Basic Truths

10 Basic Truths of Carolyn Rubenstein

1. Produce, do not procrastinate.
2. Manage your energy not your time.
3. Perfection is merely a facade that steers you in the wrong direction.
4. Personal innovation is the key to any type of life success.
5. Thoughts precede actions, which precede change. Care + Commitment = Change. Commitment alone does not equal change. There is a personal component to all that we do.
6. Now is everything. Perseverance is power. Inspiration is everywhere. (living too long without this in the foreground…but also reminded of it from # 1 gypsy daughter’s blog)
7. All that needs to be known dwells inside your own heart. Tap into that knowledge within, and trust that knowledge. Be confident in yourself and your power to choose your own perspective. You have more power than you know what to do with in your life. Harness that potential, and your limits will know no bounds.
8. Invest in yourself. Personal knowledge and self-discovery are invaluable. Don't limit your potential by limiting your personal treasury. You are your greatest ally and asset.
9. From a place of clarity, you can move forward with freedom and creativity. Within clarity, there is no such thing as "stuck."
10. We all hunger for a fulfilling life -- a life filled with meaning and purpose -- for ourselves and for the people around us.

...and...joyeux anniversaire ma soeur....

Modified McDougall Mango & Avocado Salad

2 large mango, peeled, pitted and chopped

2 large ripe avocado, peeled, pitted and chopped

2 c shredded cabbage

1 red bell pepper, finely chopped

½ cucumber, chopped

1 bunch green onions, chopped

½ bunch fresh cilantro, finely chopped

3 limes, juiced

1 t agave nectar

Dash salt

Freshly ground pepper to taste

Optional: fresh pea shoots, lightly chopped

Place all the ingredients in a large covered bowl. Toss until well mixed. Refrigerate at least 1 hour before serving, tossing several times during that hour to make sure flavors are well combined.

Storytelling

The greatest gift the experience of living life has given is that of becoming a storyteller.  Who knows HOW it happened…it just HAPPENED…it just evolved over the years.

It began as a glimmer in Junior High and High School…in the safety of a circle of girlfriends…finding that humorous side, that was previously undiscovered!!

Back then…who would have dreamt the socially shy girl would have the nerve to ever talk to people…let alone have all eyes turned her way for a story!!

Storytelling is an endorphin rush...ranked right up there with cross-country running…which also was a Junior High revelation!!

The skill to be honed through maturity is to know when an expanded story is important…necessary…worthwhile…and when to just keep your mouth shut!!...or keep it brief!!  Lessons to be learned here!!

Slightly modified McDougall Thai Noodles

24 oz linguini (broken in half)

½ c honey

½ c natural peanut butter, creamy

½ c soy sauce

6 T rice vinegar

2 t Thai red curry paste

½ t sesame oil

¼ c water

2 bunches green onions, chopped

2 T minced fresh garlic

2 T minced fresh ginger

4 c mung bean sprouts, divided

3 c shredded carrots

1 bunch cilantro, lightly chopped

Roasted sesame seeds

Prepare noodles according to package directions. Drain and set aside.

Meanwhile, combine the honey, peanut butter, soy sauce, rice vinegar, curry paste and the sesame oil in a mixing bowl and whisk until smooth. Set aside.

Place the water in a non-stick frying pan with the onions, garlic and ginger. Cook, stirring frequently for 2-3 minutes. Add 3 c sprouts and sauté 2-3 mins longer.

Add the sauce, mix well and heat through. Pour over the noodles and toss well to mix.

Add the remaining 1 c of bean sprouts and carrots and toss again to mix. Serve warm or at room temperature. Let each person add chopped cilantro and generously sprinkle with sesame seeds.

Hints: This dish keeps well in the refrigerator and may also be served cold. This is great to fix on those busy evenings when everyone is eating at different times because it tastes best at room temperature.

Released from Bondage

11-11-11—the auspicious day long ago when the first gust of a wind began to flow under wings... lifted up to joyous futures. 

Annie Lennox...Why....

Two souls released from bondage…“Mercy, mercy buttercup (Missouri French)”...merci, merci  beaucoup... for the freedom!!

...and...joyeux anniversaire à mon frère....

Slightly modified McDougall Curried Red Lentil Salad

3 c red lentils, picked through

4 c water

2 onions, sliced thin

3 cloves garlic, minced

2 T curry powder, to taste

1 head of cauliflower cut into florets

2 small apples, chopped

½ cup currants

2 T balsamic vinegar

2 T soy sauce

Cook the lentils in water until they are tender and still whole, about 10 minutes.  Drain and set aside.

Meanwhile, sauté the onions and garlic for 3 minutes. Add 1 c water, the curry powder and cauliflower florets. Cook, stirring frequently, until the cauliflower is tender-crisp.  Add the cauliflower mixture to the lentils and mix in the apple and currants.

Season with balsamic vinegar and soy sauce. Serve cold.

I know you can show me....

This Foreigner song just had a special meaning for me this past weekend.  I survived the farm "weekend" duty...4 times of goat milking...chickens, turkeys, pigs, chores...and lots of therapy time in the kitchen cooking and jammin' to classic rock!!

Priorities

The Empty Pickle Jar --from Simple Truths

Priorities…and choices….Nancy says “chip away…chip away”….

McDougall's Polenta with Black Beans

2-24 oz packages San Gennaro precooked polenta

½ cup water

2 onions, chopped

2 red bell peppers, chopped

2 orange or yellow bell peppers, chopped

4 cloves garlic, minced

3-15 oz cans black beans, drained and rinsed

14 oz can chopped green chilies

1-15 oz can crushed tomatoes

 2 t chili powder

2 t ground cumin

dash or two Tabasco sauce

freshly ground pepper to taste

½ bunch fresh cilantro, chopped

1-2 cups Mango salsa

Preheat oven to 375°F.

Slice polenta half-inch thick. Place on a nonstick baking sheet and bake for 15 minutes.

Meanwhile, place the water, onion, bell peppers and garlic in a large saucepan. Cook, stirring occasionally, for 10 minutes. Add remaining ingredients, except cilantro, and cook an additional 10 minutes. Stir in cilantro and remove from heat.

Serve over the polenta and top with some Mango salsa.

Mango Salsa

2 c peeled, chopped, ripe mango

½ c finely chopped onion

½ c finely chopped red bell pepper

1 whole, fresh jalapeño, seeded and finely chopped

¼ t bottled minced garlic

1 T cider vinegar

1 T warm water

several twists freshly ground black pepper

dash salt

Combine all ingredients in a bowl and mix well. Cover and chill at least 1 hour before serving, if possible.

Evening chickens

Evening...and the chickens are enjoying their freedom...