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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domingo, 7 de abril de 2013

Bruschetta-

“Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; and garlic makes it good.” ~Alice May Brock

April feels like the month to start cooking light, simple meals that don’t require hours to prepare. It’s also nice when you don’t have to turn on the oven. This is one of our favorite spring/summer meals. It’s easy, elegant, healthy, and delicious. Yesterday we enjoyed ours with a glass of carmenere.


8 ripe Roma tomatoes, chopped into bite size chunks
1/4 cup fresh basil or parsley, finely chopped
1 large garlic clove, minced
1/4 cup good quality (I like unfiltered) extra virgin olive oil
a couple splashes of balsamic vinegar or good red wine
1/4 teaspoon onion powder
salt and freshly ground pepper to taste

Combine all ingredients in bowl about 1/2 hour prior to serving. Don’t refrigerate. Bruschetta tastes best very fresh. Tomatoes lose their flavor and pleasant texture when refrigerated.
While the bruschetta is resting, prepare the crostini. Thickly slice a loaf of good quality, Italian bread…the chewy, crusty kind. Butter both sides of each slice and toast in a skillet (like you would toast a grilled cheese sandwich-so both sides are golden brown.) Serve the bruschetta piled high on the crostini.
Have a beautiful weekend,

http://www.chindeep.com/2010/04/11/bruschetta/

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