We all have the same amount of time each and every single day. What we do with that time is entirely up to us.
We usually find ourselves saying, “I do not have enough time for ____ because ____.”
Fill in the first blank with something you desire.
Fill in the second blank with your favorite excuse.
We are so good at coming up with excuses not to do things and completely forget how easy being active and working toward our goals truly is.
Therefore, our problems have nothing to do with how much time is in the day – our problems have to do with our priorities.
Our problems aren’t caused by limited time, but by our #priorities
Now I love peas, they are my favorite vege. When I was at Bermagui (Australia) last week we had lunch at a restaurant called “Octopii”. My niece Donna and I had ‘Fish Pot Pie’ and with this pie was mashed potato and this creamy mushy peas. It was delicious and I made it with our shepard’s pie last night. Mine was a little more liquid than theirs but I think I over cooked the peas. You really should make sure you boil the water first then add the peas for only 3 min and no longer. Next time I do it I think I would roll them out on a paper towel to get as much of the water off the peas as I could.
Anyway here is the recipe. Hope you enjoy.
345g frozen peas
4 tablespoons cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation:5min › Cook:10min › Ready in:15min
Bring a shallow pot of lightly salted water to the boil over medium high heat. Add peas and cook for 3 minutes or until tender.
Drain peas and transfer to a blender or large food processor. Add cream, butter, salt and pepper and process until blended but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
Very simple and easy.
One of my favorite songs and such a lovely creation.This was taken a week ago.
Bacon is my favorite meal
Two of my favorite things
I just love this coleslaw. In fact I will often go to what I term Kentucky Duckie and get the coleslaw and nothing else.
I have to say it is not cheap though, that large container is about $5 – $7 depending on what country you buy it in.
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (about 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
sprinkling of celery seed (optional)
Be sure cabbage and carrots are chopped up into very fine pieces, very small about the size of rice. Then combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth. Now you are ready to add cabbage, carrots, and onion, and mix very well. Put in refrigerator for at least 2 hours before serving. Serves 10-12
My two favorite food ever. Prawns, Guacamole.