Sunday, October 26, 2008
Thursday, October 16, 2008
Wednesday, October 8, 2008
Something to Think About
The Most Dangerous Word By Tom Ziglar
I think the most dangerous word right now is tolerance. Not because the true definition of the word is bad, but because our culture is redefining the word. In fact, tolerance is the new love. It is much more acceptable to be considered tolerant than it is to be considered loving. Our culture says we should tolerate others “no matter what.” This is actually a very selfish position because it means you have no risk of rejection with anyone doing anything crazy (go ahead and do that if you want to because I am tolerant). Love, on the other hand, is a very risky thing because when you love someone you are willing to risk the relationship by telling them they are on a dangerous course. Here is how you can test this out: Should you tolerate your child, or should you love them?Should you tolerate your spouse, or should you love them?Should you tolerate your friend, or should you love them?Should you tolerate your neighbor, or should you love them? Tolerance taken to the end means that you look the other way when a friend does drugs. Love means you risk a relationship in order to warn them about the danger of drugs. True love loves the unlovely (think Mother Teresa).People who make tolerance their guiding value can not tolerate those who are intolerant to their views (think anyone who calls you intolerant for not accepting their view yet claims everyone’s own view is true to them and should be accepted). Bottom line, we should tolerate people with different views, but it shouldn’t stop us from disagreeing with them or trying to win them over to our view, or loving them enough to warn them. Tolerance taken too far gives us permission not to care what happens to them.
Tom Ziglar is the proud son of Zig Ziglar and CEO of Ziglar. This article was taken from his blog, www.tomziglar.com.
I think the most dangerous word right now is tolerance. Not because the true definition of the word is bad, but because our culture is redefining the word. In fact, tolerance is the new love. It is much more acceptable to be considered tolerant than it is to be considered loving. Our culture says we should tolerate others “no matter what.” This is actually a very selfish position because it means you have no risk of rejection with anyone doing anything crazy (go ahead and do that if you want to because I am tolerant). Love, on the other hand, is a very risky thing because when you love someone you are willing to risk the relationship by telling them they are on a dangerous course. Here is how you can test this out: Should you tolerate your child, or should you love them?Should you tolerate your spouse, or should you love them?Should you tolerate your friend, or should you love them?Should you tolerate your neighbor, or should you love them? Tolerance taken to the end means that you look the other way when a friend does drugs. Love means you risk a relationship in order to warn them about the danger of drugs. True love loves the unlovely (think Mother Teresa).People who make tolerance their guiding value can not tolerate those who are intolerant to their views (think anyone who calls you intolerant for not accepting their view yet claims everyone’s own view is true to them and should be accepted). Bottom line, we should tolerate people with different views, but it shouldn’t stop us from disagreeing with them or trying to win them over to our view, or loving them enough to warn them. Tolerance taken too far gives us permission not to care what happens to them.
Tom Ziglar is the proud son of Zig Ziglar and CEO of Ziglar. This article was taken from his blog, www.tomziglar.com.
Sunday, October 5, 2008
Bringing Mindfulness to the Table
The hectic pace of everyday life often leads us to gobble down our food mindlessly. But this kind of eating isn't really satisfying; in fact, it can lead to overeating and digestive problems. By incorporating mindfulness — that is, full awareness of your present moment, without judgment or reflection — into your eating, you can stem this tide and treat yourself to a more enjoyable dining experience.
Today's small change is to bring mindfulness to your meals — in other words, to slow down and be more present in the experience of eating. To do this, try a classic meditation exercise that involves slowly eating a raisin. Take one raisin and concentrate on the experience of eating it, from first enjoying its texture and aroma to gradually chewing and savoring the taste. When they stop to focus on this exercise, people are amazed at how much flavor is contained in one tiny fruit. To introduce yourself to the idea of mindful eating, this may be a good exercise for you to start with.
Here are a few other exercises you can try — encourage your family and friends to participate, too!
Say grace. Offering thanks for the delicious food and abundance you enjoy calms you and focuses your mind on the meal ahead.
Consider the food. Take a moment to enjoy the smell and look of the food before grabbing your fork.
Eat slowly. Savor each bite, chewing slowly, so you can experience the food's subtle flavors.
Pay attention. Even when eating on the go, you'll feel more satisfied if you concentrate on your food instead of trying to work, read, or watch TV while you eat.
Today's small change is to bring mindfulness to your meals — in other words, to slow down and be more present in the experience of eating. To do this, try a classic meditation exercise that involves slowly eating a raisin. Take one raisin and concentrate on the experience of eating it, from first enjoying its texture and aroma to gradually chewing and savoring the taste. When they stop to focus on this exercise, people are amazed at how much flavor is contained in one tiny fruit. To introduce yourself to the idea of mindful eating, this may be a good exercise for you to start with.
