Today’s verse: Proverbs 25:11 A word fitly spoken is like apples of gold in pictures of silver.
The material for today’s blog is from a beautiful book called Apples of Gold, compiled by Jo Petty. She states that the book’s material was compiled over several years, most of the authors unknown. I wanted to share some of the thoughts with you, as I find them appropriate and comforting to those who may be suffering with unhealthy lifestyles – we can make a change!
Much wisdom remains to be learned, and if it is only to be learned through adversity, we must endeavor to endure adversity with what fortitude we can command. But if we can acquire wisdom soon enough, adversity may not be necessary and the future of man may be happier than any part of his past.
We can do anything we want if we stick to it long enough.
The bird with the broken pinion never soared so high again, but its song is sweeter.
The worst thing that happens to a man may be the best thing that ever happened to him if he doesn’t let it get the best of him.
All problems become smaller if you don’t dodge them but confront them. Touch a thistle timidly and it will prick you; grasp it boldly and its spines crumble.
The diamond cannot be polished without friction, nor man perfected without trials.
Use disappointment as material for patience. Patience – in time even grass becomes milk.
Only one person in the whole wide world can defeat you. That is yourself!
It isn’t the load that weights us down – it’s the way we carry it.
The more difficult the obstacle, the stronger one becomes after hurtling it!
Above all, trust in the Lord, with all your heart and all your soul and all your mind. He will be there for you to guide you and help you through the hurdles. He is a ROCK! Blessings to all of you for a great hump day!<
Another great salad recipe today – this one from the Mitsisam Cafe Cookbook which is the cookbook from the Smithsonian’s National Museum of the American Indian.
In a small bowl combine 1/2 cup fresh lemon juice with 1/4 cup honey. Gradually whisk in 1 1/2 cup canola oil until incorporated. Season with salt and pepper to taste.
In a large saucepan, combine 2 cups quinoa (rinsed) with 5 cups water. Add 1/2 yellow onion, 1 stalk celery, cut into 3″ pieces, 1 carrot, peeled and cut in 3″ pieces, and 1 bay leaf. Bring to a boil and cook over medium heat for 15 minutes, or until the quinoa grains are translucent and tender. Remove from heat and drain in a fine-meshed sieve. Remove and discard the vegetables and bay leaf and let the quinoa cool.
In a large bowl, combine the cooked quinoa, 2 finely diced plum tomatoes, 2 finely diced cucumbers, 1/4 cup minced fresh cilantro, and 4-5 scallions, chopped. Toss to mix. Add the vinaigrette to the salad and toss to coat.