Grateful For The Highs And Lows Quotes

To fully accept your life—the highs, lows, good, bad—is to be grateful for all of it, and to know that the “good” teaches you well, but the “bad” teaches you better.

Tarquin turned from the table, just as the tent flaps parted for a pair of broad shoulders— Varian. He didn’t so much as look at his High Lord, his focus going right to where Amren sat at the head of the table. As if he’d sensed she was here—or someone had reported. And he’d come running. Amren’s eyes flicked up from the Book as Varian halted. A coy smile curved her red lips. There was still blood and dirt splattered on Varian’s brown skin, coating his silver armor and close-cropped white hair. He didn’t seem to notice or care as he strode for Amren. And none of us dared to speak as Varian dropped to his knees before Amren’s chair, took her shocked face in his broad hands, and kissed her soundly. ... None of us lasted long after dinner. Amren and Varian didn’t even bother to join us. No, she’d just wrapped her legs around his waist, right there in front of us, and he’d stood, lifting her in one swift movement. I wasn’t entirely sure how Varian managed to walk them out of the tent while still kissing her, Amren’s hands dragging through his hair, letting out noises that were unnervingly like purring as they vanished into the camp. Rhys had let out a low laugh as we all gawked in their wake. “I suppose that’s how Varian decided he’d tell Amren he was feeling rather grateful she ordered us to go to Adriata.” Tarquin cringed. “We’ll alternate who has to deal with them on holidays.

So, yes, I am grateful. But I am also realistic. There is much that I can look back on and smile, but I picked up some wounds along the way. It’s like roses and thorns, justice and grace. You can recognize the beauty and happy parts of your story while also recognizing the more difficult parts. The two can coexist. The highs aren’t automatically erased or invalidated by the lows.

We all experience highs and lows in life. If you are feeling down right now, each second that passes is another moment to turn it all around. Feelings, good and bad, always come and go. The trick is to be grateful when your mood is high and graceful when it is low. When you stop expecting people and situations to be perfect, you can start appreciating them for who and what they are. Imperfections are important, and so are mistakes. We get to be good by learning from our mistakes and we get to be real by being imperfect.

When I describe for my far-away friends the Northwest’s subtle shades of weather — from gloaming skies of ‘high-gray’ to ‘low-gray’ with violet streaks like the water’s delicate aura — they wonder if my brain and body have, indeed, become water-logged. Yet still, I find myself praising the solace and privacy of fine, silver drizzle, the comforting cloaks of salt, mold, moss, and fog, the secretive shelter of cedar and clouds. Whether it’s in the Florida Keys, along the rocky Maine coast, within the Gulf of Mexico’s warm curves, on the brave Outer Banks; or, for those who nestle near inland seas, such as the brine-steeped Great Salk Lake or the Midwest’s Great Lakes — water is alive and in relationship with those of us who are blessed with such a world-shaping, yet abiding, intimate ally. Every day I am moved by the double life of water — her power and her humility. But most of all, I am grateful for the partnership of this great body of inland sea. Living by water, I am never alone. Just as water has sculpted soil and canyon, it also molds my own living space, and every story I tell. …Living by water restores my sense of balance and natural rhythm — the ebb and flow of high tides and low tides, so like the rise and fall of everyday life. Wind, water, waves are not simply a backdrop to my life, they are steady companions. And that is the grace, the gift of inviting nature to live inside my home. Like a Chambered Nautilus I spin out my days, drifting and dreaming, nurtured by marine mists, like another bright shell on the beach, balancing on the back of a greater body.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

symptom of larger cultural inequality. “An equalitarian couple in a society that as a whole subordinates women cannot, at the basic level of emotional exchanges, be equal. For example, a woman lawyer who earns as much money and respect as her husband, and whose husband accepts these facts about her, may still find that she owes him gratitude for his liberal views and his equal participation in housework. Her claims are seen as unusually high, his as unusually low. The larger market in alternate partners offers him free household labor, which it does not offer her. In light of the larger social context, she is lucky to have him. And it is usually more her burden to manage indignation at having to feel grateful.”3 We’re lucky to get help at all. Men are entitled to it.

God lives in my head. His fields are immeasurable, his gardens are full of beautiful flowers that never die, regal women walk there naked, thousands of them. And the sun rises and sets and shines low and high and low again and the endless domain is endlessly itself and never the same for an instant. Broad rivers run through it, curving and meandering, and the sun shines on them and they carry the light to the sea. I sit quiet and content beside the rivers of my thoughts and smoke a clay pipe and feel the sunshine on my body and see the water flow ceaselessly into the unknown. The unknown doesn’t bother me. I nod now and then to the beautiful women plucking the flowers in my gardens and I hear the wind rustling through the high pines, through the forests of certainty, of knowing that all this exists whenever I decide to think it. I am grateful that this has been given to me. And I puff on my pipe in all humility and feel like God himself, who is infinity itself. I sit there aimlessly, God’s aim is aimlessness. But to keep this awareness always is granted to no man.

