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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quarta-feira, 20 de fevereiro de 2013

Chicken and pesto open sandwich





Chicken and pesto open sandwich


  • Preparation time

    10 minutes
  • Cooking time

    None
  • Serves

    2
  • Course

    Light bites and sandwiches
  • Main ingredient

    Poultry

Ingredients:


  • 25g (1oz) Flora pro.activ spread
  • 1 small clove garlic
  • 2 handfuls fresh basil
  • 25g (1oz) finely grated Parmesan cheese
  • 2 large slices of bread, e.g. rye, granary
  • 100g (3½oz) cooked sliced chicken
  • Handful rocket leaves
  • 25g (1oz) toasted pine nuts

Method

1. Place the spread, garlic and basil in a food processor and blend until smooth.
2. Add the Parmesan and mix in.
3. Spread the pesto over the bread and top with the rocket, chicken and pine nuts.

Dress Up a Floating Shelf...great for small spaces!


Coughing?? Eat RoseMary....


How to Store Vegetables



Always remove any tight bands from your vegetables or at least loosen them to allow them to breathe.
 
Artichokes  place in an airtight container sealed, with light moisture.
Asparagus  place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados  place in a paper bag at room temp. To speed up their ripening place an apple in the bag with them.
Arugula  arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lie flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil  is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper insideleft out on a cool counter.
Beans shelling open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets  cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens  place in an airtight container with a little moisture.
Broccoli  place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe  left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts  If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage  left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to lose its moisture after a week, so, best used as soon as possible.
Carrots  cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower  will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery  does best when simply places in a cup or bowl of shallow water on the counter. If you want to keep it in the refrigerator, like I do, wrap it in tin foil. It will stay crisp for weeks.
Celery root/Celeriac  wrap the root in a damp towel and place in the crisper.
Corn leave un-husked in an open container if you must, but corn really is best eaten sooner than later for maximum flavor.
Cucumber  wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant  does fine left out in a cool room. Don’t wash it; eggplant doesn’t like any extra moisture around its leaves. For longer storage place loose, in the crisper.
Fava beans  place in an air tight container.
Fennel  if used within a couple of days after it’s bought, fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic  store in a cool, dark, place.
Green garlic ‐ an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens  remove any bands, twist ties, etc. most greens must be kept in an airtight container with a damp cloth to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans  they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes  store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs - a closed container in the fridge to be kept up to a week. Any longer might encourage mold.
Lettuce  keep damp in an airtight container in the fridge.
Leeks ‐ leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra  doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion  store in a cool, dark and dry, place good air circulation is best, so don’t stack them.
Mushrooms - Keep mushrooms in the refrigerator in its original wrapping. If you are using some of the mushrooms, try to open a corner of the plastic wrap and just take what you need. Then, cover with a paper towel and cover with more plastic wrap and place back into the refrigerator. 
Parsnips ‐ an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Peppers: Sweet/ Hot/ Bell - Store in a plastic bag before placing in crisper or refrigerator. Green peppers stay fresh longer than orange or red peppers. Will last 1 - 2 weeks in refrigerator or up to 10 months in the freezer. To freeze cut into slices and place on cookie sheet in the freezer until frozen, then place in air-tight container or freezer bag and return to freezer.
Potatoes  (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio  place in the fridge in an open container with a damp cloth on top.
Radishes  remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in an open container in the fridge with a wet towel placed on top.
Rhubarb ‐ wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas  in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas  refrigerate in an open container
Spinach  store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions  Remove any band or tie and place in the crisper.
Sprouts - Keep them cold. Under 40 degrees F'. Get them in the refrigerator as soon as possible and they should last 10 - 14 days. 
Summer Squash  does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers  Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple of days, place in the crisper if longer storage needed.
Sweet Potatoes  Store in a cool, dark, wellventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes  Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips  remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash ‐ store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini  does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

