Once upon a time, a man punished his 5-year-old daughter for using up the family's only roll of expensive gold wrapping paper. Money was tight, and he became even more upset when on Christmas Eve, he saw that the child had pasted the gold paper so as to decorate a shoebox to put under the Christmas tree.

Nevertheless, the next morning the little girl, filled with excitement, brought the gift box to her father and said, "This is for you, Daddy!"As he opened the box, the father was embarrassed by his earlier overreaction.But when he opened it, he found it was empty and again his anger flared. "Don't you know, young lady,” he said harshly, “when you give someone a present there's supposed to be something inside the package!" The little girl looked up at him with tears rolling from her eyes and said: "Daddy, it's not empty. I blew kisses into it until it was all full."The father was crushed. He fell on his knees and put his arms around his precious little girl. He begged her to forgive him for his unnecessary anger.

An accident took the life of the child only a short time later. It is told that the father kept that little gold box by his bed for all the years of his life. Whenever he was discouraged or faced difficult problems he would open the box, take out an imaginary kiss, and remember the love of this beautiful child who had put it there.In a very real sense, each of us as human beings have been given an invisible golden box filled with unconditional love and kisses from our children, family, friends and God.

There is no more precious possession anyone could hold.

“The days that make us happy make us wise.”----John Masefield. We explore the true meaning of life, to discuss the meaning of life, we are the envy of every young life, because they are energetic, vibrant.Youth is a state of mind, an anti-positive and optimistic.Young and fearless, young is a smiling face, anyway young has nothing to do with age.
Youth is not a time of life, it is a state of mind, it is not a matter of rosy cheeks, red lips and supple knees; it is a matter of the will, a quality of the imagination, a vigor of the emotions; it is the freshness of the deep springs of life. Youth means a temperamental predominance of courage over timidity, of the appetite for adventure over the love of ease. This often exists in a man of 60 more than a boy of 20. Nobody grows old merely by a number of years. We grow old by deserting our ideals.

Years may wrinkle the skin, but to give up enthusiasm wrinkles the soul. Worry, fear, self-distrust bows the heart and turns the spirit back to dust. Whether 60 or 16, there is in every human being’s heart the lure of wonders, the unfailing appetite for what’s next and the joy of the game of living. In the center of your heart and my heart, there is a wireless station; so long as it receives messages of beauty, hope, courage and power from man and from the infinite, so long as you are young.
When your aerials are down, and your spirit is covered with snows of cynicism and the ice of pessimism, then you’ve grown old, even at 20; but as long as your aerials are up, to catch waves of optimism, there’s hope you may die young at 80.

It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and some vegetables, and you have a healthy and hearty curry dish that will awaken your senses and boost your mood. Note that although this dish would traditionally have been simmered over a fire or stovetop, I've adapted it to be cooked in the oven.
Ingredients:

    1/2 medium whole chicken, cut into parts, or equivalent of breast or thigh
    1 red bell pepper, chopped
    2 tomatoes, sliced into small chunks
    Optional: 1-2 cups chopped eggplant, skin left on
    2 kaffir lime leaves, OR substitute bay leaves
    1/2 cinnamon stick (OR add 1/4 tsp. cinnamon to the sauce)
    handful fresh basil and coriander/cilantro
    RED CURRY SAUCE:
    1 can coconut milk
    2-3 Tbsp. minced fresh lemongrass, OR bottled/frozen prepared lemongrass
    1 shallots OR 1/4 cup purple onion, sliced
    1 thumb-size piece galangal OR ginger, grated
    4-5 cloves garlic
    1-2 fresh red chilies, sliced, OR 1/2 to 1 tsp. cayenne pepper, to taste
    2 Tbsp. tomato ketchup or cooked tomato puree
    2 Tbsp. fish sauce
    1+1/2 to 2 Tbsp. chili powder, depending on how spicy you want it (North American chili powder from the supermarket)
    1/2 tsp. ground cumin
    1/2 tsp. ground coriander
    1 Tbsp. brown sugar, + more to taste
    1 tsp.shrimp paste
    2 Tbsp. fresh lime juice

