Bed and Breakfast in Cambridge MA - Bettina Network's Blog

Posts Tagged ‘Bed and Breakfast in Cambridge MA’

AG Sessions Quoting Scripture? – Try Psalm 52!

Sunday, June 17th, 2018

by Francis Maloney

Since you are deep into scripture Attorney General Sessions – try reading Psalm 52.  You might also read it to Donald J. Trump.  It certainly fits both of you.

             52 Why boastest thou thyself in mischief, O mighty man? the goodness of God endureth continually.

The tongue deviseth mischiefs; like a sharp razor, working deceitfully.

Thou lovest evil more than good; and lying rather than to speak righteousness. Selah.

Thou lovest all devouring words, O thou deceitful tongue.

God shall likewise destroy thee for ever, he shall take thee away, and pluck thee out of thy dwelling place, and root thee out of the land of the living. Selah.

The righteous also shall see, and fear, and shall laugh at him:

Lo, this is the man that made not God his strength; but trusted in the abundance of his riches, and strengthened himself in his wickedness.

But I am like a green olive tree in the house of God: I trust in the mercy of God for ever and ever.

I will praise thee for ever, because thou hast done it: and I will wait on thy name; for it is good before thy saints. 

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Jose Mateo Ballet School – A Review

Saturday, July 20th, 2013

by: Luisa Kay Reyes

Luisa at the Ballet Barre

Luisa at the Ballet Barre

 

 

Ed Note:  While not being a reviewer/critic by profession,  Ms. Reyes has a love of music, art and dance.  Musically, she specializes  in opera and is passionate about ballet.  She is a trained vocalist and pianist, having studied, among other places, at Oberlin Conservatory.   She has a Masters Degree in Library Science and is a licensed attorney. You will see her reviews and other articles in the blog from time to time.     Ms. Reyes is currently a Project Manager with Bettina Network, inc. 

 

“When my colleague, knowing my passion for ballet, sent me an e-mail she received announcing the Adult Ballet Classes offered at the Jose Mateo Ballet Theatre School, needless to say I jumped (or did a jete!) at the chance to experience what they offered.

Looking closely at the summer schedule, I noticed that for the most part the Adult Ballet Classes were held Monday through Friday from six o’clock in the evening until seven-thirty in their main studio, which is located right in Cambridge.  In fact, the studio is merely a block past the main Harvard University campus.  Being preoccupied most of the week with other activities I decided to pull out my black ballet leotard and pink tights on Friday.  And walk right on down to the ballet school ( when the temperature was over 90 degrees).

With my hair up in a bun, I walked past the Harvard campus.   Past all of the street musicians that line the sidewalks in front of the campus and, yes, I’m ashamed to admit, I walked right past all of the beggars sitting along the way holding up cardboard signs with their various pleas for money written on them with a black marker of some sort.  I also walked past a group of old-fashioned Mennonite ladies dressed in their pastel calico dresses with their hair pulled up nice and neat underneath a white cap on their heads. They were joined by some of their men folk who were dressed in long pants and white shirts.  It looked as though the Mennonite group was busy setting up an evening evangelism outreach,  complete with Gospel Tracts and a choir that was warming up to sing.

When I reached the corner of Bow Street I wasn’t sure whether  I should proceed straight ahead,  so I stopped and asked a young fellow for directions.  He was gracious enough to look it up in Google on his phone, but the map it pulled up confused us both more.  I continued walking and encountered the same fellow just a block away, who apologized profusely for not being able to be of more help.  I assured him I was directionally challenged and quite used to getting lost and that I was also certain I would eventually find my way.  Which when I turned around, I did.

The signs in front of the Jose Mateo Ballet Theatre were rather inconspicuous.  What stood out first was actually the sign for the Old Cambridge Baptist Church.  The ballet theatre school is housed in the old Church building, although the theatre has no religious affiliation.  The Church is a grey stone building, reminiscent of the grey stone Church buildings one sees in the British Isles.

