Monday, September 29, 2014

Banana Cookies With Attitude

Banana Cookies

 If you’re a lover of chocolate and bananas, these cookies are sure to hit the spot! Banana cookies with a cake-like texture infused with mini-chocolate chips and covered in rich peanut butter frosting giving you the perfect flavor.


  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 eggs
  • 3 overripe bananas, mashed (about 1 cup mashed bananas total)
  • 2 cups flour
  • 1 cup rolled oats
  • 1 teaspoon salt
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 cup mini chocolate chips
  • 4 tablespoons peanut butter
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup heavy cream, plus more if needed
  • 1/2 cup semisweet chocolate chips
  • For the Peanut Butter Frosting: For the Chocolate Drizzle


  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the brown sugar, butter, and shortening on medium power until well combined and fluffy. Add in eggs and bananas, beating until mixed thoroughly.
  3. In a bowl, combine flour, oats, salt, baking powder, and cinnamon. Whisk together until well combined.
  4. Slowly add the dry ingredients to the wet ingredients, mix until just combined. Fold in mini chocolate chips
  5. Using a small scoop (about 2 teaspoons), scoop dough onto prepared baking sheet and bake 18-20 minutes, until bottoms are golden brown.
  6. Allow cookies to cool on baking sheet for approximately 5 minutes before moving to a cooling rack to cool completely. Once cookies have cooled, frost them with peanut butter frosting.
  7. Cookies will store in an airtight container for up to two days. Store cookies in a single layer.
  8. In a bowl, combine peanut butter, confectioner’s sugar, vanilla, and heavy cream until thick and creamy.
  9. Using an offset spatula, frost the tops of each cookie and drizzle with melted chocolate.
  10. In a microwave safe bowl, microwave semi chocolate chips at medium (50% power) for 3-4 minutes or until melted, stirring every 30 seconds.
  11. Drizzle chocolate over frosted cookies. Allow to set up for at least 3 hours.

They only store for a day or two but don't worry, they will be gone long before that. You, my dear, are  a baking genius.

Mango and almond coffee cake

Serve mango and almond coffee cake for breakfast for a tropical start to your day, or with a cup of coffee in the afternoon for a sweet treat. You’ll love the tastes and textures of this dessert.
If you have a sweet tooth, or just enjoy delightful treats, this coffee cake might be up your alley. The mangoes are a nice change from the usual fruit, and the almonds give the cake a bit of crunch. It's lovely served for a special brunch or with coffee when you're gathered with friends.
Serves 6-8


  • 1 large mango
  • 1/2 cup sugar
  • 1/4 cup oil
  • 3/4 cup milk
  • 2 egg whites
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon cinnamon
  • 1-1/4 cups quick-cooking rolled oats
  • 1/4 cup slivered almonds
  • Nonstick cooking spray

Optional glaze:

  • 1/2 cup confectioners' sugar
  • 2 tablespoons milk


  • Preheat your oven to 375 degrees F. Use the nonstick cooking spray to lightly coat a round, 9 x 1-inch baking pan.
  • Peel, seed and dice the mango and set it aside.
  • Use a large bowl and combine the milk, oil, egg, sugar and almond extract. Mix well with an electric mixer for a minute or so.
  • In another bowl, combine the flour, baking powder and cinnamon.
  • Add the flour mixture to the milk mixture and beat until everything is combined, then fold in the mango and oats.
  • Pour the mixture into the round pan and sprinkle the slivered almonds over the top.
  • Bake for about 35 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean.
  • Allow the cake to cool for at least half an hour before serving.
  • If you're making the glaze, add the milk to the powdered sugar in a small bowl and mix well until it becomes a thin glaze. Add more milk as needed. Allow the cake to cool completely before drizzling the glaze over the top of the cake.
Don't worry if you don't drink coffee -- you can still enjoy this delightful treat! You deserve a little bliss. Have it with tea

Creole Dirty Rice Louisiana Style

Makes 6 to 8 servings
There's no more classic Louisiana dish than this deeply flavored rice creole style . The chicken livers are traditional, and give it an authentic taste you can't really get any other way. Letting everything cook until it browns and sticks to the skillet is very important for flavor.

