This past week

And there goes another week, I am still not working, it's not that I am complaining, I just would like to have something to do and make some money at the same time.

In any case in mid week the resident chicken Lindy passed away, she has kept the property save from buglers for the last 7 years and was a great companion to all the humans passing through.

Here she is with Helen holding her.

Now there are four little once left, and they keep us busy when we have to herd them into the cage to get away from the Hawks on there flight over.

On Thursdayy I spend the day helping out with setting up for the M&Y in Oceanside. It was great connecting again, unfortunately I had other stuff to do on the weekend. In any case on a quick visit on Friday I found a gem in what Kerry went over, it was about checking for your integrity in business and relationships. I remember having seen it before, and of course forgotten it, this is a great reminder.

Also I keep forgetting about paying myself first, I tend to pay my bills first and then there is nothing left over, I have to get that I am more important then the gas or electric company.

Yesterday Patrica and I went to Sorrento Vally to find a spot Patricia passes when she travels by train, there she photographed some flowers for her upcoming book. If you look very close you can find Patricia among the scrubs.

Mind you the pictures coming out the other side are just beautiful. Like this one, it is a Yerba Santa Flower.

Today Sunday, amongst other things we racket our tow wines, Strawberry and Banana, and I made some Mayonnaise.

Scrumptious Walnut / Olive Oil Mayonnaise The combination of walnut and olive oil makes this mayonnaise completely guilt-free and actually good for you! While store-bought mayonnaise made with soybean or safflower oils provides far too many Omega-6 fatty acids, the Omega-3 and Omega-9 fatty acids in this mayonnaise contributes important anti-aging nutriments for the health of your heart and skin. The taste may be a bit overwhelming strait of the spoon, but it works very well when mixed with eggs, tuna or chicken. You can also experiment with the proportions to suit your individual taste. 1 whole egg (room temperature) 1 egg yolk (room temperature) ½ tsp dry mustard ½ tsp turmeric powder 1 Tbsp Agave 1 tsp salt Dash cayenne pepper 2 crushed or chopped garlic cloves ½ cup olive oil ¾ cup walnut oil 3 Tbsp lemon juice Place egg, mustard, turmeric, fructose, salt, cayenne pepper, garlic and ¼ cup of walnut oil in blender and blend on low. While the machine is blending, SLOWLY frizzle in remaining walnut and olive oils. (Do not pour the oil in but drop it in a thin, steady stream.) Add the lemon juice. Blend until well combined. Store in refrigerator, tightly covered. Mayonnaise will keep for 2 weeks in the refrigerator. Makes 1½ cups of mayonnaise.