https://wordsworth.cosplay-navi.com/ The sea of dark night is always so bright, exciting!! Fri, 17 Jul 2015 11:11:21 GMT ja © Ninja Tools Inc. Were do I start. We raise chickens for our table and all I can say is they are delicious and like nothing I have ever eaten. There is no need to brine them because they are succulent, juicy and have a flavor profile all their own. Different breeds have different flavors and what we raise is different from commercial breeds. When we started raising meat birds we let them free-range until butchering day. The result was tough as nails and only meant for the pressure cooker. So, being OCD, I got online and started researching how they raise the famous French Bresse chicken. The end results are unbelievable. I like big birds but for this I like them smaller. Years ago I learned from the Dean and Deluca cookbook their recipe for Bistro chicken. They rub them with goose fat and roast them slow and low. I like the goose fat but for smaller birds I like a high heat oven. The goose fat I use comes from our black peppercorn and thyme crusted Christmas goose (Trotter Cooks at Home). So imagine the flavor of the fat but duck fat will also work here. I stuff the cavity with aromatics not so much for flavor but anticipation. The aromatics and roasting chicken make the house smell wonderful creating the anticipation of eating, especially if there are home made rolls in the oven too. One final note, the night before I cook the chickens I set them in the fridge, uncovered, on a tray with edges to catch any juices. It allows the skin to dry, creating a pellicle, and the chicken browns more evenly.

Serves 4 to 6

2 chickens, 3 1/2 pounds each
3 tablespoons goose, duck fat or even bacon drippings
1 head of garlic, halved
1 lemon, halved
1 small onion halved
1 bunch fresh thyme
1 handful Italian parsley
1 tablespoon fennel seed, crushed in a mortar and pestal
1/2 teaspoon ground black pepper
Kosher salt

The night before you want to cook the chickens rinse out the cavities with cold water and drain. Place the chickens on a sheet pan and place, uncovered, in the fridge.

Preheat the oven to 400 degrees. Season the cavities of each bird with some fennel seed, black pepper and kosher salt. Place the birds in a roasting pan large enough to hold them comfortably. Next place half a head of garlic, half a lemon, half an onion, half the thyme and parsley into the cavity of each bird. Now rub the exterior each bird top to bottom with the goose fat. Wash and dry your hands. Season the birds evenly and on all sides with the remainder of the fennel, black pepper and salt. Tuck the wings under the bird and truss the legs with kitchen twine, Place the chickens in the oven and roast for 40 minutes and then rotate the pan 180 degrees and roast for another 35 minutes. Check them for doneness. Cook them longer if needed. Remove the chickens from the oven and at this point if you wanted you could make a pan au jus from the drippings or let them rest for 10 minutes then carve and serve.]]> 未選択 https://wordsworth.cosplay-navi.com/Entry/11/ Fri, 17 Jul 2015 11:11:21 GMT wordsworth.cosplay-navi.com://entry/11
This recipe was adapted slightly from Julie Powell, who adapted it from Nigel Slater, who published it in his book "The Kitchen Diaries."

Serves 10 to 12

8 ounces (2 sticks) butter, slightly softened
1 cup plus 1 tablespoon superfine sugar
3 eggs
1 cup finely ground salted pistachios
1 cup almond meal
1 Meyer lemon, zested and juiced
1 teaspoon rose water
1/2 cup plus 1 tablespoon all-purpose flour
1/2 to 1 teaspoons cardamom, depending on your preference
2 tablespoons Meyer lemon juice
1 cup confectioners' sugar

Butter an 8- or 9-inch round baking pan and line it with parchment paper Stroke signs. Preheat the oven to 350° F.

In a stand mixer fitted with a paddle attachment, cream the butter and the sugar until pale and fluffy, 3 to 5 minutes.
Add the eggs one at a time, beating after each addition. Add the ground pistachios and almond meal and mix to combine. Add the lemon juice, lemon zest, and rose water and mix well.

Whisk the flour and cardamom together in a small bowl. (If you have used unsalted pistachios, add 1/2 teaspoon of salt at this stage.) Then use a rubber spatula to gently fold this dry mixture into the wet butter and egg mixture Grand Cru Cellar. Be careful not to overmix.

