I thought I should add that I learned the shoe trick from Chef J who pulled the practical joke on me by accident two weeks ago. He meant to get another guy that we work with but accidentally did it to my shoe. The kitchen is always filled with laughter and practical jokes. I do wish I had a picture. I have one of what they did to my shoe which I will get and post.
At any rate it is early Saturday morning and I'm getting ready for work. I'm excited to wake up each morning ready to go to work and shine in my daily duties. I will be back to catch up on my other posts on my day off. I hope you all are well and are dreaming big and inspired.
Thomas Kempis once said; "Life without a purpose is a languid, drifting thing; every day we ought to review our purpose, saying to ourselves, 'This day let me make a sound beginning."
A la prochaine
Saturday, April 12, 2008
Friday, April 11, 2008
Work Ethic (file under lessons learned and kitchen retribution)
Hello all. I hope this finds you well. Rested and ready for the weekend. I found myself home early today, as L and I are MACHIN! We kicked ass today and were able to leave at around 3:30 in my case. I then tried to go buy another book as I’m reading like a fiend. I do want to suggest to you, if you haven’t already, that you should read “Eat, Pray, Love.” This book is brilliant. Her writing style is wonderful and it is filled with the type of truths that so few of us are willing to admit let alone put on the written page for every one in the world to pawn over. I’ve really enjoyed her spiritual conversations and find that I relate to what she is saying as I’ve already come to the conclusion. Nonetheless, I think you should read it if you haven’t already.
So this post is about the work ethic of a kitchen. Last Sunday, as every Sunday, I arrived at work early and started setting up brunch. This involves moving four eight-foot tables as well as numerous other ones. Moving the chaffing dished from the storage area to the cellar, moving the heating lamp, waffle maker, etc. I got most of this done before anybody else was even there. As part of the restaurant business it is not uncommon for there to be co-op placements of students from nearby culinary programs. We’ve had two at the restaurant for about a month. One male, one female. The female is a hard worker with a great attitude. She keeps her head down and works quite well with very little instruction. The male is spoiled, clearly from money and has absolutely no work ethic let alone common sense. He is slow, needs to be told to do things about ten times and has a foul attitude.
I myself, as these pages have clearly demonstrated am a hard working, fun loving, life living, celebratory man who loves what I’m doing and will for the rest of my life. I approach each day with a smile in my soul and on my face. I say all this because one of the things that I personally detest is people that are lazy and stupid. Not that I am saying that this kid (though at 23 I hardly believe anyone should act like or be a child) is stupid but I can demonstrate beyond a shadow of a doubt that he is lazy and spoiled and has an attitude more sour than ripe lemons.
Over the course of the time with us at Reservation I have watched as he has been shown how to do things numerous times and still does not get it. Molasses moves faster than this kid. I mean truly, I have watched as molasses ran from its container at mach speed compared to this kid. I sheltered my aggravation and would make jokes to the people I work with but never let it affect my professionalism. Last Sunday though after three days of heightened laziness I decided that I would spell everything out for him. Not in a bad way but I would walk him through everything that he needed to do and when he was done it I would let him know what was next and I would show him if I had to.
During brunch he constantly walks around doing nothing. Which when you are already at a heightened pace of slow is annoying when every one else is moving like a tiger in search of its next kill. That is how the kitchen is. It is exactly like Mozart visualizing the next note and then grabbing it from the air with the type of authority that only Mozart could. It is truly spectacular to watch, to be a part of and to know. Imagine “Flight of the Bumble Bee” on crack and methamphetamine with a tinge of Absinthe. LITERALLY! When the kitchen is in swing that is how it is. There is a cacophony of sounds, actions and attitudes that gels together to produce a beautiful symphony. But not for this kid. For this kid, life is slow, steady and lazy. I partially blame his parents but mostly blame him for just sitting back and letting life pass him by one slovenly step at a time.
So during brunch I let him know that things needed to get done numerous times. I would watch as something that would take any of us a minute or less to do he did in ten. LITERALLY! So, as it was Sunday and it was sunny, when brunch was over all of us having worked our asses of that week (last week) were excited to get things done and then go and enjoy the rest of the day. One small problem. SLOVENLY steps!
