♥ - WATTA WONDERFUL WORLD... 05/20/2013 - ♥

Forgetter Be Forgotten

My forgetter's getting better,

But my rememberer is broke

To you that may seem funny

But, to me, that is no joke

or when I'm 'here' I'm wondering

If I really should be 'there'

And, when I try to think it through,

I haven't got a prayer!

Oft times I walk into a room,

Say 'what am I here for?'

I wrack my brain, but all in vain!

A zero, is my score.

At times I put something away

Where it is safe, but, Gee!

The person it is safest from

Is, generally, me!

When shopping I may see someone,

Say 'Hi' and have a chat,

Then, when the person walks away

I ask myself, 'who the hell was that?

Yes, my forgetter's getting better

While my rememberer is broke,

And it's driving me plumb crazy

And that isn't any joke.

CAN YOU RELATE?

Please send this to everyone you know

because

I DON'T REMEMBER

WHO I SENT THIS TO !

 

If rocks or even a boulder

should get in your way today,

 remember you have stepped

around them in the past.

You can do so again today.

~ Unknown

"What is the difference

between an obstacle

and an opportunity?

Our attitude toward it.

Every opportunity

has a difficulty,

and every difficulty

has an opportunity."

~~J. Sidlow Baxter

Remember your

 good memories,

but live for today
and keep the memories

 behind you.

~ Jodi K Elliott

"As you begin to take action

toward the fulfillment

of your goals and dreams,

you must realize that

 not every action will be perfect.

 Not every action will

produce the desired result.

Not every action will work.

Making mistakes,

 getting it almost right,

 and experimenting

 to see what happens

are all part of the process

 of eventually getting it right."

- Jack Canfield

Growth is enhanced

each time you give your attention

 fully to another person.

And, this process is multiplied

over and over again
Be there for someone today.

~ Unknown

Take Control of Yourself

So often we forget that we 

can only control ourselves 

and how we react to situations. 

Be joyful and grateful for all you have.

 Focus on what you want, 

the life you want to live and 

become the caring and kind person 

you know you are.

Everyone, including me,

 has moments of doubt, 

pain and loneliness. 

That's part of the human experience - 

lessons we need to learn - 

so we can become more 

compassionate people. 

Everyone has triumph 

and tragedy in their life - 

it's hard sometimes to be positive 

when all around you seems so wrong.

And...you can do it!

Be committed to becoming 

the best person you can be. 

Always invest in yourself first.

Learn, grow, reach! 

Remember you can do anything

 and be anyone you want to be.

Learn to embrace change 

and use it to propel 

you to greatness.

~unknown~

Cauliflower cheese

1 large cauliflower (about 1kg untrimmed), 

trimmed and cut into large florets

For the sauce:

 300ml whole milk

 ½ onion, cut in two

 1 bay leaf, twisted

 A few black peppercorns

 20g unsalted butter

 20g plain flour

 100g strong, mature Cheddar cheese, grated 

 25g Parmesan or mature hard goats cheese, grated (optional)

 ¼ tsp English mustard

 Sea salt and freshly ground black pepper

1. For the sauce, put the milk into a saucepan with the onion, bay and peppercorns. 

Bring to just below simmering point, then turn off the heat. 

Leave to infuse for at least 30 minutes, an hour or two if possible.

2. Meanwhile, cook the cauliflower in a pan of boiling salted water for three to four minutes 

until almost tender but still a bit al dente. Drain well, allowing it to steam off for a minute or so, 

then keep warm.

3. If the milk has cooled completely, warm it gently before straining it into a jug. 

Melt the butter in a medium saucepan over a fairly low heat, then stir in the flour 

to form a smooth paste (a roux). Cook gently, stirring frequently, for one to two minutes. 

Remove from the heat and add a third of the warm milk. Stir vigorously with a wooden spoon, 

or a whisk, until you have a thick, smooth paste. 

Add the rest of the milk in one or two lots. Return the sauce to the heat and bring to the boil, stirring. 

Let it bubble for two minutes, stirring occasionally, to cook out any raw taste of flour. 

Turn the heat right down.

4. Set aside about 25g of the Cheddar and add the rest to the hot sauce, along with the Parmesan, 

if using, and mustard. Stir gently until the cheese has melted into the sauce; don't let it boil again. 

Season.

5. Combine the cauliflower with the hot cheese sauce, gently folding the florets into the sauce until well coated. 

Transfer to a greased ovenproof dish, scatter the remaining cheese over the top and bake at 190°C/375°F/gas mark 5 

for about 20 minutes, until golden and bubbling.

Forever losing your bathroom essentials? 

Use magnetic strips to store bobby pins

 (and tweezers and clippers)

 behind a vanity door

"Kiping - a brightly colored wafer made of rice paste usually used as decoration every Pahiyas Festival."

Pahiyas Festival in Quezon

The Longest Wooden Bridge in the Philippines!

"Philippine's longest wooden bridge (San Pedro-Cantiasay) connects the remote Barangays of San Pedro and Cantiasay in Nonoc Island in Surigao City. Walking in this 3 decade bridge will give you the ecstatic feeling with the scenic beauty of everything at the sea." ~ The Chronicles of Love Mindanao

 AMPALAYA CON KARNE 

Banoffee Pie

batchoy