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  • 2025/01/23 02:05
• Our job is the centre of our life and our happiness
  Sara, I can clearly see how frustrated you are and you must be pulling your hair out, but, calm down and look at the whole situation with a relaxed and balanced mind. I always say reenex, work is never too difficult, but handling people can be very challenging.
  
  
  First, it is quite clear that your boss is the carefree and irresponsible type of personality. Sooner or later he would lose his position. My assessment of your boss is that he is is insecure, incapable and manipulating. Clearly, he employed you to do most of his job and he takes credit for your good work. He then go on to discredit you, to defeat you and make you feel bad. I have seen quite of lot of bosses like this reenex.
  
  However, look at it the other way, your job is not that bad because you are one doing the real work and you should be satisfied that you are the one who is productive. Someday, somebody senior would notice your work and give you credit for it. If you wish to stay on to this job, then try your best to do whatever is necessary, ignore his nonsense and try your best to be amicable with him.
  
  Always affected by our job. However fully furnished, if it reaches a stage where you can't stand it any more, then think about moving on to another job  which can use and recognize your capability. Every job has it's own advantages and disadvantages. Don't make hasty decisions. I am sure whatever decision you make would be in your best interest. Trust yourself.
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  • 2015/10/13 13:26
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• What does it mean to relax?
  
  　　Despite hearing this term thousands of times during the course of our lives, very few people have deeply considered what it’s really about .
  
  　　When you ask people (which I have done many times) what it means to relax, most will answer in a way that suggests that relaxing is something you plan to do later  you do it on vacation, in a hammock1, when you retire, or when you get everything done. This implies, of course, that most other times (the other 95 percent of your life) should be spent nervous, agitated2, rushed, and frenzied3. Very few actually come out and say no, but this is the obvious implication. Could this explain why so many of us operate as if life were one great big emergency? Most of us postponerelaxation until our “inbasket4” is empty. Of course it never is.
  
  　　It is useful to think of relaxation as a quality of heart that you can access on a regular basis rather than something reserved for some later time. You can relax now. It’s helpful to remember that relaxed people can still be superachievers and Zero Moment Of Truth, in fact, that relaxation and creativity go hand in hand5. When I’m feeling upright, for example, I don’t even try to write. But when I feel relaxed, my writing flows quickly and easily.
  
  　　Being more relaxed involves training yourself to respond differently to the dramas of life turning your melodrama6 into a mellowdrama7. It comes, in part, from reminding yourself over and over again (with loving kindness and patience) that you have a choice in how you respond to life seo. You can learn to relate to8 your thinking as well as your circumstances in new ways. With practice, making these choices will translate into a more relaxed sel
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  • 2015/10/07 18:21
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• Potsticker and Vegetable Stir-Fry
  
  This family-pleasing recipe is heart healthy and doesn't take a lot of effort or ingredients .
  Total Time: 0:30
  Prep: 0:30
  Level: Moderate
  Yield: 4 servings (cost per serving of $1.66)
  Serves: 4
  Ingredients
  
      2 tbsp. canola oil
      16 frozen pork potstickers
      1 tbsp. reduced-sodium soy sauce
      1 tsp. honey
      3 medium carrots
      2 bell peppers (1 red, 1 yellow)
      2 clove garlic
      1 tbsp. finely chopped fresh ginger
      1 medium red onion
      ¼ medium green cabbage
      3 oz. snow peas
      Toasted sesame seeds
  
  Directions
  
      Heat 1 tablespoon oil in a large skillet over medium heat. Add the potstickers and cook until lightly browned on all sides, 4 to 6 minutes. Add 2 tablespoons water to the skillet, cover, and cook until the water has evaporated and the potstickers are heated through, 1 to 2 minutes. In a small bowl, whisk together the soy sauce and honey; set aside.
      Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the carrots, peppers, garlic, and ginger and cook, tossing occasionally, for 5 minutes. Add the onion, cabbage, and snow peas and cook, tossing occasionally, until the vegetables are just tender, about 2 minutes more.
      Divide the vegetables and potstickers among bowls and drizzle with the soy sauce mixture. Sprinkle with toasted sesame seeds, if desired ZMOT.
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  • 2015/09/30 13:15
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• Banana, Chocolate, and Rum Pastry Puffs
  