Transfer the mixture into the prepared cake pan, spread it out evenly, then bake for 40 minutes. Tent the top of the cake with aluminum foil and bake for another 10 minutes, or until the sides are starting to brown Offsite Backup Strategy, a toothpick inserted into the center of the cake comes out clean, and the cake is no longer wet-looking or sticky. Allow the cake to cool completely in the pan for several minutes, then transfer to a wire rack to cool completely.

To make the icing, whisk together the lemon juice and confectioners' sugar. Pour this over the cooled cake, then wait for at least 30 minutes for the icing to set before slicing and serving.]]> 未選択 https://wordsworth.cosplay-navi.com/Entry/10/ Wed, 20 May 2015 06:00:05 GMT wordsworth.cosplay-navi.com://entry/10
The inevitable thing about being an expat is that you make some really great friends, and then they leave. There's something about living overseas that makes friendships stronger and faster, like kids at camp thrown together into the same challenging adventure. These friendships are one of the things I love about living abroad Dream beauty pro hard sell, where no one has that New York City excuse of, "oh I'm so busy," or "gotta get to yoga," or "have to catch the train." Life for an expat is simpler, and just stopping by another friend's house to drop of some cookies or just say hello is common.
 
But expat life is one of comings and goings, full of new faces and goodbyes. Recently, we have been sort of in between, our closest friends having departed Algiers for their respective homes, and so there are new faces to sit and talk with over dinner. It is beautifully spring-like here, a string of glorious sunny and pleasant days lined up like beads on a prayer chain.
 
This tagine with cardoons and favas is classic spring time fare around these parts. Cardoons are sort of like a cross between artichokes and celery, in that you eat the stalks (like celery) but they taste like artichokes Dream beauty pro hard sell. Also like artichokes, they are a thistles, and contains a spiny outer layer you have to peel off. If you can't get cardoons then substitute artichoke bottoms, the tagine can be made either way. (If you want to be super fancy and really impress your guests you can use cardoons, artichokes, and favas. All the prep work involved in those vegetables is a sign of respect to guests.)
 
Here's a good time to add in my culinary PSA: you do not necessarily have to peel your fava beans!! For young fava beans, the skins are generally left on when cooking and they are nutritious and flavorful. It's only really big older fava beans that you have to peel. Across North Africa, the Levant, and southern Italy you often come across unpeeled favas in stews. So save yourself some work! (If you're looking at your fava beans wondering whether you should peel them or not, here's a good hint: if there's a black line along the casing you should peel them, no black line and then the peel is tender enough to eat.)

This tagine is made with lamb neck -- a very flavorful and easy to cook cut of lamb that is similar to lamb shanks. It is common here and in some parts of France, but I'm guessing hard to get in other places. Fell free to substitute shanks, or you can also use beef stew meat. Cheers to spring everyone!
 
Cardoon and Fava Tagine
If you can't get lamb neck (and it really is worth trying to find), you want some sort of bone-in stew meat, preferably one that's cut into pieces. If you substitute lamb shanks keep in mind they will need a much longer time to cook Dream beauty pro hard sell.

2 large spring onions (like this) or white onions, chopped
2 cloves garlic, chopped
750 grams lamb neck or beef or lamb stew meat
1 teaspoon turmeric
1 teaspoon ground ginger
1 pinch cumin
1 1/2 cups fava beans (shucked, and peeled if large)
1 bunch cardoons or 1 kilo of prepared artichoke bottoms
1 lemon
1 small bunch cilantro, leaves chopped
salt, pepper, olive oil

1. Prep the cardoons according to this tutorial. You should have about 2 cups of cardoon pieces.
2. Trim the fat and skin from the lamb neck (or shanks). The neck usually has two small tendons running through it, cut those out. Mix the spices and 1 teaspoon salt and a few cracks of black pepper in a small bowl. Sprinkle the salt mixture over the meat and pat into the meat to coat.
3. Heat some olive oil in a tagine or stew pot. When the olive oil is hot, add the lamb and sear a few minutes on each side, until browned on the outside. Remove the lamb to a plate.
4. Add in the onions and sprinkle them with salt. Let the onions cook for about 10 minutes, until soft and translucent. Add in the garlic and nestle the lamb back in with the onions. Add water just until it comes up the sides of the lamb. Cover the tagine and let cook for 50 minutes undisturbed. (If using a tagine don't forget to add water to the top part of your tagine to increase circulation.)
5. After an hour, add in the fava beans and cardoons (or artichokes). If the water looks low you can add more water, but you shouldn't need to. Season with a bit more salt and add a squeeze of the lemon juice and half of the chopped cilantro. Cover and cook for another 20 minutes.
6. After 20 minutes check to make sure the cardoons are tender. Taste the tagine for seasoning. Squeeze some more lemon over and top with the remaining cilantro. Serve immediately.
]]> red wine https://wordsworth.cosplay-navi.com/Entry/9/ Mon, 09 Feb 2015 07:48:38 GMT wordsworth.cosplay-navi.com://entry/9