As I was running around trying to get various things done I would walk into the kitchen and ask what he was doing. “Drinking coffee,” “Eating fruit,” Watching the eggs.” I’m thinking to myself at this point, don’t just stand there and watch. Find something to do. I asked him again about ten minutes later what he was doing and he said the potatoes. I looked at him (as the Poissonier had with me several months ago) and said you don’t need to watch the potatoes. There are things you can do while waiting for them to be done. “Oh yeah, oh yeah,” the only response I got. So brunch over I watched as this kid carried one plate at a time to the kitchen. To put this in perspective we have a cart (which he knows about and has used) which we load with things and bring into the kitchen. One by one he did this twice and I looked at him and asked what he was doing when the cart was right there. “I’m working…” No you’re not your fucking the dog I told him. I showed him what to do for the fifth time and he started doing it (of course at a pace that makes a worm look like an F 1 car at top speed). I then proceeded to tell him exactly what to do next. He did it; again, I’ve seen turtles on land move faster. Finally I went into the kitchen to do something after I’d told him what to do. I came back out and watched as he carried one chaffing dish to the storage area. I proceeded to lead by example (and was so irritated at this point but still cordial) and put SIX chaffing dishes on the cart and lead it to the storage area before he had even dropped one. I asked him (full well knowing the answer) how many chaffing dished did you carry there. (AND SO IT BEGINS)
One, he says. I looked at him quizzically and almost laughing, and how many did I take. Six he said. I said so I took six and brought them back here as well as two tables in the time you moved one chaffing dish. Well they all wouldn’t fit on the cart he told me. GAME ON! Wow I thought to myself. Seething with relative anger that this kids was messing with the rest of our day. I told him to put away the rest of the dishes and right quick at which point he decided that that he hated me and started cursing my name and how annoying I was. THANKS I thought. Not that I paid it any mind.
At that exact moment Chef J came in and asked the kid what he was objecting to and why he was talking to me that way. He tried to justify his actions but to no avail. Chef J explained that there was a work ethic and that in the list of people he was far below me. Not that I was pulling rank in any way I just wanted to get out of there, just like everybody else that had put in a hard week.
So today he had been scheduled to come in at 10 am. He arrived somewhere around 11 and then fucked the dog for the next half an hour. At the earliest possible opportunity I took his shoes, vac packed them and froze them in ice in the freezer. He gets off in about an hour. I’m sure he is going to be pissed but I hope that he gets that point that there is a work ethic in life and that he is failing miserably. I’ve seen kids work harder to get a mouthful of pureed spinach or banana than this kid. I bear no animosity but I show up to work every day ready and willing and able and happy to work. He on the other hand is barely showing up for life and needed a little bit of a shake up. I hope it worked for his sake.
On that note, Einstein once said; “The idle man does not know what it is to enjoy rest.”
Dream inspired and big!
A la prochaine
SDM
So this post is about the work ethic of a kitchen. Last Sunday, as every Sunday, I arrived at work early and started setting up brunch. This involves moving four eight-foot tables as well as numerous other ones. Moving the chaffing dished from the storage area to the cellar, moving the heating lamp, waffle maker, etc. I got most of this done before anybody else was even there. As part of the restaurant business it is not uncommon for there to be co-op placements of students from nearby culinary programs. We’ve had two at the restaurant for about a month. One male, one female. The female is a hard worker with a great attitude. She keeps her head down and works quite well with very little instruction. The male is spoiled, clearly from money and has absolutely no work ethic let alone common sense. He is slow, needs to be told to do things about ten times and has a foul attitude.
I myself, as these pages have clearly demonstrated am a hard working, fun loving, life living, celebratory man who loves what I’m doing and will for the rest of my life. I approach each day with a smile in my soul and on my face. I say all this because one of the things that I personally detest is people that are lazy and stupid. Not that I am saying that this kid (though at 23 I hardly believe anyone should act like or be a child) is stupid but I can demonstrate beyond a shadow of a doubt that he is lazy and spoiled and has an attitude more sour than ripe lemons.
Over the course of the time with us at Reservation I have watched as he has been shown how to do things numerous times and still does not get it. Molasses moves faster than this kid. I mean truly, I have watched as molasses ran from its container at mach speed compared to this kid. I sheltered my aggravation and would make jokes to the people I work with but never let it affect my professionalism. Last Sunday though after three days of heightened laziness I decided that I would spell everything out for him. Not in a bad way but I would walk him through everything that he needed to do and when he was done it I would let him know what was next and I would show him if I had to.
