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Think you feel old? March 31, 2011

Filed under: Image that — celebrationgoddess @ 5:45 pm

THINKING THURSDAY – (enjoy learning something new!)


In our today world it is impossible for one to believe that a man can live up to the age of 150 years let alone 256 years. According to Time magazine and the New York Times that were published in the year 1933, there died a man whose age was 256 years. I am not sure if he was lucky to have lived up to this age or not.

He went by the name of Li Ching-Yun. In his lifetime he was able to bury 23 wives. He was able to get 180 descendants by the time of his death. If he were in Africa he would have been the role model of many men as the worth of a man was measured by the number of wives and children one had.
Li Ching-Yun claimed that the secret to his long life was sitting like a tortoise, sleeping like a dog, walking sprightly like a pigeon and keeping a quiet heart. He shared this information with a warlord that wanted to know what to do to live that long. Li insisted that peace of mind and calmness were the main contributors to his long life. For those that wonder what the man ate, you will be surprised to learn that he mainly consumed rice and wine.

Not much is known about the early life of Li Chung. The information that is known would be that he was born in the same town where he died. This would be in the province of Szechwan in China. He was literate by the age of ten and often traveled to Shansi, Tibet, Kansu and Manchuria to get herbs.

He continued selling herbs for almost 100 years. He sold his own herbs and also other peoples herbs. Time magazine also indicates that his fingernails were six inches long.

Many people by the age of 80 are usually shriveled and cannot do a lot of things for themselves. Surprisingly Li was very youthful and could do a lot for himself. This lead to many people doubting if he was that old.
Li admitted that he was born in the year 1736 and us this would make him only 197 years contrary to the supposed 256 years. It is a professor at the Minuko University that proved that Li was born in the year 1677. He was able to proof this by producing records that show that the Chinese government honored him on his 200th birthday.

This leads to the huge question if Li had forgotten his own age or was he even the legit Li. Looking at it from a medical perspective, it seems impossible for one to be able to live for that long. The age of Li has surpassed the official record by more than 130 years. It is claimed that he looked like a sixty year old.

The only reasonable conclusion would be that he either had a superhuman body or all this stories are mere exaggerations. Problem is we may never know the complete truth…

Laugh, Learn, and Liven up your Taste Buds!



More Britney March 29, 2011

Filed under: Music - la la la la!!! — celebrationgoddess @ 12:10 pm

Come on she looks good even bald!

TUNES TUESDAY – (enjoy grooving on a Tuesday
with some music, especially an
old favorite or something totally new!!)

Mail online – 3-29-11

Britney Spears walks into new airbrush row as she prepares to relaunch her career again. Here’s an article on Britney. I watched her performance on the news this morning. Who the hell cares if she touched up her pics. Doesn’t everyone do that? Come on she looks like a normal healthy woman. Much better than the screwed up starving models, actresses and ick Madonna who looks like the walking dead….Here’s the whole article, pics, and video:http://www.dailymail.co.uk/tvshowbiz/article-1371095/Britney-Spears-airbrush-row-prepares-release-new-Femme-Fatale-album.html?ito=feeds-newsxml

Here’s her new video: http://www.youtube.com/watch?v=-Edv8Onsrgg

Laugh, Learn, and Liven up your Taste Buds!




Something on a Stick Day March 28, 2011

Filed under: Drink Recipes — celebrationgoddess @ 12:24 pm

Ok looking for drink idears for the day, I came upon the fact that it’s National Something on a Stick and National Black Forest Cake Day. Combine them together and we got some eats and drinks people!!!

National Black Forest Cake Day is another one of those food holidays randomly placed on the calendar simply to entice our taste buds.

In the late 16th century Black Forest Cake originated in the Germany’s Black Forest region! It was during this time that people started baking chocolate into cake. Mmmm chocolate.

