 

I love that. 

Thank you. 

Out Beyond Ideas…


“Out beyond ideas
of wrongdoing
and rightdoing,
there is a field.

I’ll meet you there.

When the soul lies down
in that grass,
the world is too full to
talk about.

Ideas, language, even
the phrase “each
other” doesn’t make
any sense.”

~ Rumi

The Meaning of Life

The answer to the question is: self-respect and the desire for the respect of others—while in the meantime —so the answer to the first question falls into two parts. 

A life that partakes even a little of friendship, love, irony, humor, parenthood, literature, and music, and the chance to take part in battles for the liberation of others cannot be called meaningless. 

Bending The Wind


“Notice that the stiffest tree is most easily cracked, while the bamboo or willow survives by bending with the wind.”

– Bruce Lee

The happiest people in the world are flexible. They do not have rigid beliefs or try to control and manipulate their surroundings to make them happy.

They are okay with how things are. They accept, they live in the now and they breathe. If you want to have a fulfilling and happy life, be flexible and accept things as they are.

Cooking with Catnip


My beautiful, rustic Apple plum tart was just delicious. It’s just like an apple pie, but with plums.  Jim is teaching me to bake. So, I came up with a recipe with apples and plums. 

We found all these in the church yard today. The apples just fell from the apple tree all by themselfs.I made a terrifically tasty crust made with flour and butter. It was hard. 

Jim bought a whole case of plums from the Asian shop on St Helens Road. We had lots of extra plums.  They’re extremely easy to eat and you can even cook with them. 

I love apples and plums because they are delicious at any stage.  

The dough was a pain but it can be refrigerated for up to 3 days; the unbaked tarts can be refrigerated overnight; or the whole tarts can be baked and frozen, then reheated shortly before serving. 
I took a picture of my tart. Here’s the recipe. I hope you like it. 

Bon appetite!

Apple plum Tart by Catnip. 

INGREDIENTS 

DOUGH

1 cup all-purpose flour

1 cup self- rising flour

2 tablespoons caster sugar

1 teaspoon salt

14 tablespoons cold unsalted butter, cubed

1/2 cup ice water

FILLING

3 tablespoons unsalted butter

1/3 cup plus 2 tablespoons sugar, plus more for sprinkling

1/2 vanilla bean, split and seeds scraped

6 tart apples (2 3/4 pounds), such as Granny Smith, peeled, cored and cut into 20 wedges each

1/2 lemon, juiced

4 red or black plums (3/4 pound), pitted and cut into 16 wedges each

2 tablespoons all-purpose flour

Crème fraîche or vanilla ice cream, for serving

MAKE THE DOUGH Mixing both flours with sugar and salt. Add the butter until the mixture is course with pieces of butter still visible. 

Sprinkle the ice water over the mixture and pulse until the dough just starts to come together; you should still see small pieces of butter. 

Scrape the dough out onto a work surface and gather it together. Wrap in plastic and refrigerate until well chilled, at least 1 hour. 

PREPARE THE FILLING In a large saucepan, melt the butter. Add 1/3 cup of the sugar and the vanilla seeds and cook over moderately high heat, stirring constantly, until the sugar turns light amber, about 1 minute. 

Add the apples and lemon juice and cook, stirring occasionally, until all of the liquid has evaporated and the apples begin to caramelize, 11 minutes. Transfer to a bowl to cool, then stir in the plums.

Spoon the apple-plum filling over the dough, leaving a 1 1/2-inch border. Fold the dough border over the filling, 

PREPARE THE FILLING Preheat the oven to 400°. 

On a lightly floured work surface, roll out the dough to round, a scant 1/4 inch thick. Transfer the dough to tart buttered pan. 

Mix the remaining 2 tablespoons of sugar with the flour and sprinkle evenly in the center of the dough. 

Bake for 30 minutes. 

All I Really Need to Know


“I believe that imagination is stronger than knowledge. 

That myth is more potent than history. 

That dreams are more powerful than facts. 

That hope always triumphs over experience. 

That laughter is the only cure for grief. 

And I believe that love is stronger than death.”
-Robert Fulghum

All I Really Need to Know I Learned in Kindergarten