Wisdom

------------------------------


The Journey to Greatness by Noah Ben-Shia
Words of wisdom for life…
The journey of life is not a rehearsal and the lessons you learn

Don’t live life in the past lane.
Personal liberation is also to others

If you want to give God a good laugh tell him your plans
We have all the time we need until we don’t
We get dragged screaming to a better place
You are in control of how you react to what life delivers to your door.
Honesty,love and faith are the 3 magic doors in your life.
Self transformation requires self witnessing.
Tell yourself the truth
What isn’t said between people is also heard.
If you can’t be honest to can’t get to love.
To find a friend be one.
Forgive others forgive yourself

Faith
letting go or letting God
life is a gift, prayer is a thank you note

Humility
something greater than yourself
out your faith not your fear in front
a sheep lead by a lion can defeat a lion lead by a sheep

It's not what job I'm going to but who I am going to that job.

The greatest opportunity in life is daring to be who we might yet become

the only one with a clear conscience is one with a bad memory

insanity is doing the same thing over and over and expecting different results
We inherit from both parents
nothing lives heavier on children is the unlived life of their parents
we are all vulnerable
the past is infectious of the future
struggle is a necessary dignity of life...the butterfly had to struggle to get out of the cocoon for a reason
People don't do things to you they do things for them
Wisdom is more than laughing at our self
when you die you will be asked why you were not all you could be the path ahead is always under construction
play the part not the result
Laugh at yourself
everyone gets rained on but they can also be God blowing us kisses
We are alone but all alone together
Put your faith not your fear in charge
Peace and Blessings
----------------------------------
I'm reading Hand of Evil by Jance

I'm in a manic phase and have reversed my sleep cycle. In an effort to reverse it for the work week to come I tried to sleep. I was tempted to make a list of monthly accomplishments, a to do list for work and a grocery list on the computer but didn't.
I finally took a sleeping will near 4 when I couldn't turn the brain off after and hour or 2.
I got up at 8 and then 11 and went to the farmers market and to the supermarket to get some things i forgot yesterday and still forgot the mushrooms and to take back my Jif peanut butter for the creamy with honey variety. It had been so long I forgot I liked the new kind, the other one went rancid. I used 1/2 the jar. Why don't they sell the smaller jar the way they used to?

The same with olive oil. How can it be 5.00 for a small bottle of the regular stuff? How can people taste the stuff and vinegar? Blah! I don't like olive oil much anyway.

I was going to treat myself to cranberry raspberry juice I passed when I saw it was 5. a bottle for a litter.

Yet at the farmers market I spent 12. on 3 baskets of blueberries and one of raspberries. peas sprouts are here. You stir fry them.

Time to get the oatmeal out and use those frozen raspberries.

I watched the movie Indiana Jones Kingdom of the Crystal Skull. I liked it.

Went to get gas and to the library and to get the dangeling plastic thing pulled off from under my car.

I made cube steak last night for this week. Cream of mushroom soup can't compete with heavy cream. The 50's cooking used it a lot. Mom made tuna, potato chips and c o m soup casserole we loved for comfort food. Wonder why she didn't do mac and cheese/ We got pizza but no Chinese or Mexican till I was a teenager and no spaghetti. I remember roast on sunday meatloaf and chipped beef, mashed potatoes and peas burried under,

At 3 a.m. I put a computer box in the garage filled the bottom with 2 bags of plastic bags them an old blanket and a cat pillow and put it outside for the stray black cat that lives in my yard. Today he got the ham scraps. I think he may be the kitten I fostered. Now he's a bit feral again I can't touch him and he growls at me. I call him Diablo. He doesn't mess with Lacey on the rare times she goes out.
The other one, Brutus, does and he attacked me but i can touch him.

Pj sent me a blue dolphin towel for Christmas and my new bathing suit is blue.

I'm glad it finally arrived. Since my other disappeared from the car, I was wearing an old one and had almost popped a boob so I started wearing a bra under it and a t shirt on top.

Missed Michael's call. He said the Bar Mitzvah was great and I was missed during the luncheon.
Wish I was there, I should have gone.

I made scalloped potatoes and ham today. I made the rue and add heavy cream and 1/2 and 1/2 and jack and cheddar cheese much better than my Christmas one. Outrageous.

This is the Thai from last night:

Thai long beans
Ingredients
• 2-4 cups regular green beans OR 1 bundle of Chinese "long beans"
• 3 Tbsp. very small dried shrimp (available at Asian Markets, either by weight or in packets), OR add 1 extra tsp. shrimp paste to the stir-fry sauce
• 1/4 cup hot water (only if using dried shrimp)
STIR-FRY SAUCE:
• 3 cloves garlic
• 1 thumb-size galangal OR ginger, sliced
• 2 shallots OR 2 slices cooking onion
• 1 tsp. shrimp paste (available by the jar at Asian stores• 1 tsp. brown sugar
• 1-2 red chilies, OR 1-2 tsp. red chili sauce (to taste)
• 2 tsp. sesame oil
• 1 Tbsp. fish sauce
• 1 Tbsp. soy sauce
First, measure out 3 Tbsp. dried shrimp (if using). Place it in a cup or small bowl. Note: This kind of dried shrimp can be purchased by weight at Asian spice and herb stores, or in packages at Asian food stores.