There was Brunhilde, a star shining high above the hillside behind her, dark, rippling hair hanging below her waist, standing in full command, spear in hand. Constance could not help thinking the star so large and bright might have shone over Bethlehem. She was momentarily grateful for her veil, not only for the concealment of her identity but also of her amused response to the scene before her. She struggled to contain herself as her eyes moved to the second vignette: here was fair Juliet, standing beneath rather than on her balcony, garbed in simple lines, her head wreathed in flowers, a cross of stars high above her. Ah, those star-crossed lovers, thought Constance. Again, she was glad that she could hide her amusement. How clever these women, she thought. The third was Semiramis, a quarter moon low above the exotic turrets behind her crowned head, a long-handled fan in her hand, like the fan of a servant. How should Constance interpret this? At once she noticed the replication of the shape of Brunhilde’s spear, but it was enlarged. Semiramis, the queen who had served for her son yet had conquered her foes and enlarged her kingdom. And was this moon waxing or waning? Rising or setting? Or perhaps the enigma of a waxing moon rising. Ah, somehow that was comfort. Last, before a rising sun, framed by trees that reached out to touch one another, stood Pocahontas, her costume appearing authentic, a feather in her headdress, the emblematizing dawn of a new age, a new woman in a new world. May it be so, thought Constance.

Please- please take care of her.' Alis. From right by my ear, the other replied, 'Consider yourself very, very lucky that your High Lord was not here when we arrived. Your guards will have one hell of a headache when they wake up, but they're alive. Be grateful.' Mor. Mor held me- carried me. The darkness guttered long enough that I could draw breath, that I could see the garden door she walked toward. I opened my mouth, but she peered down at me and said, 'Did you think his shield would keep us from you? Rhys shattered it with half a thought.' But I didn't spy Rhys anywhere- not as the darkness swirled back in. I clung to her, trying to breathe, to think. 'You're free,' Mor said tightly. 'You're free.' Not safe. Not protected. Free. She carried me beyond the garden, into the fields, up a hill, down it, and into- into a cave- I must have started bucking and thrashing in her arms, because she said, 'You're out; you're free,' again and again and again as true darkness swallowed us. Half a heartbeat later, she emerged into sunlight- bright, strawberry-and grass-scented sunlight. I had a thought that this might be Summer, then- Then a low, vicious growl split the air between us, cleaving even my darkness. 'I did everything by the book,' Mor said to the owner of that growl. I was passed from her arms to someone else's, and I struggled to breathe, fought for any trickle of air down my lungs. Until Rhysand said, 'Then we're done here.' Wind tore at me, along with ancient darkness. But a sweeter, softer shade of night caressed me, stroking my nerves, my lungs, until I could at last get air inside, until it seduced me into sleep.

Smart Sexy Money is About Your Money As an accomplished entrepreneur with a history that spans more than fourteen years, Annette Wise is constantly looking for ways to give back to her community. Using enterprising efforts, she qualified for $125,000 in startup funding to develop a specialized residential facility that allows developmentally disabled adults to live in the community after almost a lifetime of living in a state institution. In doing so, she has provided steady employment in her community for the last thirteen years. After dedicating years to her residential facility, Annette began to see clearly the difficulty business owners face in planning for retirement successfully. Searching high and low to find answers, she took control of financial uncertainty and in less than 2 years, she became a Full Life Agent, licensed Registered Representative, Investment Advisor Representative and Limited Principal. Her focus is on building an extensive list of clients that depend on her for smart retirement guidance, thorough college planning, detailed business continuation, and business exit strategies. Clients have come to rely on Annette for insight on tax advantaged savings and retirement options. Annette’s primary goal is to help her clients understand more than just concepts, but to easily understand how money works, the consequences of their decisions and how they work in conjunction with their desires and goal. Ever the curious soul who is always up for a challenge, Annette is routinely resourceful at finding sensible means to a sometimes-challenging end. She believes in infinite possibilities as well as in sharing her knowledge with others. She is the go-to source for “Smart Wealth Solutions.” Among Annette’s proudest accomplishments are her two wonderful sons, Michael III and Matthew. As a single mom, they have been her inspiration and joy. She is forever grateful to the greatest brothers in the world- Andrew and Anthony Wise, for assistance in grooming them into amazing young men.

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

Indeed, many relationships identified as “codependent” do involve pride, not low self-worth or a deficiency of selflove. An underlying lie of people married to drunks and other “losers” may be their own sense of mastery and self-confidence in being able to change others through their own wonderful goodness and love. They may have excessive belief in their own ability to help another person, or they may think that others will change just because of being married to them. They may also have high expectations of the spouse being forever grateful for being rescued by such an excellent partner. Then when their heroic efforts fail, they may cast blame onto themselves as well as their spouses, parents, or whomever else might be in the picture. They may then experience feelings of hopelessness about themselves and their circumstances. They may be filled with self-pity and be dissatisfied with themselves. But that is not true self-hatred. That is self-love that does not want to suffer.

