“I don't know if I continue, even today, always liking myself. But what I learned to do many years ago was to forgive myself. […] "
“I don't know if I continue, even today, always liking myself. But what I learned to do many years ago was to forgive myself. […] The real difficulty is to overcome how you think about yourself.” ― Maya Angelou
As I was seeking for an inspirational saying about self-acceptance, I found so many beautiful quotes that not only brought tears to my eyes but uplifted me with the sensation of butterfly in my stomach going up to the crown of my head, I would call it a feeling of fulfillment. Today is a happy day because I decided it would and my heart is fulfilled with love by the people around me, by the place I live in, by the life I choose to have, and I feel extremely lucky for that. We can all achieve this state of mind by deciding how we want to see things. It sometimes isn’t that easy but by prioritizing, by sorting your to do list, even eliminating (too many commitments, to many dates etc.). I listened to a podcast this morning that used the verb “triaging” which I thought was Franglais, but it is in the English word reference! Some days You are more important than what is on your chores list. Maybe you need to treat yourself to a massage, a haircut, a meditation, an hour of reading, walking or running, you have to remember that “To say "I love you" one must know first how to say the "I".” ― Ayn Rand. Other days it is more important to take care of others and what is on your list but learn to sort.
The answer to love, fulfillment, happiness, resides within You, are you a good listener? … This is one of the main things I am working on, I am getting okay at listening to myself and even though I do listen to others I would like to open my heart more to what others are telling or have to tell me. I tend to think of what I have to do and getting impatient during conversations instead of taking the time to be in the present moment with the person and appreciating it. “Listening is an art that requires attention over talent, spirit over ego, others over self” – Dean Jackson.
And this is where the balance come into the conversation (or my monologue!) it is necessary to balance my needs and others’ needs to find stability and grounding within me.
What are you working on, what would do good to You? And remember the following quote: “Wanting to be someone else is a waste of the person you are.” ��
Recipe time! Are you up for a salmon lasagna? But before, take a glass of our Clos Solène Cuvée Jean, named after our second child, a 100% Syrah, that will be able to go well with this dinner and let just read one more to meditate on: “Try not to become a man of success. Rather become a man of value.” ― Albert Einstein
You will need for the recipe and perhaps to meditate, your glass of wine and:
- Lasagna Noodles oven ready
- Garlic cloves
- Pancetta (or bacon sliced in small pieces)
- White wine (optional)
- Shredded cheese (Swiss or mozzarella or else)
For the béchamel:
- 1 cup of vegetable oil
- 2 tablespoons flour
- 2 cups milk
- Pinch salt and pepper
Stir with a whisker oil and flour in a saucepan over low heat. When it's bubbling, add a little bit of milk and whisk slowly, let thicken and add more milk, keep on repeating until there is no more milk to pour and the mixture is between thick and liquid, about 4 minutes.
Add salt, pepper to your taste, mix.
Cook the pancetta (or bacon pieces) until slightly golden, add the garlic and the onion and let it cook until the onion is transparent to slightly golden. Add the salmon previously cut into little pieces, stir in the white wine (optional). Keep an eye so it doesn’t dry. When salmon is cooked to your taste add it all to the béchamel sauce.
Now layer out few lasagna noodles to cover the bottom of your oven pan, cover with a third of the béchamel/salmon sauce, add some shredded cheese, cover with a layer of lasagna noodles, add the second third of the sauce and some shredded cheese. Last layer of lasagna noodles, finish the sauce on top and sprinkle some shredded cheese.
Bake at 425 F for 32 minutes.
Love & Light