Catherine Franz
|
President
John Kennedy was a reader and writer. President Lyndon Johnson was a
listener. President Johnson didn't do well as he could in the White
House because he thought he had to follow Kennedy’s way of learning and
absorb everything through writing. As well written as those reports
were, he couldn't comprehend them as well as Kennedy. It wasn't until
many years after the White House that Johnson learned what type of
learner he was. Now, all we can do is think of the possibilities of how
different the United States would be right now if he learned sooner.
Eisenhower was a reader and writer. During the war, Eisenhower insisted that all questions be presented in writing prior to each press event. His press events, outstanding and memorable because of his ability to process in writing, opened his path to Washington. In Washington, Eisenhower, now required to be a listener and respond on the spot, found it very difficult to learn and think. This limitation did affect his decision making, thus the world’s progress, and especially America’s success. His country no longer had the full benefit of his evolutionary learning – his brilliance. Our school system teaches by listening and reading and not writing. This is why many writers’ in high school and college do poorly in lecture-type classes. When required to test based on lecture they usually receive an inadequate grade for their level. When allowed to read and submit a report, they flourish. When allowed to process the information in writing they add to classroom conversations in outstanding ways. Many times moving the information in evolutionary new ways or depths. Writers need to design their study through the writing process. Writer’s learn and perform by writing not listening. What type of learner are you? Your child? Significant other? Customers you attract? How does this affect how they learn from you, how they process, and how they succeed? The way they learn affects them in everything they do in their life and yours. For instance, are you an entrepreneur? Today, it is popular for entrepreneurs to deliver their information through teleclasses and teleseminars. I know, I'm a certified teleclass leader, and offer these regularly. Most individuals who attend these events learn best through listening. The majority of the attendees are listeners. Does this mean that readers/writers aren't able to learn through this manner? Not, necessarily. Their success does depend on the leader and the event’s structure. If you are a reader/writer and you are registering for a teleseminar – 98% listening design – then you will need pre- session prep notes, a recording of the session, and to set aside additional time to process the information in writing afterwards in order to maximize your learning. The leader needs to all writing time, exercises, during the session. The event needs to provide preparation and follow up materials, such as notes. And encourage continued processing through writing afterwards. An important skill required for leaders of both learners is learning the delicate balance between giving space for writing and not letting listeners fall zone out. Are the type of customers you attract listeners or reader/writers? Because of the law of attraction, like attracts like, and quantum physics, it is natural for listeners to attract listeners. And readers/writers attract the same. This does not necessarily mean listener learners can't attract readers/writers. It does mean that to attract the oppose you will need to learn and practice the opposite’s way of learning. If you are listener, learn to process through writing. If you are a writer, learn and practice listening and language skills. An acting class is an excellent place to start. Attracting the opposite is a choice. It will require both extended patience and practice. The payoff can be enormous in making revenue. There isn't a right or wrong in this, just awareness, observation, and choice. If you are a company that wants to attract the opposite for a wider set of prospects, hire the right learner, and have the patience to work with them knowing their benefit for the company. If someone is standing before you, you can easily tell if they are a listener just by watching their brain process as you verbalize. If they need to write it down, let them, you also have the answer on how they learn. Listeners who want to write something, love to talk their way through what they want to write first verbally before writing. Or they want someone to listen as they process a spot they make be stuck on in their writing. Ask them to tape record their part of the conversation. They will probably not need to hear it again but the safety net will provide calm in their writing process. This is why writers prefer to tape record interviews. They aren't natural listeners and need that additional support to process. After years of conducting interviews, the writer’s listening skills have increased to higher levels and they rely less on the tape recorder as support. Knowing your learning style does determine life, career and relationship performance. It can affect your job evaluations, who you attract in life, success and results. If your boss is a listener and you a writer, it can be a big difference in how you get along, frequency of pay increases, and even whether you are let go. If you have every let someone go, think back to whether they were just a different type of learner than yourself, and this tried your patience. I know I can find a few when I was an early employer. I bet you can too. If you are in a high position, it could affect America or even the world. Who knows, someone reading this today may be President years from now and a single decision like going to war may be made outside the scope of their learning style that can cost America much. Be brilliant at who you are by knowing how you learn. And then doing it your way!
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Catherine Franz, a Certified Professional Coach, specializes in infoproduct development. Newsletters and additional articles available: http://www.abundancecenter.com blog: http://abundance.blogs.com/ ---------------------- Article Source: EzineArticles.com |
Imagine How the World Would Change By Knowing What Type of Learner You Are
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Perfectionist Boss
Use Emotional Intelligence and Body Language Training So That You Don’t Suffer Under Your Perfectionist Boss
Math En English !! ^^
The study of
mathematics may be likened to the study of a language. In fact, mathematics is
a language, the language of number and size.
Just as the rules of grammar must
be studied in order to master English, so must certain concepts, definitions, rules,
terms, and words be learned in the pursuit of mathematical knowledge.
These form
the vocabulary or structure of the language. The more language is studied and
used, the greater becomes the vocabulary; the more mathematics is studied; the
more mathematics is studied and applied, the greater becomes its usefulness.
ODDitude ___ Finding the Passion for Who You Are and What You Do
Odd View..
Becoming your wizard of ODD :
1. Keep in mind that those who thirst for recognition
from others don’t recognize much in themselves.
2. Love who you are. Love what you do or do something
else.
3. To be ODD, you must develop spiritual muscles, the
strength to stand alone and the will to rule your world.
