Tuesday, March 19, 2019
I get excited almost as much as my great-niece about flowers, but not about the dandelion. Even this herb thrills her 4-year-old heart.
"Flower," she exclaims. "There's a flower," Reagan adds and races with her blonde curls bouncing to pick the weed.
To me the dandelion is just a weed. It's invasive and will take over my lawn. I'll need to spray the yard, but Reagan sees the beauty in this plant.
Maybe I should view the world through the joyful eyes of a child. Little Reagan finds beauty all about her, but I see the "work" involved with mowing the lawn.
So what's so pretty about the dandelion? Maybe the color. The bright fringed petals twirl like a ballerina waving yellow streamers. It's like lemon drops or Grandma's churned butter. It's like a sunbeam splashing the verdant grass.
Despite Reagan seeing the beauty in this simple plant, the dandelion has medicinal purposes. The local health food store recommends dandelion tea as a diuretic.
The dandelion is a common herb used to reduce fever in Chinese medicine. It contains several anti-inflammatory constituents. The dandelion has not been tested for fever-lowering properties by conventional scientists.
Additionally, this small yellow flower dots meadows around the world. Its roots are known as a powerhouse of healthy benefits. Dandelion's use traces back to the 10th century when Arabian physicians revered the root for its cleansing properties and as a natural aid for digestion.
Maybe little Reagan knows more than I do about both the beauty and value of the dandelion. Perhaps I could learn from this child if I would take time to appreciate the beauty of God's creation.
by: Brenda Kay Ledford
Tuesday, February 19, 2019
by: Brenda Kay Ledford
My sister and I took a heritage tour to Ireland in 1988 with Western Carolina University. When we landed in Ireland, our tour director served tea and scones in a cute thatched-roof cottage. I don't drink tea at 11 am, and this was a new experience for my taste buds.
They served strong tea with lots of "rich" milk. I had never eaten scones and found them to be a bit dry and not too tasty. This popular pastry was cut into circles, baked, and sliced in half and served with berry jam and stout tea. The Irish are known for their hospitality and served plenty of this to us Americans.
My sister and I were amazed how they served the Irish tea. Milk was first poured into tea cups to prevent the hot tea from cracking the china. What started as a custom to preserve the china, became tradition. The Irish have discovered that pouring milk into hot tea makes it taste badly. They call a cup of tea "cupan tae" or "cuppa tay" on the Emerald Isle. Our tour director told us that "taking tea" is an Irish custom that has been enjoyed for centuries. Farmers and fishermen drank the hot drink to warm up on cold, winter days.
After our trip to Ireland, my sister and I developed a taste for Irish tea. We especially enjoy sipping the hot drink during the holidays and munching sugar cookies. It really "hits the spot" taking hot Irish tea on cold winter days. It's like a taste of Ireland that we brought home to the United States.
This story appeared online: "Good Life Tea"
January 04. 2019
I wish all my blogger friends a very happy St. Patrick's Day!
Wednesday, January 9, 2019
"Clay County Progress"
At Moss Memorial Library,
a cub sitting on Mama Bear's lap
reading a children's book.
Everett and Jane Devaughn,
pillars in our historic town,
the memorial sculpture at Moss Library.
A hummingbird sipping nectar,
Mama Bear wearing a flower,
a cub sitting on her lap.
Seeking knowledge as silver,
a memorial to the mountain couple,
Mama Bear reading to her cub.
--Brenda Kay Ledford
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