1/2         cup chicken livers (8 to 10 medium livers)

2            tablespoons canola oil

1/4         pound ground pork

1-1/2     teaspoons salt

1/2        teaspoon ground pepper

1/2        teaspoon chili powder

1-1/2     cups chicken stock, divided

1          small onion, finely chopped (about 3/4 cup)

2         stalks celery, finely chopped (about 1/2 cup)

2         garlic cloves, minced

1         jalapeño pepper, finely chopped

3        green onions, chopped (about 1/3 cup)

2        tablespoons chopped fresh parsley

3        cups cooked rice

1.    Puree chicken livers in a food processor. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more.

2.    Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and stick to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes.

3.    Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add green onion, parsley, and rice, remove from heat, and stir thoroughly.

Heart healthy

Sunday, September 28, 2014

Spicy-and-Garlicky Brussels Sprouts


3   pounds brussels sprouts, halved

6   tablespoons vegetable oil

4   large garlic cloves, smashed

1   teaspoon crushed red pepper


1 .  Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until bright green, 2 minutes. Drain well and pat dry.

2 .  In a large, deep skillet, heat 3 tablespoons of the oil until shimmering. Add half of the garlic and half of the brussels sprouts and cook over high heat undisturbed for 1 minute. Add half of the crushed red pepper, season with salt and cook over moderate heat, stirring a few times, until the brussels sprouts are browned and tender, about 3 minutes. Transfer to a serving bowl. Repeat with the remaining oil, garlic, brussels sprouts and crushed red pepper. Serve warm.

Heart healthy

Thursday, September 25, 2014

Food for Thought : Food Safety Education Month

Practicing good home food safety habits will help keep the foods you eat safe and also reduce your risk of getting food poisoning. Here are a few tips during Food Safety Education Month:
1 .  Thaw meat in the refrigerator. Never thaw frozen items on the counter or by soaking in hot water.

2 .   If you are boiling, poaching or frying eggs, make sure you cook them until the yolk is firm and not runny. If a recipe, such as one for a salad dressing or something that will not be cooked, calls for raw eggs, use liquid pasteurized egg substitute.

3 .   Quickly refrigerate perishable foods and leftovers. Make sure your refrigerator is set to 90 degrees or cooler. If you are unsure how safe a food is to eat, throw it out.

4 .   Start with a clean kitchen. Make sure all cooking utensils, surfaces and cookware are clean. Wash hands in warm soapy water for at least 20 seconds before, during and after food preparation.

Words of Wisdom:
"The key to everything is patience. You get the chicken by hatching the egg, not by smashing it."

"The richest person is the one who is contented with what he has."

"The most beautiful people are those who have known defeat, known suffering, known loss, and have found their way out of the depths. Beautiful people do not just happen."

"Depending upon the kind of person you are, you will attract similar energies around you, and others will reciprocate with similar energies. Be kind, compassionate and empathetic so you can attract kindness, compassion and empathy in return. Spread love and enjoy being loved back!"

"Even though you may want to move forward in your life, you may have one foot on the brakes. In order to be free, we must learn how to let go. Release the hurt. Release the fear. Refuse to entertain your old pain. The energy it takes to hang onto the past is holding you back from a new life. What is it you would let go of today?"
 A proud grandpoppa     G.

Saturday, September 20, 2014

Panamanian Ground Turkey Empanadas

Prep /Total time : 2 hours 15 minutes Makes 24 empanadas
2            large eggs, lightly beaten
1           teaspoon white vinegar
1           teaspoon salt
1           stick unsalted butter, cut into small pieces and chilled
2           cups all-purpose flour
1/4        cup dry white wine
1           tablespoon sugar
1/4         pound ground beef
**Salt and freshly ground pepper**
1           tablespoon vegetable oil
1/4        cup chicken stock or low-sodium broth
1/4        cup chopped, seeded tomato
1/2        teaspoon achiote seeds (also called annatto seeds)
2           tablespoons chopped cilantro
1           small onion, finely diced
1           garlic clove,
**Vegetable oil for frying**
1/2       tablespoon tomato paste
1/4       cup finely diced red bell pepper

1.       In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and drizzle over the flour mixture. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
2.      In a medium skillet, heat the oil. Add the achiote seeds and cook over moderately high heat until the seeds darken and the oil is orange, about 1 minute. Discard the seeds. Add the ground beef to the skillet and cook, breaking up the meat with a wooden spoon, until no pink remains, about 3 minutes. Add the garlic, onion and bell pepper and cook over moderate heat until the onion is softened, about 5 minutes. Add the tomato, tomato paste and chicken stock and simmer over moderate heat until the liquid has nearly evaporated, about 3 minutes. Stir in the cilantro and season with salt and pepper. Let cool.
3.        On a generously floured work surface, roll out the dough 1/8 inch thick. With a 3-inch round biscuit cutter, stamp out as many rounds as possible (you should have about 24). Reroll the dough scraps and stamp out additional rounds if possible. Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining empanadas.
4 .         Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and serve.
Make head :
The filled, uncooked empanadas can be frozen on a baking sheet, then transferred to an airtight bag. Bake them in a 350° oven without thawing.