The first half of your detention will be spent digging an eight foot deep hole in the meadow.” Darius stalked off with the other guys and I moved forward to collect my shovel. Orion scooped it up, holding it out for me. Before I took it he caught my hand, brushing his thumb across my palm and sending a shiver through me. He repeated the process on the other hand then pressed his index finger to his lips. “That'll stop your skin chaffing,” he whispered. I stared at him in complete surprise as he passed me the shovel and moved aside. “Thank you,” I said, confused as I stepped past him, making my way through the high grass and colourful array of meadow flowers as I walked toward the Heirs. The four of them had formed a circle and were already getting to work digging the hole. ... “Vega!” Orion beckoned me and I was grateful to put the shovel down. I was a little dizzy as I walked up to his high metal chair where he was sitting a few feet above my head. He now had a large umbrella set up over it and a flask of coffee in his hand which he'd apparently brought with him. His Atlas was propped on his knee and he looked like he was thoroughly enjoying his morning as he gazed down at my mud stained skin with a bright smile. Thanks to his magic, at least I didn't have any blisters on my hands. “Water.” Orion waved his hand and water gathered in the air before me, circling into a glistening sphere. Orion tossed me a cup and I caught it at the last second. The water dropped straight into it with a splash and I guzzled it down greedily, “That's favouritism, sir!” Caleb called. “You're right, how rude of me!” Orion shouted back, lifting a hand and a torrential waterfall poured down on all of the heirs. Max crowed like a cockerel, pounding his chest, seemingly spurred on by the downpour. The others didn't seem quite as happy as the water continued to fall down on them. A laugh rushed from my throat and Orion threw me a wink. “So I'm having a little trouble, Miss Vega.” “With what, sir?” “Telling you apart from your sister,” he said in a low voice that I imagined only I could hear through the torrential storm he was still casting over the Heirs. “And you never did answer my question. Blue or green?” A smile twisted up my lips and I shrugged, deciding to leave him in continued suspense over that question, walking back to join the group. “I want an answer by sundown,” he called after me and my grin grew even wider. ... “Shut the fuck up!” Orion shouted. “I'm trying to concentrate here.” “Watching porn again, sir?” Seth shot at him with a smirk. “Yeah, your mom's really improved since the last edition,” he answered without missing a beat and Seth's face dropped into a scowl as a laugh tore from my throat. “Do you know who is always watching porn?” Max chipped in. “You?” the three other guys answered in unison. They all burst out laughing and I fought the urge to join in. “Hilarious,” Max said dryly. “I meant Washer. He snuck off in class the other day to rub one out.” “Useless. Well up you go then,” he said and I moved toward the ladder, taking hold of the first rung. Orion stepped up close behind me and his fingers brushed my waist, barely perceptible but I felt it everywhere. It scored a line of goosebumps across my back and a heavenly shiver fluttered up my spine. Heated air pushed under my clothes, drying them out almost instantly. “Thank you,” I whispered for the second time today. What’s gotten into him? He took hold of the ladder either side of my hands. “Up,” he breathed against my cheek and hot wax seemed to pour down each of my legs, making it almost impossible to move. But somehow, I managed it.

Spaghetti con Zucchine alla Nerano — SERVES 4 — About ½ quart sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine 1 ½ cups chopped fresh basil Sea salt to taste Extra-virgin olive oil 1 pound spaghetti 3 cups grated Parmigiano-Reggiano Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. Slice the zucchine into thin rounds and fry in the oil until it is golden brown. Remove and set aside on paper towels. Sprinkle with the basil and the salt to taste. Transfer to a bowl and drizzle liberally with olive oil. Boil the pasta until al dente and strain, reserving about 2 cups of the pasta water. Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately.

Furl your banners and hang you heads,” muttered the wind, “this is no time for tourney. Cast into my four arms those gaudy trappings, for what can cause you joy, O trees, at such a time as this?” “This rising Sun and the long bright bright day,” the beech cried out. “The setting Sun and the cool dark night,” the oak said quietly. “And the rain,” the pine murmured gratefully, “wit it’s gentle fingers finer than my needles.” The maple was silent. The wind spun around it’s rough gray trunk and sent a shower of gold into the sky. “O wind,” the maple said, “the side passage of the year from cold to heat, from growing to fruition, from birds nesting to their migrations, is joy enough for us. Let us celebrate it, O wind, before the snow lays it’s white fingers on us and bids us be silent for a time.” The maple spoke wistfully, golden leaves tumbling down the day at every word. “You speak of memories,” the wind went on. “I who have roamed the earth have seen suffering and cruelty and sorrow. You who stand so still in one place always must believe me.” “For you, O wind, perhaps it has been a year of sad revelation,” the beech said softly; “but for us it has been a year like all others—rising suns and waxing moons, rains and dews and storms, and the seasons marching in orderly procession around us.” “Ah,” the wind wailed, clutching at gold and scarlet and green, “how can you hold those banners high when evil still stalks the earth?” The trees quivered and were silent. The wind raged around them, and his fury brought down cascades of leaves, which he sent hurling over the dry ground. “We hold our banners high in faith, O wind,” the pine spoke out, lifting its voice so the wind would hear, “emblem for this brief moment of the pledge we have made. We have heard before of these things that you would tell us. The stars have told us many strange tales, and the moon has told us even stranger ones. But we must still be faithful.” “To what?” moaned the wind, annoyed that his words could not deter the trees from their galliard ways. “To the everlasting right at the heart of things,” replied the maple. “Evil has but a little day, O wind, and good has a thousand.” The banners were fading and falling, and the wind laughed to himself that the brave words of the trees must be as thin and fleeting. He stamped and reached high, swept over the ground and leapt aloft, while leaves fell in a gilded shower about him. Cheering at his triumph, he looked through bare branches to the sky, heavy with scudding clouds. Oak, maple, beech were silenced now. Dark trunks stood rooted in the earth, crossed boughs were held uplifted to the heavens. The pine swayed slowly, it’s heraldic blazon of sable and vert gleaming darkly. “Look higher, wind, than those bare boughs. Look wider.” The wind looked, and there, outlined against the sunset gold, on every twig tight buds were tipping: the crimson secret of the oak, the enscaled cradle of the maple, the little sheathed sword of the beech. “Faith, my friend,” the pine said in a whisper, “faith has the last word always.” The wind bowed low, low enough to kiss the leaves that swirled around him in a moment of ecstasy; then the wind went on his way down the archway of the year that was luminous with promise.

