Advice from Bertrand Russell

  1. Do not feel absolutely certain of anything.
  2. Do not think it worth while to proceed by concealing evidence, for the evidence is sure to come to light.
  3. Never try to discourage thinking for you are sure to succeed.
  4. When you meet with opposition, even if it should be from your husband or your children, endeavor to overcome it by argument and not by authority, for a victory dependent upon authority is unreal and illusory.
  5. Have no respect for the authority of others, for there are always contrary authorities to be found.
  6. Do not use power to suppress opinions you think pernicious, for if you do the opinions will suppress you.
  7. Do not fear to be eccentric in opinion, for every opinion now accepted was once eccentric.
  8. Find more pleasure in intelligent dissent than in passive agreement, for, if you value intelligence as you should, the former implies a deeper agreement than the latter.
  9. Be scrupulously truthful, even if the truth is inconvenient, for it is more inconvenient when you try to conceal it.
  10. Do not feel envious of the happiness of those who live in a fool’s paradise, for only a fool will think that it is happiness.

via Brain Picker

 

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feline company

Alan’s sick today and has been sleeping in bed all day.  Copper has been going upstairs and joining Alan, curling up next to him in bed.  I think Copper’s happy to have someone to share his favorite activity: sleeping all day.

P.S. Ptoley sleeps all day, too, but usually in a chair just big enough for one.

 

 

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Turkey Meatballs

gluten-free, grain-free, soy-free, dairy-free**  |  contains meat

 

This recipe is my own invention.  It combines ground turkey and poultry sausage for a more savory meatball.   Use caution when tasting the meatballs after they come out of the oven: they are so delicious you might eat them all before dinner!

 

Ingredients

  • 2 eggs
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/8 tsp. red pepper flakes
  • 1 1/2 TBSP. coconut flour
  • 2 TBSP. grated Parmesan cheese** OR 1/2 tsp. kosher salt
  • 3 cloves of garlic
  • 1 pound 93/7 ground turkey
  • 1 package hot Italian poultry sausage (usually about 1 1/2 pounds)

Directions

  • Preheat oven to 425 degrees Fahrenheit
  • Crack eggs into a large mixing bowl
  • Add herbs (basil, oregano, red pepper), coconut flour, and cheese OR salt
  • Use a fine microplane grater or the fine side of a box grater to grate the garlic cloves, add to egg mixture
  • Gently stir the egg mixture until evenly combined
  • Use your fingers to add the turkey and sausage to the bowl with the egg mixture.  Break up the raw meat as you add it
  • Use your fingers to mix the meat into the eggs.  It’ll be messy; get everything thorougly combined.  But, don’t overmix!
  • Place rounded scoops—about 2 TBSP—on a cookie sheet about 1 inch apart
  • Bake for 10 minutes, or until the internal temperature reaches 165 degrees
  • Remove from cookie sheet promptly, so they don’t stick
  • Serve with Simple Tomato Sauce

 

**choose salt option instead of Parmesan cheese to make dairy-free

 

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Simple Tomato Sauce

gluten-free, grain-free, soy-free, lactose-free  |  contains milkfat

adapted from here and here

 

This is my very favorite tomato sauce recipe.  Growing up I disliked tomato sauce.  My mom would prepare pasta and dress it with butter and garlic powder.  I would eat my pasta plain, while the rest of the family enjoyed theirs with Prego marinara sauce.  Even as an adult, I don’t enjoy most red sauces.

This isn’t really a marinara sauce: there are no herbs or spices, there’s no garlic.  While I love garlic and Italian herbs in other dishes, this simple tomato sauce is perfect as is.  When I’m tasting the sauce for salt at the end, I have to keep myself from eating it by the spoonful—that’s how good it is!

 

 

Ingredients

  • 28 oz. can of crushed tomatoes
  • 1/4 c. clarified butter or ghee**
  • 1 large white onion, cut in half
  • salt to taste

Directions

  • Combine tomatoes, butter and onion in a medium saucepan
  • Bring to a boil, reduce to a simmer
  • Simmer 45 minutes to 1 hour, or until onion is soft and the sauce is desired consistency
  • Remove the onion, discard
  • Salt to taste

**The original recipe calls for butter, which is delicious.  Feel free to substitute if you can tolerate lactose.

 

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I’m off Facebook (again).  The politics are just too much these days.

[P.S. I’m a Democrat.  Alan’s a Republican.  Vote your conscience.]

 

 

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