30 ml creme de cacao
30 ml cherry liqueur
30 ml cherry brandy
30 ml cream

Shake ingredients together and pour into glass. Add a little more cream as a floater, then add a cherry.Something on a Stick Day
Something on a Stick Day? What a silly holiday! There’s even an outlet for you to share your genius ideas at Somethingonastick.com. Makes me want to go out for some chicken satay. mmmmmm

Laugh, learn and liven up your taste buds!



Water for Africa March 27, 2011

Filed under: Uncategorized — celebrationgoddess @ 9:08 pm

SUNDAY’s Sampler Platter – (imagine that).

While visiting my sister in Mosinee WI, I attended a church service with her at the Mosinee United Methodist Church. Their pastor was a wonderful speaker and quite a comedian. I’ve never been in a Methodist church so I decided to read up a bit on it and shared some of that in my blog.

Two of their members showed a film about the plight of people living in Africa. These two women will be attending a walk for water program. I have seen information on the terrible circumstances and it’s just shocking to learn that 3,600 children die per day from drinking poisoned water. The mothers must walk 6-8 hours a day to obtain their dirty water. I was able to donate to the project and the pastor let us know a local person was matching the money dollar for dollar.

United Methodist Church (UMC)  In the US, it ranks as the largest mainline denomination, the second largest Protestant church after the Southern Baptist convention, and the third largest Christian denomination.

The movement which would become the Methodist Church began in the mid-18th century as a movement within the Church of England. A small group of students, including John Wesley, Charles Wesley and George Whitefield, formed on the Oxford University campus. The group focused on Bible study, methodical study of scripture and living a holy life. Other students mocked the group by calling it the “Holy Club” and “the Methodists” for being overly methodical and exceptionally detailed with their Bible study, opinions and lifestyle. Eventually, the Methodists started individual societies or classes for members of the Church of England who wanted to live a more sacred life.

In 1735, the Wesley brothers went to America to preach the gospel to the American Indians in Georgia. Within two years, the “Holy Club” had disbanded. Wesley returned to England and met with a core group of preachers whom he held in high regard. He wrote that “they appeared to be of one heart, as well as of one judgment, resolved to be Bible-Christians at all events; and, wherever they were, to preach with all their might plain, old, Bible Christianity”. These ministers continued their affiliation with the Church of England. Meantime, they began to be convinced of what they believed were biblical truths that were not then popular among Anglicans. Some of their convictions were that “by grace we are saved through faith” and that justification by faith was the doctrine of the Church as well as of the Bible. They preached these conclusions, and salvation by faith became their standing topic.

In a short time, they became popular preachers with large congregations. The former name was then revived and all these gentlemen, along with their followers, became known as Methodists


From the website: In 2005, I traveled with a team from Lake Grove Presbyterian Church on a World Vision trip to Zambia. While visiting the very rural Sikuteke Village, I walked with a woman a half mile to a dry stream bed. In the stream bed was a small water hole–the water was brown with debris floating in it. The woman reached in, scooped the water out with an old hardhat and filled her bucket. I looked at it, thought of my newly born grandson, and asked the woman if she boiled the water before she gave it to her kids to drink. “No,” she said, “I do not have enough fuel.” She was giving this water to her kids. She had no choice. Something happened to me. I felt I had to do something to help..

Since then, many others from our area have traveled to Zambia with World Vision and have had similar experiences. These travelers and other local volunteers established WaterAfrica in order to increase awareness about the need for safe water and sanitation in developing countries and to raise money to help World Vision provide safe water and sanitation for villagers in rural Zambia

WaterAfrica initiatives include Walks for Water and Water Concerts. We speak at churches, schools, and other organizations. We staff information tables at various events and have developed a short video to tell the story. We have raised over $700,000, enough to provide water for almost 20,000 people. http://waterafrica.org/

Laugh, learn and liven up your taste buds!




The Thrill March 26, 2011

Filed under: Music - la la la la!!! — celebrationgoddess @ 8:06 am


greatest day of the week!)

The start of a guitar legend? Perhaps. I’m going today to see 5 blues bands at a blues festival today and it starts of with Tallan. Should be quite interesting to see the little dude play. The thrill will certainly not be gone!

