Monthly Archives: September 2016

Long-Gone and Ago


Long-Gone and Ago (Randyjw; September 29, 2016)


Not the heights of the cliffs

Nor the views from above

Not by summer’s eclipse

In the depths of your love


Not by lightness of rain

Nor by sweetness of moss

Can one, once again,

find the joy in its loss


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Tidal Wave


Tidal Wave (Randyjw; September 29, 2016)


The silence of sand dunes

Ruminating on the rhythmic ebb and flow

of the gentle waves

carrying you home

To where will you go?

The starfish masters the salt flat

by the runes of fading glow

Once shoring by the highlands

Cliffs by marshes down below

Peering in its eddies

We find peace amongst the pools

Memories of ones homeland

Drowned in currents long ago

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On: Writing


On: Writing (Randyjw; September 29, 2016)



An escapist’s paradise,

perfectly mine

Unmatched realities

Dreams of the mind


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Blogger Recognition Award



Blogger Recognition Award (Randyjw; September 29, 2016)



I’m honored to receive the Blogger Recognition Award from Cecilia, at The Static Food Bin. Contrary to the name of her blog, Cecilia is a dynamic woman, propelling herself, and others, toward success through a sense of steadfast motivation and energy to achieve ever more. I’m particular to the way she spends much time with her brother — family should always be a priority, and never taken for granted. Thank you, Cecilia, for being a caring, kind, and thoughtful person on the planet Earth, and also for your nomination.


You can view her website at this link, here:


And now, with an award, comes some rules. And these are:


1. Write a post to show your award

2. Give a brief story of how your blog started

3. Give two pieces of advice to new bloggers

4. Thank whoever nominated you, and provide a link to their blog

5. Select a few other blogs you want to give the award


A1. I have created new artwork corresponding with the awards I’ve been given, or altered pre-existing artwork from the blogosphere; I’ll try to create something new for this one, as well. I’m running low on print space for my photos, so I hope I can add it. That’s how Cecilia and I connected, in the first place — so, it’s only fitting!


A2. My blog began because I could no longer resist the urge to be published. It has inspired me to keep creating, and has been an enjoyed commitment to continue expanding into the creative environment.


A3. Some advice for new bloggers would be to observe, without comment, the community and social etiquette norms within it. I’d also advise to be kind and try to help lift one another up. Why not help to promote others’ work, such as with these awards? Isn’t that what many wish for ourselves?


A4. Thank you, Cecilia! See her link, above.


A5. My nominees, in turn, are:

David Snape & Friends – A place to be inspired and show off your skills


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Dove of Peace


Dove of Peace (Randyjw; September 28, 2016)

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Randy’s Recipes: Meals of the Mediterranean: Pasta Sauce and Tabouleh


Randy’s Recipes: Meals of the Mediterranean: Pasta Sauce and Tabouleh (Randyjw; September 27, 2016)


These two recipes share the same ingredients, amplified in the tabouleh, yet taste very different.


My cupboards were bare, so I combined running my various errands with a major shopping spree to buy all healthful items. I did rather well, with that mission, although I spent a minor fortune, and I forgot that the market in that area was a small, somewhat-limited one, in scope, so I was not able to purchase everything fresh, so I’ll write the recipes for fully-fresh, as well as including the pre-packaged items I used.


For so much effort, one may as well prepare everything with fresh, whole ingredients, but it also shows how we can begin to enhance our heat-and-eat home preparations towards something tastier and, likely, more healthful for us.


So, here are two dishes you can prepare, which will stretch far, and which will be ready to eat when your time is more pressing. Both are the fare one thinks of when dining in the Middle East and Mediterranean: Pasta Sauce and Tabouleh. I’ll give the recipe for tabouleh first (which is how my prep went; the pasta sauce was a last-minute quirk I came up with).


Randy’s Recipes: Tabouleh (Randyjw; September 27, 2016)


This is basically a Greek-influencd tabouleh, jazzing up a simple tabouleh with the addition of Greek-style elements, such as cucumbers and feta cheese. The recipe is basically the same, and not many twists are to be found; but, nevertheless, even exact recipes can taste quite different in the end product, dependent on a chef’s techniques and tools, etc.


So, this is my own recipe, at present, possibly to fluctuate, with its adjustments and additions, but it is similar (but, of course different) to that recipe which is found on the box of Near East brand tabouleh, whose company makes many great products, which I use. I didn’t really measure out my ingredients, and so, as usual, I’m recreating, by my guess, an approximately hopeful likeness.