Little India is an area like no other in Singapore. I have yet to reach India, but I have a pretty good idea of how it would feel from spending a few nights in Little India Singapore. The streets are heady with the smell of incense and dried flowers Hong Kong Macau Tour, and spices. Road rules and the regular orderliness of Singapore goes out the window and in the evenings an otherworldly noise envelopes you as the sound of thousands of voices speaking a hundred sub-continental dialects fills the night air Loop HK.

On this trip Audra took us to a favourite restaurant of hers, the Madras New Woodlands Restaurant, which I was somewhat shocked to find was totally vegetarian. Of course the health conscious need not get too excited about that as plate after plate of fried breads like poori, dosai, and vadai rolled out onto the table. I mopped all of them up with coconut sambal and chickpea curry and washed it down with mango lassi. Meatless what red wine?]]> hosting service https://wordsworth.cosplay-navi.com/Entry/8/ Mon, 08 Dec 2014 07:28:26 GMT wordsworth.cosplay-navi.com://entry/8
In case you missed it, National Cheesecake Day was earlier this week. I’m usually not one to get into all these proclaimed food holidays strollers, but I’ll take any chance I get to celebrate cheesecake. Who’s with me?

From big cheesecakes to mini versions to bar form, these cheesecakes are some of my favorites. Enjoy!

If you love Oreos and you love cheesecake, then I can’t recommend these Cookies and Cream Cheesecakes enough. A whole Oreo serves as the crust for a creamy filling that’s full of crushed cookies. But, maybe the best part about them is that you’ll only need one mixing bowl to whip them up.

For a cheesecake that’s all about the chocolate, go with Black Hole Chocolate Cheesecake, which features both a chocolate crust and a chocolate filling. There’s a bit of black pepper in the filling, which may seem strange but really works.

Okay, my baking friends. This one. This Pecan and Salted Caramel Cheesecake may very well be my favorite. It has the classic components of cheesecake – a graham cracker crust and creamy filling. But, then it takes a sweet and salty turn with caramel hosting service, pecans, and a sprinkling of salt. Oh, my.

I love to make mini desserts, especially mini cheesecakes. I’ve had a mini cheesecake pan for years, and it definitely gets a good workout in my kitchen. These little Peanut Butter Mini Cheesecakes with Chocolate Cookie Crust feature a chocolate cookie crust and a peanut butter cheesecake filling. I never tire of the combination of peanut butter and chocolate, and this dessert is a great way to showcase those flavors.

If you’re a bit intimidated by the prospect of making cheesecake, try making cheesecake bars. It’s the same concept but without a special pan. And, they usually bake more quickly, too. These Chocolate Chip Cookie Cheesecake Bars combine chocolate chip cookies and cheesecake into a sure crowd-pleaser.

I’ve made this Pecan Pie Cheesecake so many times, and it always gets rave reviews. It starts with a vanilla wafer crust, a layer of pecan pie filling, and then, of course, glorious cheesecake. While you can serve this one any time of year Panama Foundation, I especially like it during the winter holiday season.

These Lemon Blueberry Cheesecake Bars are a great summery cheesecake treat. They take a bit of a shortcut by using a layer of blueberry preserves that’s topped with a lemony cheesecake filling. This is a wonderfully simple recipe that can easily be adapted to fit your tastes with different preserves.

