“Shed the light of a boundless love on every human being whom you meet,whether of your country, your race, your political party, or of any other nation, colour or shade of political opinion. Heaven will support you while you work in this in-gathering of the scattered peoples of the world beneath the shadow of the almighty tent of unity.”
My brother Rick told me about The Greater Good. Everyday I click on 6 of the sites. With every click I remind myself to feel grateful to be living in a free country where I have access to things much of the world does not have.
It’s free and every click counts toward making this a better world.
(plus there are some cool free-trade things to buy that help people around the world)
Click on Greater Goodand subscribe to get a daily e-mail reminder to be grateful. Here are a list of the giving sites.
“A positive mental attitude is good for your heart. It fends off depression, stress and anxiety, which can increase the risk of heart disease, says Paul Mills, a professor of family medicine and public health at the University of California San Diego School of Medicine. Mills specializes in disease processes and has been researching behavior and heart health for decades. He wondered if the very specific feeling of gratitude made a difference, too.”
“He recruited 186 men and women, average age 66, who already had some damage to their heart, either through years of sustained high blood pressure or as a result of heart attack or even an infection of the heart itself. They each filled out a standard questionnaire to rate how grateful they felt for the people, places or things in their lives.”
“It turned out the more grateful people were, the healthier they were. “They had less depressed mood, slept better and had more energy,” says Mills.”
“And when Mills did blood tests to measure inflammation, the body’s natural response to injury or plaque buildup in the arteries, he found lower levels among those who were grateful— an indication of better heart health.”
“So Mills did a small followup study to look even more closely at gratitude. He tested 40 patients for heart disease and noted biological indications of heart disease such as inflammation and heart rhythm. Then he asked half of the patients to keep a journal most days of the week, and write about two or three things they were grateful for. People wrote about everything, from appreciating children to being grateful for spouses, friends, pets, travel, jobs and even good food.”
“After two months, Mills retested all 40 patients and found health benefits for the patients who wrote in their journals. Inflammation levels were reduced and heart rhythm improved. And when he compared their heart disease risk before and after journal writing, there was a decrease in risk after two months of writing in their journals.”
“Mills isn’t sure exactly how gratitude helps the heart, but he thinks it’s because it reduces stress, a huge factor in heart disease.”
“Taking the time to focus on what you are thankful for,” he says, “letting that sense of gratitude wash over you — this helps us manage and cope.”
“And helps keep our hearts healthy.”
Much is required from those to whom much is given. –Luke 12:48
He that give should never remember, he that receives should never forget. –The Talmud
I like to experiment on my guests. I rarely cook (or have dinner parties) so when I do I want to try new recipes (except for my 500 degree 7 minute per pound turkey). People who have been to my “experimental dinners” know that, after tasting something I made and don’t like, I announce “This tastes terrible”. First time guests always try to appease me saying, with a forced smile on their face: “It’s good”.
Most (not all) friends and family know that I take NO offense if a dish doesn’t taste great and will offer their opinions too. I also make sure to tell them if they like something “Eat up cuz I will probably never make it again.”
It makes cooking an adventure and takes all pressure off of me worrying about whether others will enjoy the meal!
ALthough we aren’t having anyone over for Thanksgiving this year I just may try this recipe because it’s strange and interesting. I’ll freeze it for my experimental dinner party next year . . .
2 tablespoons horseradish from a jar (“red is a bit milder than white”)
Grind the raw berries and onion together. (Use an old-fashioned meat grinder or food processor that will give you a chunky grind — not a puree.)
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw.
The relish will be thick, creamy, andshocking pink.(“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)