Alternatively, you can bake the empanadas: Preheat the oven to 350°. Beat 1 egg with 1 tablespoon of milk. Evenly space the uncooked empanadas on 2 baking sheets lined with parchment paper and brush with the egg wash. Bake in the upper and lower thirds of the oven for about 25 minutes, until golden brown.
Heart healthy


Thursday, September 18, 2014

Food for Thought : Football Tailgating

Tailgating ia an American pastime from different walks of life to come together for one common cause : to cheer on their favoriate team . Each team and many families have traditions related to tailgating and most of these traditions involves some type of food or beverage . Here are a few tips to help you safely tailgate this season :

1 . If you can't keep hot food hot during your drive to your tailgate , plan ahead and chill the food before packing it in a cooler . Reheat to 165 degrees before serving . If you are bringing hot take-out food , make sure to eat it within two hours of purchase or within one hour if the temperatureis above 90 degrees .

2 . Make sure you pack several sets of utensils . You should have at least one set for placing food on the grill and at least one set for serving food . Pack extras in case you drop one .

3 . Never serve marinades that have come in contact with raw meats .

4 . Pack clean , wet , disposable cloths or paper towels for cleaning hands and eating surfaces .

Happy tailgating .
Words of Wisdom :

"Your time is limited, so don't waste it living someone else's life. Don't be trapped by dogma - which is living with the results of other people's thinking. Don't let the noise of others' opinions drown out your own inner voice. And most important, have the courage to follow your heart and intuition."

"Use your heart. Understand. Learn to see things in the now, not as they were or will be, or as they might or should be, but as they are, right now, in this moment. The heart sees the now; the mind only sees the next. If you can't learn to see the now, you'll never see what's truly there, and then where will you be?"

"I have come to a deeper, more soulful beauty and clarity like an oasis in the desert. From that place of clarity, a vision of what I could have, what I could do, who I could be has emerged ... if I allow my heart to become a place of compassion, acceptance and forgiveness."

"If you’re not stubborn, you’ll give up on experiments too soon. And if you’re not flexible, you’ll pound your head against the wall and you won’t see a different solution to a problem you’re trying to solve."

"Worry is like a rocking chair: it gives you something to do but never gets you anywhere."

"Some of the biggest challenges in relationships come from the fact that most people enter a relationship in order to get something: they’re trying to find someone who’s going to make them feel good. In reality, the only way a relationship will last is if you see your relationship as a place that you go to give, and not a place that you go to take."
A proud grandpoppa                 G.

Wednesday, September 17, 2014

Bread-and-Butter Pickles

Makes 16 servings ( serving size : 1/4 cup drained pickles)

This easy pickle recipe yields lots of cucumber pickles to keep on hand for picnics or snacks. Try bread-and-butter pickles on sandwiches or burgers, as a complement to field peas, or as a snack with whole-grain mustard, cheddar cheese, and crackers. Thin-skinned pickling cucumbers are essential.

5-1/2              cups thinly sliced pickling cucumbers (about 1 1/2 pounds)
1-1/2              tablespoons kosher salt
1                    cup thinly sliced onion
1                    cup sugar
1                    cup white vinegar
1/2                 cup cider vinegar
1/4                 cup packed brown sugar
1-1/2              teaspoons mustard seeds
1/2                teaspoon celery seeds
1/8 teaspoon turmeric

1.        Combine cucumbers and salt in a large bowl; cover and chill 1 1/2 hours. Drain; rinse cucumbers under cold water. Drain; return cucumbers to bowl. Add onion to bowl.
2.       Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Heart healthy

Monday, September 15, 2014

Andouille and Red Beans & Rice

Makes 4 servings Serving size : about 3/4 cup bean mixture and 1/2 cup rice

With a generous hit of spice and smoke , andouille sausage has long been a favorite ingredient in Cajun recipes . It adds depth of flavor to this simple bean dish .

