Tables set, slippers on
Scarlet A’s on wrists,
Eye catching Occupy
Catching concert goers and sports fans
Protests on the fly
Hanging on street corners, for forty-eight hours
Honolulu, Waikiki, it’s Hawaiian style anarchy
Weekend anarchist warriors
I chant and strum
X them out, those corporate scum
Sung to ukuleles painted red
Missing one string
I used to tie my suit thong in place
improv, baby, for a short time and space
Honolulu, Waikiki, it’s Hawaiian style anarchy
Aloha time occupy
Style and sun, drinks and sand
Reclaiming public spaces in between surfing, cocktails and
Sunburned tattooed squatting sign
On my stomach for effect
I pluck my thong tied string
Ping, pong, ping
Honolulu, Waikiki, it’s Hawaiian style anarchy
Monday comes I scurry and run
Office jobs, state run
I drink the Kool Aid, Hawaiian Punch
While my hand reaches under the tailored
Claiborne white top, feeling for the monogram
Tattooed into to my sun dried skin
Punk rock corporate Jolly Rogers
Waiting for the Sabbath
We are weekend anarchist warriors
It has been about a week since we posted. We are still looking for active guest posters to help us crowd source this wonderful community. But I have been working on a project I wish to share: Coffee making, start to finish. Enjoy!
So I have an audition today, and I will have to take a long, hot trip on the bus to get there. It’s going to get up to 90+ degrees today on Oahu, and that means my hair is going to be a mess, unless I put it up … but that would not bode well for this audition. The character I am auditioning for would have beautiful, well groomed curled hair. The play takes place in 1971, in North Carolina, and she is the wife of a colonel.
To deal with the potential hair disaster, I looked around for hair gel, to help set the hair when I curl it – no luck. I am totally out! Even the little bottle that my husband sometimes keeps for his out of town meetings is gone. So, what’s a girl to do? I’ll tell you what, make some!
Luckily I had the ingredients on hand.
1/4 cup of warm water. Purified water is best.
1 – 2 tablespoon of vegetable glycerin (depending on the hold you are looking for).
Essential oils. I chose Rosemary, because it smells good and offers that “back home” feeling – something I want to encourage in my performance today.
Mix the glycerin with the water and add 1-2 drops of the essential oil. With the oils, remember that you can use different oils depending upon your hair type.
If you have dry hair, you might want to try: Lavender, rosemary or sandalwood.
For oily hair: lemon, lime, cedar wood, thyme or clary sage might be good options.
Use tea tree oil if you have dandruff.
The gel should be refrigerated after its made, and it will last one or two weeks. Now I made half a batch because I don’t know if I’m going to land the role, and I don’t use gel on a regular basis. Remember to make only what you need, that way there will be less waste down the road.
+I have not been paid to feature any of the above pictured products. However, I do use these products and I have been happy with them.
NOTE: The following information is from my Materia Medicaentry on Ginger, and is meant to be informative only, not to be taken as medical advice. I am not a medical doctor; readers should verify all information, and consult with their doctor before using this or any other herb.
Grieve tells us that the plant was brought to the Americas by Francisco de Mendosa who transplanted it from the East Indies into Spain. Spanish-Americans cultivated it greatly, and records show that by “1547 they exported 22,053 cwt. into Europe” (Grieve).
Ginger is a herbaceous perennial plant, family of Zingiberaceae, and we eat the rhizome (underground stem) not the root.
The rhizome is most often brown with “fingers” coming from it. It looks like a large twisted root. One author (Plant Village) described the ginger rhizome as having a “corky outer layer and a pale-yellow center.” Meat of the rhizome is yellow in color and string in texture. Spicy in smell and taste.
The above ground portion of the ginger looks a bit like a reed with “linear leaves that are arranged alternately on the stem” (Plant Village). Ginger is a tropical plant and Plant Village further describes it as being: “The shoots originate from a multiple bases and wrap around one another. The leaves can reach 7 cm (2.75 in) in length and 1.9 cm (0.7 in) broad. Flowering heads are borne on shorter stems and the plant produces cone shaped, pale yellow flowers. The ginger plant can reach 0.6–1.2 m in height (2–4 FT) and is grown as an annual plant.”
Cultivation – Birgit Bradtke from Permaculture.com
You can grow ginger from a store bought rhizome. Let it start to seed first before planting the rhizome.
Ginger likes warm climates and lots of water, but not to soak in the water – good drainage is needed.
Ginger normally reshoots early in the spring. Some folks say to soak rhizomes in water overnight, and others say it is not needed. It doesn’t hurt, but do not leave it in water to sprout roots, it wants the soil – good soil that can hold enough moisture to keep the rhizome moist but not soaked – free draining and avoid water-logging.
