I told Ted I would just like to get out of my own head. There seems to be one negative thing after another that continues to go round and around in my brain. The media shoves bad news at us every day. Finally I had to ask myself “what can you do about it?” The answer? Nothing. The things that plague my thoughts, I have no control over. Then I asked “If you have no control over these things, why worry?” The answer makes no sense and that would be “Just in case….”. Now if you think about it, 80 to 90 % of our worries never come to fruition. And that, friends, is what I told myself.
Since I’m a worrier by nature, it won’t stop but at least I can nip things in the bud before they escalate in my brain to make matters worse. See the entire article at EXAMINER.
What’s your way to deal with negativity, stress, anxiety, worry?
Green and Yellow Bean Salad with Ricotta
I found this recipe on FoodandWine. It’s fast, healthy, and vegetarian. Did I say how good it was? Well, it’s good. It’s REAL good. *Modified for ME
- 15 oz can drained and rinsed cut green beans
- 15 oz can drained and rinsed yellow wax beans
- 3 TBS olive oil
- 2 TBS sherry wine vinegar
- 1/2 large shallot, chopped fine
- 1/2 a pint of cherry tomatoes, halved
- 3 TBS oil cured olives, pit removed and chopped
- 1/2 cup Ricotta cheese *Use the best quality you can find. Full fat ‘cause a little fat is good for you.
- Salt and pepper to taste
Boil the beans for 5 minutes then drain and allow to cool.
Mix the olive oil, vinegar, shallot until blended.
Add the cherry tomatoes and olives. If the beans are just warm, they’ve cooled sufficiently, then add them to the cherry tomato bowl.
Add the ricotta cheese by cutting it into teaspoons and adding one teaspoon at a time, leaving about 1/3 of the cheese to top the salad upon serving. Toss to coat. Chill slightly.