As a transplanted Southerner who is accustomed to running from the air conditioned house to the air conditioned car to the next heavily air conditioned building, what I immediately noticed upon entering the old Church building was that it felt very warm.  And when I went to pay my thirteen dollars for the class, the lady at the desk informed me that true to Boston form there was no air conditioning,  but the dance studio had lots of fans that would keep us cool.  She then directed me to the room where the adult class would be held. It was a spacious room that was once the sanctuary of the Church.  All of the people who walked into the room commented on how they loved that particular studio because the room felt so serene.  And I have to concur.  The feeling was lovely.

I set my dance bag down on what looked to be an old pew bench on the side of the room and began my warm-up stretches along with the six other ballet aficionados who came to class.  While the teachers vary depending on which day of the week one takes class, our teacher this Friday was Molly Wheat.  Who proceeded to give us the pattern for our plies and commented on how impressed she was with us as we were the “true diehards” of ballet to be taking class in this “101 degree heat!”  (It wasn’t actually 101 as far as we know, but it certainly felt like it!)   We were accompanied in our dances on a grand piano by a very skilled pianist who adeptly transitioned from folk songs to the Brahms Waltz in A flat Major right on tempo.  Once we were in the center, Molly choreographed some lovely Romantic (as in Romantic Era) adagios and waltz routines that really brought out the ultra feminine ballerina in us all.  So in spite of  dripping with perspiration, we executed pirouettes and pique turns beautifully.

After class was over, we all thanked Molly and the pianist for a very nice class with our ballet curtsies.  And rushed either for bottles of water that we brought with us or we ran to the water fountain and drank as much cool water as we possibly could, all the while promising to come back next week.  As we exited the building, we encountered an elegant statue of a ballerina in honor of the Jose Mateo Ballet Theatre, reminding us just why we all love ballet so much.”

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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

Gluten Problems??????????

Thursday, March 7th, 2013

copyright 2013 Bettina Network, inc. for Marceline Donaldson

Many years ago I worked for The Pillsbury Company – for a brief time – with a long following law suit – which is the stuff of legend around my neighborhood. I offer that fact to you in the interest of full disclosure.

One, of the many things that upset me, happened when I was moved to International Marketing with one of my responsibilities being over the Silos.  It wasn’t something I actually did, it was an old hangover from another time, but the job description was never amended.

In the process of this tenure, I received a telephone call from the real manager of the Silos, the one who had been at Pillsbury for many years and who did the day to day managing of the Silos.  He informed me there was an infestation of bugs in the Silos and asked what he should do about it.

My immediate response was – throw out the flour in the Silos – you can’t sell flour to people which is or has been full of bugs.

He thanked me and hung-up.

Shortly thereafter my boss came along and said “Marceline, we can’t throw out the flour.  He wasn’t calling to actually get input from you on what to do, he has been doing this job for many years and knew what to do.  With your new job description he needs your signature and go ahead to proceed.”

Well, what did that mean!

It means his procedure, set up by who knows, was to spray the flour in the Silos with pesticides to kill the bugs.

Being confused, I asked my boss how did they get the pesticides out of the flour and how did they make the flour clean again from bug feces, etc.

He told me they didn’t.   The FDA said the pesticides were not enough to negatively affect human health and by the time the flour was packaged and reached the grocery store shelves no one ever questioned what those little black specs were or where they came from.

Being really mind blown, I checked around the industry and discovered that was common practice and why did I have a problem with it?  It was normal – everybody did it – and given that fact, they wouldn’t do such if it was problematical or would cause the public health problems.

Well, I didn’t sign off on it – the job description was finally adjusted and we all settled down to a very uncomfortable co-existence.

From that time onward, whenever I go to the store for flour I buy organic whole wheat or organic some other kind of flour whichever has minimum processing of the flour.  That has been my practice since that time in early 1970.  And given the fact that I bake quite a bit, it is possible to make extremely delicious breads, cakes, etc. using only organic whole wheat flour.  All those recipes and comments from Chefs which say you have to add White Flour or your baking won’t come out right are a lot of baloney.  Most recipes, which call for White overly processed flour translate on a one to one basis – they were probably translated from the organic whole wheat lightly milled flour to what we have today. – who said “Without a knowledge of history, we are really seriously handicapped in the way we live.”

We have had several people for breakfast lately who’ve said they don’t eat wheat because their doctor said they were ‘sensitive’.  They didn’t have celiac disease – full blown- according to them, but their ‘sensitivity’ to wheat made them – on their doctors’ advice – eliminate wheat from their diet.

