Showing posts with label positive attitude. Show all posts
Showing posts with label positive attitude. Show all posts

Sunday, August 18, 2013

Positive Confessions



I can do all things through him who strengthens me.” Philippians 4:13


It started like any other mentoring Sunday.  The parish scholars, public elementary and high school students, were starting to come into the chapel to once more meet up with their assigned mentors.  The program that morning was to center around the scholars’ need to set goals on how to better their lives.  In a prior meeting, it was agreed that it would be good to have an older scholar share with the rest of the kids her story of what and how she was doing to achieve her dreams. 

So why were tears slowly streaming down my face as I listened to Z, a shy parish college scholar tell her story? 

Friday, February 4, 2011

How was your Day?

I met my tired daughter at the door as she came home from work and with a smile asked how her day was. She said she would tell me all about it at dinner time as she was worn out from the day's experiences and just wanted to lie down for awhile.

Re-energized by just being home, she comes down to dinner and one by one recounts one mishap after another. But we both noticed that her stories were more funny than mirable.

We can wallow in the low points or choose to remember the highlights.

So how was YOUR day?


*00*00*00*00*00*00*00*00*00*

When I first tasted Osso Bucco (fancy name for stewed shank), I thought that such a delicious dish would be hard to duplicate at home. But I came across a recipe in one of my old cookbooks and the procedure seemed easy enough. A few trials, a few changes and I had a winner. Not only is it delicious but oh so easy to make. This dish will surely make your day.

1/4 c flour
1/2 t salt and 1/4 t pepper
2.5 kilos of shank (used for bulalo)
oil for frying
1 onion (peeled and minced--1/2 c)
1 carrot (peeled and minced-- 1/2 c)
1 stalk celery, minced
2 cloves garlic, peeled and minced
1/2 c white wine or grape juice-- (sometimes, when am out of wine, I just increase the amount of beef stock)
1 c beef stock (you may use beef bouillon cube & 1 c water)
1 can whole tomatoes, drained and chopped (you may use chopped red, ripe tomatoes)
1/2 t each of basil and rosemary (may be omitted)

To cook:



Mix the flour, salt and pepper in a large bowl and toss the shanks in the mixture until well coated. In a large pressure cooker, heat the oil over medium-hight heat. A few pieces at a time, brown the shank on all sides until deeply colored and crusty looking.



In another skillet, over medium heat, saute the onion, carrot, celery and garlic in some oil.

Turn the vegetables into the pressure cooker.



Arrange the meat on the top; stand it so that the marrow will stay inside the bone when it begins to tenderize. Pour the wine into the skillet used to saute the vegetables and scrape up the pan juices. Pour the stock and heat through. Pour this liquid into the peassure cooker together with the tomatoes and herbs. Cover and seal tight your pressure cooker and set your timer for about 45 minutes to an hour.

Follow your manufacturer's instructions on how to use and open your pressure cooker when time is up. If meat is not fork tender, re-seal the cooker and cook for another 15-20 minutes.



The following is a sauce that is suppose to go with the dish. As the family is satisfied with the dish as is, I have decided not to prepare the sauce.

Gremolata Sauce
6 cloves garlic, peeled and minced
2 T grated lemon peel
1/2 c chopped fresh parsley

Combine all the ingredients, and mix well. Serve on the side with the Osso Bucco.

Wednesday, February 10, 2010

Painting Rainbows

I always marvel at the way some people manage to smile and keep a pleasant disposition inspite of the daily challenges they encounter. They are the ones whose smiles extend to the twinkle in their eyes. Their greetings always run true. Their interest in you always genuine. Surely they are gifted!

As babies, I imagined them being fed honey by their smiling moms while they soaked up the warm rays of the morning sun. Their fathers must have taken them to Walt Disney movies every single Saturday while they were growing up. Tragedy never visited their homes nor hearts. Could this be it?

So in my quest to find the answer, I went ahead and asked these gifted persons the reason for their "good naturedness". I found out that some grew up in happy homes and some in sad homes. I found out that some were loved dearly by their mothers and fathers and some were orphans or never knew a kind word from their parents. All have not been spared from moments of despair and loneliness. All have at one time or another had their share of sadness-- in varying degrees. Simply put, their lives have been less than perfect.

But there is one thing that sets them apart from most of us.

Attitude. "The paintbrush of the mind" as one author calls it. These happy people have willed themselves to be what they want to be; to feel what they want to feel; to say what they want to say. They chose to paint rainbows, sunny days at the beach or cartoon characters. They chose not to put their "paintbrush" in the hands of an angry customer or a nasty sales person. They chose not to hand over their "paintbrush" to their doctors, their bosses, their significant partners or their friends or even the weather. They chose to be pleasant and thus, they harvest the gains. No hyperacidity, no hyperventilation. As their personalities glow, so do their skin. And as their popularity grow, so do their number of friends they keep.

And most importantly, I found that these people have chosen to put their lives in the hands of God. They trust that God in His infinite wisdom will always paint the loveliest rainbows for them. Indeed, they have every reason to be happy.

Who's painting your mind today?



===========================
Want to paint rainbow days for your kids or favorite gangmates? I tried this recipe two weeks ago and got four thumbs up from my kids. I now have their unconditional loyalty.

Quick and Easy Alfredo Sauce (adopted from Dawn Carter's submitted recipe on Allrecipes)

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder or 1 teaspoon minced garlic
2 cups milk
6 ounces grated Parmesan cheese (about 3/4 c)
1/8 teaspoon ground black pepper
1 (500 grms) pack spaghetti or fettuccine noodle (follow cooking directions on package)

Directions

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Notes:
1. Bring cream cheese to room temperature and cut into cubes so that it will combine with the melted butter quicker.
2. You may use fresh garlic and add other spices like nutmeg or herbs like basil.
3. You could cut the fat content by using reduced fat milk products.
4. You can use the pre-grated Parmesan cheese -cheaper.
5. You can add steamed flowerets of broccoli, cauliflower and diced carrots to add color.
6. For kid-friendly dish, add bacon bits or diced ham.
7. Left over sauce may be stored in the fridge for at least a week.
8. Do not pour all of the sauce onto the pasta. Do it a portion at a time so that you can stop at the point you think that the sauce has coated all of the noodles evening. Remember this is a very rich sauce.
9. If you feel that the creamed noodles look dry, add a little of the hot liquid used to cook the noodles in. Adjust seasoning.