Wednesday, June 27, 2012

" IF " a POEM by RUDYARD KIPLING

Today I am sending this very inspirational poem out there...It's one of my favorites.  When I am at a loss, when I feel worn out, when I've been let down, when I am questioning my own actions, often I turn to this poem and read it slowly and carefully, savoring each word, and letting all the words rest upon my muddled thoughts.  And all the words of this poem become a soothing balm.



If you can keep your head when all about you
Are losing theirs and blaming it on you;
If you can trust yourself when all men doubt you,
But make allowance for their doubting too:
If you can wait and not be tired by waiting,
Or, being lied about, don't deal in lies,
Or being hated don't give way to hating,
And yet don't look too good, nor talk too wise;

If you can dream---and not make dreams your master;
If you can think---and not make thoughts your aim,
If you can meet with Triumph and Disaster
And treat those two impostors just the same:.
If you can bear to hear the truth you've spoken
Twisted by knaves to make a trap for fools,
Or watch the things you gave your life to, broken,
And stoop and build'em up with worn-out tools;

If you can make one heap of all your winnings
And risk it on one turn of pitch-and-toss,
And lose, and start again at your beginnings,
And never breathe a word about your loss:
If you can force your heart and nerve and sinew
To serve your turn long after they are gone,
And so hold on when there is nothing in you
Except the Will which says to them: "Hold on!"

If you can talk with crowds and keep your virtue,
Or walk with Kings---nor lose the common touch,
If neither foes nor loving friends can hurt you,
If all men count with you, but none too much:
If you can fill the unforgiving minute
With sixty seconds' worth of distance run,
Yours is the Earth and everything that's in it,
And---which is more---you'll be a Man, my son!
RUDYARD KIPLING 30 December 1865 – 18 January 1936 / Bombay

Saturday, June 23, 2012

TUNA AND BEAN SALAD - A HEALTHY TREAT!


Canned beans can be found in just about everyone's pantry.  Canned tuna fish is a pantry staple as well.  So when time is short or when the weather is hot, here is a delicious and nutritious salad that can be prepared in a jiffy.  It's an easy, light meal that can be prepared for lunch or dinner without any cooking involved. Since childhood, I've seen one version or another of this salad on the tables of friends and relatives.  It's popular in the Mediterranean and popular in my house too.  Here are some quick nutrition facts:  The tuna fish, of course, is high in protein and contains omega-3 fatty acids. Looking for more protein?  Canned beans are a terrific and inexpensive health food.  They are high in protein and low in fat.  In fact they contain no saturated fat and have no cholesterol.  Beans are very high in fiber, calcium, folic acid, iron, and potassium.  Tuna and bean salad is a wonderful addition to the cooking repertoire of those who are diabetic or need more protein in their diet.  I give you my version, and I hope you try it!

Ingredients:
For the salad:
1 small red onion, peeled and diced
2 (7-ounce ) cans water-packed tuna, drained
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can white or navy beans, drained and rinsed
1 tablespoon capers, rinsed
1 tablespoon chopped celery
A handful of pitted Greek olives (a combination of green and black ones would be nice)
For the dressing:
2 tablespoons parsley, finely chopped 
1 tablespoon basil, finely chopped (or use mint or other fresh herbs from the garden)
black pepper to taste
a little salt (optional)
1 garlic clove, mashed and very finely chopped
½ teaspoon Dijon mustard
about 5 tablespoons olive oil
juice of one lemon


Directions: 
In a medium bowl combine the tuna fish, onions, beans, celery, olives, and capers.
In a small bowl add all the ingredients for the dressing and mix vigorously.
Add the dressing to the tuna fish mixture and toss gently.
Serve on plates garnished with greens and drizzle a little olive oil on top if you like.
This salad can be prepared ahead of time and any left-overs can be stored in the refrigerator for an additional day.
I am linking this post to Souper Sundays at Kahakai Kitchen.  Every Sunday, Deb, from Kahakai Kitchen, had a round up of constributed posts featuring recipes of soup, salad or sandwiches.