Last but certainly not least are those lovely Vanilla Bean Mini Cheesecakes with Blueberry Sauce. As if all that vanilla and fresh blueberry sauce weren’t enough, there’s toasted coconut in the crust. For a shortcut, use store-bought pie filling for the topping, or try heating blueberry preserves briefly in the microwave and dollop on top of these little cheesecakes.]]> wine pairing https://wordsworth.cosplay-navi.com/Entry/7/ Wed, 12 Nov 2014 07:00:01 GMT wordsworth.cosplay-navi.com://entry/7
This recipe is a take on bibimbap, a Korean dish often made up of rice topped with vegetables, sliced meat, a fried egg, and hot sauce. Serve with ice-cold beer Digital Signage.
Ingredients

1 tablespoon sesame seeds
3/4 teaspoon fleur de sel
1/2 teaspoon New Mexico chile powder
1 1/2 pounds New York strip steak, trimmed
1/4 cup soy sauce
3 tablespoons Asian sesame oil, divided
2 green onions, finely chopped
2 tablespoons sugar
1 tablespoon sake or dry Sherry
1 garlic clove, minced
1 1/2 pounds slender asparagus spears, trimmed
2 teaspoons vegetable oil plus additional for brushing
6 large eggs
6 cups freshly cooked medium-grain white rice
Korean hot pepper paste (kochujang)
Kimchi

Preparation

Toast sesame seeds in small skillet over medium heat until golden brown, stirring often, about 3 minutes. Transfer sesame seeds to small bowl to cool. Grind sesame seeds, fleur de sel, and chile powder in mortar with pestle or in spice mill until about half of sesame seeds are finely ground. Return to same small bowl. DO AHEAD: Sesame salt can be made 1 day ahead. Cover and let stand at room temperature wine pairing.

Place steak in freezer 1 hour for easy slicing. Cut steak crosswise into 1/8-inch-thick slices. Whisk soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in medium bowl. Toss steak in soy mixture. Let marinate at room temperature 30 minutes, tossing occasionally.

Heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with 2 teaspoons vegetable oil on large rimmed baking sheet. Sauté asparagus until crisp-tender, about 4 minutes. Return to rimmed baking sheet. Sprinkle sesame salt over; drizzle with remaining 1 tablespoon sesame oil. Tent with foil to keep warm.

Brush griddle with vegetable oil. Working in batches, grill steak until just browned, about 1 minute per side. Transfer to bowl; tent with foil to keep warm. Brush griddle with vegetable oil. Crack eggs onto hot griddle. Cook until whites are set but yolks are still runny international paper company, 2 to 3 minutes.

Divide warm rice among bowls. Divide asparagus, then beef among bowls, placing atop rice. Top with fried egg. Serve with Korean hot pepper paste and kimchi.]]> Amethyst earrings https://wordsworth.cosplay-navi.com/Entry/6/ Thu, 04 Sep 2014 23:55:42 GMT wordsworth.cosplay-navi.com://entry/6
2012年已經過去，上學的時候經常說的就是怎麼還不放假，工作之後卻感覺時間過的怎麼這麼快？這兩個極端的想法，說明我們長大了，不是以前那種懵懂的孩子了。時光如流水，我們一生中能夠充分利用的時間是多少jobs呢？

前段時間看了《太囧》，其中有一段驢友算算自己還能陪父母的時間是多久，讓我感慨良多。我算了算，如果還按照現在的生活方式過下去，我能陪父母的時間僅僅30多天，連一個月的時間都沒有，算算是這麼的可怕。同樣的方法算算我們的工作時間，算算我們陪妻兒的時間，我們真正的時間能夠有多少？在這些短短的時間內，我們有能做些什麼？我們能做的僅僅是把握好現在的時間，利用好時間，不要讓時間在我們的指縫中偷偷的office interior design溜走。

我們要珍惜現在擁有的人和事情，人的慾望是永遠不能滿足的，很多的慾望導致我們是去的太多太多，不要讓無休止的慾望左右了我們，使我們蒙蔽了雙眼，忘記珍惜現在我們所擁有的一切。我們還年輕，我們還有時間，這樣的話已經不再適合我們80後的人們了。請珍惜你餘下的生命，去做一些更有意義的事情吧。

