Wednesday, February 24, 2010
Excellent Verses to Meditate on
Tuesday, February 23, 2010
A Good Quotation
“Have you realized that most of your unhappiness in life is due to the fact that you are listening to yourself instead of talking to yourself? Take those thoughts that come to you the moment you wake up in the morning. You have not originated them, but they start talking to you, they bring back the problems of yesterday, etc.
Somebody is talking. Who is talking? Your self is talking to you. Now this man’s treatment was this; instead of allowing this self to talk to him, he starts talking to himself. ‘Why art thou cast down, O my soul?’ he asks. His soul had been depressing him, crushing him. So he stands up and says: ‘Self, listen for a moment, I will speak to you.’…
The main art in the matter of spiritual living is to know how to handle yourself. You have to take yourself in hand, you have to address yourself, preach to yourself, question yourself. You must say to your soul: ‘Why art thou cast down’– what business have you to be disquieted?
You must turn on yourself, upbraid yourself, condemn yourself, exhort yourself, and say to yourself: ‘Hope thou in God’– instead of muttering in this depressed, unhappy way. And then you must go on to remind yourself of God, Who God is, and what God is and what God has done, and what God has pledged Himself to do.
Then having done that, end on this great note: defy yourself, and defy other people, and defy the devil and the whole world, and say with this man: ‘I shall yet praise Him for the help of His countenance, who is also the health of my countenance and my God.’”
–D. Martyn Lloyd-Jones, Spiritual Depression: Its Causes and Its Cure
Friday, February 19, 2010
Monday, February 15, 2010
French in a Flash
(Originally posted by seriouseats.com)
Watermelon Salad with Fromage de Chèvre Brulé
- serves 2 -
Ingredients
1/3 cup balsamic vinegar
1 tablespoon honey
1/8 large watermelon, cut into 6 1-inch planks
2 cups baby arugula
4 ounces chèvre
2 tablespoons olive oil
Black pepper
Fleur de sel
Procedure
1. Make a balsamic syrup by pouring the vinegar and honey into a small saucepan and simmering over medium heat just long enough for it to reduce and have a thick, running consistency—about 5 minutes. Set aside, as it will thicken further as it cools.
2. Assemble each salad on its plate. First some arugula, then a slice of watermelon, then some arugula, another slice of watermelon, argula, then watermelon again. Crumble the chèvre over the watermelon, and season with cracked black pepper and fleur de sel. Drizzle with olive oil.
3. Using a crème brulée torch, melt and brown the chèvre quickly over the watermelon. Drizzle with balsamic syrup, and serve.