But a day came when the sky was a haze of snow-clouds, and all the beauty of autumn had gone by. As evening drew on, Kyril summoned the cousins to his private chamber. Philip found him seated by the window. The first stars of snow had just fallen on the ledge outside. Philip bowed low. ‘”My lord, Linda means no disrespect, but she begged me to tell you that she promised to dance with Thawn. She cannot come until her promise is fulfilled.” Kyril laughed. “Most proper! But I do not honor her too highly, for no doubt she enjoys paying such a debt. This is well, for I wished to speak to you alone. Sit down.” Philip took the stool beside him. Kyril’s smile faded; his face was serious as he gazed down at his young guest. “But I think you know what I will say.” “You mean to send us home.” Kyril nodded. “Ygerna made a pact; it is for me now to fulfill it. But even if I offered it to you, Philip, would you choose to stay?” Philip shook his head. “No, my lord. The strangest and most wonderful adventures of my life have happened here, but this is not my home.” “And what of Linda?” For a long moment there was silence. At last Philip stirred and looked up at Kyril’s face. Very quietly he replied, “You were right when you said that the thought of rescuing her sustained me. And at that time I didn’t care whether she wanted to come back with me or not, because I was certain I knew what was best. Now…” He stopped and then with an effort continued. “I can’t imagine being without her; I can’t imagine what my uncle and aunt would say. But I know I cannot force her to return. She must make her own decision.” “I rejoice,” said Kyril gently, “that you have grown in wisdom. For no human being can possess another, Philip: not even out of love.” The door opened, and Linda stood on the threshold. She made Kyril a deep curtsey; her cheeks were flushed from dancing. He smiled and held out his hand. “Welcome, Linda! Are you discharged of all your debts?” “Yes, my lord!” She laughed and, running toward him, kissed the outstretched hand. “Why did you summon us?” “The time has come to speak of your return.” Philip looked at her. “I’ve decided to go back, Linda.” Kyril said, “For Philip, the good sorrow of leave-taking is unmixed with doubt. He knows what he must do. But for you, Linda, the decision may not be so easy. Therefore, I ask you once again: which of the two worlds is your home?” “Here I was born,” said Linda softly, “and here I discovered what I truly am. I am grateful for that knowledge; perhaps a time will come when I can remember it without pain. But I don’t belong here.” She drew a deep, uncertain breath. “I’ve tried to persuade myself, but I can’t. As a baby I might have died but for the love Philip’s family has shown me. I belong with them. If he goes, I will go with him.

Mac’s Mac N’ Cheese One box of elbow macaroni (cooked and drained) 1/2 cup of sour cream 1 cup of milk 1 can of Campbell's condensed cheese soup 1 ½ cups of (orange) cheddar cheese, 1 1/2 cups of white sharp cheddar cheese, grated 2 eggs 1 teaspoon of ground mustard 1 teaspoon of adobo or seasoned salt ½ tsp pepper ¼ cup parmesan cheese 3 tablespoons of butter Boil pasta for six minutes, then drain.  The crock pot should be set to high.  Add pasta to crock pot along with grated cheeses, cheddar soup, sour cream, butter, milk and eggs.  Mix all together then add all the seasonings.  If desired, add additional cheese or sour cream.  You can periodically check back to make sure it is not browning too much at the sides.  You can stir every now and again. 2 hours to 2.5 hours on high is pretty near perfection although slow cooker times vary.  You can always check on it and look at the sides.  If they are browning too much you can always turn the temp down to low.  The cheese is very flexible also.  You can use different types of cheese or add more or less depending on your taste.  I once caught Delilah adding more cheddar cheese to the crock pot. I honestly think this is the macaroni and cheese recipe I will stick to like glue.  It is amazing.  And it can be tweaked.  Bacon bits can be added to the mac n cheese.  Add some lobster for a nice seafood lobster mac n’ cheese.  Bread crumbs can be sprinkled over the top at the end.  Or if you want to add some veggies, broccoli can be placed on top as well.  Brandon and Rose added sliced hot dogs for AJ since hotdogs are his favorite.

