Finding Your Soul Tribe

“It’s time to connect with kindred Spirits – contact those who genuinely know you, love you, and deeply appreciate your Spirit.”  Sonia Choquette

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As we go through life there are certain people who we resonate with more than others.

They make us feel like we’ve come home, when we can spend time together.

Some stay with us our entire life and some may only stay a short while, but long enough to make a lasting  impression.

We can pick up where we left off as though there has been no time or space in between.

It’s akin to having a pair of shoes that fit so well, and feel so good when you wear them, and you wish they could last forever.

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There will come a time when we must let go.

But there are invisible cords that keep us connected forever, so that we can find each other again.

Just a fleeting thought of someone, may be enough to remind you to call, send a prayer, or a card, write a poem.

Whatever it is, it’s important to give in to the feeling, and contact them.  They may need to talk, or just give you a message, a word that you needed to hear, a different perspective on something you’ve been thinking about.

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Maybe someone needs a good listener to help them process their own thoughts.

Or they might appear in a dream to let you know they’re with you in Spirit, even though you may not even know where they are.

 

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The support, encouragement, love, and sharing, our sense of humor, or different take on a subject, is what we can give each other.

Your soul tribe can be a spiritual family, your own clan, or friends who “get” you. It can be different for everyone.

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You may have a lot in common, or nothing, yet the connection and love that is felt when you are together raises your vibration to another level and makes your life richer, brighter, and more meaningful.

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Communing in Oneness with the Divine.

Namaste

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For the Love of a Mango, and how to cut one the French way

It only seems appropriate that I would write a poem about mangos.

Every day, I go out, for a “mango Check” to see if any have dropped from the trees.  They are all too high too reach this far in the season, even with a tall mango picker.

I have to get them before the birds do.

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There are many native birds here that love mangoes as much as I do, I’m afraid.

My grandson and I have agreed to leave some out for the birds to clean up.

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For the Love of Mangos                                 by Lorna Erickson

mangos, mangos falling from the trees

Swaying, swaying in the tropical breeze

Honey flavored juices

calling out to meet

Communing with the elements

savoring the sweet

Singing a story of ancient lullabies

Sharing a meal with fine feathered friends

Enough to go around

shading and protecting

Mangos, mangos a Heavenly delight!

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I was in the Virgin Island of Tortola, when I first learned the French way to cut a mango.

I was visiting my ex-boyfriend there.

It’s a long story, and kind of a sad tale, but also very romantic.

He cut the mango for me the way that I will show you.  He called it the “French cut” and we ate the single squares of mango right from the skin, juices running all down our chins.

It was lovely!

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How to French Cut a Mango

  1. First you will want to find the dimple.  Every mango has one. IMG_3967
  2. Turning the dimple to the side and facing the widest part of the mango you will center your knife at the top, and slice straight down. ( this avoids cutting into the seed)
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    dimple is on the side

    Each half will be all flesh, no seed.  Make criss cross cuts forming small squares., cutting all the way through and stopping before you cut through the skin. IMG_3969

  3. After cuts are made, you can flip the skin to push the squares outward.  IMG_3976
  4. You can eat it right from the skin at this point, or slice off the squares into a bowl.
  5. The middle is all that remains with the seed intact.  You can trim off the skin, and eat or cut around the seed.  IMG_3977
  6. I usually hold it over the sink as it is really juicy. IMG_3979
  7. You can eat it alone, in a smoothie, or with your favorite fruits and yogurts.  Salsas, chutneys, and jams are another option.

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    Banana, Mango, Blueberries, Maple yogurt and Cinnamon
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    Fresh Mango

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  9. Last Years Mango and Banana Harvest

Patsy’s Vintage Modern Paris Kitchen

When Patsy asked for help with creating a French Flavor kitchen, I was thrilled.

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TV Nook

I’ve always included French touches in so many of the rooms I’ve done. Venetian glass frames, Mercury glass, love birds, vintage style clock, French sign and script, all add to the French feel of the room. Red Hydrangeas add just enough of Patsy’s favorite color.

