Your life today is the result of your attitudes and choices in the past. Your life tomorrow will be the result of your attitudes and the choices you make today.
An elderly carpenter was ready to retire. He told his employer (contractor) of his plans to leave the house building business and live a more leisurely life with his wife enjoying his extended family. He would miss the paycheck, but he needed to retire. They could get by.
The contractor was sorry to see his good worker go and asked if he could build just one more house as a personal favor. The carpenter said yes, but in time it was easy to see that his heart was not in his work. He resorted to shoddy workmanship and usedinferior materials. It was an unfortunate way to end his career.
When the carpenter finished his work and the builder came to inspect the house, the contractor handed the front-door key to the carpenter. "This is your house," he said, "my gift to you."
What a shock! What a shame! If he had only known he was building his own house, he would have done it all so differently. Now he had to live in the home he had built none too well.
So it is with us. We build our lives in a distracted way, reacting rather than acting, willing to put up less than the best. At important points we do not give the job our best effort. Then with a shock we look at the situation we have created and find that we are now living in the house we have built. If we had realized, we would have done it differently.
Think of yourself as the carpenter. Think about your house. Each day you hammer a nail, place a board, or erect a wall. Build wisely. It is the only life you will ever build. Even if you live it for only one day more, that day deserves to be lived graciously and with dignity. The plaque on the wall says, "Life is a do-it-yourself project."
Who could say it more clearly? Your life today is the result of your attitudes and choices in the past. Your life tomorrow will be the result of your attitudes and the choices you make today.
Hot buttered toast slathered in fresh fruit jam. That’s the breakfast dream. This raspberry strawberry jam is so full of sweet, real rich fruit and can be made so easily and quickly ecig accessory! I love making it in big batches and wrapping it up in pretty jars, tied up with ribbons and giving it for Christmas gifts. What’s better than a DIY Christmas present?! It IS made with love.
I remember when I stopped eating bread when I went through a strict paleo diet, when I started learning about how gluten reacts in our bodies and I missed it SO MUCH. Bread has always been a weakness of mine, especially when you’re at a restaurant and it’s staring you in the face DR REBORN.
Hot, fluffy, crispy, deliciousness sitting there waiting for you to eat the entire loaf full of melty butter.
Then, one super hungry morning when Eric and I ventured to Madison, WI we found the most amazing gluten free restaurant with ahhhhmazing jam. You better believe I ate all the gluten free toast overloaded with butter and jam.
If only I had this raspberry strawberry jam because it is out. of. this. world. I made up for it and definitely went on a toast kick after we got home.
I printed off cute little polka dot prints and cut them to the size of the lid and taped them down to give it a fun and festive look theradome!
Unless you are keen on canning, which this is perfect for, you can make this raspberry strawberry jam in big batches and keep it in the fridge for about 2 weeks. It also freezes great! I’ve made it in advance before and froze it before thawing and giving it as gifts. I would recommend canning if you make it ahead of time to give as gifts as they last much longer. Check out this article to learn how to can yours!
I have to admit it (so please don’t tell anyone) that before this cook I had yet to brine anything before grilling it. I had read articles on both the pros and the the cons of brining Native English Private tutor, so I just assumed I could get great flavor in other ways… which I have. Recently however my daughter gave me a book by Dr. BBQ – Flavorize and I have been cooking recipes from it to learn new techniques. For this recipe I took his Maple Brine and used it on thick bone in pork chops. This was the best pork chop I have ever eaten and as a result I am now a believer in brining Beauty Mama! I look forward to using this technique on many other proteins. Now sit back, grab a nice glass of Oregon Pinot, and enjoy this recipe for .
Maple brined Pork Chops w/Pumpkin Risotto
Making the Brine couldn’t be easier. Maple Syrup, Vanilla Extract, Minced Onions, Salt, Nutmeg, Cinnamon, and Water are all you need.
Mix everything together and bring to a simmer whisking frequently. Once at a simmer stir for 1 – 2 minutes Beauty Mama.
Cool the Brine down with 2 cups of ice water (the equal amount to the water used in the Brine).
Once the Brine is cooled place the bone in pork chops and the Brine in a large Ziploc bag and place in the refrigerator for 4 hours.
Take the pork chops out of the Brine and rinse. Pat the pork chops dry and go preheat the Big Green Egg.
I got the BGE up to 450° measured at the dome and cooked the pork chops for 5 minutes per side or until they measured 145° using a Thermapen.
Mrs. Buddha made a great Pumpkin Risotto that paired perfectly with the pork chops.
After the pork chops rest, serve with the Risotto and enjoy. I may never eat a pork chop again that wasn’t brined first!