Here’s a clip:  http://www.youtube.com/watch?v=s9NV3yx7y5Q&feature=related


Tallan Noble Latz, now 11 years old, is considered by musical standards a triple threat. Tallan is a guitar player/singer/songwriter that seems to be destined for the big stage. He has been playing music since the age of 3, picking up the guitar for the first time at 4 and finally getting serious about the guitar at age 5. Tallan has been leading his own band (The Tallan Noble Latz Band) since the age of 7.

Everyone is talking about this young guitar slinger who possesses an old musical soul, the way he carries and conducts himself on stage is something that just has to be seen. As one reporter put it, ¨When T-Man takes the stage, people stop what they’re doing and collectively stare. People entering the room look up and stop as if their shoes were suddenly glued to the floor, not moving again until the song is over, when they reflexively break into wild shouts and applause. Everyone is saying the same thing ¨You gotta see this kid called T-Man!!!¨

Tallan has been featured on these TV Shows: CBS’ Rachael Ray TV Show, WGN’s Morning Show, Fox’s Morning Show, CBS’ Early Show, FOX News: Studio B with Shepard Smith, The Bonnie Hunt TV Show, CNN, NBC’s Today Show with Meredith Vieira, NBC’s Today Show with Kathy Lee and Hoda, Chicago’s WLS TV Morning Show, NBC’s America’s Got Talent and Almost Live with Johnny B TV Show are just a few. He’s been talked about on news broadcasts and radio programs all over the country and the world, Tallan was featured on the BBC. His story has appeared in every major newspaper, worldwide. He was even the feature story on Yahoo’s Homepage multiple times!

Tallan has had the privilege to perform and share the stage with some of the greatest musicians around:
Chris Duarte, Joe Bonamassa, Buddy Guy, Jonny Lang, Walter Trout, Albert Cummings, Hubert Sumlin, Jackson Browne, Wes Jeans, Lance Lopez, Louie Zagoras, Eric McFadden, Bugs Henderson, Chris Aaron, Lonnie Brooks, Wayne Baker Brooks, Jim Peterik & the Ides of March and Greg Koch to name just a few.

Laugh, learn and liven up your taste buds!




A Thyme to Remember! March 25, 2011

Filed under: Entree Recipes — celebrationgoddess @ 11:12 pm

FOODIE FRIDAY – (enjoy a new recipe
to try this weekend!)

I recently bought a herb plant. Something I’ve never seen before. A giant thyme plant. I can wait to grow it in my herb garden and start cooking with it. So here is a recipe to get started! Hope you like hot hot hot! It’s always fun to jerk your pork. hahahhaJERK PORK


  • 1 pound Scotch bonnet chiles, stemmed and cut in half (1/2 pound seeded Scotch bonnets for the tender of tongue)
  • 1 green bell pepper, cored and seeded
  • 1 bunch scallions, both white and green parts, trimmed and cut into 1-inch pieces
  • 1 small onion, coarsely chopped
  • 2 shallots, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 piece (2 inches) fresh ginger, peeled and coarsely chopped
  • 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
  • 3 giant thyme leaves (Spanish thyme), or 1 additional teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 6 fresh basil leaves, or 1 1/2 teaspoons dried basil
  • 1 tablespoon ground allspice, or more to taste
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup coarse salt (kosher or sea)
  • 1/4 cup vegetable oil
  • 1 tablespoon soy sauce, or more to taste
  • 1 Boston butt (bone-in pork shoulder roast; 6 to 7 pounds, with ample fat)

Place the Scotch bonnets, bell pepper, scallions, onion, shallots, garlic, ginger, thyme, basil, ground allspice, cinnamon, and black pepper in a food processor fitted with a metal blade and puree to a smooth paste, running the machine in bursts. Work in the salt, oil, and soy sauce. Add enough water (about 1/4 cup) to obtain a thick but pourable paste. Taste for seasoning, adding more allspice and/or soy sauce, as necessary; the mixture should be very salty and very flavorful. You should have about 2 1/4 cups—perhaps a little more than you need, but any excess keeps well in the refrigerator. Store it in a glass jar and place a piece of plastic wrap between the top of the jar and the lid, so the pepper fumes and salt don’t corrode the lid.

