Two weeks later, and I've decided to switch where I pursue my education; enrolling in the Wholistic Nutrition course through Living Energy. I decided to take Radka's course for many reasons, but the top reasons are:
Most of my textbooks will be arriving from amazon the week of Sept. 8th, and the initial course modules should be in my possession one to two weeks after that. Exciting!
There was alot of noise outside our house yesterday as the backhoe jackhammers were busy tearing into the street that they are working hard to replace... and we are extremely grateful for the repairs coming our way!
Not too long after deciding I am taking the Holistic Nutritionist course, an opportunity presented to learn Reiki in Winnipeg. Heard about it by word of mouth, and my first level of Reiki training is delivered on Aug 23, 2014.
For those who don't know what Reiki is, here is a partial definition according to reiki.org (click the link for full details):
Reiki is a Japanese technique for stress reduction and relaxation that also promotes healing. It is administered by "laying on hands" and is based on the idea that an unseen "life force energy" flows through us and is what causes us to be alive. If one's "life force energy" is low, then we are more likely to get sick or feel stress, and if it is high, we are more capable of being happy and healthy.
The word Reiki is made of two Japanese words - Rei which means "God's Wisdom or the Higher Power" and Ki which is "life force energy". So Reiki is actually "spiritually guided life force energy."
I've decided to enroll back in school and take a Holistic Nutritionist course with the Canadian School of Natural Nutrition. I've been dabbling for over a decade in the nutrition realm which progressed from eat for your blood type, to food combining, to Paleo / whole foods. I've finally clued into the fact that I am pretty passionate about it, and plan for a career change soon after I've graduated.
I'll take the course part-time through their Distance Education option, as they do not yet have a school in Winnipeg. I fully intend to take both Advanced Certification options, which ultimately leads to the Diploma.
Healthy Living is going to be much more than "just a hobby" in the near future!
I was happy to get some of the "action" shots this time (that I missed for the cow tongue) when the outer skin from the tongue was being removed. Ended up spicing it exactly the same, so I have nothing at all different to report other than it was pork this time. The taste and the texture were identical to the cow's tongue.
Oh, the one difference that I do recall was that it was much easier to clean that the cow's tongue. It had none of the little prickly barbs on it that the cow's did for ripping grass out of the ground.
This model was a much more challenging finecast model to clean, but I must admit that I am very pleased with the end result of this model. There is quite a bit of detail in its design, which makes equally as impressive.
These finecast models aren't my favorite to work with, but trimming/shaping this model ended up being easier to do (without mistakes) than it first appeared to be. It's hard to tell by the photo, but the "shoulder pads" of the model contained quite a bit of extra resin that was left by the design of the mold that needed to be carved out. I'm happy with the end result, but I didn't expect to spend as much time as I did on a model with so few pieces.
Tongue initially doesn't have the outward appeal that would guide one to pick it up and decide to try cook/eat it; but it is actually quite delicious. I don't recall the recipe, but memory tells me the pot contained:
You can see everything combined in the first couple pictures. The third picture is after it had cooked in the slow cooker on low for about 10 hours. The fourth picture is how the tongue meat looked cooked and cut on the plate. And the fifth is of the peeled off "skin" bits that remained.