- Drink plenty of water.
- Eat breakfast like a king, lunch like a prince and dinner like a beggar.
- Eat more foods that grow on trees and plants and eat less food that is manufactured in plants.
- Live with the 3 E’s - Energy, Enthusiasm and Empathy
- Play more games.
- Read more books than you did in 2013.
- Sit in silence for at least 10 minutes each day.
- Sleep for 7 hours.
- Take a 10-30 minutes walk daily. And while you walk, smile.
- Don’t compare your life to others. You have no idea what their journey is all about.
- Don’t have negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.
- Don’t over do. Keep your limits.
- Don’t take yourself so seriously. No one else does.
- Don’t waste your precious energy on gossip.
- Dream more while you are awake.
- Envy is a waste of time. You already have all you need.
- Forget issues of the past. Don’t remind your partner with his/her mistakes of the past. That will ruin your present happiness.
- Life is too short to waste time hating anyone. Don’t hate others.
- Make peace with your past so it won’t spoil the present.
- No one is in charge of your happiness except you.
- Realize that life is a school and you are here to learn. Problems are simply part of the curriculum that appear and fade away like algebra class but the lessons you learn will last a lifetime.
- Smile and laugh more.
- You don’t have to win every argument. Agree to disagree.
- Call your family often.
- Each day give something good to others.
- Forgive everyone for everything.
- Spend time with people over the age of 70 & under the age of 6.
- Try to make at least three people smile each day.
- What other people think of you is none of your business.
- Your job won’t take care of you when you are sick. Your friends will. Stay in touch.
- Do the right thing!
- Get rid of anything that isn’t useful, beautiful or joyful.
- However good or bad a situation is, it will change.
- No matter how you feel, get up, dress up and show up.
- The best is yet to come.
- Your Inner most is always happy. So, be happy.
I HEARD RUMORS THAT SOMETHING WAS GOING ON IN THE THINSPO TAG, SO I DECIDED TO CHECK IT OUT AND
LOOK AT THIS. NO MORE TINY-ASS STRIP AT THE TOP OF THE RESULTS. NO SIR, THERE’S NO WAY YOU CAN MISS THIS. AN ENTIRE FUCKING PAGE DEDICATED TO TRYING TO GET PEOPLE HELP.
STAFF IS DONEWITH THIS PRO-ANA BULLSHIT.
WAY TO GO STAFF. WAY TO FUCKING GO!
Seems like all tags relating to a serious issue now have this warning screen.
BRAVO STAFF! I’m so freaking happy they did this.
today, i at least walked my dogs 2.6 miles. I’ll go to work the next three nights. Sunday is “clean out the fridge and go grocery shopping” day, AKA meal plan and prep work day.
TIU has their Bikini Series starting soon, so I’m going to participate in that — I find that I do really well when I follow a schedule, I just need to stick to it. STICK TO IT.
Marbled Tea Eggs from Kitchen Joy:
- 6-8 eggs
- 2 tea bags black tea
- 1/2 cup soy sauce
- 1 tablespoon brown sugar
- 2 pieces whole star anise, or 1 teaspoon ground star anise
- 1 cinnamon stick
- 1 teaspoon cracked black peppercorns
- half of an orange peel
Directions:Hard-boil the eggs:
- Place the eggs in a large saucepan and cover with cold water. Bring to a boil over medium-low heat. When water begins to boil, cover the pan, turn off the heat and let sit for 15 minutes.Marble the eggs:
- Using a slotted spoon or a strainer, remove the eggs from the water and run under cold water until they are cool enough to handle. Using the back of a butter knife, gently tap the shells to crack them evenly all over. Return eggs to the pot of water.
- Add the tea bags, soy sauce, brown sugar, star anise, cinnamon stick, peppercorns, and orange peel to the pot. Add more water if needed to cover the eggs by at least 1-2 inches.
- Bring to a boil over medium heat, then lower to a gentle simmer . Simmer the eggs for 1 1/2 to 2 hours. The longer you simmer them, their flavor and color will be more intense.
- Remove from heat and drain the eggs. Peel and serve immediately, or store in the refrigerator in an airtight container for up to 4 days.
Adapted from The Chinese Takeout Cookbook by Diana Kuan