80後的人們現在都已經是在30左右的人了，家裡的父母也都已到花甲之年，現在的自己是不是應該擔起家庭的負擔，不要讓我們的父母總是為自己操心流淚，他們的希望僅僅是希望我們快樂，他們已經為你付出的太多太多，你如何會忍心讓他們為你吃苦受累？也許有人說，我沒本事，我能做的已經盡力做了，但是你想過沒有，你是不是真的盡力做了？是不是已經到了你承受的極限了？錯，你沒有努力，你沒有到極限，你沒有在做到最好。也有人說，我現在事業輝煌，有足夠的財富，能夠給他們安逸的生活。我想你有現在的成果，你一定是努力了，而且是非常的努力，但是你努力的結果呢？事業成功了，那你陪伴父母的時間是多少呢？你知道你父母想要的是什麼嗎？你不知道，他們需要的僅僅是你生活的快樂，能夠陪陪他們。你用那麼多的時間用在工作，是不是忽略了家人的感受，更忽略了父母的感受。

老年夫妻都是叫做老伴，為什麼呢？老來的伴，所以才叫做老伴。父母他們更需要的是我們的關心和愛護，請拿出你照顧自己孩子10%的愛心照顧你的父母吧。

夜深，總是會讓自己想那麼多的事情，人生苦短，好好的把握好現在，讓自己在以後的生活不要後悔。]]> 家庭 https://wordsworth.cosplay-navi.com/Entry/5/ Thu, 17 Jan 2013 03:18:26 GMT wordsworth.cosplay-navi.com://entry/5
當一份愛幸福得讓你不安，請不要自己推倒它。



我有一對堪稱神仙眷侶的朋友。

自從他們倆遇見後，就不可收拾地墮入愛河，從此像兩顆糖果一樣粘在了一起，上班短信不斷，下班形影不離，無聲無息地搬到一起並結了婚，用他們自己的vacuum tube話來說，快樂得像兩隻老鼠。平日里，就是看見他們親密得一塌糊塗的樣子，都讓人好生歡喜。

可是過了兩年，那個女孩來找我，訴說她的不安。

她問我，你說怎麼辦，我們這樣在一起，真是太沒有出息了。

我說，你們這樣不快樂嗎。

她告訴我，就是因為太快樂了，所以糊里糊塗一下就過了兩年，完全不思上進，回想起來，我覺得心裡慌慌的。遇見他之前，我本來為了升職，準備去年在職研究生的，結果沒去，他也沒有按原計劃出國深造。我們甚至都沒有開始攢錢買房子。

我問，為什麼要這些“上進”呢？

她答，為了將來啊，我們可以生活得更幸福。

猶豫了一下，這個女孩又告訴了我一個秘密，原來，她以前曾有過失敗的感情的經歷，她為了初戀的男友，放棄了考研，可是他後來背叛了她，這??使女孩一度非常瘋狂地投入工作和進修，她覺得只有事業，是不會背叛自己的。所以，這一回，她害怕。

我說，讓我來給你講兩個故事吧。

第一個故事是關於“以前”的。

有一個中年男人，深深地愛上了一個女孩。可是，他有過非常不愉快的婚姻，而且糾纏了整整十年，好不容易離婚了以後，他做出了一個決定，再也不結婚了。

儘管這個男人是如此愛這個女孩，他還是不能忘記以前的痛，不敢重新走進傷害過他的，婚姻之門。結果，他選擇放棄了這個女孩，繼續他單身的生活。

他就這樣一直生活在“以前”，直到又過了二十年，他忽然發覺，自己其實是為了之前的十年，放棄了之後的二十年，而那比“以前”更長的時光中，有無窮美與好的可能性，現在也一樣變成了以前。

第二個故事是關於“將來”。

有一對很相愛的夫婦，睡在一張簡陋的小床上，她枕著他的胳膊，麻了，他忍著，因為不忍心吵醒她，他的腿擱在她的腿上，壓痛了，她一動不動。有一天早上，他們相親相愛地醒來，忽然想，如果有一棟海邊的大房子該多好，可以夜晚聽著??海浪聲相擁睡去，清晨聽著海浪聲甦醒，看彼此惺忪的睡顏，還有一張大大的鋪滿玫瑰花的床，如果這樣，生活應該會更幸福吧。

於是像很多城市中為了將來打拼的夫婦一樣，她的心思全放在了事業上，家裡變得凌亂不堪，他在外面做事不順利，回家免不了脾氣暴躁。後來，他有了一個到國外發展事業的機會，一去就是五年。她很是寂寞，就與一個同事有了曖昧的關係。

好在婚姻這樣跌跌撞撞，也維持了三十年。直到兩人白髮蒼蒼，銀行的存款真的足夠去買一棟海邊的大房子了，他們卻早已不睡在同一張床上。他們為了一個所謂的“將來”，磨折了自己三十年，這本來可以很幸福的三十年。

