Does heaven exist? With well over 100,000 plus recorded and described spiritual experiences collected over 15 years, to base the answer on, science can now categorically say yes. Furthermore, you can see the evidence for free on the website allaboutheaven.org.

Available on Amazon
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This book, which covers Visions and hallucinations, explains what causes them and summarises how many hallucinations have been caused by each event or activity. It also provides specific help with questions people have asked us, such as ‘Is my medication giving me hallucinations?’.

Available on Amazon
also on all local Amazon sites, just change .com for the local version (.co.uk, .jp, .nl, .de, .fr etc.)



Category: Food



Introduction and description


The tangerine (Citrus tangerina) is an orange-coloured citrus fruit that is closely related to, or possibly a type of, mandarin orange (Citrus reticulata). 

We have grouped its observations both under this heading and the one for Citrus fruits for, as a group, citrus have similar properties medicinally and as a food. The name was first used for fruit coming from Tangier, Morocco.  The peak tangerine season lasts from autumn to spring.

Tangerines are smaller and less rounded than common oranges. The taste is considered sweeter and stronger, than that of an orange. A ripe tangerine is firm to slightly soft, heavy for its size, and pebbly-skinned with no deep grooves, as well as orange in colour. The peel is very thin, with very little bitter white mesocarp, this makes them usually easier to peel and to split into segments.

It also means they can be cooked whole.  If they are boiled gently in water with a little bicarbonate of soda added, once they are soft they can be chopped and added to mashed potato and served with liver. 

The peel used to be dried and used in pot pourris.  It can also be candied and covered in chocolate.

Related observations