Patsy’s a single woman in her sixties, well-to-do, with an established circle of friends.

I had been working with her best friend, Phyllis.

Phyllis, a Sagittarius with a bright red pixie cut and slender figure, had been such a pleasure to work with.  Phyllis and I had an on-going friendship as we completed her master bedroom, den, two bathrooms, and kitchen over the course of five years.

Patsy is always by her side.  Patsy, an Aries, along with Phyllis, created fireworks wherever they went.  It was always fun and full of laughter.

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work in progress

One thing I like to do when creating a room, is to add architectural detail.

Since Patsy collects Flow-Bleu transferware, I felt a few Victorian touches were in order.

We added the tall beadboard in the eating area.

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The “tin ceiling” , another architectural detail opened up the room and made it feel larger. Can lighting on dimmer switch adds a modern touch.

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Wanting to spare the expense of new cabinets, we added glass knobs and new wavy glass inserts to add to the vintage feel and give the room some sparkle.

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Patsy wanted the look of granite, but after exploring the slab yards, she realized that she wanted a more uniform look, so we used a granite which is sealed and has anti-microbial properties built in.

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The backsplash was a splurge, keeping it all white to compliment the vintage ceiling.

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A balance of old and new, black and white, with red accents

I chose a dark grey paint for the walls to give it a modern edge, and black and white accents, with an awning style valance in black and white stripes, with bead fringe.

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a table for two that creates a beautiful profile against the white bead board, and upholstered seats with a French script reminding us that the most important thing in life is “to love and be loved”.

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Some of Patsy’s favorite things.

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How to create an eating area that rivals your favorite restaurant.

  1.  Add architectural detail using beadboard, shiplap, wallpaper, hardware
  2. Add window treatments to control the light and privacy
  3. Comfortable seating is a must
  4. Make it pretty
  5. Interesting lighting
  6. Easy clean up – washable surfaces
  7. Bring in some plants or flowers
  8. Add some of your favorite things
  9. Eat at home more often spending time with family and friends.

Pushing through adversity

via Daily Prompt: Survive                                                                                                        “Forgiveness is actually gratitude for the gifts beneath the actions; they both set you free.” Kara – Soulstice Rising

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me, age 3 with my Norwegian grandmother

 

I woke up this morning thinking about my dad teaching me to ride my new bike when I was five years old.

I think about this often, as it has been one of my life lessons on using sheer determination, working past obstacles, and surviving in a world of pain.

“Don’t be a quitter” was one of his favorite sayings.

My new bike was  second hand with fat tires and a new paint job in green and cream enamel.  It was a small two wheel bike with no training wheels.

I was a healthy 5 year old with freckles on my nose, amber colored hair from being bleached in the sun, and a very strong will and a fighting spirit.

Dad must have thought that I needed some tough lessons to survive this life.

It was 1958, and I’m not sure if training wheels had been invented yet. ( Actually, it looks as though they were invented around 1950, but there was some controversy as to whether they actually helped.) I don’t think my dad would have thought them necessary anyway, as he was pretty much “old school”.

Regardless, I was to learn to peddle, balance, and steer with a single push off.

That’s how I was taught to ride my bike.

I don’t remember how many times I fell and skinned my knees, only to be told to get back on and try again.

As I held back the tears, I would get back on and keep trying until I learned to ride that darned bike.

One of the worst feelings I remember is skinning my knees again after just freshly skinning them on the rough cement pavement.

It burned a lot as the blood ran down my legs and I peddled furiously to learn this new skill.

The physical pain, the emotional pain of failure, all of these things worked against me.

But my dad kept making me get back on my bike until I learned to ride in my first session.

Harsh treatment for a child, you may think, and it was.

But many times in my life, this story has kept me going, and I survived it all .