What’s going on here?” The loud masculine voice seemed to break the connection between the priestess and herself. Sophie’s eyes, which had been shut tight while she fought the awful memory, flew open and she looked up. Sylvan was standing over her with an angry look on his face. No, not angry—enraged, Sophia realized. His ice blue eyes were blazing and his fangs were out again, razor sharp and ready. The expression on his chiseled features made him look like an avenging angel towering over her. “Oh,” she gasped, unable to stop looking at his fangs. “I don’t know. I—” “What are you subjecting her to?” Sylvan demanded of the priestess who still looked completely calm. “I am simply looking into her. There is a shadow around her heart—it is my duty to see into it.” “Not if your seeing causes her pain.” Sylvan’s voice was a low, menacing growl. “Release her.” The calm expression on the Kindred woman’s face turned to anger and her grip on Sophie’s hands tightened until she squeaked in pain. “You overstep yourself, Warrior.” “That may be, but I will not see you hurt her.” Leaning down Sylvan put himself on the priestess’s level and looked into her eyes. “Release her now.” The grip on Sophie’s hands loosened and she pulled them away gratefully. The priestess still glared at Sylvan, her green-on-green eyes narrowed. “You have a shadow on your heart as well. A secret pain that taints your very existence—I see it in your eyes.” “My pain is not your concern.” Gripping Sophie’s hand, he pulled her to her feet and pushed her behind him protectively. “Now what do you have to say?” “Only this—have a care, Warrior.” The priestess rose smoothly to her feet and frowned up at him. “Danger dogs your steps—the shadow on your heart draws it to you. Even the shielding of your Kindred mind is no protection if you allow the darkness to overcome you. Ignore my warning at your own peril.” Then she turned and walked away, her head held regally high and her bare feet whispering over the green and purple grass. When she was gone Sylvan relaxed his protective stance and turned to Sophie. To her intense relief, she saw that his fangs had gone back to their normal length. “Are you all right?” he asked anxiously. “You sounded upset.” “I…she…she was making me remember—” She realized what she was saying and stopped abruptly. “Remember what?” Sylvan was still staring at her but she shook her head. “Nothing. I’m fine, really. Uh, thank you for rescuing me,” she added, hoping to change the subject. One corner of his thin but sensual mouth quirked up. It was the closest Sophie had ever seen him come to smiling. “Well, you looked like you needed rescuing.” “Unfortunately.

Let’s say you’re feeling excited, joyful, and grateful. Those emotions send out high-frequency vibrations that magnetize more things to be excited, joyful, and grateful about. Anything with the same high frequency will prance on over to your energy field. However, if you’re scared, guilt-ridden, and convinced there’s a terrorist around every corner, you’re sending out low-frequency vibrations that will attract ugly things into your life. We always attract our vibrational match. We are the initiators of the vibrations, and therefore the “magnets,” or the cause. It works the same way as a tuning

4/20, CANNABIS DAY, APRIL 20 420 FARMERS’ MARKET RISOTTO Recipe from Chef Herb Celebrate the bounty of a new growing season with a dish that’s perfectly in season on April 20. Better known as 4/20, the once unremarkable date has slowly evolved into a new high holiday, set aside by stoners of all stripes to celebrate the herb among like-minded friends. The celebration’s origins are humble in nature: It was simply the time of day when four friends (dubbed “The Waldos”) met to share a joint each day in San Rafael, California. Little did they know that they were beginning a new ceremony that would unite potheads worldwide! Every day at 4:20 p.m., you can light up a joint in solidarity with other pot-lovers in your time zone. It’s a tradition that has caught on, and today, there are huge 4/20 parties and festivals in many cities, including famous gatherings of students in Boulder and Santa Cruz. An Italian rice stew, risotto is dense, rich, and intensely satisfying—perfect cannabis comfort cuisine. This risotto uses the freshest spring ingredients for a variation in texture and bright colors that stimulate the senses. Visit your local farmers’ market around April 20, when the bounty of tender new vegetables is beginning to be harvested after the long, dreary winter. As for tracking down the secret ingredient, you’ll have to find another kind of farmer entirely. STONES 4 4 tablespoons THC olive oil (see recipe) 1 medium leek, white part only, cleaned and finely chopped ½ cup sliced mushrooms 1 small carrot, grated ½ cup sugar snap peas, ends trimmed ½ cup asparagus spears, woody ends removed, cut into 1-inch-long pieces Freshly ground pepper 3½ cups low-sodium chicken broth ¼ cup California dry white wine Olive oil cooking spray 1 cup arborio rice 1 tablespoon minced fresh flat-leaf parsley ¼ cup freshly grated Parmesan cheese Salt 1. In a nonstick skillet, heat 2 tablespoons of the THC olive oil over medium-low heat. Add leek and sauté until wilted, about 5 minutes. Stir in mushrooms and continue to cook, stirring, for 2 minutes. Add carrot, sugar snap peas, and asparagus. Continue to cook, stirring, for another minute. Remove from heat, season with pepper, and set aside. 2. In a medium saucepan over high heat, bring broth and wine to a boil. Reduce heat and keep broth mixture at a slow simmer. 3. In a large pot that has been lightly coated with cooking spray, heat the remaining 2 tablespoons THC olive oil over medium heat. Add rice and stir well until all the grains of rice are coated. Pour in ½ cup of the hot broth and stir, using a wooden spoon, until all liquid is absorbed. Continue adding the broth ½ cup at a time, making sure the rice has absorbed the broth before adding more, reserving ¼ cup of broth for the vegetables. 4. Combine ¼ cup of the broth with the reserved vegetables. Once all broth has been added to the risotto and absorbed, add the vegetable mixture and continue to cook over low heat for 2 minutes. Rice should have a very creamy consistency. Remove from heat and stir in parsley, Parmesan, and salt to taste. Stir well to combine.