Here are a few other exercises you can try — encourage your family and friends to participate, too!
Say grace. Offering thanks for the delicious food and abundance you enjoy calms you and focuses your mind on the meal ahead.
Consider the food. Take a moment to enjoy the smell and look of the food before grabbing your fork.
Eat slowly. Savor each bite, chewing slowly, so you can experience the food's subtle flavors.
Pay attention. Even when eating on the go, you'll feel more satisfied if you concentrate on your food instead of trying to work, read, or watch TV while you eat.
Tuesday, September 23, 2008
Apple Coffee cake
Ingredients
Topping
3 medium apples, sliced thin (I used Granny Smith)
1 tablespoon fresh lemon juice
1/3 cup sugar (white or brown)
3/4 teaspoon cinnamon
Cake
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup butter (or shortening)
1 cup white sugar
2 eggs
1 cup sour cream
1/2 teaspoon baking soda
Directions
1Topping.
2It is not necessary to peel the apples, but I do.
3Combine the sliced apples,lemon juice,sugar and cinnamon in a small bowl and set aside.
4Combine dry ingredients - flour,baking powder and salt in a bowl, set aside.
5In a large bowl cream butter, add sugar gradually, beat well.
6Beat eggs into creamed mixture.
7Measure sour cream into a separate bowl, add baking soda, stir together; the cream will rise up and become fluffy.
8Add sour cream to the batter alternately with the dry ingredients. Blend well.
9Pour half the batter into a greased and floured 9" square cake pan, top with half the apple mixture.
10Add remaining batter and arrange rest of the apples on top.
11Bake in 325 degree oven for 50-60 minutes.
12Especially nice served warm. Enjoy!
Topping
3 medium apples, sliced thin (I used Granny Smith)
1 tablespoon fresh lemon juice
1/3 cup sugar (white or brown)
3/4 teaspoon cinnamon
Cake
1 1/2 cups flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup butter (or shortening)
1 cup white sugar
2 eggs
1 cup sour cream
1/2 teaspoon baking soda
Directions
1Topping.
2It is not necessary to peel the apples, but I do.
3Combine the sliced apples,lemon juice,sugar and cinnamon in a small bowl and set aside.
4Combine dry ingredients - flour,baking powder and salt in a bowl, set aside.
5In a large bowl cream butter, add sugar gradually, beat well.
6Beat eggs into creamed mixture.
7Measure sour cream into a separate bowl, add baking soda, stir together; the cream will rise up and become fluffy.
8Add sour cream to the batter alternately with the dry ingredients. Blend well.
9Pour half the batter into a greased and floured 9" square cake pan, top with half the apple mixture.
10Add remaining batter and arrange rest of the apples on top.
11Bake in 325 degree oven for 50-60 minutes.
12Especially nice served warm. Enjoy!
Wednesday, September 10, 2008
Autum Recipes
I'm going to start my September blog with some recipes for the changing weather. As we're starting to have some cooler days here and there already. I love the changing of the seasons, the colors of the leaves on the trees. It is a beautiful time of year. The air is brisk...it makes for great walking at dusk. Sometimes Tom burns leaves in the fire pit and maybe we might have a glass of wine whilst smelling the fire. It makes for a peaceful relaxing moment....something about wearing pretty sweaters during that time of year too....most of all it is good to reflect on the awesome power of our Almighty Lord and Maker.....God has been so patient with me in my life...He has been most merciful to me, I am so thankful for His loving kindness and compassion.
The wafts of smell from the kitchen as you enter our home is delightful .As I'm sitting here typing, Tom's grandmother (92 years old) has stuffed bell peppers in the oven....WOW, what a great sniff that is...when she opens the oven door I get huge whiffs of roast green pepper!!!!!
This past week I've been compiling Fall recipes for some good eating. I look for ones that use the vegetables and fruits that are generally in season. This makes for budget oriented menus! So keep a look out as I'll be posting them as time permits!!!!! Salute
The wafts of smell from the kitchen as you enter our home is delightful .As I'm sitting here typing, Tom's grandmother (92 years old) has stuffed bell peppers in the oven....WOW, what a great sniff that is...when she opens the oven door I get huge whiffs of roast green pepper!!!!!
This past week I've been compiling Fall recipes for some good eating. I look for ones that use the vegetables and fruits that are generally in season. This makes for budget oriented menus! So keep a look out as I'll be posting them as time permits!!!!! Salute
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