Previous continuation….click here …..

Feel that you can accomplish anything you undertake. Many undertake to do things, but feel when they start they are going to fail and usually they do. I will give an illustration. A man goes to a store for an article. The clerk says, “I am sorry, we have not it.” But the man that is determined to get that thing inquires if he doesn’t know where he can get it. Again receiving an unsatisfactory answer the determined buyer consults the manager and finally he finds where the article can be bought.

That is the whole secret of concentrating on getting what you want. And, remember, your soul is a center of all-power, and you can accomplish what you will to. “I’ll find a way or make one!” is the spirit that wins. I know a man that is now head of a large bank. He started there as a messenger boy. His father had a button made for him with a “P” on it and put it on his coat. He said, “Son, that ‘P’ is a reminder that some day you are to be the president of your bank. I want you to keep this thought in your mind. Every day do something that will put you nearer your goal.” Each night after supper he would say, “Son, what did you do today?” In this way the thought was always kept in mind. He concentrated on becoming president of that bank, and he did. His father told him never to tell anyone what that “P” stood for. A good deal of fun was made of it by his associates. And they tried to find out what it stood for, but they never did until he was made president and then he told the secret.

Don’t waste your mental powers in wishes. Don’t dissipate your energies by trying to satisfy every whim. Concentrate on doing something really worth while. The man that sticks to something is not the man that fails.

(more…)

Ingredients:

20 large mushroom caps
3 Tablespoons butter
oil
1 cup hot Cream Sauce
Dry sherry
Grated Parmesan cheese
Few drops lemon juice
Garlic
Spinach

Instructions:

Prepare for cooking, using caps or pieces sliced to uniform thickness:

1. Saute mushrooms in a skillet over moderately high heat until they reach the point of
fragrance. Melt in a skillet: 3 tablespoon butter and 1 tablespoon cooking oil.

2. Add the mushrooms and shake the pan, so the mushrooms at coated without scorching.
Drop in 1 clove garlic.

(more…)

Part 1

On the Internet, it is very possible to make money without selling any product. One way of doing so is through starting your own eZine, also known as an electronic newsletter.

In a nutshell, you send out your eZine issues on a periodical basis to your subscribers. The good part is that you have a flexible choice in automating the process of sending out your eZine issues for you or manually sending them on a periodical basis.

As an eZine publisher, not only can you easily achieve the benefits a conventional newsletter publisher enjoys without having to chop down several trees in the process, you can easily and conveniently spread your marketing influence and expertise to your base of subscribers from the shoes of an ordinary individual.

In other words, you do not have to invest in expensive printing equipment, brick and mortar business, and hiring staff just to run your own newsletter publication, resulting in a lot of time, money and effort saved.

(more…)

Ingredients:

1 small round loaf
1 egg
2½fl oz (75ml) milk
4 or 6 rashers back bacon
1 oz (25g) butter or margarine
1 oz (25g) cooking oil
6 oz (175g) mushroom
1 oz (25g) plain flour

English mustard
¼ pt (150ml) brown stock
salt & pepper
Spring onions

Instructions:

1. Cut base crust off small round loaf and hollow out until a bread ‘shell’ is left. Invert
and cut top into v-shapes to decorate.
2. Whisk egg with milk and dip bread in the mixture until thoroughly coated. Deep fry in
hot oil until browned and crisp. Drain on absorbent paper and keep hot while preparing
filling. Wipe and slice the mushrooms.
3. De-rind bacon rashers, stretch a little by running the back of a knife along them, and
fry in a little extra fat, if necessary. When cooked roll up each rasher into a ‘curl’ and
keep hot.
4. Add the extra butter or margarine and oil to the pan. Add the sliced mushrooms,
stalks and all, and sauté over low heat until cooked. Sprinkle over flour and stir until
absorbed; add a pinch of mustard then gradually add the stock, stirring well between
each addition. Season with salt and pepper. If the mixture is too runny, turn up
heat and boil to reduce liquid a little.
5. Heap the mixture inside the bread case, top with bacon rolls and serve hot, garnished with
spring onions.

(more…)