Cut through one side of the pork shoulder to the bone. Cut around the bone and keep cutting to within an inch of the other side of the shoulder. Do not cut all the way through. Open the pork shoulder like a book. Cut under the bone and remove it. Pound the pork with a meat mallet or rolling pin until it is about 1 1/2 inches thick. Holding the knife parallel to the short edge of the pork rectangle, make a series of parallel cuts 1/2 inch deep and 2 inches apart from one edge to the other. Turn the pork over and make parallel cuts on the other side, working so that the cuts on the second side are midway between the cuts on the first side. These “accordion” cuts are a signature of Jamaican jerk masters and help the marinade and smoke flavors penetrate the meat.

Spread half of the jerk marinade in the bottom of a nonreactive roasting pan or aluminum foil pan. Place the butterflied pork on top. Spread the remaining jerk paste over it. Let the pork marinate in the refrigerator, covered, for 2 to 4 hours.

Mix the wood chips and allspice berries and soak them in water for 1 hour. Drain just before using.

Drain the pork, scraping off the excess jerk seasoning; it’s OK to leave a little on.

To grill: Technically Jamaicans grill jerk pork using the direct method, but the low heat and corrugated tin cover they use produces an effect similar to indirect grilling. And, indirect grilling requires less attention than direct grilling here. Take your choice.

If you are grilling using the indirect method, set up the grill for indirect grilling and preheat it to medium. When ready to cook, if you are using a gas grill, add the wood chips and allspice berries to the smoker box or place them in a smoker pouch under the grate. If you are using a charcoal grill, toss the wood chips and allspice berries on the coals. Arrange the butterflied pork, fat side up, in the center of the grate over the drip pan and away from the heat and cover the grill.

If you are grilling using the direct method, set up the grill for direct grilling and preheat it to medium-low. When ready to cook, if you are using a charcoal grill, toss half of the wood chips and allspice berries on the coals. If you are using a gas grill, add the wood chips and allspice berries to the smoker box or place them in a smoker pouch under the grate. Arrange the butterflied pork, fat side up, on the hot grate and cover the grill. Toss the remaining wood chips and allspice berries on the coals when you turn the pork; keep the grill covered.

Grill the pork until it is darkly browned and very tender, 40 to 60 minutes using the indirect method; about 20 minutes per side using the direct method. Use an instant-read meat thermometer to test for doneness, inserting it through the side of the pork. When done the internal temperature should be about 190°F to 195°F.

To serve, transfer the jerk pork to a cutting board and let it rest, loosely covered with aluminum foil, for 10 minutes. Using a cleaver, whack the pork into bite-size pieces. Traditionally, jerk pork is served on waxed paper to be eaten with your fingers.

Laugh, learn and liven up your taste buds!




The Many Faces of Liz March 24, 2011

Filed under: Uncategorized — celebrationgoddess @ 6:34 am

something new!)

Interesting tidbits of Liz….

Liz was born in England and appeared in her first motion picture at the age of nine.

I liked her the best in Cleopatra. Go figure!

When asked why she married so often, she replied “I don’t know, honey. It sure beats the hell out of me.” Taylor hoped to focus on her marriage over her career, and gained weight in an unsuccessful attempt to not receive film roles. Hey I love this one! Burton once disagreed with others about Taylor’s famed beauty, saying that calling her “the most beautiful woman in the world is absolute nonsense. She has wonderful eyes, but she has a double chin and an overdeveloped chest, and she’s rather short in the leg.” On another occasion, however, he praised her lavishly, stating that, “She was unquestionably gorgeous. I can think of no other word to describe a combination of plentitude, frugality, abundance, tightness. She was lavish. She was a dark unyielding largesse. She was, in short, too bloody much.”