It has occurred to me to question if they are ‘sensitive’ to wheat or if they are ‘sensitive’ to and/or ‘allergic’ to the chemicals used to debug the flour.

I’ve raised the issue, but this pesticide treatment of flour has been a closely guarded secret of the flour processing companies for decades.

There was not this ‘sensitivity’ to flour when I was growing up.  Its only recent that we are running into people who refuse to eat wheat because of it.

Since their doctors have no idea what’s in the wheat – they, I am sure, as well as everybody else  have no clue as to this treatment of wheat.  So, why would they test their patients for a sensitivity to the pesticides sprayed on the wheat before it is packed and shipped.  Why would they look at whether their patients are allergic to the bugs and bug droppings in the wheat when they don’t know that such exists.

It really should be investigate to determine its real affect on humans and investigated by scientists other than those related to the flour industry.

This is one of many stories I have about what happens to our flour.  We all need to be vigilant and on our toes about the food we eat, especially the food which has been processed.  The FDA doesn’t seem to have done such a great job.  But then, maybe I am confused as to whose interest they are protecting!

If you’ve stayed in our home you know some of the other stories about the wheat and the FDA – especially the strawberry story.  I won’t bore you with repeating them.

Good eating!!!  And stay responsible for your health and therefore your diet.  What you eat determines who you are and your present and future health.  Exercise is fine, but it is only about 10 percent of the equation – and – is it so highly touted to be the red herring to throw you off looking at the real problems.

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Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

Ultra-Pasteurized = Ultra-Junk-Milk

Friday, November 2nd, 2012

copyright Bettina Network 2012

Today is very discouraging.  I spent yesterday looking for organic milk and am discovering the good milk is being replaced all over the city by the ‘ultra-pasteurized’.  It is as though stores are saying ‘we will carry organic milk, but we don’t think it will sell so we will stock the ‘ultra’ kind and therefore it will last for years on the shelf waiting for buyers.’

It is amazing to me that any store would carry ultra-pasteurized.  People who are into the organic movement, or are concerned about their health and want to maximize the nutrients they take in are those who know a lot about food. Very few of us will buy anything off the shelf without first reading its ingredients.  And many of us subscribe to that new adage, if you can’t pronounce one or more of the ingredients leave it on that shelf.

So why would anyone replace organic milk with organic ultra-pasteurized?  That is a contradiction in terms.  I would never spend my very hard earned money on such a product and neither would anyone I know.

So – take that stuff off the shelf.  Complain about it wherever you see it and demand that store owners/managers/buyers get real and start producing quality organic products for the money they charge.

I will pay – but not for junk-milk or junk anything else, organic or otherwise.  Hope you are with me and let it be known that you will not tolerate being asked to buy junk-food.  Hmmmmm!  That ultra-pasteurized milk would go well with hamburgers made of pink slime, —-on buns made with white flour left in silos and then sprayed with pesticides to kill the bugs and then sold without either removing the pesticides or the bugs (they decay – every notice the little black/brown specs in your white flour?) and without noting the pesticides on the list of ingredients in the flour, ——–french fries soaked in beef stock and sold as a vegetarian product ——and etc. etc. etc.

We are putting “ULTRA PASTEURIZED MILK’ in Bettina’s Box of Shame.

Get out there – be vigilant – protect our food supply.

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______________________________________________________________

Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

Poetry – Valerie Gillies

Tuesday, October 16th, 2012

copyright 2012 Marceline Donaldson

We experienced a wonderful, brief, impromptu concert of troubador harp music by daughter accompanying her mother’s poetry recitation.  It was a magical time.  We thought we would share with you a small glimpse of Valerie Gillies’ poetry.  She has several books of poetry, if you are interested and would like to read and know more about her work.  “Her poems are rooted in an elemental world, and take from nature a lightness as well as a terrestrial substance. At the technical level her experiments with the musical dimension of poetry increase its diversity and resonance: she sees message and form as indivisible.”

They were in Cambridge for a Celtic Conference which brings in the most interesting, talented and gracious people.  We look forward to their arrival every year.

copyright 2012 Valerie Gillies

FRUID WATER

Tune:  “Logan Water”

“Fruid Water, furthest of all from the sea,

yours is the voice that means far more to me

than the salty wave flowing up the beach

of a great stretch of ocean I may never reach.