During brunch he constantly walks around doing nothing. Which when you are already at a heightened pace of slow is annoying when every one else is moving like a tiger in search of its next kill. That is how the kitchen is. It is exactly like Mozart visualizing the next note and then grabbing it from the air with the type of authority that only Mozart could. It is truly spectacular to watch, to be a part of and to know. Imagine “Flight of the Bumble Bee” on crack and methamphetamine with a tinge of Absinthe. LITERALLY! When the kitchen is in swing that is how it is. There is a cacophony of sounds, actions and attitudes that gels together to produce a beautiful symphony. But not for this kid. For this kid, life is slow, steady and lazy. I partially blame his parents but mostly blame him for just sitting back and letting life pass him by one slovenly step at a time.
So during brunch I let him know that things needed to get done numerous times. I would watch as something that would take any of us a minute or less to do he did in ten. LITERALLY! So, as it was Sunday and it was sunny, when brunch was over all of us having worked our asses of that week (last week) were excited to get things done and then go and enjoy the rest of the day. One small problem. SLOVENLY steps!
As I was running around trying to get various things done I would walk into the kitchen and ask what he was doing. “Drinking coffee,” “Eating fruit,” Watching the eggs.” I’m thinking to myself at this point, don’t just stand there and watch. Find something to do. I asked him again about ten minutes later what he was doing and he said the potatoes. I looked at him (as the Poissonier had with me several months ago) and said you don’t need to watch the potatoes. There are things you can do while waiting for them to be done. “Oh yeah, oh yeah,” the only response I got. So brunch over I watched as this kid carried one plate at a time to the kitchen. To put this in perspective we have a cart (which he knows about and has used) which we load with things and bring into the kitchen. One by one he did this twice and I looked at him and asked what he was doing when the cart was right there. “I’m working…” No you’re not your fucking the dog I told him. I showed him what to do for the fifth time and he started doing it (of course at a pace that makes a worm look like an F 1 car at top speed). I then proceeded to tell him exactly what to do next. He did it; again, I’ve seen turtles on land move faster. Finally I went into the kitchen to do something after I’d told him what to do. I came back out and watched as he carried one chaffing dish to the storage area. I proceeded to lead by example (and was so irritated at this point but still cordial) and put SIX chaffing dishes on the cart and lead it to the storage area before he had even dropped one. I asked him (full well knowing the answer) how many chaffing dished did you carry there. (AND SO IT BEGINS)
One, he says. I looked at him quizzically and almost laughing, and how many did I take. Six he said. I said so I took six and brought them back here as well as two tables in the time you moved one chaffing dish. Well they all wouldn’t fit on the cart he told me. GAME ON! Wow I thought to myself. Seething with relative anger that this kids was messing with the rest of our day. I told him to put away the rest of the dishes and right quick at which point he decided that that he hated me and started cursing my name and how annoying I was. THANKS I thought. Not that I paid it any mind.
At that exact moment Chef J came in and asked the kid what he was objecting to and why he was talking to me that way. He tried to justify his actions but to no avail. Chef J explained that there was a work ethic and that in the list of people he was far below me. Not that I was pulling rank in any way I just wanted to get out of there, just like everybody else that had put in a hard week.
So today he had been scheduled to come in at 10 am. He arrived somewhere around 11 and then fucked the dog for the next half an hour. At the earliest possible opportunity I took his shoes, vac packed them and froze them in ice in the freezer. He gets off in about an hour. I’m sure he is going to be pissed but I hope that he gets that point that there is a work ethic in life and that he is failing miserably. I’ve seen kids work harder to get a mouthful of pureed spinach or banana than this kid. I bear no animosity but I show up to work every day ready and willing and able and happy to work. He on the other hand is barely showing up for life and needed a little bit of a shake up. I hope it worked for his sake.
On that note, Einstein once said; “The idle man does not know what it is to enjoy rest.”
Dream inspired and big!
A la prochaine
SDM
Thursday, April 10, 2008
Catching Up (on Reservation happenings and my career)
I know. I know. But you can hardly blame me after three months and a few days of being without my one true love that I fell off the blog wagon. I do have several of them ready to go but they are going to have to wait until I have a day off as they are educationally intensive and SUPER interesting. But I did want to take this time because I was home at a reasonable hour to let you in on what has happened in the last few days both in my own kitchen and at work.
