A dear friend sent me this poem the other day. When I read it I thought it would resonate with a lot of you on here that have taken the time to read, comment and share your stories on this page with such honesty and heart. 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, dont deal in lies, Or being hated dont give way to hating, And yet dont 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 youve spoken Twisted by knaves to make a trap for fools, Or watch the things you gave your life to, broken, And stoop and buildem 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 thats in it, And---which is more---youll be a Man, my son! By Rudyard Kipling We have also just reached a third of a million people on here as you can see by the image (Nic and I both love the number 3 and it was freaky when I checked the page on my phone and saw all the 3s so I nabbed a screen shot of it!) Again we thank you all for helping to build a strong and growing community on here and we can feel there is a very REAL and POWERFUL movement happening that will have a massive impact on our future generations. Here is a delicious recipe to make this weekend that is a winner. the salsa verde is delicious on steak or chicken too and try it on some fried eggs to blow your mind! Please Share. Roasted kingfish with salsa verde - Please Share 1 side wild kingfish fillet, skin on (or other favourite seafood) - about 800 g 1–2 tablespoons coconut oil, melted 1 handful of flat-leaf parsley leaves 1 handful of mint leaves 1 small handful of dill 3 radishes, thinly sliced 1 small fennel bulb, shaved 4 tablespoons extra-virgin olive oil 2 tablespoons apple cider vinegar sea salt and freshly ground black pepper lemon wedges, to serve Salsa Verde ½ green capsicum, finely diced 1 French shallot, finely diced 2 garlic cloves, crushed 3 tablespoons capers, chopped 3 tablespoons finely diced gherkins 2 anchovy fillets, finely chopped 1 handful of flat-leaf parsley leaves, finely chopped 1 small handful of mint leaves, finely chopped 1 tablespoon finely chopped preserved lemon 2 tablespoons pine nuts, toasted 1 small handful of basil leaves, finely chopped 2 tablespoons finely chopped tarragon leaves grated zest and juice of 1 lemon 125 ml (4 ¼ fl oz/1/2 cup) extra-virgin olive oil salt and freshly ground black pepper To make the salsa verde, combine all the ingredients in a bowl and mix well. Add a little more lemon juice if you prefer the salsa verde to have a sharper flavour and add more olive oil if needed. Set aside. Preheat the oven to 240°C (475°F/Gas 9). Place a baking tray in the oven for 10 minutes to get really hot. Score the kingfish skin with a sharp knife, making a few incisions diagonally across the fish. Rub over some coconut oil and season with salt and pepper. Carefully remove the tray from the oven and lightly grease it with a little coconut oil. Place the kingfish on the tray, skinside down, and return the tray to the oven. Cook for 5 minutes. Turn the oven to the grill setting. Place the tray directly beneath the grill and cook for about 1–2 minutes, or until the flesh is lightly caramelised and just cooked through. Place the parsley, mint, dill, mâche leaves, radishes and fennel in a bowl and gently toss. Whisk the olive oil and vinegar in a small bowl and season with salt and pepper to make a simple dressing. Drizzle a little dressing over the salad and gently toss, adding more if needed. Place the fish on a platter and spoon over the salsa verde. Serve with the lemon wedges and the salad.
Posted on: Thu, 30 Oct 2014 06:22:32 +0000
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