Little I care for foaming breakfers on the shore

or the surface calm that moves so much slower

if I hear your notes that are sweeter than the surf

of all the different waters of the earth.

 

I don’t need to see the whale or sea-wrack,

the flight of the gannet, the diving of the shag,

I long to watch your trout or your owl flying low,

on your banks I hear the sudden hooves of the roe.

Each of us finds that you can quench our thirst,

stream and surrounding terrain belong together from the first.

In the face of the light you become, through your quality,

like an eye reflecting us in transparency.

 

Huge masses of water roll in the oceans,

deep currents circulate, of gigantic proportions,

but where you flow freely and trickle over stones

you play with waves in rhythm, vibrate and sing along.

Out of vapour you have come back to liquid,

you return in your course every time to Fruid.

Evaporting, loop with air currents and precipitate:

between earth and heaven you mediate.

 

Your moving form issuing from the hills

twists in strands of water changed like turning veils;

they make a rope that spirals down the glen,

new water falling through it to refresh men.

I can tell by the current as it swirls along

where it comes from, what rocks cause its tensions,

and I praise your wave shape through which the water flows,

for they remain the same, and rarely go.

 

From “The Chanter’s Tune” a book of poetry by Valerie Gillies                                                                                                                                                        Published by Canongate Publishing Limited Edinburgh Scotland

Republished here with permission of the author/poet

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______________________________________________________________

Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

In Memory of Roger Fisher

Tuesday, August 28th, 2012

by:  Marceline Donaldson

Sprinkled through Bettina Network’s Blog you will find memories of people we knew and with whom we have interacted over the years.  This time, it is someone who was one of those – along with Larry Susskind of MIT – who were majorly responsible for the growth and survival of Bettina Network, inc.

Roger Fisher was on my mind over the past week – because I wanted to thank him for helping us begin and move forward with the bed & breakfast part of this business.  I didn’t know where to find him and didn’t push to discover his whereabouts so the newspaper informed me this morning of Roger Fisher’s death.

A long time ago, in 1984, Roger Fisher and Larry Susskind turned up at our front door to talk about the possibility of using Bettina’s for their guests coming from around the world.  I remember Roger Fisher sitting in our living room when one of those working with him took me aside to ask if I knew we were entertaining “God”.  That was my introduction to Roger Fisher.  My response was – then “God” has come to the right place because we are building heaven’s annex.  Clearly, we understood there were at least two major ego’s in that room that day!

We were just starting this business and unlike those who claim to have started on a shoe string of maybe $10,000 in debt, we started this business with some $1,000,000 in debt.  I had no idea what I was doing – I knew why – I thought I really knew all there was to know about business – we had some experience with bed & breakfast in another house, but not much – so here we were not sure where we would land, how we would pull this off or where to turn and “God” walked into our living room.

Roger Fisher and Larry Susskind sent us lots of guests and set the tone for what we would become.  Larry and Leslie would come to stay when the weather was bad and they couldn’t make it to Southborough.  Unfortunately for us, they now live in Cambridge.

Over that time period, there were White and Black South Africans in the house at the same time just across the hall from one another before Nelson Mandela and the dismantling of apartheid.  They had never been together before and it was exhilarating for them and for us as they giggled together; went to dinner together; worked together and with Roger and Larry tried to bring about something that hadn’t been seen in South Africa for generations.  We became a bit worried when the last two days of their stay the house became as quiet as a tomb.  The White South Africans and the Black South Africans had separated; went to dinner in their separate groups; stopped going back and forth from one room to another and generally pulled apart, leaving for the airport in two vans – one with the White South Africans, one with the Black South Africans. We called Larry because we were concerned something had happened and learned about “re-entry”.  Something the soul does for you when you are going back into the separatist situation from which you’ve come.

We had Hindu’s in the house the day Gandhi was shot and we were expecting another couple the next day who were Sikh’s.  We had Greek Cypriots and Turks’ sharing the house at the same time during some difficult days for them and before all of them we had Russians before Perestroika.