Liz was a grandma at 39. At the time of her death she was survived by her four children, ten grandchildren, and four great-grandchildren.

Taylor was a supporter of Kabbalah and member of the Kabbalah centre. She encouraged long-time friend Michael Jackson to wear a red string as protection from the evil-eye during his 2005 trial for molestation, where he was eventually cleared of all charges.

Taylor had a passion for jewelry. Over the years she owned a number of well-known pieces, two of the most talked-about being the 33.19-carat (6.64 g) Krupp Diamond and the 69.42-carat (13.88 g) pear-shaped Taylor Burton diamond, which were among many gifts from husband Richard Burton. Taylor also owned the 50-carat (10 g) La Peregrina Pearl, purchased by Burton as a Valentine’s Day present in 1969. The pearl was formerly owned by  Mary I of England, and Burton sought a portrait of Queen Mary wearing the pearl. Upon the purchase of such a painting, the Burtons discovered that the British National Portrait Gallery did not have an original painting of Mary, so they donated the painting to the Gallery Her enduring collection of jewelry has been documented in her book My Love Affair with Jewelry (2002).

Taylor devoted much time and energy to related charities, and helped raise more than $100 million to fight the disease. What a woman.




Laugh, learn and liven up your taste buds!



Dancing with the Stars March 23, 2011

Filed under: Meet a goddess! — celebrationgoddess @ 10:50 pm

(enjoy learning about a goddess!)

I was watching Dancing with the Stars on Monday night and saw Petra Nemcova. She is a Czech supermodel who is best known for her appearances in the Sports Illustrated swimsuit issues and for surviving “The Tsunami” while vacationing in Thailand in December 2004. While they were practicing she was very upset because of the what the Japanese people are going through.

She was born on June 24, 1979 in Karvina, Czech Republic and was discovered while participating in a national talent search at the age of 16. Petra Nemcova went on to appear in various fashion magazines as well as the Victoria’s Secret catalog and ultimately appeared on the cover of the Sports Illustrated swimsuit issue in 2003. She was also a judge for the 2004 Miss Universe Pageant and in 2007 became the host of the television series “A Model Life”.

She did a beautiful job on Dancing. She’s so graceful!!!


https://celebrationgoddess.wordpress.com/2011/03/16/– AMATERASU
https://celebrationgoddess.wordpress.com/2010/09/14/meet-an-amazing-goddess/– LAURIE BUCHANAN – HOLESSENCE
https://celebrationgoddess.wordpress.com/2011/01/19/ – DEMETER GODDESS OF FERTILITY
https://celebrationgoddess.wordpress.com/2010/10/13/– DENISE GASKELL – SHAKLEE
https://celebrationgoddess.wordpress.com/2010/11/17/– MARILU GIANNI – GOLD JEWELRY
https://celebrationgoddess.wordpress.com/2010/09/29/ – JESSICA GUENTHER – SCENTSY & SUGAR DRAMA
https://celebrationgoddess.wordpress.com/2010/12/01/– JOAN ISENBERG – PHOTOGRAPHER
https://celebrationgoddess.wordpress.com/2010/12/15/– JEANETTE JESKY – OLD FRIEND AND GREAT MOM
http://www.candyekane.com/– CANDYE KANE – SINGER
http://www.persephonesdaughters.com/– KARA KOWERT – DANCER
https://celebrationgoddess.wordpress.com/2011/02/16/ – KRIS LASKOWSKI HORN – MOM AND PTAer
https://celebrationgoddess.wordpress.com/2011/01/12/ – PAMELA MADSEN – WRITER
https://celebrationgoddess.wordpress.com/2011/03/02/ – JANE RUSSELL
https://celebrationgoddess.wordpress.com/2010/11/10/– DENISE SCHINBERG – PAMPERED CHEF DEMONSTRATOR
https://www.sendoutcards.com/107453– CATHY STEIDINGER – SEND OUT CARDS
https://celebrationgoddess.wordpress.com/2010/12/29/– SUPER MAMIKA – 91 GRANDMOTHER
https://celebrationgoddess.wordpress.com/2011/02/09/ – SUSAN TEDESCHI – BLUES SINGER
https://celebrationgoddess.wordpress.com/2011/02/23/– VIRGIN MARY
https://celebrationgoddess.wordpress.com/2010/12/22/– LEIGH ANN ROBERTS TOUHY
https://celebrationgoddess.wordpress.com/2010/10/06/ – ANNIE WEINERT – DANCER