Our economics, social life, politics and schools have insisted that having more toys is better than having fewer toys; that buying stuff is good for us; that we have to keep up with or exceed others in our consumption; that a high-paying job can take the place of meaningful work; that low-paying meaningless jobs that demean our humanity are better than none and we should be grateful for them because they will turn us into decent citizens; and that a free market has the same powers as a just God. But capitalism rests ultimately not on innovation or entrepreneurship or brains or even a free market - those are just stories we like to tell ourselves because they make those who are successful look good. At its base, industrial capitalism's success rests on exploitation of resources, racism, child abuse, sexism and war. But even more than all these, contemporary capitalism rests on consumption: government and corporate consumption of resources, technology, and scientific research, and citizen consumption of market goods. We are asked to consume not only material goods, but ideas, policies, whole worldviews that are presented with all the persuasive skills and battering psychological hype that can be bought. We are under assault, being laid siege by hype: corporate hype, political hype, military hype, educational hype, commercial hype. And as our civil rights have declined in recent years, freedom has come to mean the freedom to choose among 16 brand names of one product. This is the harvest of a culture so bent on growth with all possible speed that it will pour 100,000 chemicals in the earth and atmosphere, into our lakes, groundwaters and oceans, before it has a clue about the long-term effects of a single one of them.

For sadness, we can reach out for comfort or count our blessings. As we saw, sadness is an emotion that expresses our need for one another, and our sorrows are halved when shared. We can also recognize that while sadness may last longer than other emotions, it, too, will pass. All life, the sadness and sorrow included, is impermanent and will end. There are always going to be highs and lows in any life, in any year, in any day. So much of our mood comes from what we focus on. We can choose to focus on what is going well for us and for the people in our life. As the Archbishop said, we can count our blessings. By putting our attention on the things we are grateful for, we can shift how much time we spend in sadness and how quickly we return to joy. The Dalai Lama’s ability to focus on what has been enriching about life in exile rather than all that has been lost has allowed him to go beyond sadness, grief, and even despair.

Tuscan Chicken Macaroni and Cheese Recipe Ingredients: 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika 3 teaspoons olive or canola oil, divided per directions 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic, finely diced 1/3 cup chicken broth 4 oz (250g) sun dried tomato strips in oil (reserve 1 tablespoon of oil) 4 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream 2 teaspoons dried Italian herbs 10 ounces (3 cups) elbow macaroni uncooked (3 cups) 3/4 cup freshly grated Parmesan cheese 1 cup mozzarella cheese shredded (or use six cheese Italian) 2 tablespoons fresh basil, chopped Directions: -Season chicken with salt, pepper, paprika and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside. -Using the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.  -Add the sun dried tomatoes, along with 1 tablespoons of the sun dried tomato oil from the jar. Cook for 2-3 minutes.  -Stir the flour into the pot. Blend well. -Add the broth, 2-1/2 cups of milk (cream or half and half), herbs, salt and pepper, and bring to a low simmer.  -Add the uncooked macaroni and stir occasionally as it comes to a simmer. Reduce to medium low heat and stir regularly while it cooks (roughly 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm).  -Remove pot from stove and immediately stir in all of the cheeses. Add salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. -Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). -Sprinkle with basil, stir thoroughly and serve.

The Secure person tends to work very well with their Dismissive-Avoidant partner. Secure partners will sometimes feel like their Dismissive-Avoidant counterpart is mysterious or confusing. Since the Dismissive-Avoidant is highly independent, a Secure partner may want more closeness or commitment in the relationship. They will express this in a straightforward and direct way, usually without criticism so that the Dismissive-Avoidant doesn’t feel like their partner is becoming too clingy or needy. This relationship often creates a platform where both partners become more Secure over time. The highs are that the Secure partner often feels very grateful because the Dismissive-Avoidant is often non-committal and fearful of too much emotion. The Secure values the Dismissive-Avoidant partner and will nurture them in a way that the Dismissive-Avoidant didn’t receive in relationships growing up. The lows are that the Secure partner can become impatient with their Dismissive-Avoidant’s difficulty in making a commitment, and they might feel stonewalled during communication. The fact that the Dismissive-Avoidant doesn’t open up easily or share enough can be very frustrating for the Secure partner. This could make the Secure partner want to leave the relationship as they need more than they are getting.

I've made my thoughts clear enough on what I want from you.' He'd never met someone able to imply so much in so few words, in placing so much emphasis on you as to make it an outright insult. Cassian clenched his jaw. And didn't bother to restrain himself when he said, 'I'm tired of playing these bullshit games.' She kept her chin high, the portrait of queenly arrogance. 'I'm not.' 'Well, everyone else is. Perhaps you can find it in yourself to try a little harder this year.' Those striking eyes slid toward him, and it was an effort to stand his ground. 'Try?' 'I know that's a foreign word to you.' Nesta stopped at the bottom of the street, right along the icy Sidra. 'Why should I have to try to do anything?' Her teeth flashed. 'I was dragged into this world of yours, this court.' 'Then go somewhere else.' Her mouth formed a tight line at the challenge. 'Perhaps I will.' But he knew there was no other place to go. Not when she had no money, no family beyond this territory. 'Be sure to write.' She launched into a walk again, keeping along the river's edge. Cassian followed, hating himself for it. 'You could at least come live at the House,' he began, and she whirled on him. 'Stop,' she snarled. He halted in his tracks, wings spreading slightly to balance him. 'Stop following me. Stop trying to haul me into your happy little circle. Stop doing all of it.' He knew a wounded animal when he saw one. Knew the teeth they could bare, the viciousness they displayed. But it couldn't keep him from saying, 'Your sisters love you. I can't for the live of me understand why, but they do. If you can't be bothered to try for my happy little circle's sake, then at least try for them.' A void seemed to enter those eyes. An endless, depthless void. She only said, 'Go home, Cassian.' He could count on one hand the number of times she'd used his name. Called him anything other than you or that one. She turned away- toward her apartment, her grimy part of the city. It was instinct to lunge for her free hand. Her gloved fingers scraped against his calluses, but he held firm. 'Talk to me, Nesta. Tell me-' She ripped her hand out of his grip. Stared him down. A mighty vengeful queen. He waited, panting, for the verbal lashing to begin. For her to shred him into ribbons. But Nesta only stared at him, her nose crinkling. Stared, then snorted- and walked away. As if he were nothing. As if he weren't worth her time. The effort. A low-born Illyrian bastard. This time, when she continued onward, Cassian didn't follow. He watched her until she was a shadow against the darkness- and then she vanished completely. He remained staring after her, that present in his hands. Cassian's fingertips dug into the soft wood of the small box. He was grateful the streets were empty when he hurled the box into the Sidra. Hurled it hard enough that the splash echoed off the buildings flanking the river, ice cracking from the impact. Ice instantly re-formed over the hole he'd blown over. As if it, and the present, had never been.