How to Store Fruit
Apples  store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Apricots  on a cool counter to room temperature or fridge if fully ripe.
Cherries ‐ store in an airtight container. Don’t wash cherries until ready to eat, any 
Bananas Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. Keep them on the counter, or in a basket with holes or openings to allow air to circulate.Citrus  store in a cool place, with good airflow, never in an airtight container.
added moisture encourages mold.
Berries - Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates ‐ dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs  Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week unstacked.
Grapes - Make sure to select clusters that are free from molds if you plan to keep them in your fridge.  Another mistake people make when storing grapes is washing them before storing. While this may clean them and get rid of dirt on them, the water will have a negative effect on the skins of the grapes; making them mushier and promoting bacterial growth in the process.
Kiwi - Keep at room temperature until ripe, then refrigerate. Do not place in refrigerator longer than 1 -2 weeks. 
Lemons and Limes -  If you are going to use them within a week, keep them on the counter at room temperature. Lemons and limes need air so if you place them in a bowl, you may notice their bottoms may grow mold. Try to keep them separated or in an aerated bowl. If you don't eat them within a week, you can keep them in the refrigerator and they will last a month. You can keep them in a bowl in the refrigerator. 
Mangoes - Store on the counter until ripe or 2 - 5 days, then move to refrigerator, then keep for 5 - 7 days. If you want to freeze wash peel and slice into pieces. Place pieces on a cookie sheet until frozen then you can transfer to plastic bag. 
Melons  uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines  (similar to apricots) store in the fridge it is okay if it's ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches - (and most stone fruit)  refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears  will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Oranges - stay juicier when kept at room temperature. If possible place in a basket. The baskets are preferable to other containers because they permit the air to circulate freely around each piece of fruit.
Persimmon - Fuyu‐ (shorter/pumpkin shaped): store at room temperature.
Hachiya - (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stackthey get very fragile when really ripe.
Plums - Keep plums at room temperature until they ripen. Once they're ripe, keep in the refrigerator for up to 5 more days. 
Pomegranates  keep up to a month stored on a cool counter.
Raspberries - Wash your berries in a vinegar solution of 1 part vinegar to 3 parts water. Place berries in a refrigerator safe bowl (plastic) with a paper towel on the bottom. Replace paper towel when it gets damp. 
Strawberries  Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.
Watermelon - Keep watermelon uncut on your counter at room temperature for up to 7 - 10 days. Cut watermelon can keep in the refrigerator for up to two days. 


If You Keep GOOD FOOD In Your Fridge, You Will Eat GOOD FOOD....


Home Remedy for Sore throat, hacking cough, tight congestion.




DSC_0012

DSC_0003
An easy one, too, using four items found in most pantries:
Apple Cider Vinegar,
Honey,
Ginger,
and Cayenne…
plus some water.
And, so quick to put together.




DSC_0005


MAGGIE’S COUGH REMEDY
¼ teaspoon Cayenne
¼ teaspoon Ginger
1 Tablespoon Cider Vinegar (an organic one, like Bragg’s, is preferred.)
2 Tablespoon Water
1 Tablespoon Honey (use a locally produced raw honey, if possible.)
Dissolve cayenne and ginger in cider vinegar and water. Add honey and shake well. Take 1 Tablespoon as needed for cough. Hoo-wee.
Note: This is potent albeit watery syrup. It also doesn’t dissolve perfectly. Always shake well before using.
If you make this in small batches as the recipe is written, there is no need to refrigerate.
If you prefer, you may refrigerate this. It keeps as long as you need it. I like to make small batches (it is so easy to mix up.) and use it up in a just a few days.
IMPORTANT MESSAGE: This remedy and dosage are for adults. I have no personal experience giving this to children, and cannot recommend it for children. Many have reported on this site (see comments) that they have had great success administering the remedy in smaller doses to their kids. This is those parents personal choice, which I respect. If the remedy has helped their family, I am grateful. But it is not my recommendation.
Moreover,
Honey should NEVER be given in any form to children under the age of one year, due to the risk of infant botulism–hence the remedy should never, under any circumstances , be given to an infant.
 http://nancyvienneau.com/blog/articles/home-remedy/

The words you speak become the house you live in....