I love to learn about lots of new people and goddesses. Send me a friend request on facebook. Find me at: Bethsheba Celebration-Goddess. Let’s share! http://www.facebook.com/profile.php?id=100000713596291

Laugh, learn and liven up your taste buds!



BLUES!!! March 22, 2011

Filed under: Music - la la la la!!!,Uncategorized — celebrationgoddess @ 1:00 pm



TUNES TUESDAY – (enjoy grooving on a Tuesday
with some music, especially an
old favorite or something totally new!!)

Do I have the blues, hell no! I do I have a shirt that says Wild Women don’t get the blues! It is time again for a Blues Festival!  Last year was an awesome time dancing with my little sissie Jewels. And yes I’m sorry, Dr. Hottie, but I do intend on dancing all day and night. Why the heck does he think I could go so high up on my toes for that x-ray! Enjoy a little Jumpship Blues music: http://www.youtube.com/watch?v=051ouL_zqaY&feature=player_embedded

 The Jumpship Blues Band

In late 2002, Rich Johnson (bass guitar) and Eric Carlson (guitar) decided to form The Jumpship Blues Band and set out to recruit some personnel. They invited Tedd Schmidt to try out as a vocalist with the band. He was an instant success.

The band played several gigs with a variety of excellent musicians who were sharing time with other bands. By 2004, permanent membership had become their goal. They started looking for a keyboard or harp player and a drummer. Eric Grasamkee entered the picture and his skills on harp proved to be a good fit.

In 2005, Harley Pryne joined the band on drums. They considered themselves fortunate to get the services of this veteran performer. Two years later, John Strassburg (keyboardist) heard the band at the Clark Place. He joined the band in the spring of 2007.

Jumpship’s unique blues stylings are most influenced by Chicago Blues and West Coast Swing. The Jumpship Blues Band invites you to listen, dance, and sing along with them as they share their love for the blues.


Laugh, Learn, and Liven up your Taste Buds!



Pears and Jalapenos March 21, 2011

Filed under: Drink Recipes — celebrationgoddess @ 6:17 am

MARTINI MONDAY – (enjoy the first evening of the
week with a cool cocktail and a easy snack!)

I’m starting to think spring! So this Monday’s cocktail sounds very spring to me with pears and rosemary. I’ll have to work some thyme into Friday’s recipe since I found the most interesting giant leaf thyme plant while pursuing the nursery today on a stormy day.


Rosemary syrup

1 cup sugar
1 cup water
4 4-inch rosemary sprigs


1 750-ml bottle premium vodka
5 tablespoons fresh lemon juice
3 tablespoons Poire Williams (clear pear brandy)
12 ice cubes
12 small rosemary sprigs

For rosemary syrup:
Bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Add rosemary sprigs. Reduce heat and simmer 2 minutes. Cool mixture completely. Discard rosemary.

For martini:
Mix rosemary syrup, vodka, lemon juice, and brandy in large pitcher. Cover pitcher with plastic wrap and place in freezer until mixture is cold, about 3 hours. Remove pitcher from freezer; add ice cubes. Stir briskly to melt ice partially. Strain mixture into chilled Martini glasses. Garnish each glass with rosemary sprig.



1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1/4 cup mayonnaise
1 (1 ounce) package dry ranch salad dressing mix
1 1/2 teaspoons garlic powder
20 large jalapeno peppers, halved and seeded
1 pound sliced bacon, cut in half


Preheat an oven to 400 degrees F (200 degrees C).

Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.

Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.

Laugh, learn and liven up your taste buds!