O maior conquistador não é aquele que conquista grandes coisas, mas sim o que conquista as pequenas e as torna grandes!

Here's a dozen of my favorite things never to apologize for:

1) Never apologize for acting on your instincts.
2) Never apologize for being passionate.
3) Never apologize for being smart.
4) Never apologize for demanding respect.
5) Never apologize for saying no.
6) Never apologize for not embracing someone else's agenda.
7) Never apologize for disagreeing.
8) Never apologize for your faith.
9) Never apologize for your own sense of creativity.
10) Never apologize for ordering dessert.
11) Never apologize for being funny.
12) Never apologize for living your truth.

Every one of us casts a shadow.

There hangs about us, a sort of a strange, indefinable something, which we call personal influence--that has its effect on every other life on which it falls. It goes with us wherever we go. It is not something we can have when we want to have it--and then lay aside when we will, as we lay aside a garment. It is something that always pours out from our lives . . . as light from a lamp, as heat from flame, as perfume from a flower.

The ministry of personal influence is something very wonderful. Without being conscious of it, we are always impressing others by this strange power that exudes from us. Others watch us--and their thinking and actions are modified by our influence."

"Be very careful, then, how you live--not as unwise but as wise, making the most of every opportunity." Ephesians 5:15-16

~J. R. Miller, "The Shadows We Cast"

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sábado, 24 de novembro de 2012

Caramel Apple Parfaits

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda

1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 teaspoon ground cloves
1/2 teaspoon ground allspice
1 stick (4 ounces) unsalted butter, softened
1 1/2 cups packed dark brown sugar
2 tablespoons molasses
1 large egg
1 cup regular yogurt

Preheat oven to 350°. Blend flour, baking soda, salt, cinnamon, cloves and allspice in a bowl and set aside. In a mixer, blend butter with brown sugar and molasses at medium speed until combined. Add in egg and beat till smooth. Add dry ingredients in small batches, alternating with yogurt until all is blended together. Scrape the batter into a large non-stick baking pan and place on the center rack of over. Bake for about 20 minutes or until surface springs back easily to touch. Let cool completely.

Caramel Sauce:
1 cup sugar
1/2 cup water
1 1/4 cups heavy cream
1 1/2 teaspoons cinnamon

In a medium saucepan, stir together sugar and water and cook over high heat until sugar dissolves. Stop stirring for about 4 minutes until a deep amber caramel forms. Remove from stove and add heavy cream and cinnamon. Once the caramel cools slightly place back on burner and continue cooking until the sauce is slightly thickened. Pour the caramel into a bowl.

1 stick (4 ounces) unsalted butter
8 large Fuji or other crisp apples—peeled, cored and thinly sliced (12 cups)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 quart whipped cream

In a skillet, melt 4 tablespoons of the butter. Add 6 cups apples and stir over high heat until lightly browned. Add half of each of the sugars and continue cooking until the apples become caramelized. Pour into a large bowl and set aside, and finish the remaining ingredients exactly the same way.

Cut the cake into 6 inch squares. Spoon 2 tablespoons of caramel sauce into dessert cups or parfait glasses. Layer 1 tablespoons of apples and 1/2 cup whipped cream to each glass. Layer 2 or three cake squares next. Repeat with the remaining ingredients, ending with caramel sauce and top with whipped cream.

Optional Garnish:
Slice whole apples in 1/8th inch widths and place on parchment paper on a baking sheet – sprinkle lightly with regular sugar and bake for 5 minutes until just softened. Cool and place on top.

Recycling Ideas

quarta-feira, 21 de novembro de 2012

A king who did not believe in the goodness of God, had a slave who, in all
circumstances, said: My king, do not be discouraged, because everything God
does is perfect, no mistakes!

One day they went hunting and along the way a wild animal attacked the
king. His slave managed to kill the animal, but could not prevent his
majesty losing a finger.

Furious and without showing his gratitude for being saved, the nobleman
"Is God good? If He was good, I would not have been attacked and lost my

The slave replied:
"My king, despite all these things, I can only tell you that God is good,
and he knows "why" of all these things. What God does is perfect. He is
never wrong!"

Outraged by the response, the king ordered the arrest of his slave.

Later, he left for another hunt and was captured by savages who made human

In the altar, ready to sacrifice the nobleman, the savages found that the
victim had not one of his fingers, so he was released. According to them,
it was not so complete to be offered to the gods.

Upon his return to the palace, he authorized the release of his slave that
he received very affectionately.

"My dear, God was really good to me! I was almost killed by the wild men,
but for lack of a single finger, I was let go! But I have a question: if
God is so good, why did he allow me to put you in jail?"

"My King, if I had gone with you in this hunt, I would have been sacrificed
for you, because I have no missing finger, therefore, remember everything
God does is perfect. He is never wrong."

Often we complain about life, and negative things that happen to us,
forgetting that nothing is random and that everything has a purpose.

Every morning, offer your day to God, don't be in a rush.

Ask God to inspire your thoughts, guide your actions, and ease your
feelings. And do not be afraid. God is never wrong!

You know why this message is for you? I do not know, but God knows, because
he never makes mistakes.......

The path of God and his word is perfect, without impurities. He is the way
of all those who trust in Him, as he says in 2 Samuel 22: 31

What you do with this message is up to you. May God put in your heart the
desire to send it to someone. God knows why He choose you to receive this
message. Please bless someone with it.

God is never wrong and He is never late.

Eye make up

quarta-feira, 14 de novembro de 2012

Gardening Tips


Negative Emotions Creation Cycle

Home, Familly, Blessing


If I can make this, ANYONE can !

Ingredients– dough:
2 cups cake flour

2 tablespoon baking powder
½ tsp salt
1 large egg
4 tbsp butter/margarine
½ cup of water
oil for frying

Ingredients – syrup:
1kg sugar
1 ½ cinnamon sticks
½ tsp ground ginger
1 ½ cups of water
juice of one lemon

Method – dough:
1. Sift the flour, baking powder and salt together.
2. Rub in the butter and mix until pliable.
3. Mix this with the egg and water (adding the water a little at a time).
4. Work the dough well. If the dough appears to be lumpy and sticky, continue to work the dough until it will ball up.
5. Let the dough rest at room temperature for about three hours (under an inverted mixing bowl).

Method – syrup:
1. Prepare the syrup a day before (it needs to be very cold).
2. Dissolve sugar in the water.
3. Add the spices and lemon juice to this and boil together. Leave the syrup cool in the fridge overnight. I devide my syrup into two and keep it in the freezer overnight. The secret to getting the syrup into the centre of the koeksister is that the hoter the koeksister and the colder the syrup it just shloops it in !

To prepare the koeksisters:
1. Roll out the dough (thickness 5mm).
2. Cut the dough into strips of 6cm long, 2cm wide.
3. Cut each of these strips into three strips (not all the way through, leave the strips connected at the top).
4. Plat each strip, pinch together at the end of the strip.
5. Deep fry until golden brown.
6. Remove and drain quickly – dip the hot koeksisters in the cold syrup (that was stored in the fridge up to now).
7. The secret is to keep the syrup cold and the koeksisters hot, this way it will draw just the right amount of syrup.
8. You can keep the syrup cold by keeping the syrup bowl in another container filled with iced water.

quinta-feira, 1 de novembro de 2012