the second secret

the second secret (don't die with your music still in you)

there is just one life for each of us: our own

-euripides

a musician must make music,

an artist must paint, 

a poet must write,

if he be at peace with himself.

what a man can be, he must be.

-abraham maslow

-wayne dyer

the first secret

the first secret 

(have a mind that is open to everything and attached to nothing)

walt whitman:

to me, every cubic inch of space is a miracle

-wayne dyer

if!!!

zen teaching:

if you understand, things are just as they are.

if you do not understand, things are just as they are.

-wayne dyer

blisssssssss

a world where judgment is impossible

possessions are not even a consideration

and bliss is perpetual

-wayne dyer

ahhhhhhhlelujahhhhhhhh

you will come to know that everything that you need for a peaceful, blissful, loving life, you already possess, and this awareness will pervade all of your daily life practice

-wayne dyer

ohhhhhhhhhh myyyyyyyyyyy gossshhhhhhhhhhhhhhhhhhhh FOREVER AND EVER!!!!!!!

intelligence flows through everything in the universe, and has had many names. it causes the planets to orbit, the galaxies to stay in place, the seedlings to sprout, the flowers to open and you, yes you, to breathe and walk and think. this invisible intelligence is in everything and it is everywhere. you cannot hold it or see it or smell it. but you know that it is there.
-wayne dyer

boeuf a la mode

boeuf a la mode

cold beef in jelly

recipes for this dish vary quite a bit, every cook having his own idea as to the seasonings and herbs, but  the essentials are always the same. they are a large piece of secondary cut of beef such as topside, top rump, or even sometimes a shoulder cut, plus calf's feet, carrots and wine. the dish can be served either hot or cold, but is at its best cold when the juices have set to a beautiful soft, limpid jelly, but although this aspect of the dish seems to make it an ideal one for summer, beware of making it in sultry or thundery weather, for the jelly easily goes sour under such conditions...it should also be larded lengthways with little strips of back pork fat, and if you do this yourself, season the pieces of fat with a little salt, pepper, chopped herbs and, if you like, garlic...simmer extremely slowly...it should be tender enough to cut with a spoon

-elizabeth david