Alternative News and Spiritual/Channeled Messages: All truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident. – Arthur Schopenhauer. If you want to change the World for the better begin with YourSelf /TheLightHasWon
For so many lifetimes, you have been told, “You have to work hard. You have to struggle. And even if you work hard and struggle, you will not achieve those things that you wish for, that you yearn for.” Beloveds, those times are over. In fact, that was never the case, but the energetic on your planet made it seem so. Now, Beloved Ones, the energetic has changed. The challenge now is to awaken. Understand that you are no longer in a desert, but you are in the mountains with the mountain stream. Life is waiting for you. Life wants to flow through you. Your Superconscious is wanting you to listen to your intuition. Your Superconscious is the real you wanting to guide your humanness. Your Superconscious is you, helping you. Is it not time to listen, to follow your Superconscious, your intuition in the different ways it presents itself to you?
Dark winters with no sunlight for many weeks, and bright summers with sunlight 24 hours/day. How is it to live with the extreme light conditions that countries in the Northern hemisphere have? In this video I want to share my own personal experience and perspective of living with the seasons in the North of Sweden, and take you on a journey to the darkest and brightest times of the year, and share the beauty and the challenges that comes with them.
I hope you will enjoy it! Thank you so much for watching! ♥
Make pickles on Minor Snow, and cured meat on Major Snow. The freezing wintry days summon the lunar new year. Isn’t it the best time to pickle the food you have around! Pickled mustard tuber, dried white radish, preserved chicken, meat, and sausages…Hang them up! Do you know how white radish flowers wither and leave their seeds deep in the ground; And how the little ones sprout and grow up into full, long tuberous roots? This is the last episode of the “Life Series”, And farewell to “The life of …”
As an old calender year comes to an end and we are entering into a new year according to the current calenders we are using, thus 2021, some are in two mind set. Do we really think 2020 is coming to an end or is it really a continuation into another year? Is it really just saying goodbye to old habits and beliefs only to repeat them again with greater or less challenges? Do we set yet another roller-coaster of emotions as we say good-buy to yet another year only to welcome the same old stuff? Do we notice the changes occurring over the years and that this new year is yet an extension of our evolution? Or do we think that we have not changed at all? And so on………
Dear Friends, Thank you for your great support, and I hope the messages have helped you through the year, it has certainly turned out to be much more than we could ever have anticipated. We have yet to understand the direction Humanity is going in but one thing seems certain, that we will not return to what we knew as “normal” and will have to accept many changes to our way of living. Matters are now moving at such a fast rate we can barely keep up with them. Undoubtedly change is at the heart of what is taking place, and the good news is that it is to speedily take us into a New Age that has little if any reason to carry forward the “old ways”. The New Year looks like being a roller coaster ride, so be prepared for many changes to the way you are used to living.
After Frost’s Descent last year, I made a jar of persimmon vinegar, and have been waiting till the first snow this year when it’s ready to be served. With frigid chill outside, we nestle around the fireplace, eat newly dried persimmons, And dip the grilled isaws in the vinegar to go with hot fish soup– Such a luxury of winter… May the red, red persimmons see the old year out, And bring all of you a happy, prosperous new year!
When I was little, grandpa taught me a rather puzzling jingle: “Sweet potato and taro are surnamed Zhang, better roasted than boiled for long.” Even today I still haven’t figured out why on earth they had anything to do with the surname Zhang, but I love them anyway! At the beginning of the year, several rows of taro were planted at the gate of the front yard, and water yam at the back door. Now it’s just the time to feast on them. Taro with chicken stew, roasted taro, eggs with taro balls in brown sugar…And you? How do you like your taro best?