Some anxiety with a slice of humour on the side

There’s nothing “wrong” with you per se. You’re just suffering from existential angst like everyone else in the world due to the acceleration of our collective development, which comes with a side order of fear, anxiety, anger, grief/ with a touch of insanity! If you really want to understand what’s going on, explore it further by observing your feelings and reactions while sitting quietly, be still and do nothing but watch. Be the witness of life’s drama unfolding before you, and detach a little. The real scary part… what u’ll soon realize is that the world is a macrocosm of the collective “us”, we are a part of this world, which means we are a “fractally integrated” part and parcel of the whole & have the power to change it. HOW? By persistently witnessing ourselves every moment we exist while interacting with our reality. How do we correctly perceive & integrate our truth in any given situation? How can we change our preconception/ response to achieve a better outcome. This is called active participation in the creation of our reality, it requires responsibility/ response-ability. Our “awakening” demands consistent conscious awareness of our internal milieu and diligent assessment/ discernment of the present moment. This is called living in the NOW. Drop the mind games & focus BE HERE-NOW! AWAKE! ♥

A growing Trend in Russia – “Eco-Villages”

This is a beautiful post, I am familiar with Anastasia’s teachings, thanks so much for sharing!

Life in Russia


Something Curious is going on

Something very curious is going on in Russia, I guess I should say more like around the world. But statistics show it’s more of a phenomenon here than anywhere else. Why? Anastasia is the answer. So who’s Anastasia, Vladimir Merge claims he met this mysterious woman who lead him deep into the Siberian Taiga. It is within these woods that she reveals to him about the philosophy of Man’s relationship to Nature and much more. These teaching to him were imparted through a series of best-selling books called The Ringing Cedars of Russia, first published in 1996. The books have for many become a reason to move Back to the Land, a movement that is increasingly becoming worldwide. Unlike the hippie movement of the 60’s these eco- communities combine deep ecology with traditional, even conservative family values based on self-reliant simple living on…

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♪Belle nuit, ô nuit d’amour – Offenbach (Barcarolle)


Belle nuit, ô nuit d’amour (often referred to as the Barcarolle) is a piece from The Tales of Hoffmann, Jacques Offenbach‘s final opera. This piece opens the opera’s third act, set in Venice. It is sung by the characters Giulietta – the protagonist Hoffmann’s love, a Venetian courtesan – and Nicklausse – Hoffmann’s poetic muse, in disguise as his faithful male companion.[2] In addition to the Venetian location it sets the seductive and sinister tone of the Venice act in general and of Giulietta’s character specifically.[3] The music reappears later in the act in a septet, “Hélas! Mon cœur s’égare encore,”[2] which was constructed by editors of the opera.[4]

Lol, a wonderfully charming scene from La Vita é Bella (Life is Beautiful) when Guido falls in love with Principessa, woos her by practising Arthur Shopenhauer’s theory of  “the World as Will & Idea” at the Opera House under the accompaniment of “Barcarolle” from Jaques Offenbach’s Opera “The Tales of Hoffmann”.

Offenbach – Barcarolle from ‘The Tales of Hoffmann’ – Anna Netrebko and Elina Garanca
A barcarolle is a folk song sung by Venetian gondoliers, or a piece of music composed in that style.
Belle nuit, ô nuit d’amour (Beautiful night of love)
Anna Netrebko (soprano)
Elina Garanca (mezzo-soprano)
Prague Philharmonic Orchestra; Conductor: Emmanuel Villaume
Prague Philharmonic Choir; Chorus Master: Lukas Vasilek
From the Deutsche Grammophon album:Anna Netrebko: Souvenirs, 2008

Video scenes from Vienna Waltzes by New York City Ballet
Der Rosenkavalier: erste Walzerfolge performed by Stephanie Saland, Adam Lüders, and ensemble (This was considered Stephanie Saland’s retirement performance).
Videotaped in performance at New York State Theater, New York, on June 27, 1993, during New York City Ballet’s Balanchine Celebration, by Robert Score.