1    (3-1/2 ounces) bag boil-in-bag long-grain rice
**cooking spray**
4    ounces andouille sausage , diced
1    cup chopped onion
2    teaspoons salt-free cajun seasoning
1    teaspoon dried thyme leaves
1/2  teaspoon hot pepper sauce (such as Tabasco)
1    (16 ounce) can dark kidney beans , rinsed and drained
1    (14 ounce) can fat-free , less-sodium chicken broth
1/4   cup chopped fresh parsley
1/2   teaspoon salt

1 .   Cook rice according to directions , omitting salt and fat.
2 .   Heat a large nonstick skillet over medium-high heat . Coat pan with cooking spray . Add sausage ; cook 3 minutes or until lightly browned . Using a slotted spoon , transfer sausage to a bowl and keep warm .
3 .   Add bell pepper , onion , Cajun seasoning , thyme and hot pepper sauce to pan ; saute 3 minutes or until onions are tender . Add beans and broth to pan ; cook 10 minutes or until thick , mashing hal the beans . Add sausage , parsley and salt to pan ; cook 1 minute or until thoroughly heated , stirring occasionally . Serve over rice.
While the beans and rice simmer , prepare and bake a cornbread mix for a quick and easy side .

Heart  healthy

Thursday, September 11, 2014

Food for Thought : Coupons

Coupons are one way consumers can save money on groceries . However they may not always be the best way to reduce costs or provide healthful foods for your family . Also , coupons are frequently offered for convenience of processed foods , which are normally high in sodium , fat and preservatives  . Hear are a few tips to make sure you are getting a good financial and healthful bargain :

1 . Before you clip , evaluate the product . Is this a product you normally buy ? Or is it an opportunity  to get your family to try a new food or recipe ? If so , then the coupon may be worth clipping .

2. Just because an item is a good buy does not mean it is good for you . Make sure you check the Nutrition Facts Label and compare the product with similar products .

3 . Compare the savings price to the store brand . Many times the store brand is a better bargain than the national brand with a coupon .
Words of Wisdom :
The secret of staying young is to live honestly, eat slowly, and lie about your age.

"Don't go around saying the world owes you a living. The world owes you nothing. It was here first."

Humor is most powerful thing that uses laughter as it base to chase your blues away.

What matters is not the size of the dog in the fight, but the size of the fight of the dog.

The difficult thing about children is that they come with no instructions. You pretty well have to assemble them on your own.

Old people like to give good advice, since they can no longer set bad examples

I must be getting absent-minded. Whenever I complain that things aren't what they used to be, I always forget to include myself.

"Life is the movie you see through your own eyes. It makes little difference what's happening out there. It's how you take it that counts."
A proud  grandpoppa     G.

Wednesday, September 10, 2014

Creole Chicken and Vegetables

4 servings (serving size: 1 cup)

Enjoy the flavor of summer anytime by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice.

Cooking spray
1 .......................pound chicken breast tenders
2 ......................cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
1 ......................cup frozen cut okra, thawed
3/4 ...................cup thinly sliced celery
3/4 ...................teaspoon sugar
1/2 ..................teaspoon salt
1/2 ..................teaspoon dried thyme
1/4.................. teaspoon ground red pepper
1 .....................(14.5-ounce) can diced tomatoes, undrained
1/4 ..................cup chopped fresh parsley
1 .....................tablespoon butter

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.

Heart  healthy

Tuesday, September 9, 2014

Flank Steak with Caramelized Onions and Balsamic Glaze

Makes 4 servings (serving size: about 3 ounces steak, about 1/4 cup onions, and about 1 tablespoon balsamic glaze)

The reduced balsamic vinegar sauce gives the flank steak a unique flavor that pairs perfectly with the caramelized onions. Both the steak and onions contribute a hefty dose of potassium to this entrée--766 milligrams in each serving. Serve with steamed broccoli or asparagus, and drizzle some of the glaze over the vegetable

2/3 ..................cup balsamic vinegar
1 .....................tablespoon olive oil
6 .....................cups vertically sliced onion (about 1 1/2 pounds)
1/2 ..................teaspoon salt, divided
1 ....................(1-pound) flank steak, trimmed 
1/4 .................teaspoon freshly ground black pepper
1/4 ................teaspoon dried thyme
Cooking spray