Best planting time is the late winter/early spring (late dry season/early wet season – in tropics). Ginger Likes lots of light but not direct sun and protect from wind.
Never let soil get to dry, moist but not soaked.
Harvest: at least 8-10 months – Anytime after the leaves have died down.
Sanskrit srngaveram (srngam = horn and vera = body: the shape of the root). The old French term, gingibre (modern = gingembre) means spirit, spunk, temper. Ginger ale was recorded in 1822, ginger snap (yummm) 1855 (http://www.etymonline.com/index.php?term=ginger).
Color Association – Red:
Herbs associated with this color connects us to the earth and our ancestors. it is considered energizing, and heating. helps circulation and strengthens blood. Breaks up stagnant conditions (Brighid’s Healing, Kindle Edition 256).
Taste identification Acrid or Spicy:
Spice warms the blood and brings it to the surface. Our skin becomes warm while internal organs cool. Stimulates metabolism, libido, circulatory system and breaks up stagnancy. Brings blood flow to digestive system: Spice acts as a catalyst for the other herbs in the remedy and aids absorption (McGarry, Gina, Kindle Edition, 253).
Warming and good for chest congestion.
Antioxidant, antibacterial, anti-fungal, and antimicrobial protection (Kendrick).
Sustainability is a serious theme in my life. When it comes to living the life of a modern druid, it is important, I think, to rediscover sustainability as we have lost that skill. Maybe not everyone, but most of us walking the modern streets of our cities and towns, and even the country. We purchase food from far out places, eat fruits that are not in season, we are rich with such gifts. But as lovely as it is to have grapes in the Summer, Winter, Fall and Spring it is not sustainable. Consider the costs of transporting foods across country or nations, storage of the food before it can be sold in stores, and what we need to do to keep the food fresh can compromise the nutrients in the food. Further, by eating foods grown on farms from other states and countries, we are not helping to sustain our local economies. I am not suggesting that we should not support interstate and international trade, but I am suggesting it is helpful for our local economies and our health that we start to find more sustainable ways to feed ourselves.
With this in mind, I have been learning how to look to my own backyard to feed myself, both metaphorically and literally. Since moving to Hawai’i, I have been exposed to many different foods and I have found that many grow in my literal backyard. We are renting an apartment on an old hog farm in Waimanalo, Hi. The owner of the property maintains several fruit trees, an aquapodic system, many flowers, and she keeps bees. She has been kind enough to let us share in her bounty, if we help keep the land. So, we are learning a thing or two about living off the land in Hawai’i.
One of my most recent discoveries is the Malabar Chestnut!
The Malabar Chestnut (botanical name is Pachira aquatic, the family of Bombaceae) is native to Northern Brazil, and southern Mexico. But this tree is very comfortable in other tropical areas such as Hawai’i and Southern Florida, two of my favorite places! With a dark green bark and leaves, the tree produces lovely nuts inside a wooden green pod (some pods are brown, as there are several different varieties of this tree) that splits into four parts when ripe. I thought it was because of the pods that this tree is also called a money tree. But apparently it was for more pragmatic reasons. According to Green Deane in the article “Tropical Chestnuts: Pachira aquatic,” the tree earned this name relatively late in life, around 1986, when
“a Taiwanese truck driver put five small seedlings into one pot and weaved them together as they grew. He inadvertently invented the next hot ornamental plant and business took off in Taiwan, Japan and most of eastern Asia. The braided tree is viewed as associated with profit and is a common plant found in businesses, often with red ribbons or other ornaments attached. By 2005, export of the braided tree was a $7 million business in Taiwan” (Deane, Green).
Talk about a money tree!
But I was interested in the nut 🙂 The chestnuts are edible raw or roasted and they taste a bit like a mild peanut raw, and toasted a bit like a peanut crossed with a filbert (hazelnut), in my humble opinion. According to “Nutrition and You,” the only place I could find nutritional information for this nut, the article was mostly targeted to chestnuts in general, they are low in calories, but are also rich in minerals, and vitamins. You can also make flour out of the nut, but this I did not try.
I enjoyed the nut raw, but toasted they are divine. First, you must shell the nut which is not an easy task. To aid in the process, I soaked the nuts in water over night and let the shell split, making them easer to shell. I tossed the nuts in some olive oil and a bit of salt, and roasted them on low, 350, until brown and crunchy.
I tell you what, they were so good that I could not keep up with the demand! They made a lovely snack throughout the day when you start to get hungry pangs, or when you simply walked by them.