I WAS THINKING…
I can’t believe it’s October already. It really does seem like the older we get, the faster the time goes. But of course, we all know everyone has the same twenty-four hours a day. So why is this? Is it because we’re getting slower? Are we using up two days, instead of one, to get something done? Maybe in our subconscious mind we are concerned about running out of time. Thinking about time gets complicated. It’s been said that tomorrow never comes, yet today is yesterday’s tomorrow, but tomorrow is not today. I personally think the best gift we can give ourselves is to live in the present.
KEEP A HAPPY FACE
Don’t eat in a hurry. Make it a pleasant time.
Need to make an important decision? Sleep on it.
If there’s a solution to a problem, solve it. If you find it can’t be solved. It’s no longer a problem. So, forget about it.
ON THE LIGHTER SIDE
(Clever thoughts about time)
Clinging to the past is like driving while watching the rear view mirror.
By the time a man realizes his father was right, his son thinks he’s wrong.
Live every day like it was the last, and one day you won’t miss.
They used to time me with a stopwatch…now they use a calendar.
By the time you learn the rules of life, you’re too old to play the game.
An Optimist says “It’s only 7 o’clock”. Pessimist says “It’s already 7 o’clock.”
LET’S TALK ABOUT SALT
(Taken from Easy Does It)
If you add a few grains of rice when filling the salt shaker, the salt will stay dry and free flowing.
If you add too much salt to a casserole, don’t throw it out, just add an apple slice. Toss out the apple and some salt will go with it. If it’s soup, add a peeled potato and toss the potato when the soup is done. (Canned soup has lots of sodium.)
Need to cut back on salt? Add the salt to the pepper shaker and you’ll reduce the chance of over salting.
Money talks. It only says “Good-bye”.
Sign in a bakery. Cakes: $6.66. Upside down cakes: $9.99.
Information for this blog is taken from many sources.
Deem reliable at your own risk.
Punch Lines are complimentary of Fr. John Hampsch, C.M.F.