Green Jade Vegetables Serves: 4-6 Preparation Time: 15 minutes Cook Time: 15 minutes Ingredients 2 cups mini bok choy, rinsed and trimmed 3 cups broccoli, chopped, including stems 1 teaspoon sugar ½ cup water 4 tablespoons low-sodium soy sauce ½ tablespoon sesame oil 1 tablespoon cornstarch 2 tablespoons peanut (or other preferred) oil 1 onion, diced 2 cloves garlic, crushed and minced 1 1-inch piece of fresh ginger, peeled and grated 2 cups snow peas, rinsed and trimmed 3 tablespoons rice wine vinegar ½ teaspoon salt Rice for serving Directions In a large saucepan filled with boiling water, blanch the bok choy and broccoli for 2 minutes. Drain, and rinse under cold water to stop the cooking process. Set aside. In a small bowl, combine the sugar, water, soy sauce, sesame oil, and cornstarch. Set aside. Heat a wok and add 1 or 2 tablespoons of peanut oil over medium-high heat. Add the onion, garlic, and ginger. Cook for one minute. Add the broccoli, bok choy, and snow peas. Cook for 3-4 minutes, tossing gently, until the vegetables begin to soften just slightly and become brighter in color. Add the rice wine vinegar and cover to let the vegetables steam and take on the wine fragrance. Cook for 1 minute. Stir the soy sauce mixture, add it to the pan, and cook only until the sauce begins to thicken. Season with salt if desired, and serve immediately with rice.

Triple Ginger Cookies About three dozen cookies Ingredients 2 1/2 cups all-purpose flour 1/2 cup minced crystallized ginger 2 teaspoons baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/2 cup packed golden brown sugar 1/2 cup packed dark brown sugar 1 large egg, room temperature 1/4 cup light, mild-flavored molasses 2 teaspoons finely grated fresh peeled ginger 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/3 cup granulated sugar Preparation Preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. In a separate large bowl, use an electric mixer, beat butter until creamy. Gradually add both brown sugars and beat on medium-high until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves, and blend well. Add flour mixture in thirds, beating on low speed just to blend between additions. Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart. Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely still on the baking sheets. Cookies can be stored in airtight containers at room temperature.

To start with, we have solid carbon and gaseous oxygen. For an intuitive sense of the entropy of this situation, think of the energy as more densely packed in the solid carbon and more dispersed in the gas. After burning, there’s only the gas, the carbon dioxide. The energy that was concentrated in the solid carbon has become more dispersed. What had started off as a mixture of a low-entropy solid and a high-entropy gas has turned completely into a high-entropy gas. Overall, the entropy of the materials has gone up. And, important, as carbon and oxygen combine, heat is released and flows into its surroundings, into the air around the grate, thus warming it up. This heat then disperses through the air, causing its entropy to go up. The reason carbon burns but carbon dioxide never spontaneously “unburns” is that the burning causes a twofold increase in entropy. First it creates carbon dioxide gas, and second it disperses heat through the air around the grate. All told, it’s an effective way of increasing the entropy of the universe.

Thus, the collapse of religion is problematic for all intelligent societies, but especially for European ones, because they have followed this ‘genius strategy.’ When religiousness declines, God - who for so long has protected the society from the negative consequences of having high intelligence – is dead. Accordingly, the society’s intelligence leads to its own destruction. Most importantly, intelligence predicts being trusting. There is a naivety to being intelligent. High in trust, highly intelligent people will let foreigners into the society and assume that they are ultimately honest and good and everything will be okay in the end. Low in self-esteem, they will perceive their own culture as worthless and backward and not worth preserving. They are likely to believe that their culture will be improved by being ‘enriched’ by somehow superior elements of the cultures whose adherents are entering their country. Registering high in Openness, those of high intelligence will be excited and fascinated by the immigrants and they will be prone to try to look for the positive in them. Being high in empathy, if the immigrants, or potential immigrants, are from poorer societies then the intelligent will be strongly inclined to help them. Being trusting, they will assume that this will be reciprocated; that the invaders will be extremely grateful. Denuded of their religion, the highly intelligent are woefully naïve. They are decadent and they are invaded by the Enemy at the Gate.