This makes approximately 5 quarts (four, when the ingredients have had time to marinate, meld and wilt down, a bit).



2 supermarket bunches of fresh parsley, chopped fine (set aside a small portion, if also making pasta sauce; see below)

Handful fresh basil leaves, chopped fine (set aside a small portion, if also making pasta sauce; see below)

Handful spearmint leaves, chopped fine (set aside a small portion, if also making pasta sauce; see below)

3 or 4 tomatoes, salted and diced fine (cut an additional 4 or 5 tomatoes, or so, if also making pasta sauce; see below)

2 cucumbers, finely diced

Tiny bottle, extra virgin olive oil (minus two or three tablespoonfuls set aside, if also making pasta sauce; see below)

Bulgur wheat (if using boxed brand, like Near East brand, then use two boxes with its included seasoning packets) (here, I used the boxed version)

Onion; Any color; use vertical wedge cut from one large onion, sliced into thin, smallish slivers (set aside an additional small handful, if making pasta sauce; see below)

Dill; fresh, chopped fine; or, dried: about 1/8th teaspoon, or one smallish pinch

Pepper, to taste

Juice from 1/2-to-1 lemon, to taste

8 oz. (set aside 1 or 2 tablespoonfuls, if making pasta sauce; see below) feta cheese, crumbled


Combine all ingredients, then sort into lidded quart containers. Shake to blend. Keep refrigerated. Enjoy.

6.8 Yums Up



Randy’s Recipes: Pasta Sauce (Randyjw; September 27, 2016)



Approx. 2 or 3 tablespoonfuls Extra Virgin Olive Oil

Garlic; 1 or 2 cloves, smashed; or about 3/4-teaspoon dried, to taste

4 or 5 large tomatoes; diced fine and salted (adjust quantity to suit your needs); or, 1 large can Hunt’s tomato sauce

Onion; White or Yellow best; wedge cut from large onion, sliced into thin, smallish slivers

Hand-pinch fresh parsley, chopped fine

Hand-pinch fresh basil, chopped fine

A few leaves fresh spearmint, chopped fine

Pasta; approx. 16 oz., your choice (in this serving suggestion, I used bowties)

Pepper, to taste

Parmesan Cheese, Shaved/Sprinkled (serving suggestion, for topping)

Feta Cheese, crumbled (serving suggestion, for topping. This was excellent! I put it on after sprinkling parmesan on top, apres-photo)


In a large pot, boil water for your pasta. Add a small shake of salt, if desired, to taste. Add your pasta; stir, bringing to slow boil.

Remove leaves from plants, and stems from herbs; wash and set aside.

Pour oil into skillet.

Add garlic, and begin heating, to blend.

On a cutting board, chop your tomatoes, and salt them as you would, if eating plain. Pour off the running tomato juices into the pan, and let blend. Heat for a short bit.

Add your tomatoes, or tomato sauce, and let cook until bubbling for a short bit.

Add your slivered onion.

Sprinkle in herbs and let heat through.

Drain and plate your pasta.

Ladle sauce over top.

If using parmesan, feta, or other cheeses, sprinkle on top.


7 Yums Up

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Israeli 5 in Top World Restaurants


The October, 2016 release of Condé Nast Traveler lists Israeli restaurants among the world’s top designations for food connoisseurs and others of discerning palate.


Five restaurants, chosen in varying locale, place Israel in a place of prominence among those listed for the honor this year. Pilar Guzmán, editor-in-chief of the eponymous magazine, has chosen 207 restaurants declared worthiest to earn the designation of “World’s Best Restaurant”, featured as the cover story, in her guide, “Where in the World to Eat”.


The Israeli restaurants named, in alphabetical order, are:


Elbabor – Umm el Fahm

Machneyuda – Jerusalem

Muscat Restaurant – Rosh Pina

Studio Arcadia – Jerusalem

Tzfon Abraxas – Tel Aviv-Yafo


The solemn sound of the ram’s horn, the shofar, will be heard next month in October. If you have never heard this soul-searing sound, I encourage you to get close to Divinity and to do so, in Israel.


At least it’s reason enough to come for the food.


Ghermezian, Shiryn. “Prestigious US Travel Magazine Includes Israeli Eateries on List of World’s Top Restaurants”.; September 21, 2016:


Condé Nast Traveler:

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