From the droplets in a baptismal font to the scattering of ashes on a holy river, water blesses our lives.
By Cathy Newman
Photograph by John Stanmeyer
If I were called in / To construct a religion / I should make use of water, wrote the English poet Philip Larkin in 1954—and most religions do.
Waters, religious historian Mircea Eliade explained in the 1950s, are “spring and origin, the reservoir of all the possibilities of existence; they precede every form and support every creation.” So it has been since human history began and, by legend, before. The world, Genesis says, was brought to life by a God who created a “firmament in the midst of the waters.” Babylonians believed in a world made from a commingling of fresh and salt water. Pima Indians have said Mother Earth was impregnated by a drop of water. The cataclysmic flood that destroys a civilization is also an aqueous archetype and part of Hebrew, Greek, and Aztec cultures.
The body thirsts. So does the spirit. “I must live near a lake,” wrote Swiss psychiatrist Carl Jung, who waded into the depths of the psyche and equated water with the unconscious. “Without water, I thought, nobody could live at all.”
From our worldly entrance in a burst of amniotic fluid to the ritual washing of the dead (taharah in Judaism; ghusl al-mayyit in Islam), water flows through our lives, scribing a line between sacred and profane, life and death. We are doused, dunked, dipped, sprinkled—and blessings flow, deep and wide as the River Jordan of Scripture, wondrous as the spring at Lourdes, cathartic as tears.
via Sacred Waters - National Geographic Magazine.

Leftovers can be kept for three to four days in the refrigerator. Be sure to eat them within that time. After that the the risk of food poisoning increases. If you don't think you'll be able to eat leftovers within four days, freeze them immediately.
Food poisoning — also called foodborne illness — is caused by harmful organisms, such as bacteria in contaminated food. Because bacteria typically don't change the taste, smell or look of food, you can't tell whether a food is dangerous to eat. So if you're in doubt about a food's safety, it's best to throw it out.
Fortunately, most cases of food poisoning can be prevented with proper food handling. To practice food safety, quickly refrigerate perishable foods, such as meat, poultry, fish, dairy and eggs — don't let them sit more than two hours at typical room temperature or more than one hour at temperatures above 90 F (32 C).
Uncooked foods, such as cold salads or sandwiches, also should be eaten or refrigerated promptly. Your goal is to minimize the time a food is in the "danger zone" — between 40 and 140 F (4 and 60 C) — when bacteria can quickly multiply.
When you're ready to eat leftovers, reheat them on the stove, in the oven or in the microwave until the internal temperature reaches 165 F (74 C). Because they may not get hot enough, slow cookers and chafing dishes aren't recommended for reheating leftovers.
The idea of "being blessed" is not only a monetary existence, it's a state of mind. In the realms of having everything, there are some that could find it in them to still be ungrateful and unhappy. Not around here, Not us.
Beautiful things about Ganja, the frame of mind it induces and the bottom lines such inhibitors help you find are the simple ideas of life is beautiful, small things are wonders and we all can exist in love, light and peace.
So many amazing events have occurred, incredible people have given the world their gifts and communities have band together this year to find the grounds they need to stand upon and make change for the better. We are truly in amazing times. As eyes, hearts and minds open wide to where reality meets possibility, we all rise.
Happy Thanksgiving! Thank you for your support, family, friends and strangers....light and love to you in all forms!