At one point with the Russians we knew we were going to be picked up by the CIA and hauled off to federal prison because we knew nothing about what was coming, we only knew the Russians were the enemy and here they were exchanging research across our breakfast table with their American counterparts and who were their hosts? – Roger Fisher and Larry Susskind.

Our breakfasts were nothing short of sensational and we were heady being able to talk and listen and understand what was happening in the world outside of the very narrow vision of what was normal for Boston and Cambridge.  We were spared guests who talked about the weather, their aches and pains and their miscreant children.

We thought this was what bed & breakfast was all about and we shaped a business following the path laid out for us by Roger Fisher and Larry Susskind.  Without them we would have taken a different turn and probably would be sitting on the street corner wrapped in a sleeping bag – although a very elegant one!

You go through life and never really know what or how you have touched someone else’s life.  My procrastination in reaching out to Roger Fisher to say thank you is kind of typical of the way most of us live with the assumption that life is forever.  It is not and those words of gratitude and appreciation need to be said long before the end comes.

This is very late Roger Fisher, but thank you!!  Thank you for helping us understand how we could carry that $1 million in debt, survive and grow a business which contributes goodness to life.  We don’t pretend to know much about Negotiation the way you and Larry Susskind developed it, but we do know how human and equal we all become around a table sharing food and good conversation – that alone gives hope that one day we will stop the intense violence, pretending that it will solve our conflicts and bring about peace.

Those first few years when we entertained bed & breakfast guests from the Negotiation Project sent to us by Roger Fisher and Larry Susskind were days we shall never forget and days we always keep uppermost in our minds as a paradigm for this Bettina Network business.

We reached the point, in those days, of not wanting to have guests if they did not have great wisdom to contribute over the breakfast table.  Today, we have some remembrances of that and we strive to bring everyone who visits our homes and our host families into an understanding of what that was like and how fantastic a business this is when we keep those standards, that conversation, those dreams of a world full of diversity where we can come together, disagree, work through those disagreements and walk into a very bright light after breakfast.

Roger, may you walk into a great light and enjoy the fruits of your life’s work as you enter another sphere of growing in wisdom, knowledge and understanding in a way we will not understand until we reach that end point where we join you in your endeavors.

________________________________________________________________

Learn More About How We Use Your Donation!

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______________________________________________________________

Want to join us? Have a home that you want to open to become one of Bettina Network’s Hedge Schools? Call us and lets talk – or email us.

Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

Send your event information to be included in Bettina Network’s Menu of Events to: bettina-network@comcast.net

This is a curated blog so you cannot write your responses at the end of each entry. TO RESPOND TO THIS BLOG email bettina-network@comcast.net or info@bettina-network.com

TO LEARN MORE about Bettina Network, inc. try www.bettina-network.com

IF YOU ENJOY OUR BLOG, USE OUR SERVICES TO BOOK ACCOMODATIONS WHEN YOU TRAVEL!

1-800-347-9166 inside the U. S. or 617 497 9166 outside or inside the U. S.

More on Apple Cider Vinegar

Monday, July 23rd, 2012

copyright Bettina Network, inc. 2012

“Thanks for your information on Apple Cider Vinegar.  I remember it being around a lot when I was growing up and then it disappeared.  In fact, white vinegar, which I believe is a petroleum derivative, has replaced a few of the uses for vinegar which are still around – mainly as an ingredient in salad dressings.

I remember being afraid to have anything with white vinegar in it because of the stories which circulated in my community about of how it was made.

I was so happy to read about Apple Cider Vinegar in your blog that I decided to go back to it, do some research and see if I couldn’t bring it back as one of the staples in my eating and cosmetic life. I remember a weight-loss diet that was popular several years ago which was Vinegar, Vitamin B6 and something else – or maybe it was B12.  It was hugely popular, but I didn’t lose weight on it because I couldn’t keep it up.  Friends of mine lost quite a bit of weight on this diet and one developed the habit of having a tablespoon or two of Apple Cider Vinegar in water when she woke up instead of coffee.  I don’t know what its done for her because we haven’t talked in years.

Taking your suggestion about putting a bottle of Apple Cider Vinegar in the bathroom for those who think the tub isn’t clean enough led to my putting two bottles in the bathroom.  One with a rag on a small plate to be used to clean the bathtub and/or other places in the bathroom.   – if its good for the bathtub, what about the toilet?  I put the second bottle in the bathroom after I found a pump which fit the top and which made my Apple Cider Vinegar bottle ‘pumpable’ for cosmetic purposes.

