My day started today with this in my email. It is so true and wanted to share it with you.
An excerpt from
Learning to Dance in the Rain
by BJ Gallagher
Speaker and author, Tom Feltenstein often asks people, “Have you ever noticed how Life has endless ways of giving you more of what you don’t want?”
His question makes people chuckle, but he’s dead serious when he asks it. The problem is not Life, you see – the problem is us. Many of us are paying so much attention to what we don’t want, that we actually make things worse. By focusing on what’s wrong, we reinforce it, and attract more of the same.
It is an age-old truism that “we become what we think about.” Spiritual teachers, wise philosophers, and psychologists all say so. There is ample proof all around us. By putting so much energy into thinking about our problems, we make our lives more problematic.
It’s especially important to keep this fact in mind during stormy, difficult times. When you’re going through a rough patch, it’s only natural to think about the struggle you’re having, while overlooking things in your life to be grateful for.
But if you want a bright future, it’s essential that you think about bright things – and nothing could be brighter than gratitude. You and I create our own futures by the things we think about and appreciate:
- If you want more love in your life, be grateful for the love you already have.
- If you want more money, appreciate the money you have now.
- If you want better health, love and appreciate your body.
- If you want more friends, take really good care of the friends you have now.
- If you want success, be grateful for your past and present success.
Create your own future through the amazing power of gratitude!
Great words to live by!
Mark’s parents came over for dinner tonight. I have been making this recipe for several years. It is one of our family favorites. I found the recipe in a issue of Bon Appetit, February 2002. I hope you give it a try. It is really good!
Mahogany Beef Stew with Red Wine and Hoisin Sauce
- 4 tablespoons olive oil
- 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
- 3 1/2 cups chopped onions
- 2 cups Cabernet Sauvignon
- 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
- 1/2 cup hoisin sauce (I only use 1/4 cup)
- 2 bay leaves
- 1 pound slender carrots, peeled, cut diagonally into 1-inch lengths ( I use baby carrots)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons chopped fresh parsley (I do not add this)
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
I usually serve this with with noodles or mashed potatoes. Tonight I served it with mashed potatoes and the next recipe.
My friend Jodi sent me this next recipe 🙂 Thanks Jodi!
Herb Bubble Bread
- 1/2 cup grated Parmesan cheese
- 3/4 teaspoon dried parsley flakes
- 1/4 teaspoon dill weed
- 1/8 teaspoon each dried thyme, basil and rosemary, crushed
- 1/4 cup butter, melted
- 2 teaspoons minced garlic
- 1 loaf (1 pound) frozen bread dough, thawed
In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic; set aside.
Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9-in. x 5-in. loaf pan.
Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 22-26 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 16 servings.
This was really good. Mark and Grace loved it! I did not have dill, so I used oregano. You could do several different herb combinations with this recipe.