Keep the plumber away- Natural Homemade Drain Cleaner


Did you know that some Feng Shui masters say that clogged drains deplete finances, health, aspirations, travel, clog sinuses, and simply, wreak havoc in general.  I don’t know about you……..but a clogged drain can be rather pesky and annoying, not to mention, rather costly if you have to call in a plumber.

So to keep my life running smoothly, both literally and metaphorically, I look in my kitchen pantry for all the ingredients I need to unclog my pipes and I can do it without causing damage to the environment or my pocket book!
Best Drain Cleaner

Unclog a drain with Baking Soda and Vinegar

  1. Pour 3/4-1 cup of baking soda in the drain.
  2. Pour 1/2 cup vinegar in the drain and immediately cover the drain (I use a plug or set a plate over it – you want to keep everything inside the drain)
  3. Leave everything to sit and work for about 30 mins (don’t use the sink during this time)
  4. After 30 mins, remove the cover and let hot water run thru the pipes for about 2-3 mins.
  5. for really tough clogs you may need to repeat – but I find if I do this on a regular basis (about once a month) it keeps my drains clear and fresh with out any problems

Likewise, I do something very similar to keep drains fresh.  Especially good for seldom used drains.

Freshen Drains with Baking Soda and Vinegar

  1. Mix 1/2 cup baking soda with 1/4 cup table salt and pour down drain
  2. Follow by pouring 1 cup of heated vinegar down the drain (it will foam and bubble)
  3. Let it sit for 15 minutes
  4. After 15 minutes run hot tap water for 30-60 seconds.
Baking soda and vinegar are the foundation of DIY cleaning!  It’s really that simple.  For just pennies you can keep your drains and home fume free by using baking soda and vinegar instead of harsh chemicals or calling the plumber.
This is just one of many ways to save money by using baking soda around your house.  To save even more,  head over to Arm & Hammer’s Savings Center to print out a $0.50 off coupon on your next purchase of Arm & Hammer Baking Soda.
 http://tidymom.net/2011

domingo, 17 de fevereiro de 2013

Asparagus on sweet potato hash with saffron yoghurt


Serves 2
  • 2 medium sweet potatoes, peeled, diced into small cubes plus olive oil to coat
  • 8 large asparagus spears
  • 2/3 cup low fat yoghurt
  • 5-6 strands saffron
  • 8 small mint leaves
  • sea salt, to taste
Set oven to 180 degrees Celsius. Grease a baking tray, coat sweet potato cubes in olive oil, season with salt and bake for 12-15 minutes or until cooked through and browned along the edges. Shake tray to turn cubes half way through.
Mix saffron into yoghurt, leave in fridge (strands need time to soften and release flavour.)
Peel tough stalks of asparagus with a vegetable peeler and steam for 2.5 minutes in microwave or on the stove in boiling water until just soft. Immediately blanch in a bowl of ice-cold water with plenty of ice cubes.
Remove yoghurt from fridge, season with salt. Assemble sweet potato hash on serving plates, top with asparagus, saffron yoghurt and sea salt flakes. Scatter mint leaves over and enjoy, preferably outside if you can.

quarta-feira, 13 de fevereiro de 2013

segunda-feira, 4 de fevereiro de 2013

Bolo de bolacha





Ingredientes:

300 gr de bolacha maria

200 gr de açúcar em pó

200 gr de manteiga sem sal

1 colher de sumo de limão

300 ml de café forte (sem açúcar)

1 clara de ovo

Preparação:

Bater a manteiga à temperatura ambiente (mole, mas não derretida) com o açúcar até obter um creme fofo e esbranquiçado. Juntar 4 colheres de sopa do café e bater. À parte bater a clara em castelo e adicionar ao preparado anterior. Molhar as bolachas no café, dispor num prato de servir em camadas: primeiro bolachas (uma no centro e seis à volta desta), depois o creme, sendo que a última camada deve ser de creme e deve cobrir o bolo todo. Polvilhar com bolacha moída e pode decorar com grãos de café.