Orchid update

This orchid has overcome it's share of obstacles. I am pleased to see it blooming again.

Erie Towpath

Ganesh Mantra

Om Gam Ganapataye Namo Namah Shree Siddhi Vinayak Namo Namah Ashtavinayak Namo Namah Ganapati Bappa Moraya

Om = Salutations! Everyone wake up!
Gam = The secret power sound of Ganesh. It is his "seed syllable" or bija mantra.
Ganapataye = Another name of Ganesh, the breaker of obstacles.
Namo = Salutation, worship , a common spoken valediction or salutation
Nama/Namah = bow, obedience, reverence, salutation, adoration or name

Namaha = this is not mine
Ashtavinayak = literally means "eight Ganeshas" in Sanskrit.
Shri/Sree/Sri/Shree = is a word of Sanskrit origin, used in the Indian subcontinent as a polite form of address equivalent to the English "Mr." or "Ms." in written and spoken language, but also as a title of veneration for deities.
Siddhi = spiritual, paranormal, supernatural, or otherwise magical powers, abilities, and attainments that are the products of spiritual advancement through sādhanās such as meditation and yoga
Vinayak = Sanskrit name for boys, meaning "Lord of Obstacles"
Bappa = father, papa
Moraya = name derived from two words, Mhora ya, which means come ahead and bless us. Maraya refers to a famous devotee of Lord Ganesh in the fourteenth century called Morya Gosavi, his devotion was looked upon as madness. Moraya invoked the lord with severe penance and attained siddhi (special powers and blessings). Moraya and his son built a temple to commemorate the event. Lord Ganesha was so pleased he blessed Morya and said he would fullfill any of his wishes. Morya asked to be remembered forever on this earth whenever anyone remembers his Lord, as his 'Param Bhakt'. Thus this depicts the inseparable relationship between God and his devotee.
Ganapati Bappa Moraya is used as phrase.

The best translation I can come up with is:
"Salutations to Ganesh. Honorific salutions of worship for the supernatural Lord of Obstacles. Salutation and adoration to the eight forms of Ganesh. Praise and salutiation to our Father and Lord Ganesh."

Stormy Skies

I put together this sky jigsaw picture from photos I've taken over the last week. It's been unpredictable to say the least. The weather man says it will get warmer from here on.

Chicken Picatta

2 skinless chicken breasts, butterflied and cut in half
salt and pepper
all purpose flour for dredging (I used coconut flour)
6 Tb. unsalted butter
5 Tb. olive oil
1/3 C. fresh lemon juice
1/2 C. chicken stock
1/4 C. brined capers, rinsed
1/3 C. fresh chopped parsley

Season chicken with salt and pepper.  Dredge chicken in flour and shake off excess.  In a large skillet over medium high heat, melt 2 Tb. of butter and 3 Tb. olive oil.  When they come to a sizzle, add two pieces chicken and cook for three minutes each side.  Remove chicken and transfer to a plate.  Melt more butter and olive oil. Cook remaining two chicken pieces same way. Remove chicken from pan.  Add lemon juice, chicken stock and capers. Gently scrape up the burnt bits from the pan for extra flavor.  Check for seasoning.  Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.  Add remaining 2 Tb. butter and whisk vigorously.  Pour sauce over chicken and garnish with parsley.

Pear Salad

4 Royal Riviera® Pears
1/2 cup lime juice
1/2 teaspoon Dijon mustard
1/4 cup honey or more to taste
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon rind
1/4 cup vegetable oil
4 loose–head lettuce leaves
2 Belgian endive heads


Put aside 2 tablespoons of the lime juice. Mix the remaining juice with the mustard, honey, salt, paprika, lemon rind, and oil. Set aside. Slice each pear into eights, carefully removing the core and seeds. Leave unpeeled. Place on a plate and coat well with reserved lime juice to avoid discoloration. Line a large serving dish or individual serving plates with lettuce. Arrange the pear slices and the endive leaves to make an attractive display. Spoon the dressing over the fruit and serve immediately.