So the love of my life as you all know came home on Friday. I worked a long day and then went to pick her up at the train station. I spent most of the day thinking about what I would make. How I would make it. Where I would get flowers. Whether or not I would have enough time to do everything in the half an hour I had after work until she arrived. Luckily because of the border crossing I found myself with just enough time to get everything done. As usual (C and I are extremely in synch and the universe constantly lets us know this) just as I was turning the corner on Front Street to Union Station my phone rings and it was C letting me know that she was there. Literally at the precise moment that I arrived. She is my universe, my rain, my sun and my stars. She is my everything and it was great to see her. That first glance. Butterflies racing in my stomach and the sheer joy of a child at play with a new toy.
So naturally I helped her get all of her things into the car. Handed her some flowers and started the short drive home so that we could start chatting in earnest and having a great meal. I was going to make Tuna for Iron Chef Charmaine but unfortunately the tuna that night was not that great so of course I immediately shifted my focus and moved to Black Cod.
Naturally we had a bottle of nice white wine and I had also got us a bottle of champagne as a celebratory thing. We really like champagne. WHO DOESN’T? At any rate I had forgotten to pick up potatoes (the only thing I remembered everything else) so I dropped her off so should could shower and acclimatize.
When I returned I started getting dinner ready right away. The menu included scallops, black cod and a delicious dessert that the pastry chef had given me. So there we were, lovers reunited and beaming to be in the presence of our love again (not that it wasn’t there just she was there in NYC and I was here). I started to prepare the vegetables showing off all of my new cuts (both figuratively and literally). I roasted some beets first for the first course as we milled about and spoke about her travels, how good it was to be home and about the future. She was clearly excited to be home and of course the she got accepted to the program at Stella Adler. I assured her that no matter what we would find a way to make it happen, easily, gracefully and beautifully. I am super excited for her and though it is difficult to be apart from your lover for that long, I too am on a journey that is my own and that enriches our love as well.
So the first course (pictures included below) was a scallop tartare with caraway and mustard seed, shallot sandwiched between beautifully roasted beets. It was a truly spectacular dish though next time I would try a different spice compliment. IT LOOKED AMAZING! But I will let you be the judge.
We sat there lovingly gazing at each other. Speaking about our various successes and were truly enjoying the full splendour of the slow food movement. I am a big proponent of it and believe that food should be cooked with great care and utmost love. If not it will show.
I then prepared a Black Cod with a Champagne and Sage Beurre Blanc with some beautifully mashed potatoes. Again, as I said above, great food takes time and she and I just enjoyed each other’s company and the tales that we were regaling each other with.
Dessert was as I had mentioned courtesy of the Pastry Chef J, and man was it incredible. It was a chocolate cake with a hole centered out of it then filled with the most delightful caramel sauce that just oozed out of it in the most perfect way. Thank you J I really appreciate it.
It was nice to speak until the wee hours of the morning though it would have been nice to stay in bed I had to unfortunately go to bed ( I only say unfortunately because she just got home I LOVE TO WORK!).
The next day at work flew by and I found myself thinking about all the great things that I could cook for her for dinner on Sunday, Monday and Tuesday as I had the days off. Sunday I ended up making Prime Rib Fajitas. Monday she got treated to two meals. A breakfast to die which included a reduction of sherry wine vinegar with a blackberry compote, portabello mushroom and maple bacon over baked eggs on Irish Sour Dough bread for and I made a fabulous tofu curry with cauliflower and lentils. Tuesday I made a mishmash of Veal Parm and Schnitzel with a gorgeous fresh tomato sauce and basil topped with buffalo mozzarella and an aged balsamic reduction. I LOVE PLAYING WITH FOOD.
So this basically catches you up on the personal stuff.
At work yesterday I experienced some great success. My Aioli making skills have improved and I haven’t split one in about three weeks. Minor victory for me but victory nonetheless. Moreover, I had been scheduled until around five but I noticed early in the day that there was a party and nobody was there to assist L. I had said that I was more than willing to stay and that I felt it was an oversight in the first place (which it was). The last three parties that L and I have worked we have done alone. Between the two of us (with a little help) we are capable of prepping, making and plating meals for up to forty people on our own and up to four courses. I was amazed at the system that we developed and it worked. It felt amazing to know that my speed improved, my errors were slipping away as I stopped allowing my nerves to get the better of me and just did my job. I have now improved with my speed, economy of motion and my consistency. Though I still need improvement (and always will) I do take great pride in the fact that I am getting it and running with it.
Today was a fabulous day. I arrived early and started working right away on my stock, remi and demi as well as putting everything away. By the time I arrived Chef was already there and I just went about my business.