1 .       Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
2 .      Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
3 .     Preheat broiler.
4 .     Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
Wine TIP:
Steak and caramelized onions are fabulous partners for numerous red wines. But the balsamic vinegar glaze presents a bit of a challenge since vinegar can make wine taste sharp. These three  varieties  stands up especially well to vinegar: There are  so many . Caberent Sauvignon  ... Pinot Noir  ... Zinfandel  made  by Ferrari -Carano Winery's  in Napa Valley, California, which is dense and lip-smacking .
Heart healthy

Monday, September 8, 2014

Blueberry and-Raspberry Cobbler

Makes 6 to 8 servings

2............ pounds fresh figs, stemmed and cut into fourths
2 ...........pounds fresh raspberries 
1 ...........cup granulated sugar
1/2 ........cup firmly packed brown sugar
2 ...........tablespoons all-purpose flour
2 ...........teaspoons grated fresh ginger
1 ...........teaspoon grated lemon rind
2 ..........(3-inch) cinnamon sticks
1 ..........(15-ounce) package refrigerated piecrusts

1 .        Combine half of blurberries , half of raspberries, and next 6 ingredients in a saucepan, and cook, stirring occasionally, over low heat 40 minutes or until fig mixture is thickened. Stir in remaining blueberries and raspberries, and remove from heat. Remove and discard cinnamon sticks.
2 .       Spoon half of fig mixture into a lightly greased 2-quart baking dish, reserving other half.
3 .      Roll each piecrust into a 12-inch circle. Cut 1 piecrust into 1-inch strips; set aside. Place remaining piecrust on top of fig mixture in baking dish.
4 .       Bake at 475° for 12 minutes.
5.        Spoon remaining blueberry mixture over baked crust; arrange reserved strips in a lattice design over filling.
6.        Bake 14 minutes or until golden.
Heart healthy

Saturday, September 6, 2014

Molasses Blueberry Muffins...With 10 variations

Molasses Blueberry Muffins: The only blueberry muffin recipe you will ever need with ten variations to step it up.


  • 3 cups flour, spooned in
  • 1 cup white sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 3 large eggs
  • 1 cup milk
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup canola or grape seed oil
  • 1 tsp. vanilla
  • 2 cups blueberries


  1. Preheat oven to 400°F and line muffin tins with papers.
  2. In a medium bowl whisk together liquid ingredients.
  3. In a large bowl whisk dry ingredients.
  4. Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into course globs.
  5. Pour into muffin cups and fill to the top.
  6. Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

Go ahead, experiment. They’re delicious when made just as the recipe is written but if you like to make blueberry muffins often it’s great to have options to shake it up a bit.

Thursday, September 4, 2014

Food for Thought : September is All-American Breakfast Month

September is All-American Breakfast Month and many school districts will be emphasizing to students the importance of a healthy breakfast. Kids who eat breakfast have been shown to have better overall diets, school performance and less behavior or cognitive problems. The same holds true for adults as well. Here are a few tips to help you make the commitment to eating a healthier breakfast in September:
1.  Look for lean protein. Eggs and egg whites most often come to mind when we think of breakfast protein foods, but beans, fish, chicken and lean beef make excellent options, too. Try a beef or chicken fajita omelet or breakfast burrito.

2 .  Try cold oats. Mix rolled oats with any liquid, such as milk or yogurt, in a 1:1 ratio in a glass jar. Stir in fruit and a sweetener, such as honey, brown sugar, etc., if desired. Add spices such as cinnamon, ginger or nutmeg, as desired. Shake to mix well and refrigerate overnight. Enjoy the next morning.

3 .  Be careful when choosing cereal bars, frozen meals or ready-to-eat cereals. Many times these have many calories, added sugars, fats and unwanted additional ingredients or preservatives. Experiment with making your own for the week or making some and freezing them. This way you know exactly what foods are going into the meals you eat.

Words of Widom:
Do not condemn the judgment of another because it differs from your own. You may both be wrong.

Let us rise up and be thankful, for if we didn't learn a lot today, at least we learned a little, and if we didn't learn a little, at least we didn't get sick, and if we got sick, at least we didn't die; so, let us all be thankful.

When one door of happiness closes, another opens;
but often we look so long at the closed door that we do not see the one that has been opened for us.

Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude.
Be not afraid of going slowly; be afraid only of standing still.

Do the difficult things while they are easy and do the great things while they are small.
A journey of a thousand miles must begin with a
single step.

A proud grandpoppa            G.