potionstopesto.blogspot.com: 'Life isn't measured by the breaths you take, but by the moments that take your breath away.' Marcus Aurelius

Saturday, January 16, 2010

'Life isn't measured by the breaths you take, but by the moments that take your breath away.' Marcus Aurelius

It is with a heavy heart that I write today as Nerys passed away suddenly on Friday morning at Summertime Farm. Her great enthusiam for life, her insatiable curiosity, the wonder and delight she found in the magic of nature, her passion and limitless courage to push boundaries have inspired everyone who knew her. An extraordinary human being, she leaves family and friends worldwide missing her wise and generous heart.

Travel well gypsy woman.

with love,

nirala

12 comments:

melanieJanuary 17, 2010 at 3:46 AM
my love to Marc and their family.
I know I'll miss Nerys, and yet I didn't ever actually meet her in person.
ReplyDelete
Replies
PennyJanuary 17, 2010 at 7:13 AM
This is such sad, shocking news. Nirala my thoughts are with you, and all Nerys's friends and family.

x Penny
ReplyDelete
Replies
ArtNomadixJanuary 17, 2010 at 8:30 AM
Oh Nirala, condolences to you and all Nerys family !!

She was an amazing, inspirational woman, who I had the pleasure to meet online, and shared with her the many joys of a nomadic lifestyle.

The thoughts of the many DUST team members, the online etsy street sellers from Down Under, are with you all in the joyous memory of a wonderful woman.

I will treasure her bottle of 'Seize the Day' essential oils, remembering her with love.

Love, Light and Rainbows

Megg (ArtNomadix)
ReplyDelete
Replies
michvanettaJanuary 17, 2010 at 12:50 PM
Such sad, sad news.
Nerys will be missed by many.

Sending my love and thoughts to you and your family Nirala.
xx Mich
ReplyDelete
Replies
hannahfaerieJanuary 17, 2010 at 1:19 PM
You will be missed Nerys, you were such a wonderful blessing to all of us from the DUST team.
ReplyDelete
Replies
planettreasuresJanuary 17, 2010 at 5:07 PM
I'm so sad and shocked to hear this news.
Nerys was indeed a remarkable person and I only know part of the story.
My thoughts are with all who were close to her.
ReplyDelete
Replies
deborah greenJanuary 17, 2010 at 8:21 PM
Oh dear, so sorry to hear this sudden news. Condolences to the family. Thank you Nerys, you were an inspiration, vibrant and generous with your knowledge and energy. I am glad to have met you via DUST.
Deb
ReplyDelete
Replies
LeukotheaJanuary 18, 2010 at 8:00 AM
I love you, dearest Ravenna. You will be missed more than you could ever know. Thankyou for teaching me so much over the years. Your knowledge and spirit are great and will carry on in the people you have touched. Rest well in the arnms of the Goddess.

Love,
Kerry

xxx
ReplyDelete
Replies
MargJanuary 18, 2010 at 5:11 PM
Sad news - my deepest sympathy to family and friends. An inspirational lady and such a treasure in our DUST team.
Marg
ReplyDelete
Replies
NeverEverEmmaJanuary 19, 2010 at 6:17 AM
Nerys, you will be sadly missed by all us Dust ladies... what a personality and presence you brought to the team!

Condolences to the family and friends...
ReplyDelete
Replies
Jo's PlaceJanuary 22, 2010 at 3:06 AM
Oh my goodness, I am so so very sorry for your family's loss. Even though I did not know Nery's personally, I loved reading her blog posts, she was such a wonderful wonderful caring lady. Strength to you and your family at this sad time.

Travel well dear lady

Jo
xx
ReplyDelete
Replies
AnastasiaJanuary 27, 2010 at 6:25 AM
Nerys - you will be sadly missed by all the DUST team - your enthusiasm and love of life and enthusiasm was inspirational!
ReplyDelete
Replies

Add comment

Thanks for leaving a comment...always good to know that someone is reading and (hopefully) enjoying.

Subscribe to: Post Comments (Atom)

Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.