After we were sure that everything was in shape for the party tonight Head Chef asked me to brunoise three quarters of a litre of shallots. He said to me; “Think of the most perfect thing, the most perfect place, bring that into your being and then eat it. Now cut me the shallots and if they are perfect you can help me for the rest of the day or if they are not you can wash dishes for a week.” Ummm hello, I just shook my nerves and Head Chef is going to throw them right back at me. Geez. Here I am celebrating my minor victory and then I get this challenge. I was scared, excited, nervous and ready to cut the best damn shallots he had ever seen. It took me a while but I did produce some pretty good shallots. After I approached him (having removed all the big lumps I could find) he looked at them. Thought for a moment, looked at me and said; “DECENT!” I’ll take decent, I’ll run with decent. I won’t be decent much longer. I WILL BE THE BEST! But for now I’ll take it. He said alright here we go… he gave me a list of things to do for the party that he was going off sits with Executive Chef for.
All day I was filled with a massive smile, knowing that I had been challenged and lived up to at least the minimum expectation which in a demanding kitchen is something that for now I will take. I enjoy working with Chef, he had me Rosti some sweet potato and Yukon golds together. Prep various things and then get him out to the car. IT FELT AWESOME.
At any rate I will be giving you all a more in depth explanation of all the happenings soon. But I have been writing for about an hour and I am a little tired. I do want to mention that life is easy once you’ve figured it out (easy in the sense that purpose and direction lead to action which brings joy and success).
I truly hope that you all are finding your purpose. Reaching out to the universe and discovering who you are. I have and look at the ridiculous levels of joy in my life. DREAM INSPIRED and BIG. The only thing stopping you is you.
With that in mind, Srimad Bhagavatam once said; “What is the value of a prolonged life if one has wasted it, not having benefited from years of experience in this world? Better a moment full of consciousness, because that gives one a start in searching after his supreme interest.”
A la prochaine
SDM
So the love of my life as you all know came home on Friday. I worked a long day and then went to pick her up at the train station. I spent most of the day thinking about what I would make. How I would make it. Where I would get flowers. Whether or not I would have enough time to do everything in the half an hour I had after work until she arrived. Luckily because of the border crossing I found myself with just enough time to get everything done. As usual (C and I are extremely in synch and the universe constantly lets us know this) just as I was turning the corner on Front Street to Union Station my phone rings and it was C letting me know that she was there. Literally at the precise moment that I arrived. She is my universe, my rain, my sun and my stars. She is my everything and it was great to see her. That first glance. Butterflies racing in my stomach and the sheer joy of a child at play with a new toy.
So naturally I helped her get all of her things into the car. Handed her some flowers and started the short drive home so that we could start chatting in earnest and having a great meal. I was going to make Tuna for Iron Chef Charmaine but unfortunately the tuna that night was not that great so of course I immediately shifted my focus and moved to Black Cod.
Naturally we had a bottle of nice white wine and I had also got us a bottle of champagne as a celebratory thing. We really like champagne. WHO DOESN’T? At any rate I had forgotten to pick up potatoes (the only thing I remembered everything else) so I dropped her off so should could shower and acclimatize.
When I returned I started getting dinner ready right away. The menu included scallops, black cod and a delicious dessert that the pastry chef had given me. So there we were, lovers reunited and beaming to be in the presence of our love again (not that it wasn’t there just she was there in NYC and I was here). I started to prepare the vegetables showing off all of my new cuts (both figuratively and literally). I roasted some beets first for the first course as we milled about and spoke about her travels, how good it was to be home and about the future. She was clearly excited to be home and of course the she got accepted to the program at Stella Adler. I assured her that no matter what we would find a way to make it happen, easily, gracefully and beautifully. I am super excited for her and though it is difficult to be apart from your lover for that long, I too am on a journey that is my own and that enriches our love as well.
So the first course (pictures included below) was a scallop tartare with caraway and mustard seed, shallot sandwiched between beautifully roasted beets. It was a truly spectacular dish though next time I would try a different spice compliment. IT LOOKED AMAZING! But I will let you be the judge.
We sat there lovingly gazing at each other. Speaking about our various successes and were truly enjoying the full splendour of the slow food movement. I am a big proponent of it and believe that food should be cooked with great care and utmost love. If not it will show.
I then prepared a Black Cod with a Champagne and Sage Beurre Blanc with some beautifully mashed potatoes. Again, as I said above, great food takes time and she and I just enjoyed each other’s company and the tales that we were regaling each other with.