In Buddhist teachings we are taught to thank our adversaries, forgive them, and understand that they have been placed in our lives to teach us.

Whenever I’ve been confronted with relationship or material loss, abusive relationships, dire uncertainty, or physical challenges, I’ve been able to keep my focus on my goals, keep my nose to the grindstone, and carry on regardless of what circumstances came my way.

It’s important not to let our lives be distracted by these obstacles that arise to throw us off our path.

We can work through the pain, by keeping a clear focus on our values, plans, and dreams.

Try not to give too much importance to the pain, the drama, the naysayers that rear their ugly heads.

Move beyond it.

Stay focused and firm in your authenticity

You can survive anything.

 

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pillow from Target

 

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Dear Ones,

As you go about your life, take time to choose wisely, navigate with care, and always give more than you receive.  The end result will be a life filled with much happiness, love, and peace.

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30 Days of Gratitude…Day 1….Last Day of 30 countdown….

The Power of Gratitude, Manifesting and making lists…

Today is the 30th day of our gratitude journey.

It’s a practice that raises our vibration, connects us to our heart, our higher self, and shows us how to walk a path of heart-centered peace and contentment.

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If you are longing for more peace in your life, or the world, this is where you begin –

by connecting to your heart and experiencing the deepest gratitude, so that it flows naturally as an every day occurrence.

 

You may find yourself complaining less about what you don’t want in your life, and seeing more of what you do want as you make this a daily practice.

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Gratitude felt from the heart is the key to manifesting your heart’s desire.

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As you lift your focus and train your wayward thinking, you see more of the beauty in life, and your life takes on new meaning, clarity, and abundance as you naturally flow with love and gratitude.

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Take a moment to embrace your life with gratitude, right now.

Make a list of something you dearly wish for, and be specific.

Say a prayer of thanks as though you already have it.

Date it, and put it away.

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I’ve often made lists of the features that I would like in my dream home.

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Today I realized that I am currently living in it.

It has 4 bedrooms, a large pool in the backyard, a kitchen island, large windows lots of trees.  I’m surrounded by family.

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Don’t question how your wish will be delivered to you.

Just appreciate it for what it is.

Thank you for taking this journey with me.

I love you, I’m sorry, Please forgive me, Thank you.  Ho’oponopono

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30 Days of Gratitude…Day 2….

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Banan ~ Food Truck in Honolulu

It’s not that often that I come across a business with so much integrity that I just want to shout it out to the world!

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Banan is located on Montserrat in Honolulu near Kapiolani Park.

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A modest food truck that serves up delectable frozen banana and fruit treats every day.

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Just pure fruit – No Dairy.  The main base is pureed, frozen bananas.

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Prices range from 6 – 12 dollars per bowl.

They’re delicious.

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A refreshing surprise all year long

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And a compost bin for the local farmer’s pigs.

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A bright and colorful seating area with a view of Diamond Head.

Next time you’re in Hawaii, check it out.

I feel so much gratitude for the companies who are conscious of our planet, and give something back to Mother Earth, who think out-of-the-box to offer healthy goodies for us to enjoy.

Mahalo!

This is not an affiliate post.  All opinions expressed are my own.

 

30 Days of Gratitude…Day 3….

As I appreciate the youthful vitality, sense of adventure, and pure joy in laughter, that my grandson brings to my life, I understand how much we need each other.

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I calm him, offer my wisdom to help him understand things, and just hang out with him.

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When I was raising my own children, I was so busy working that there were areas where my mom and sisters often “filled in” for me.

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Even today, we are lucky to have mom, age 89 for her joe-de-vivre and spunk.

 

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Waialae Beach

She adds another dimension to our lives, and helps us appreciate the fact that we all grow old, and that all of us have something to contribute to our family, friends, and our world.

Life is fragile.

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But as human beings as we experience the changing passages of living and dying, of youth and old age, we can realize and have gratitude for each contribution our loved ones make to help us grow into who we are.

And So It Is!