I use this second bottle to rinse my hair; after I’ve used vitamin A, dried milk and vitamin E on my face and before going out I put a little Apple Cider Vinegar in my cupped hands and wipe my face with it being careful to avoid my eyes.  My skin has a glow which makes me look years younger.  On the days I don’t want that shiny look, I use dried milk as a powder to tone down the oily look left from the vitamins and it looks great.  I got all of that from your blog under the ‘health and beauty section.’

You were right about being able to keep my face looking fantastic all during the day by simply splashing on cool water periodically when I wanted to refresh and that looks better than any foundation because you can’t refresh it – foundations just begin to make you look tired and old after a few hours, and if you try to refresh the foundation with more powder, you begin to get that ‘caked’ look, which isn’t healthy because your pores are very clogged by that time and your looks take a direct hit.

I wish more places would keep that cosmetic bottle of Apple Cider Vinegar in their bathrooms – food quality Apple Cider Vinegar.  When I travel, I can’t carry it because the airlines would take it away from me. – Probably to take home and use it themselves.

I found when I first started to use it I would get this little burning sensation in places on my face.  When I checked in my magnifying mirror, it was in places where I had ‘sitz’ or had been picking my face.  Now, that’s all gone because whatever sensation made me scratch or pick my face is gone.

Thanks for the information.  It led me to another place, with which I am delighted.  I especially love it when I have guests and they come downstairs to breakfast asking about the Apple Cider Vinegar in the bathroom and I am able to spout my new found knowledge.  What is great about that – they usually have a few things from their youthful remembrances or current readings to add so I am pulling myself up out of a great pit – and the money saved is amazing.  I used to spend $300 plus per month on cosmetics, which weren’t doing anything for me except I felt as though I was doing something when I bought them.  The ambiance of the cosmetic areas, the way the sales people treated me when I went in to buy my cosmetics – all made me feel great, but when I got my big purchases home, they made no difference whatsoever in how I looked nor did they stop aging nor my penchant to pick my face.

So once again, thanks.  Keep up the good work and seek out all of these things so I can benefit.”

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Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

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Creole Grits – for Sami

Saturday, April 17th, 2010

copyright 2010 by The Bettina Network, inc.

Most of my young life, growing up in New Orleans, grits was a daily breakfast staple. If my grandmother didn’t make grits for me for breakfast – no matter what else she made – I would ‘pout’ until she produced grits. My favorite breakfast in those days was grits and liver. My neighbor used to tease me because he could hear me through the window in the morning calling downstairs for my ‘drits and liba, Mama’ when I was just learning to talk.

It is amazing how things change as we grow-up. Today I can’t stand to eat liver. When I think of my grandmother’s lovingly prepared calf’s liver I remember the conversations about who had the best calf’s liver, how old the calf should be -not too old or the liver would be tough with that strange taste, how long to let it cook (You didn’t want well done liver) etc. I could not hold that conversation today without getting a little sick to my stomach. I often wonder if my turning away from liver was a function of growing up or of the society changing around me having an affect on my eating likes and dislikes.

Grits, however, has remained a favorite and not just any kind of grits – Creole grits. I look down my nose at anyone who prepares grits according to the recipe on the box and tries to serve it to people for them to actually eat. It seems such a sacrilege to a great food.

The amounts below will feed about four or five people, with some left over for later to fry in butter or reheat. You need to get to know, for yourself, the amounts you want to use for the number of people you are feeding. Cooking is not slavishly following someone else’s discoveries, but taking the general idea someone else follows, making it your own. The pre=prepared pre-processed food companies have spent billions on marketing to make cooking seem like some mysterious process, which is known and can be successfully practiced only by the professionals in the food processing company’s commercial kitchens – ergo you have to buy their prepared foods. Because you couldn’t possibly make your own – cost too much, takes too much time, you don’t know how to make these complicated dishes. Many of us have bought that story-line. I am still amazed at the number of people I meet who think baking bread from scratch is a really difficult and time consuming process – it is definitely not. With a little planning, baking bread fits into the busiest lives. In reality, cooking is easy and much of it quick. Spending hours slaving over a hot stove to make a meal is an advertising guru’s creation, not a reality.