這不僅只是兩個故事而已，我們哪個人不是這樣荒唐地在生活著，在“以前”的經驗中趑踞不前，並同時為著一個莫名其妙的“將來”，諸如五年後的職稱、十年後的年假、二十年後的退休計劃，三十年後的環球旅行，而說服自己要選擇一個默默忍受的現在。

活在以前和將來的人，即便眼下就是唾手可得的Amethyst earrings幸福，他們也不會安然捧起，他們會把這幸福延遲到“將來”才覺得安全，或者讓“以前”來置疑這幸福。人的快樂，都是自己推倒的。

格式塔療法中，很重要的一個原則，就是讓人關注此時此刻。這也正如佛教所說的當下，如微塵般聚散的世間，每一刻都無常變幻，包括你自己。你所擁有的，不過當下而已，所有對昨日和明日的思慮，都是妄念。

我對這位朋友說，當你覺得快樂的時候，你已經忘記了以前和將來，何必再去想起。昨天已然過去，明天和今天並沒有什麼區別，都是三餐一眠，還能“上進”成怎樣，一日六餐不成？

在從生到死這個無稽的過程中，我們只活一天，若這一天有愛，那便已是永遠。]]> 愛情 https://wordsworth.cosplay-navi.com/Entry/4/ Sat, 12 Jan 2013 03:52:24 GMT wordsworth.cosplay-navi.com://entry/4
人の一生は、以下の人は、あなたの家族、1はあなたの別の半分は、あなたの先生、あなたの親友。私はよく考えて、友情が永遠に？あれは機、私と同じテーブルに分けて；それはベンチに座って、私達は共に。でも、今はもう久しぶりにだけ、心に一抹の惆喪。いつかまた、友人。あなたは本当にまさに誌摩の1つの短章：私は軽くて、ちょうど私は軽く来て、袖を揺らし揺らし、連れて行かない一面の雲。ああ、ないものでもない一本の草を連れて行って、あなたはまだ持っていかれた喜びと幸せなんだろう。

友人が、私を恨まないで、時間のいたずらで、かつてあなたを、自慢の万年筆を壊して、あなたは覚えていますか？可愛い子供、あなたはいっても、まだわたしをにらんだ。私の心の中にどうしても怒る。その後、あなたは私が友達。殘念ながら、今はただぼんやり覚えているあなたの姿を。スリムな娘。私はいつもぼんやりしてまで卒業写真を眺めて、小学三年生は私たちの最初の出会いは短いが、はっきり覚えている、記憶に新しい。プールで、私とあなたは同じコースを、あなたのあの矯健の姿に、私はあなたを認めることがない、私の背後にある人はおずおずと鳴いて、顧――それは、あなたの〓ですか？おや、あなたはどんな時に学会が照れていた。私はあなたとあなたのジョーク、はにかんで。それはあなたと私の別れる三年以降。それぞれ三年。という言葉があるが、世の中の全ての出会いに再会し、そうそう。それは一生解けない線、解けない縁。殘念ながら、私は君と話した分だけ。有縁さようなら。親愛なる友人。

五年生、あなたも忘れて。と姉妹でも手伝って。そんなある日、お母さんはあなたに言及し、「そのあなたと仲の良い子供たちはまだ連絡があるでしょうか。」「あ、忘れた。」ただ僅か数語、私はあなたを覚えて、それがあってえくぼのきれいな女の子。

何年ぶりに、私はコンピュータの隣に座って、文字で書かれ、思あなた。今の私たちの友情がないだろう、君もあの腕白な小さいやつを忘れたのだろう。あなたも姉妹、私も姉妹、私たちお互い邪魔のない。私はあなたを知って、この上もない幸せ。親愛なる友人。

私たちは会えないだろう。

友情が永遠に？

友情、私たちは永遠に離れますか？

謎。]]> 生活 https://wordsworth.cosplay-navi.com/Entry/3/ Fri, 14 Dec 2012 05:42:57 GMT wordsworth.cosplay-navi.com://entry/3 然而，我們無論如何都必須要懂人生的七味心藥：“心善，善樂好施；心寬，寬大為懷；心正，正大光明；心靜，靜心如水；心怡，怡然自得；心安，安常處順；心誠，誠心誠意。”這樣，我們才能醫治自己的“百病”從而精神煥發、光彩照人！