Preparation:

    Preheat oven to 350 degrees. Then place chicken pieces in a fairly large casserole dish.
    Place all curry sauce ingredients in a food processor or blender. Process well. Pour the curry sauce over the chicken. Add the chopped eggplant (if using), plus kaffir lime leaves/bay leaf and cinnamon stick, mixing everything into the sauce. Cover and bake 45 minutes at 350 degrees. Note: if you prefer more sauce, add 1/4 to 1/3 cup good-tasting chicken stock. (If you prefer to cook this curry on your stovetop, see instructions below*.)
    Remove dish from oven. Add the bell pepper and tomato, stirring them into the sauce. Return curry to the oven for 15-20 minutes, or until both chicken and vegetables are well cooked.
    Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 Tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.
    Ladle the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander (cilantro), and serve with plenty of Thai jasmine rice. ENJOY!

Stovetop method: To cook this curry on your stovetop, simply combine sauce and chicken pieces (plus lime leaves, cinnamon, and cumin seed) in a wok, deep frying pan, or large pot. Bring to a gentle boil. Reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Add the vegetables and continue simmering another 15 minutes, or until both vegetables and chicken are cooked. Follow recipe above for finishing the dish.

You feel very happy and very glad, and we believe that a better life will bring you joy and happiness, in any case, food born with pleasing qualities.We enjoy the food, enjoy life.Are you ready?
Ingredients Edit and Save
Original recipe makes 8 to 10 servings Change Servings

    1 1/2 pounds lean ground beef

    8 ounces fresh pasta

    1 (8 ounce) container sour cream

    1 (8 ounce) package cream cheese, softened

    1/2 cup shredded Cheddar cheese


    6 green onions, thinly sliced

    2 (8 ounce) cans tomato sauce

    1 tablespoon white sugar

    2 tablespoons shredded Cheddar cheese


Directions

    Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
    In a large pot of boiling salted water cook pasta until al dente. Drain well.
    In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
    In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.
    In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
    Refrigerate casserole overnight. Remove from refrigerator one hour before baking.
    Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.
    If freezing casserole, allow to come to room temperature for one hour before baking.
 

Good mood can make people feel good, learn to smile up and looked in the mirror every morning, you how much trouble and pressure, you can cry, can also play games, watch horror movies or play exciting games to vent their dissatisfactionbut remember not to let the the fast bad mood affect your long not to affect your enjoyment of life, the right to enjoy the food.

Ingredients:

    10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
    1/2 cup regular white flour (OR for gluten-free diets: 1/4 cup rice flour + 1/4 cup cornstarch)
    1 tsp. baking powder
    1/4 tsp. salt
    1/4 to 1/2 tsp. cayenne pepper, to taste
    1 egg
    1/3 cup ice water, or cold water
    1/2 cup dry shredded unsweetened coconut (baking-type)
    1 cup coconut oil, OR canola, corn, or other high-temperature oil for deep-frying

Preparation:

    Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
    Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper.
    Crack the egg into the flour mixture, then add the water, stirring to break the yolk and form a fairly smooth batter (don't worry if there are a few small lumps).
    Spread coconut over a plate or other dry surface, and set beside the bowl of batter.
    Holding the shrimp by the tail, dip into the batter, then into the coconut. Place on a dry plate or a clean space of your counter near the stove. If you have a helper, you can batter and fry the shrimp in one step, which is much quicker.
    Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready.
    Drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium. Tip: You'll want to cook the shrimp quickly, in just 1 or two batches (before any of the loosened shredded coconut has time to burn in the oil).
    Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper (I find parchment paper works the best, as it doesn't stick to or tear the batter).
    Serve hot straight from the pan, or accompany with my Thai Sweet Chili Sauce, or with my Fresh Mango Dip. ENJOY!