What do Future Masters and Bird Feeders have in common?

I saw a lot of action at our bird feeder this morning. What a flurry! There were red cardinals, blue jays, finches, sparrows, chickadees—all kinds and shapes of birds. Some were pushy. Others were timid. It wasn’t easy for them to get to the feeder. There was heavy snow in the trees and it was very cold outside. Some traveled a long way to get there. There were other feeders they could have gone to but perhaps they came to our feeder because of the good quality black sunflower seeds.

It made me think how we humans are similar in nature. It made me think how important it is for us humans to feed ourselves. Sure physically, but also mentally. Why? Because we have to feed ourselves mentally in order to grow. If we quit doing that—if we stop connecting at a feeder or go to the wrong one--we diminish our ability for action. When we come together to feed our brains, we can dream. We can get energy and focus that we need for our activities. Then we can truly fly!

I attended a 3-day Future Masters conference last week. It wasn’t easy for me to get to this conference. I had some financial conflicts. I had to travel a long way from Michigan to get to California. I could have gone to an online conference or even just attended a few phone call conferences. But I came to this conference. Why? It is important to feed myself with the best quality content in order for me to get the energy and focus I need for my activities that will help my team as well as myself accomplish our goals this year. This conference gave me that. Corporate people and others in my field taught me that I can dream. They gave me productive tools for the activities I need to do when achieving my goals and for helping others in my organization achieve their goals. Now it is up to me when I leave the feeder as to what I do with these tools. I flew away armed with energy and focus for both personal and business goals. Wow! That was a good feeder!!


How is your energy and focus? Have you been to any good feeders lately?

Drugs that make me go hmmmm

Do you take Aspirin for the headache
caused by the Zyrtec you take for the hayfever
you got from Relenza for the uneasy stomach
from the Ritalin you take for the short attention span
caused by the Scopederm Ts you take for the motion sickness you got
from the Lomotil you take for the diarrhea
caused by the Zenikal for the uncontrolled weight gain
from the Paxil you take for the anxiety
from Zocor you take for your high cholesterol
because
exercise,
a good diet,
and regular chiropractic care
are just too much trouble?

As seen on this t-shirt

hmmmmmm.

Monday's Eating Healthy & Losing Just 10

Today is weigh-in day (and NO, I am not posting my weight
out here today, however, I will post net pounds lost as well as
net inches lost--not even giving any consideration to any gains.)

Continuing the theme of Eating Healthy & Losing Just 10,
I am looking at tonight's fish dinner choices. Either:
Alaskan
Grayling
or
Halibut.

Below are two recipes that are worth checking into.
Hmmm, both sound good. Both fish are in our freezer.
~Cheryl


***Arctic Grayling

INGREDIENTS
(1) One whole grayling cleaned and dressed
(fins removed leave the head and skin)
2 tbsp chopped green pepper
2 tbsp chopped red pepper
2 tbsp chopped onion
2 thin slices of lime
1 tbsp butter
1 tsp tarragon
2 tbsp dark rum
seasoning salt and pepper to taste

DIRECTIONS
Coat the cavity of the fish with seasoning salt, pepper and tarragon.
Mix peppers and onion and stuff into cavity
Crumble butter into the cavity, finally adding the lime slices.
Take the stuffed fish and wrap with tinfoil.
Just prior to sealing pour the rum over the fish.

Cook on medium high BBQ for approx 7 min / side or until
cooked through. Be careful not to overcook as the bones will
pull away with the meat if overdone.

Once complete scrape skin away and using a fork tease the
meat away from the medial line in the fish. This should leave
all the bones attached to the skeleton
Bon Appetite!
(by Ken Davies of Alberta Canada)

Nutritional Information not available




***Halibut Kabob

INGREDIENTS
1 lb halibut steak, 1 inch thick
¼ C fresh lemon juice, juice of 1 lemon
¼ C olive oil
3 shallots, thinly sliced
1 t Italian herb seasoning
½ t dried thyme, crushed
½ large red onion, cut lengthwise into thirds

DIRECTIONS
Preheat broiler. Cut fish into 1 inch cubes and set aside.
In a bowl, mix lemon juice, oil, shallots, herb seasoning
and thyme. Add fish and toss to coat. Marinate in
refrigerator for at least 5 minutes, but no more than 1 hour.
Pry onion apart in single layers. Thread each skewer,
alternating with onion and fish, using four pieces of fish
and five pieces of onion. Place skewers on a broiler pan
and broil four inches from heat 2 to 2 ½ minutes on each
side or until fish is no longer translucent.

Makes 4 servings.
Calories: 295/serving

NUTRITIONAL INFORMATION PER SERVING:
30g protein
4g carbohydrates
17.5g fat
82mg sodium
48mg cholesterol
0g fiber

For more delicious Halibut recipes, check out:
http://www.fishalaskamagazine.com/recipes.htm

Eat Healthy and Lose Just 10!

It is my goal to lose 10 pounds at a time until I reach my
goal weight. It is also my goal to eat healthier. How about you?

In preparation for healthier eating, I am sharing this recipe.
Note to husband: Honey, you're going to need to go to Alaska again.
We need more Alaskan salmon!!

Honey Soy-Broiled Salmon
From "Eating Healthy"

Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip)
Directions
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.


Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Source: Find frozen wild Alaskan salmon