Dessert was as I had mentioned courtesy of the Pastry Chef J, and man was it incredible. It was a chocolate cake with a hole centered out of it then filled with the most delightful caramel sauce that just oozed out of it in the most perfect way. Thank you J I really appreciate it.
It was nice to speak until the wee hours of the morning though it would have been nice to stay in bed I had to unfortunately go to bed ( I only say unfortunately because she just got home I LOVE TO WORK!).
The next day at work flew by and I found myself thinking about all the great things that I could cook for her for dinner on Sunday, Monday and Tuesday as I had the days off. Sunday I ended up making Prime Rib Fajitas. Monday she got treated to two meals. A breakfast to die which included a reduction of sherry wine vinegar with a blackberry compote, portabello mushroom and maple bacon over baked eggs on Irish Sour Dough bread for and I made a fabulous tofu curry with cauliflower and lentils. Tuesday I made a mishmash of Veal Parm and Schnitzel with a gorgeous fresh tomato sauce and basil topped with buffalo mozzarella and an aged balsamic reduction. I LOVE PLAYING WITH FOOD.
So this basically catches you up on the personal stuff.
At work yesterday I experienced some great success. My Aioli making skills have improved and I haven’t split one in about three weeks. Minor victory for me but victory nonetheless. Moreover, I had been scheduled until around five but I noticed early in the day that there was a party and nobody was there to assist L. I had said that I was more than willing to stay and that I felt it was an oversight in the first place (which it was). The last three parties that L and I have worked we have done alone. Between the two of us (with a little help) we are capable of prepping, making and plating meals for up to forty people on our own and up to four courses. I was amazed at the system that we developed and it worked. It felt amazing to know that my speed improved, my errors were slipping away as I stopped allowing my nerves to get the better of me and just did my job. I have now improved with my speed, economy of motion and my consistency. Though I still need improvement (and always will) I do take great pride in the fact that I am getting it and running with it.
Today was a fabulous day. I arrived early and started working right away on my stock, remi and demi as well as putting everything away. By the time I arrived Chef was already there and I just went about my business.
After we were sure that everything was in shape for the party tonight Head Chef asked me to brunoise three quarters of a litre of shallots. He said to me; “Think of the most perfect thing, the most perfect place, bring that into your being and then eat it. Now cut me the shallots and if they are perfect you can help me for the rest of the day or if they are not you can wash dishes for a week.” Ummm hello, I just shook my nerves and Head Chef is going to throw them right back at me. Geez. Here I am celebrating my minor victory and then I get this challenge. I was scared, excited, nervous and ready to cut the best damn shallots he had ever seen. It took me a while but I did produce some pretty good shallots. After I approached him (having removed all the big lumps I could find) he looked at them. Thought for a moment, looked at me and said; “DECENT!” I’ll take decent, I’ll run with decent. I won’t be decent much longer. I WILL BE THE BEST! But for now I’ll take it. He said alright here we go… he gave me a list of things to do for the party that he was going off sits with Executive Chef for.
All day I was filled with a massive smile, knowing that I had been challenged and lived up to at least the minimum expectation which in a demanding kitchen is something that for now I will take. I enjoy working with Chef, he had me Rosti some sweet potato and Yukon golds together. Prep various things and then get him out to the car. IT FELT AWESOME.
At any rate I will be giving you all a more in depth explanation of all the happenings soon. But I have been writing for about an hour and I am a little tired. I do want to mention that life is easy once you’ve figured it out (easy in the sense that purpose and direction lead to action which brings joy and success).
I truly hope that you all are finding your purpose. Reaching out to the universe and discovering who you are. I have and look at the ridiculous levels of joy in my life. DREAM INSPIRED and BIG. The only thing stopping you is you.
With that in mind, Srimad Bhagavatam once said; “What is the value of a prolonged life if one has wasted it, not having benefited from years of experience in this world? Better a moment full of consciousness, because that gives one a start in searching after his supreme interest.”
A la prochaine
SDM
Wednesday, April 9, 2008
Lots to tell you (file under no time to breathe)
Hello all, sorry I have not written. But with my love coming home, dinners to be made and my job I'm pretty booked up. Don't worry though. I have six posts that I need to do and by the time I get to them (probably Monday) I will have six more. So stay tuned. But I hope that you all have the same joy, love, compassion and understanding in your lives that I do. Be inspired and dream big.
A la prochaine
SDM
A la prochaine
SDM
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