WORDS OF WISDOM

 “Believe and act as if it were impossible to fail.”

“The journey of a thousand miles begins with one step.” 

“Tough times never last, but tough people do.”

 “Soon, when all is well, you’re going to look back on this period of your life and be so glad that you never gave up.” 

https://everydaypower.com

 

FATHER CHRISTMAS SLEEPING SURROUNDED BY LITTLE FURRY FRIENDS. - CHRISTMAS HUMOUR

 Three men die in a car accident on Christmas Eve. They all find themselves at the Pearly Gates waiting to enter heaven. On entering they must present something relating to or associated with Christmas. The first man searches his pocket, and finds some mistletoe, so he is allowed in. The second man presents a cracker, so he is also allowed in. The third man pulls out a pair of stockings. Confused at this last gesture, St Peter asks, 'How do these represent Christmas?' Answer: 'They're Carol's.'

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Q: What’s a good Christmas tip?
A: Never catch snowflakes with your tongue until all the birds have gone south for the winter.

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Q: A snowman loses weight in what way?
A: He waits for the weather to get warmer!

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Q: What a big candle says to a small candle on a Christmas Eve?
A: I am going out for dinner tonight.

AMAZINGLY BEAUTIFUL NATURE AND ARCHITECTURE.

 This, at least 2000 years old olive tree, is called "The Thinking Tree" by the locals. It is located in Puglia, in the South of Italy.

The Bosco Verticale / Vertical Forest high-rise complex in Milan, Italy. The plant life, which is said to equal 3 hectares of forests (20,000 sq m), not only moderates the temperature in summer and winter but also converts as much as 30 tonnes of CO2 each year. On top of that, it filters out dust particles, protects the residents from noise pollution and creates a microhabitat for insects and birds.

Medieval House

St.Paul de Vence / France

Stone House in Celorico de Basto, Northern Portugal. It is called Casa do Penedo (House of the Rock) because it was built from four large boulders that serve as the foundation, walls and ceiling of the house. Constructed in 1972.

Dress made from book spines by textile artist Sylvie Facon.

https://www.facebook.com/historyandarcheology

“Time spent with a cat is never wasted.” ― Colette

 “If animals could speak, the dog would be a blundering outspoken fellow; but the cat would have the rare grace of never saying a word too much.”

― Mark Twain

“What greater gift than the love of a cat.”
― Charles Dickens

“Of all God's creatures, there is only one that cannot be made slave of the leash. That one is the cat. If man could be crossed with the cat it would improve the man, but it would deteriorate the cat.”
― Mark Twain

“I have lived with several Zen masters -- all of them cats.”
― Eckhart Tolle, The Power of Now: A Guide to Spiritual Enlightenment

CHRISTMAS GIFT SUGGESTIONS

Christmas gift suggestions: 

To your enemy, forgiveness. 
To an opponent, tolerance. 
To a friend, your heart. 
To a customer, service. 
To all, charity. 
To every child, a good example. 
To yourself, respect. 

Oren Arnold

Christmas is forever, not for just one day,
for loving, sharing, giving, are not to put away
like bells and lights and tinsel, in some box upon a shelf.
The good you do for others is good you do yourself.
Norman W. Brooks

(this is one of our favorite short Xmas poems it contains wisdom in its verses)

At Christmas A man is at his finest towards the finish of the year;
He is almost what he should be when the Christmas season's here;
Then he's thinking more of others than he's thought the months before,
And the laughter of his children is a joy worth toiling for.
He is less a selfish creature than at any other time;
When the Christmas spirit rules him he comes close to the sublime.
Edgar Guest

May you have the gladness of Christmas which is hope;
The spirit of Christmas which is peace;
The heart of Christmas which is love.

Ada V. Hendricks

My Christmas Socks

 

 

TRADITIONAL CHRISTMAS FRUIT CAKE RECIPE.

 

Ingredients

175g raisins

175g sultanas

175g currants

80g dried apricots

100g glacé cherries

Zest of 1 lemon

Zest of 1 orange

225g plain flour

1½ tsp mixed spice

45g ground almonds

150g light soft brown sugar

150g butter or margarine

1 tbsp black treacle

3 eggs

2 tbsp brandy, add more if you wish

45g blanched almonds

Extra brandy for feeding

Method

Grease and line the base and the sides of an 8inch/20cm tin.

Weight out the currants, raisins and sultanas and then gradually sort through them, a handful at a time, removing any stalks attached to the fruit before placing into a large bowl

Weigh out the apricots and cherries and cut into small pieces using a pair of scissors. Grate the zest from the lemon and the orange and add it all into the bowl along with the raisins.

Pour over the 2tbsp brandy, stir and then cover the bowl with clingfilm and leave for at least 12 hours or preferably overnight, to allow the fruit to soak up the brandy.

The following day, preheat the oven to 140C. Grease and line the base and the sides of an 8inch/20cm tin.

Chop the blanched almonds into small chunks and add to a clean large bowl along with the remaining ingredients. Beat for 3 minutes until mixture is smooth and well combined.

Add the soaked fruit to the batter mixture and stir together using a spatula until all the fruit is well coated and distributed.

Spoon the mixture into the prepared tin, level the surface and then create a dip about 2cm deep in the centre of the cake. (This compensates for the usual dome/rise when baking and results in a flatter cake)

Place the cake in the oven and bake for 2 hours and 45 minutes. After the 2 hours you may want to quickly add a sheet of foil over the top of the tin to prevent it from over browning.

Ensure that a skewer inserted in the cake comes out clean before removing from the oven and allowing to cool in the tin.

Prick the top of the cake all over with a fine skewer and then slowly drizzle over another tablespoon of brandy.

Remove the cake from the tin and wrap in clingfilm, leaving the greaseproof paper attached to the cake. (This helps keep it moist).

Place the cake in an airtight container and lave in a cool dark place for a minimum of two weeks to mature. Unwrap it once a week to ‘feed’ with an extra tablespoon of brandy before re storing until required.

The cake can be made anything from 2 weeks to 6 months ahead of time. The brandy preserves the cake.