A Daisy Will Do You

 

As I was taking photos one day not so long ago for my macro flower submissions, I spotted a nice grouping of daisies.

As I got closer, I saw a few ants enjoying the daisies as well.

Ponder the ant a bit. Such a tiny creature and sometimes a real nuisance in your garden or house. They can damage crops and invade buildings. How many of you have ever had your garden or your home over run with ants?

Yet ants are very social creatures and very industrious too. Apparently ant societies have division of labour, communicate with one another and have an ability to solve complex problems. This makes ants quite fascinating. 

Go to the ant, thou sluggard; consider her ways, and be wise:  Which having no guide, overseer, or ruler,
 Provideth her meat in the summer, and gathereth her food in the harvest.
Proverbs 6:6-8 (KJV)

I bet some of you remember your fascination with ants as a child. Or perhaps you have a child or grandchild who watches the ants and sees how they work so feverishly; marvelling at the heavy loads ants can carry on their backs as they prepare for the winter.  I think we can all learn something from this hard working little creature.

The daisy is such a simple flower but yet so intricate and beautiful at the same time.  Look at the fascinating centre of the flower. Such perfection!


I learned that the daisy has some medicinal properties. I believe this daisy is called an English daisy. 

It has the following properties:

• anodyne - pain relief
• antispasmodic - suppresses muscle spasms
• antitussive - cough suppressants
• demulcent - agent that wraps around mucus membrane to relieve minor pain and inflammation to the area
• emollient - softens or soothes skin
• expectorant - to helps remove mucus from lungs, bronchi, and trachea
• laxative - induce bowel movements or loosen stool
• purgative - helps induce vomiting
• tonic - improve health

It can be well tolerated in homeopathic remedies but since the daisy is a diuretic, there can be dangers of toxicity when taken with anti-inflammatory painkillers. Don't try to self-medicate. Get some professional help if you want to consider an herbal remedy.

I will be travelling for a family funeral so I apologize in advance if you visit  my blog and I cannot comment right away. I may have one or two pre-scheduled blog posts if I have enough time.

Please join in to the memes, Macro Flowers Saturday and Weekend Flowers of Friday. You will see some beautiful flowers.  Thank you to Maia and Tina for hosting these beautiful memes.  Happy weekend!

Easy Rice Pudding

When I was a child my mother made the most awesome and wonderful rice pudding and bread pudding. The older I get the more I grow nostalgic for these foods and for the memories of the smells of mom's cooking as I'd walk into the house after a long day of school. Over time, I am learning some of her repetoire but I never really asked her how to make the two puddings. She couldn't recollect the recipes now so I will try to find some that will work.

I precooked a lot of brown rice for yesterday's dinner (featured in yesterday's post) and  thought now would be a good time to try making some rice pudding.  I made this recipe found on Allrecipes.com, with modifications as noted.

Ingredients

• 3/4 cup uncooked white rice  (I used left over brown cooked rice)
• 2 cups milk, divided  (I used evaporated milk)
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins  ( I used dark raisins)
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. I cooked my rice about 10 minutes longer because the brown rice is not as fluffy as the white (though it looks fluffy when cooked). I kept stirring so that the milk didn't burn the bottom of the pot. 
3.  Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. 

Tip: If you use evaporated milk like I did, don't forget to reduce the sugar otherwise it may be too sweet!  You could also use Splenda.  I cooked the mixture a little longer to soften the rice as much as possible. Brown rice will be crunchier than white rice. Nonetheless it was a creamy pudding with a bit of crunch and not bad at all. I sprinkled cinnamon spice on the finished product but you could also stir it in the pudding while cooking.

While this is not my like my mom's rice pudding, it is pretty good!

I will be travelling for a family funeral so I apologize in advance if you visit  my blog and I cannot comment right away. I may have one or two pre-scheduled blog posts if I have enough time.