  Frozen puff pastry takes the guesswork out of this recipe, which fills dough rectangles with a tantalizing mixture of butter Cloud Management Platform, sugar, rum, cinnamon, chocolate chips and banana slices.
  Total Time: 0:48
  Prep: 0:25
  Level: Moderate
  Serves: 24
  Ingredients
  
      FILLING
      1½ tsp. butter or margarine
      1½ tbsp. granulated sugar
      1½ tsp. dark rum or 1⁄2 teaspoon rum-flavored extract
      1½ tsp. water
      .13 tsp. ground cinnamon
      1 medium banana
      1 tbsp. semisweet chocolate chips
      PASTRY
      1 sheet frozen puff pastry (from a 17 1⁄2-ounce box of two)
      1 egg
  
  Directions
  
      Heat oven to 400°F. Have a cookie sheet ready .
      Filling: Melt butter in a medium skillet over medium heat. Add sugar, rum, water and cinnamon and stir until sugar dissolves and mixture is syrupy, about 2 minutes. Stir in banana slices and cook,
  
  stirring occasionally, until bananas are coated with syrup and start to lose their shape. Scrape into a small bowl, mash slightly with a fork and cool about 5 minutes. Stir in chocolate chips.
      Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. With a pizza wheel or a knife, cut crosswise into six 2-inch-wide strips, then lengthwise into eight 1
  
  1/2-inch-wide strips. (You'll have forty-eight 2 x 1 1/2-inch rectangles.)
      Spread a teaspoon Filling down the center of half the rectangles, leaving a 1/4-inch border all around. Moisten border with water. Make a row of three 1/2-inch crosswise slits down middle of remaining
  
  rectangles. Place on Filling, lining up edges with bottom rectangles. Press tines of a fork around edges to seal in filling. Brush top of pastries lightly with egg. Using a spatula, transfer to an ungreased
  
  cookie sheet.
      Bake 15 minutes or until pastry is puffed and golden brown. Serve warm or at room temperature Dream beauty pro hard sell.
      Pear-Cranberry Variation: Thaw 1 sheet puff pastry and heat oven as directed. In small saucepan, prepare syrup in Step 2, substituting 1 tablespoon dark-brown sugar for the granulated sugar, increasing
  
  water to 1 tablespoon and adding 1/8 teaspoon ground nutmeg instead of cinnamon. Substitute 1/2 peeled and cored pear, finely chopped for the banana. Stir in 3/4 teaspoon all-purpose flour and sauté 1 minute
  
  until mixture thickens. Scrape into a small bowl. Substitute 1/4 cup dried cran
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  • 2015/09/25 15:31
  • 0
• Benedetto in oven to warm
  
  Total Time: 0:23
  Prep: 0:05
  Level: Easy
  Serves: 4
  Ingredients
  
      20 oz. frozen chopped spinach
      1 c. bottled Alfredo sauce
      1.50 tbsp. fresh lemon juice
      1 pinch ground nutmeg
      8 slice baked ham (6 ounces)
      4 English muffins
      1 tbsp. cider vinegar
      8 large eggs
      ground red pepper (cayenne)
  
  Directions
  
      Heat oven to 200°F. Place serving platter .
      Cook spinach according to package directions. Drain well. Meanwhile heat Alfredo sauce and stir in the lemon juice. Stir nutmeg and half the sauce into spinach; keep remaining sauce warm.
      Heat a large nonstick skillet. Cook ham, 1 slice at a time, 30 to 45 seconds, turning once, until hot and slightly curled .
      Remove platter from oven. Place muffin halves, split side up, on platter. Top each with a slice of ham and the spinach, equally divided. Return platter to oven.
      Half-fill the skillet with water, add vinegar and bring to a simmer. One at a time break eggs into a small bowl, then slide from bowl into the water. Cover and simmer until whites are set and yolks shake only slightly when pan is jiggled, 4 to 5 minutes. With a slotted spoon, gently lift out eggs and place 1 on each muffin half . Spoon remaining sauce over eggs. Garnish with a shake or two of red pepper.
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  • 2015/09/15 13:34
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