Back to Creole Grits:

1 cup organic yellow stone ground grits

(I prefer Arrowhead Mills grits. We try to stick to Arrowhead Mills products with flour and other grains, because we discovered the only place in the U. S. which does not have DDT residue in the ground is in the area around Arkansas where Arrowhead Mills products are grown. Robert says it is because the farmers were too poor to afford the pesticides which were so popular in the 1950’s and ’60s and which were going to save the world from starvation. Well, we know that didn’t happen – instead they’ve caused the world much grief. So today, those farmers and their descendants are rewarded by being able to charge a premium for their organic products because they are the only place one can get truly organically grown grains.)

4 cups water
1 organic onion – vary the kind you use when you make this dish
3 stalks organic celery
1 large organic green pepper
1 teaspoon himalayan salt – or sea salt if you haven’t changed over yet
cayenne pepper to taste
3 kinds of your favorite cheeses – we use parmesan reggiano, jack cheese and cheddar. We use Stonyfield Farms’ organic raw milk cheeses as much as possible because they are made with raw un-homogenized, un-pasteurized milk and they do not use rennet or other synthetic things to rush the cheese-making process and cut corners.

Put water in a glass corning pot and set the pot on the stove over a medium to low flame. Use a steel wire whisk to start the water swirling around and while you swirl the water slowly add the grits. You do this to keep the grits from clumping.

Let this mixture cook a few minutes, stirring it and keeping a close eye on the pot because you don’t want it to either burn or clump so stirring is essential. While keeping an eye on the pot and stirring the grits, chop the vegetables or put them in a food processor to chop pretty fine – unless you like to see the vegetables in this dish. In that case, chop the vegetables to whichever size makes you happiest.

Because we make this for bed and breakfast guests, we process the vegetables almost to a sauce. Not everyone enjoys the different textures produced when you chop the vegies. You will notice we do not fry the vegies in butter or oil before putting them into this dish. That is an unnecessary evil and produces a very different taste, which I don’t like.

Add the vegetables to the grits and continue stirring. I think putting the vegetables into the grits without pre-cooking them gives added nutrition to this dish and eliminates the oil that would come from adding the vegies after frying them in oil or butter.

When the grits look almost, but not quite done, add about 2/3 the cheese (two cups of cheese is great, but that is my taste, you might want to add more or less depending upon your taste buds.) We grate the cheese before adding to this dish. The only difference chopping the cheese into pieces instead of grating makes – it takes longer for the cheese to melt and takes you a longer time stirring the dish to incorporate the cheese. So you either spend your time grating, or you spend it stirring.

Stir the pot until the cheese is well mixed into the grits.

If this is the pot in which you want to serve the grits, sprinkle the remaining cheese on top of this dish (which would be about 1/3 the amount you started with), put a cover on the pot and put the pot in a 350 degree oven for about 1/2 hour. If you do not want to bring this pot to the table, transfer the grits to your serving pot – which should be oven-proof – sprinkle the cheese on top, cover this pot and let the grits cook for the requisite 1/2 hour. The amount of time you let the grits cook depends upon how long it takes for the cheese on the top to melt and form a nice added taste and another texture. The top will look like melted cheese with a light brown color with oil, which has come out of the cheese, on top.

This is great for breakfast, lunch or dinner. It is especially good served with broiled wild-caught (not farm raised) fish – halibut, cod, etc. If you don’t obsess over fried foods you might also serve this with cat-fish, covered with corn meal and fried in butter.

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Ed. Note: Members of the Bettina Network Lifestyle Community can contribute to the Bettina Network Blog whenever they have anything they want to say and be heard by this fantastic group of people. Send your blog to bettinanetwork@comcast.net or mail it to us at P. O. Box 380585 Cambridge, MA. 02238 or call us on the telephone at 617-497-9166 to tell us what you want to say and we will write it for you.

Volunteer with Bettina Network Foundation, inc. to work estate sales; to help move items from one home to another; to contribute your ideas on how we can better use our resources in this effort to relieve and eliminate homelessness and poverty. We also need photographers; designers; and more. However much or little time you have, we are grateful.

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