Lyrics & Translation

Belle nuit, ô nuit d’amour
Souris à nos ivresses
Nuit plus douce que le jour
Ô,belle nuit d’amour!
Le temps fuit et sans retour
Emporte nos tendresses
Loin de cet heureux séjour
Le temps fuit sans retour
Zéphyrs embrasés
Versez-nous vos caresses
Zéphyrs embrasés
Donnez-nous vos baisers!
Vos baisers! Vos baisers! Ah!
Belle nuit, ô, nuit d’amour
Souris à nos ivresses
Nuit plus douce que le jour,
Ô, belle nuit d’amour!
Ah! souris à nos ivresses!
Nuit d’amour, ô, nuit d’amour!
Ah! ah! ah! ah! ah! ah! ah! ah! ah! ah!

Lovely night, oh, night of love
Smile upon our joys!
Night much sweeter than the day
Oh beautiful night of love!
Time flies by, and carries away
Our tender caresses for ever!
Time flies far from this happy oasis
And does not return
Burning zephyrs
Embrace us with your caresses!
Burning zephyrs
Give us your kisses!
Your kisses! Your kisses! Ah!
Lovely night, oh, night of love
Smile upon our joys!
Night much sweeter than the day
Oh, beautiful night of love!
Ah! Smile upon our joys!
Night of love, oh, night of love!
Ah! ah! ah! ah! ah! ah! ah! ah! ah! ah!

Warning — Toxic Decayed Meat Being Sold As “Fresh”

This toxic practice makes seriously decayed meat look fresh for weeks and is banned in many countries including the European Union and Japan.


Many consumers are unaware that over 70% of beef and chicken in the United States and Canada is treated with poisonous carbon monoxide gas and the FDA allows it, despite the known public health risks.

A bill was introduced in Congress that would require the labeling of meat that has been treated with carbon monoxide but it was never enacted and the topic was swept under the rug entirely. [Bill: H.R. 3115 (110th) introduced on July 19, 2007; never enacted.]

This practice makes meat appear and smell fresh even when contaminated with harmful bacteria such as Clostridium botulinum, Salmonella, Campylobacter, and E-coli 0157:H7.

Carbon monoxide makes meat appear fresher than it really is by reacting with the meat pigment myoglobin to create carboxymyoglobin. This bright red pigment masks the natural telltale signs of spoiled meat such as rank odors and slime. Meats containing carboxymyoglobin will appear red and fresh for days or even weeks beyond the point of spoiling.

Ironically, while it has allowed the used of carbon monoxide packaging, the FDA has also warned of the significant safety concern accompanying the use of reduced oxygen packaging (such as carbon monoxide packaging) stating that “the inhibition of the spoilage bacteria is significant because without these competing organisms, tell-tale signs signaling that the product is no longer fit for consumption will not occur.”

Cooking meat cannot eliminate the health problems that could occur when toxins are present, but not readily apparent, because of carbon monoxide. Even when contaminated meats are properly cooked, some toxins can survive.

The FDA’s acceptance of the GRAS (Generally Regarded As Safe) notifications for the use of carbon monoxide in fresh meat is illegal because it ignores existing Federal statutes and regulations. Precisely because of the potential for carbon monoxide to mask the appearance of spoilage and promote consumer deception, FDA regulations (Section 173.350) expressly prohibit the use of carbon monoxide in “fresh meat products.”

The FDA has evaluated the issue of carbon monoxide use in meat products on at least three separate occasions yet they claim carbon monoxide is still GRAS.

Regulations of the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) also prohibit the introduction of ingredients in fresh meat that function to conceal damage or inferiority, or to give the appearance the product is better or of greater value.

Because of these safety concerns, many countries have banned the use of carbon monoxide in certain foods. The European Union prohibited the use of carbon monoxide in meat and tuna after the European Commission’s Scientific Committee on Food concluded: “The stable cherry-color can last beyond the microbial shelf life of the meat and thus mask spoilage.” Canada, Japan and Singapore have similarly banned the use of carbon monoxide in tuna.

In addition to the public health concern regarding foodborne illness, Prevent Disease reports:

Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide we all exhale. But that one molecule makes a big difference in that it does very, very bad things to the human body at very, very low concentrations.

CO is toxic because it sticks to hemoglobin, a molecule in blood that usually carries oxygen, even better than oxygen can.

When people are exposed to higher levels of CO, the gas takes the place of oxygen in the bloodstream and wreaks havoc. Milder exposures mean headaches, confusion, and tiredness. Higher exposures mean unconsciousness and death, and even those who survive CO poisoning can suffer serious long-term neurological consequences.

Watch the video:

Please encourage others to seek a local reliable source of organic grass fed meat by sharing this information on Facebook.

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