Time

Vincent says…nobody has enough time for everything s/he wants to do; each of us has to prioritize and do what s/he wants most…that “pearl” falls right in line with the “simple truths” words of wisdom on “time.”

From Simple Truths ...

"If you had a bank that credited your account each morning with $86,400—with no balance carried from day to day—what would you do? Well, you do have such a bank...time.

Every morning it credits you with 86,400 seconds. Every night it rules off as "lost" whatever you have failed to use toward good purposes. It carries over no balances and allows no overdrafts. You can't hoard it, save it, store it, loan it or invest it. You can only use it—time.

Here are six terrific truths about time:

First: Nobody can manage time. But you can manage those things that take up your time.

Second: Time is expensive. As a matter of fact, 80 percent of our day is spent on those things or those people that only bring us two percent of our results.

Third: Time is perishable. It cannot be saved for later use.

Fourth: Time is measurable. Everybody has the same amount of time...pauper or king. It is not how much time you have; it is how much you use.

Fifth: Time is irreplaceable. We never make back time once it is gone.

Sixth: Time is a priority. You have enough time for anything in the world, so long as it ranks high enough among your priorities."

...counting my blessings.....sing it Bing!!

Donovan's Reef...a MUST see holiday favorite.....

McDougall's White Bean Salad

2-15 oz cans cannellini beans, drained and rinsed

1-15 oz can quartered artichoke hearts, drained

½ c green olives, sliced

1 c roasted red peppers, drained and chopped

½ English cucumber, diced

6 plum tomatoes – cored, seeded and diced

2 celery ribs, diced
2 green onions, thinly sliced

⅓ c sherry vinegar

1 t Dijon mustard

¼ c finely chopped fresh parsley

1 T fresh thyme

2 t finely chopped fresh rosemary

1 t garlic powder

1 t paprika

salt and pepper to taste

Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.

Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.  Serves 8