We all know the situation; the brilliant quick bowler with his tail up delivers the ball on a perfect length and line. A hint of swing has it pitching just outside off, before seam movement takes it further away from the right hander who would be well advised, if good enough, to leave well alone. But he only has a fraction of a second to respond and make his decision. Yet somehow this astonishing batsman is neither shouldering arms nor nibbling, he’s standing tall and smashing a wicket-taking delivery through the covers, on the up, to the boundary. 'Wow,' enthuses the commentator, 'I’m here to tell you that was some shot.' And it was. Next over, same bowler, same ball, same response but instead of that beautiful meaty sound of ball meeting sweet-spot there is a heavy click as a thick edge flies waste high to a grateful third slip. 'Gone! And you have to say that was a poor shot – no foot movement.' "The gap between brilliant and brainless was some four centimetres. Or was it? Surely the first shot was every bit as reckless and feckless? Our foolhardy batsman got away with his poor shot selection first time but within minutes he went from hero to zero. So who is our thrilling and exasperating protagonist? Take your pick: Victor Trumper, Stan McCabe, Denis Compton, Barry Richards, Gordon Greenidge, Virender Sehwag. This is how they played, the risks they took made them what they were: the most thrilling, watchable and often frustrating batsmen of their respective generations. If you want the highs then you must take the lows, and for each run-a-ball century there will be a horridly inappropriate early-innings catastrophe signalling disappointment for all neutrals.

SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’t know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any type of pasta shape. MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE ¼ cup extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 celery stalk, minced 1 carrot, peeled and minced 1 pound ground beef chuck 1 (28-ounce) can crushed tomatoes ¼ cup chopped fresh flat-leaf parsley 8 fresh basil leaves, chopped ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste ¼ cup freshly grated Pecorino Romano cheese In a Large Skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  

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HOW TO HIRE A GENUINE CRYPTO RECOVERY EXPERT; USDT RECOVERY EXPERT HIRE CYBER CONSTABLE INTELLIGENCE As a 67-year-old ex-military veteran from Georgia, I never imagined that I would fall victim to a scam that would cost me my entire life savings of $120,000.The emotional toll was unbearable, and I felt completely lost, with no idea where to turn. Finding someone who could genuinely help was like searching for a needle in a haystack. Many people I reached out to seemed more interested in taking my money than actually helping me recover what I had lost. Then, by chance, I came across Cyber Constable Intelligence. It turned out to be the best decision I made during this incredibly difficult time. From the very beginning, Cyber Constable Intelligence treated me with kindness and respect. They didn’t just treat me like another case; they treated me like a person who had made a mistake but was still worth helping. They explained the entire process in clear, simple terms, making sure I understood what was happening every step of the way. Their patience and genuine concern for my situation made a world of difference during a time when I felt incredibly low. What stood out the most about Cyber Constable Intelligence was the constant communication and follow-up. They called me daily, checking in to make sure I was okay, answering questions, and providing updates. I never felt abandoned or ignored. Even when I was passed along to their legal team for further assistance, Wizard Web Recovery made sure to stay in touch, ensuring that I was still receiving the help I needed. The team at Cyber Constable Intelligence went above and beyond to help me recover my funds. Their empathy, and dedication were beyond anything I had expected from a recovery service. It was clear that they truly cared about their clients and were invested in getting results. I'm incredibly grateful to Cyber Constable Intelligence and would highly recommend them to anyone who has fallen victim to a scam. If you're in a similar situation, don’t hesitate to reach out to them. They made a tough situation manageable and gave me hope when I had none left. I can’t thank them enough for their outstanding support. Reach out to their Info below WhatsApp: 1 252378-7611 Website info; www cyberconstableintelligence com Email Info cyberconstable@coolsite net

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As an accomplished entrepreneur with a history that spans more than fourteen years, Annette Wise is constantly looking for ways to give back to her community. Using enterprising efforts, she qualified for $125,000 in startup funding to develop a specialized residential facility that allows developmentally disabled adults to live in the community after almost a lifetime of living in a state institution. In doing so, she has provided steady employment in her community for the last thirteen years. After dedicating years to her residential facility, Annette began to see clearly the difficulty business owners face in planning for retirement successfully. Searching high and low to find answers, she took control of financial uncertainty and in less than 2 years, she became a Full Life Agent, licensed Registered Representative, Investment Advisor Representative and Limited Principal. Her focus is on building an extensive list of clients that depend on her for smart retirement guidance, thorough college planning, detailed business continuation, and business exit strategies. Clients have come to rely on Annette for insight on tax advantaged savings and retirement options. Annette’s primary goal is to help her clients understand more than just concepts, but to easily understand how money works, the consequences of their decisions and how they work in conjunction with their desires and goal. Ever the curious soul who is always up for a challenge, Annette is routinely resourceful at finding sensible means to a sometimes-challenging end. She believes in infinite possibilities as well as in sharing her knowledge with others. She is the go-to source for “Smart Wealth Solutions.” Among Annette’s proudest accomplishments are her two wonderful sons, Michael III and Matthew. As a single mom, they have been her inspiration and joy. She is forever grateful to the greatest brothers in the world- Andrew and Anthony Wise, for assistance in grooming them into amazing young men.