How many of these 10 secrets of success do you practice? How you think is everything . Remember to “think positive” at every opportunity. Visualize success, not failure. Avoid negative environments and people. You are what you think. In fact, a study shows that positive thinking actually increases longevity . Decide on your dreams and goals . Be specific about your goals. For example, say “I am taking a cooking class next month,” rather than “I would like to take a cooking class sometime.” Create a plan to reach your goals, and stick to it. Take action. Goals alone have no meaning; you need to take action to make them real. Don’t let fear hold you back. "Just do it." Never stop learning. Take classes, go back to school, read books, join a discussion group. If you are interested in a subject, make time to learn about it. Keep acquiring new skills. For more information, read The Benefits of Lifelong Learning for Older Adults . Be persistent and work hard . You’ve probably hear...
INGREDIENTS SERVES 8 2lb leeks 8oz ready to eat prunes (stones removed) butter salt and freshly milled black pepper squeeze of fresh lime juice Cut the tail ends off the leeks, split them in half lengthways and wash them thoroughly. Then shred them finely (about 1/8in or 2-3 mm). Heat a large frying pan over a high heat until very hot. Add the prunes to the dry pan and toss around for 30 to 40 seconds. This brings out the rich flavor of the prunes. Let the pan cool off and then add a knob of butter. Put over a medium heat, wait until the butter starts to bubble and then add the leeks. Season with salt and freshly milled black pepper. Turn the heat up to high and sauté for a further 2 to 3 minutes turning frequently. Add the prunes, another knob of butter and a squeeze of lime juice. Toss thoroughly and then remove from the heat. Pile into a warmed dish, and serve.
2 sm. eggplants, split in half lengthwise 1 pound ground turkey 2 tbsp. cooking oil 6 tbsp. sweet butter or magarine 1 tbsp. chopped shallots 1/2 lb. mushrooms, chopped 1 tsp. minced garlic (more if desired) 1 tbsp. tomato sauce 1 tbsp. salt 1 tsp. white pepper 4 tbsp. bread crumbs 1 egg, beaten 1 tbsp. chopped parsley 1 tbsp. grated Parmesan cheese Sprinkle cooking oil over eggplant halves; bake, uncovered in preheated 400 degree oven for 15 minutes. Melt butter in saucepan. Add shallots, saute 5 minutes (do not brown). Add mushrooms, saute 5 minutes, add garlic, saute 2 minutes. Stir in tomato sauce, salt and pepper. Stir in ground turkey and sautee until done. Remove eggplant pulp and chop finely. Add mushroom mixture and blend over stove. Mix in bread crumbs, egg and parsley. Fill eggplant shells with mixture. Sprinkle with grated cheese and place in preheated 450 degree oven 10 minutes or until brown.
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