Daily Archives: October 28, 2015

18 things about black Crows that you might not of known!

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Crows are very vocal birds. They are sly and often deceptive in their actions. Crows have been known to build false nests high in treetops to confuse predators. The height of their nests give them the opportunity to watch everything that is going on around them. Many cultures think of crow as the keeper of knowledge for nothing escapes their keen sight.

Each caw has its own meaning.The striking black color of crow represents the color of creation.Crow is associated with magic, unseen forces and spiritual strength. If crow flies into your life, get out of your familiar nest, look beyond your present range of vision, listen to its caw and act accordingly. Take heed.

CROW SYMBOLS

ONE CROW
Regrets
Suffering
Thoughts and Remembrances

TWO CROWS
Happiness

THREE CROWS
Pure love or marriage
Devotion and happy love

FOUR CROWS
A baby

FIVE CROWS
Money

SIX CROWS
Trouble
Turmoil
DIFFICULTIES

SEVEN CROWS
A Journey

EIGHT CROWS
Grief
Evil

NINE CROWS
Sorrow

TEN CROWS

Payment Due

ELEVEN CROWS
Love

TWELVE CROWS
New Beginnings

  • If you hear cawing in the distance, that means that death is very near.
  • If a crow is in your house, that means that you’re going to get bad news.
  • Finding a dead crow on the road means good luck (how grotesque!)
  • Crows in a churchyard is a sign of bad luck.
  • Medieval superstition claimed that witches used crow’s feet to cast death spells.
  • The Greeks said “Go to the Crows” the same way we would say “Go to Hell.

Books that you might find interesting.

Gifts of the Crow: How Perception, Emotion, and Thought Allow Smart Birds to Behave Like Humans

In the Company of Crows and Ravens

Crows: Encounters with the Wise Guys of the Avian World

Death by pumpkin spice everything. 3 pumpkin recipes that will knock your socks off. Can a person live on pumpkin flavored EVERYTHING?

indexpumpkin

pumpkin-spice-everything

Pumpkin Spice Roasted Chickpeas by My whole food life

Pumpkin-Spice-Roasted-Chickpeas-My-Whole-Food-Life

Ingredients

Instructions

  • Preheat oven to 350.
  • Place the chickpeas in a large bowl.
  • In a small bowl, mix together the pumpkin, maple syrup, spices and salt. Stir well.
  • Pour the pumpkin mixture over the chickpeas and mix until everything is well coated.
  • Spread the chickpeas onto a lined baking sheet.
  • Bake for about 60 minutes, stopping every 15 minutes to shake the chickpeas around.

Pumpkin Ice Cream by Williams-Sonoma

 pumpkinicecream

Ingredients:

  • 1 cup fresh pumpkin puree or canned
    unsweetened pumpkin puree
  • 1 tsp. vanilla extract
  • 2 cups coconut milk cream
  • 3/4 cup firmly packed dark brown sugar
  • 5 egg yolks
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. salt
  • Pinch of freshly grated nutmeg
  • 1 Tbs. bourbon
  • Directions:

    In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

    In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

    Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

    Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

    Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

    Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

    Pumpkin Martini by Real Simple

    pumpkin-martini_300

    Ingredients

    1. 1 tablespoon sugar
    2. 1/4teaspoon pumpkin pie spice
    3. 3tablespoons vodka
    4. 2tablespoons half and half
    5. 1tablespoon canned pure pumpkin puree
    6. 1tablespoon maple syrup
    7. 1/4teaspoon pure vanilla extract

    Directions

    1. Combine the sugar and ⅛ teaspoon of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar to coat.
    2. In a martini shaker filled with ice, combine the vodka, half and half, pumpkin puree, maple syrup, vanilla extract, and the remaining ⅛ teaspoon of the pumpkin pie spice. Shake vigorously, then strain into the prepared glass.