All we truly HAVE in this life is each other and our love for one another.
My girlfriend who was staying at her parents house with her soon to be 4 year old son, woke up last night to the sound of a “bang”. She came out of her room and the entire house was engulfed in flames. She screamed fire and ran back into her room to grab her son who was sleeping in her bed….mom and dad followed out after with their 2 dogs….the flames overtook the house within minutes of them getting outside. The fire trucks (all 9 of them ) came and were able to contain the fire so it didn’t spread to the neighbors house. Their house was completely destroyed. Nothing left. Talk about calm mind..she grabbed her son and reached for her phone to call 911.
She called me as she was standing outside in her pj’s with her son in her arms…she had an almost zen calm about her and said over and over again…..”just things…just things…we are all ok and unhurt and that’s all that matters”. She is my hero today. She saved her family.
The family has lost everything.
Every time I’ve talked to her today, and she gets sad or I get sad and the enormity of not owning a single thing right now overwhelms our thoughts…we change our thoughts to me possibly being on a plane there to attend the funeral of her son or her mom or dad or….…and just like that, our spirits are lifted and we are happy.
All we truly HAVE in this life is our loved ones and each other.
I’m grateful today…very very grateful.
Enjoy your life and everything that’s in it. Take care of your family, make friends, make love and be grateful each day.
This type of dinner takes 10 minutes to make. It’s quick, simple and tasty.
Sausage with spinach and garlic. Buy yourself a tasty sausage (mine was a jalapeno one from whole foods) and in a pan with a pat of butter on medium heat, slowly warm 2 thinly sliced cloves of garlic. Next remove the sausage meat from the casing. Add to the garlic and stir and break up the sausage meat. When done add 2 handfuls of fresh spinach. Let the the spinach wilt and serve.
Here’s another one for you to try. Your version might be different because of the sausage. The sausage in this dish is venison. (Made at a family farm in Texas. If you are a hunter and you bring your deer meat to someone that “cuts” it for you, there’s a good chance they can make some sausage for you)
In a pan heat up 1 strip of bacon, Cut it into strips for quick cooking, Add some green onion when the bacon has released some oil in the pan. Next add THINLY sliced potato. I use local red potatoes. Watch your heat. You don’t want it to burn. Next add your slices of sausage. (any sausage will do really). Mix everything well and now add some tomato sauce.
I made a side salad of cucumber, celery and red onion. Nice crunch and contrast of flavors.
Will share some nature pictures after the weekend that I think you all will enjoy.
I marinated some chicken thighs in unfiltered sake, tamari, garlic, salt and pepper, onion powder, garlic powder and ginger.
Grilled the boneless skinless thighs and they came out wonderful. The sake imparts are very nice flavor.
I used the left over marinade as a base for some potatoes. Toss the left over marinade in a pan and a a pat of butter. Sliced up some onion added that to it and brought it a boil. Add some diced potato. Turn down the heat and covered the pan and let it simmer.
Cucumber salad with fresh cilantro, some left over bacon and an olive oil and dash of mayonaise dressing. DELICIOUS meal.
I entered the local “fitness challenge” again. A mini reverse triathtlon. 5K run, 15K bike ride and 1/4 mile swim in the Gulf of Mexico. Well, I ran a personal best in the 5K. First time that I ran it in under 23 minutes. I was happy with that, but I’m stil gunning for a 21 minutes 5K at some point. The swim took me 10 minutes which was faster by a minute compared to last year. Still not great, but I’m just not a swimmer. I will try and learn for next year. The bike was the toughest part. There was enough of a breeze to slow me down, and the bike I rented had a spedometer. Do you know how hard it is to keep your bike going steady at 20 miles an hour?? Trust me….it’s a tough thing to do. I was able to stay at 17-18 and every now and then push it to 20, but to keep it there was next to impossible. Maybe with some training, but I hear from regualr riders that it is tough for them also. Interesting to consider that fact with the Tour de France coming up…they keep it at 35 miles an hour going uphill 🙂
Have a great week everyone!
Lately I’ve been reading a lot, getting back to my meditation practice (15 minutes a day does wonders) and paying attention to my thoughts.
“Feeling good” is a choice. I urge you to make it. I’ve been thnking about it a lot.
Years ago when I was learnig the basics of “Taijitsu” I was always amazed at the “happy feeling presence” of my senior teachers from Japan and some in the U.S and Europe. I was given something to read back then from the old grandmaster who had seen a few battles in his life. (now deceased, he taught the current head of the system who is almost 80 and still toys with other students like they are insects)
Ever hear the expression “the teacher will come when the student is ready?” Most think it applies to a physical teacher, but it doesn’t. It’s another subtle Eastern way of saying, “you will understand when you are ready”. Well, I can tell you that I read the below quote over and over again more than 15 years ago. I thought I understood it…
Please read carefully and I hope that inspires you into action.
“The way to experience happiness is to let go of all worries and regrets.
Being happy is the most satisfying of life’s feelings.
Reflect back on all the progress in your life and allow the positive, creative, joyous thoughts to outshine and overwhelm any sorrow or grief that may be lingering there in the recesses of your mind.
Happiness is waiting there in front of you.
Only you can decide whether or not you choose to experience it.”
The second line is an “open secret”. So simple, yet so profound.
Share your thoughts with me about this…I would love to know what you all think.
Let’s cook 🙂
This grass fed boneless beef chuck roast will go in the fridge this morning in a bag of wine, garlic, onions, bay leaf and fresh ground pepper. DON’T ADD SALT. The wine will marinate it, if you add salt, it will draw moisture out of the meat eventhough it’s covered in liquid and your roast will be tough. Keep in the fridge for at least 4 hours. 12 is better.
More to follow….
In butter and a few scallions sear the lamb chops. Season them beforehand with some salt, garlic powder,cumin and pepper. When properly browned stick them under the broiler for a few minutes.
Add some chopped garlic to a small bowl of greek yogurt, add a bit of sea salt and chopped cucumber.
Add a sprinkle of feta on the lamb chops, and some of the condiment from the previous post.
Eat and enjoy.