Tamarind fish

Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
• SERVES 2
• 2-3 fillets of talapia, or other white-fleshed fish (cod, sole, snapper, etc...)
• generous handful fresh coriander
• 3 spring (green) onions, sliced
• TAMARIND SAUCE:
• 1 Tbsp. tamarind paste (available by the jar at Chinese, Asian, or Indian food stores)
• 1/4 cup water
• 2 Tbsp. palm or brown sugar (or substitute 1 1/2 Tbsp. white sugar) - adjust to taste
• 3/4 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)
• 3 Tbsp. fish sauce
• 1/3 loose cup chopped fresh coriander (include both stems and leaves)
• 2 tsp. Nam Prik Pao (or substitute other red chili sauce)
• 4 cloves garlic, minced
• 1 thumb-size piece ginger, grated or cut thinly into strips
Preparation:
1. Rinse and pat dry fish. Place fillets in a flat baking dish (preferably one with a tight-fitting cover - or you can use tin foil to cover it).
2. Place all "Tamarind Sauce" ingredients together in a sauce pan. Gently warm over low to medium heat until you get a uniform consistency.
Tip: The amount of sugar in the recipe may seem like too much, but it's needed to balance out the extreme sourness of the tamarind - unless you're one of those people who prefers very sour flavors. The Thai way is to always keep a balance of the 4 big "tastes": sweet, sour, spicy, and salty.
3. Taste-test the sauce, adding more sugar if too sour, or more fish sauce if not salty enough. Also add more chili sauce if you prefer it spicier - again, looking for that special Thai balance of flavors.
4. Pour 1/4 to 1/3 of the sauce over the fish fillets. Cover the rest and keep warm over minimum heat for later.
5. Turn the fillets over several times in the sauce/marinade, then cover and bake at 350 degrees for 15 minutes, or until the fish is cooked. Fish is done perfectly when the flesh flakes easily and is no longer translucent. Note that thick fillets may need 20-25 minutes.
6. When fish is cooked, remove it from the oven. Lift fillets out of the baking dish and place on a serving plate or individual plates. Pour reserved tamarind sauce over, then top with spring onion and fresh coriander.



• Yellow Curry
Sauce Ingredients:
• 1-2 red chilies (or substitute green), depending on desired spice level (you can also leave out the chili for an extra mild curry)
• 2 shallots (or 1 small cooking onion)
• 1 thumb-size piece galangal (see Glossary) OR ginger, sliced
• 3 large cloves garlic
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1/4 tsp. fresh nutmeg (or substitute cinnamon)
• 3 Tbsp. fish sauce (available at Asian/Chinese food stores)
• 1 tsp. dried turmeric OR 1 thumb-size piece fresh turmeric, thinly sliced
• 1 Tbsp. brown sugar
• 4 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard central stem)
• 1 can coconut milk
• 1 Tbsp. fresh lime juice (or juice from 1/2 lime)
• 1 Tbsp. ketchup OR 1 Tbsp. tomato paste + 1 tsp. sugar
• Other ingredients:
• ½ chicken chopped into pieces
• 1 stalk lemon grass (for more information, see below)
• 2 potatoes, chopped into wedges or small chunks
• 1 green and/or red bell pepper, de-seeded and sliced
• 1-2 additional kaffir lime leaves, left whole
• approx. 1 cup cherry tomatoes
• 1/2 loose cup fresh coriander OR fresh basil to finish the dish

First, make the curry sauce by placing all sauce ingredients together in your food processor or blender. OR, you can also mince the ingredients by hand, or pound dry ingredients together with a pestle & mortar.

Ingredients: Thai coconut soup•

1 onion, diced
• 2 red bell peppers, diced
• 3 cloves garlic, minced
• 1 carrot, sliced
• 1 can chickpeas (optional)
• 4 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne
• 2 1/2 cups diced tomatoes
• 1 cup coconut milk
• 1 cup peanut butter
• 1/2 cup vegetable broth
• juice from 3 limes
• 1 tsp salt
• 1/2 cup fresh chopped basil or cilantro
Preparation:
Saute the onion, peppers and garlic in olive oil in a large pot until onions are soft, about 3-5 minutes.
Add the remaining ingredients, except for the basil and bring to a simmer. Allow to cook over low heat for one hour.
Transfer half of the soup to a blender and puree until smooth, then return to the pot. Add basil or cilantro and enjoy your coconut soup