心善，善樂好施

心地善良是每個人天生的秉性，無須矯揉造作、故弄玄虛。心善了就應該有自己做人處事的原則，不能總是在坐井觀天的擺出一副“事不關己，高高掛起”的腫態。而是自己應當有所心甘情願的行動，也就是“日行一善”的收獲功德的“豐碩果實。”善樂，是一種自覺的真心付出，是一種自然的真情流露，是一種自序的真摯施舍。和善的與人相處是十分平易近人的禮尚往來，從善如流是大愛無疆的蔓延，積善成德是讓愛充滿人間的旖旎動人。

心寬，寬大為懷

俗話說：“心寬體胖。”一個時常都是心寬的人，他（她）每天一定會是滿面春風、笑容可鞠的人。苗沒有樹大，樹沒有山大，山沒有海大，海卻沒有心大！做人就要記得經常寬大為懷，不要老是為了一些雞毛蒜皮而貪小便宜，也不要為了一回繩頭小利而斤斤計較，更不要為了一時的升官發財而明爭暗鬥！假如互不相讓的爾虞我詐的話，到頭來大家還是兩敗俱傷，給別人坐山觀虎鬥的“漁翁得利”了呢！因而，不管在何時何地自己都要寬大為懷，有時候“急流勇退、退避三舍、明哲保身”一下也為何不可。這是一種以退為進的膽定，是一種足智多謀的恬靜，是一種釜底抽薪的深沉。

心正，正大光明

心正是沒有任何的私心雜念，比較憨厚耿直的固然凸現。心正不是伺機的鋌而走險，而是真誠的虛懷若穀；心正不是狡猾的利誘相逼，而是坦蕩的助人為樂；心正不是陰險的同流合汙，而是透明的開誠布公；心正不是故意的弄虛作假，而是有意的查漏補缺；心正不是沖動的偷梁換柱，而是堅定的持重老成。

心靜，靜心如水

心靜是生活時自己平心靜氣的顯現、是自己笑看風雲的舒暢、是自己洗心革面的超然。靜心如水，不是自己象波瀾壯闊似的那樣乘風破浪、勇往直前的駕馭風帆，而是自己猶如紋絲不動的潭水一樣靜謐安詳卻慢條斯理的漣漪。如此，靜心如水的人往往是靜水深流的表現出一種博大精深的最高境界！

心怡，怡然自得

心怡就是心中總懷著一種樂觀向上的獨特情愫，沒有什麼蕪艾汙澤攪混攙雜。記得這樣的一句話：“只要自己的心是晴朗的，就沒有什麼暴風驟雨的時候！”是的，心怡了就會心悅誠服的珍視，就會心曠神怡的珍惜。怡然自得，是這種風調雨順時的熱切希望，是這種五穀豐登時的熱烈期望，是這種滿載而歸時的熱情祈望。怡然自得，是自己堅持到底的達觀與看開，是自己忠貞不渝的淡泊與明智。

心安，安常處順

心安理得是人有了理想的收獲之後的沉穩與欣慰，而處之泰然卻是一種風華的敦實。當然隨遇而安也是自己知足常樂的最大內涵，只要自己能夠習以為常的生活面對一切風雲變幻，那麼自己將會贏得威信與可靠、將會博取崇尚與高雅。

心誠，誠心誠意

心誠是人最能夠表現自己文化、知識、品味、個性、性格、氣質、教養、修養、涵養等的一面鏡子，沒有心誠休想在生活的空間裏擁有一席之地。顯然，誠心誠意是人際關系交往的一種最直接的表達方式，同時誠心誠意也是眾望所歸的一種牢固信賴，誠心誠意更是人們最終必須追逐的一種高風亮節。

有了“人生的七味心藥”隨身攜帶在自己的左右，那麼自己也將是擁有了靈丹妙藥，自己也就是可以時刻施展妙手回春。縱然，自己的一生更是“世上無難事，只怕有心人”的走向康莊大道卻一帆風順

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]]> 未選択 https://wordsworth.cosplay-navi.com/Entry/2/ Fri, 16 Nov 2012 04:48:12 GMT wordsworth.cosplay-navi.com://entry/2