4. Remember, passion is the heartbeat of ODDITUDE.
5. Remind yourself that every moment on this planet is a
privilege. Life is passionately. Have fun. Be ODD. Now !!!
Being a wizard of ODD to OTHERS
1. Encourage those you care about to become their own
wizards. Remind them that when they do, they will be.
JOYOUS.
They will love who they are and whay they do.
CREATIVE.
They will learn from everyone around them, but they will live their lives in their own unique way.
DEMANDING.
They
will settle for nothing less than the very best from both them selves and
everyone around them.
They
will be ODD.
Be
the highlight of everyone’s day
As you know, today’s world is more than just you---it
is also yhe art of leadership and teamwork, effectively communication with
others, dealing with change, problem solving, and creative thinking. Someone
once said, “No man is an island.” Of course, no man is a couch either. But
that’s not the point. The point is that we must learn to effectively interact
and cooperate with others.
Nothern california’s giant redwoods are among the oldest living organisms on the planet, having survived over two thousand years of storms. People simply presume these trees have deep roots. In fact, they are surrounded by sandy oiland have shallow roots. But their roots interlock with other nearby redwoods, which is what gives them all the strength to survive.
Remind those aroud you,”Do what you love or learn to love what you do or do something else.
Remember, the time you share with someone is a once-in-a-lifetime opportunity. How would you treat that person if you knew you would never see him or her again?
Nothern california’s giant redwoods are among the oldest living organisms on the planet, having survived over two thousand years of storms. People simply presume these trees have deep roots. In fact, they are surrounded by sandy oiland have shallow roots. But their roots interlock with other nearby redwoods, which is what gives them all the strength to survive.
Remind those aroud you,”Do what you love or learn to love what you do or do something else.
Remember, the time you share with someone is a once-in-a-lifetime opportunity. How would you treat that person if you knew you would never see him or her again?
*adapted from :
ODDitude_John R.Power, Ph.D.
Homemade Traditional Corned Beef
It’s the beginning of March and St. Patrick’s Day is just around the corner. Since I’m not Irish-American, I don’t have much reason to commemorate the holiday, but I certainly consider the reuben sandwiches and good beer that celebrate the day to be welcome noshing traditions in this cold and rainy season.
Corned beef is one of my favorite meats and it’s not difficult to make at home, which is attested to by cooks across the web. Just type in “homemade corned beef” to your favorite search engine and you’ll come up with pages galore.
By the way, “corning” is a technique for preserving or curing meat by soaking it in brine for long periods of time.
When beef is preserved using traditional methods, it’s a fermented food that nourishes your body, in addition to being melt-in-your-mouth satisfying. It takes 5-10 days to cure, so now is a good time to get started in order to have your meat ready for March 17.
And I’ll be honest, I’ve never actually made this recipe before – every year I look at the recipe and think, “Oh, I should do that next year.” Well, no more. This year is the year! I’m sharing the recipe here that I’m using and I’ll report in afterward about the results. If you decide to join me, please post your results as well!
Traditional Corned Beef
Ingredients:
1 3-pound beef brisket, grass-fed (see note)
1 cup unrefined coarse sea salt
1/4 cup unrefined cane sugar (optional, no substitutes)
Pickling spice (recipe follows)
5 cloves of garlic, minced
2 cups whey or sauerkraut brine*
2 cups celery juice
1 cup unrefined coarse sea salt
1/4 cup unrefined cane sugar (optional, no substitutes)
Pickling spice (recipe follows)
5 cloves of garlic, minced
2 cups whey or sauerkraut brine*
2 cups celery juice
*Get sufficient whey by straining 2-3 quarts of yogurt in cheesecloth for an hour or so – plus you end up with thick Greek-style yogurt. Yum!
Pickling Spices:
3 bay leaves
1 stick cinnamon, broken into pieces
2 tablespoon mustard seeds
2 tablespoon whole coriander seed
2 tablespoons whole black peppercorns
1 tablespoon whole cardamom pods (optional)
1 tablespoon juniper berries
4 cloves
3 bay leaves
1 stick cinnamon, broken into pieces
2 tablespoon mustard seeds
2 tablespoon whole coriander seed
2 tablespoons whole black peppercorns
1 tablespoon whole cardamom pods (optional)
1 tablespoon juniper berries
4 cloves
Method:
Rinse the brisket and pat it dry. If you have time, freeze it in a deep freeze for 14 days, then thaw it completely in the refrigerator. Otherwise, continue with the recipe as usual, but add in a cooking time at the end.
When the meat is completely thawed, mix the salt, sugar, pickling spices, and garlic together in a small bowl, breaking up the bigger items with the back of a spoon (or use a mortar and pestle to make it easy). Rub as much of the mixture into the meat as possible, massaging it in if needed.
Place the brisket in a glass container or jar with a tight-fitting lid. Pour the whey and the celery juice over the brisket, along with any of the salt mixture that fell aside. If the brine does not cover the brisket entirely, add enough filtered water to cover it. Weigh it down if necessary with a plate or a jar filled with water.
Place the lid on the container and put the brisket in the refrigerator. Let it cure for 5-10 days (count on at least two days per pound), turning once each day and ensuring that the meat is covered in brine at all times. Add filtered water if necessary.
Once the meat is cured, toss the brine and rinse the meat to reduce the saltiness. If you originally froze the meat, it’s now ready to use in whatever way you best like your corned beef: Reuben sandwiches, crock pot corned beef and cabbage, New English Boiled Dinner, corned beef hash, corned beef and potatoes. Keep in mind that unless you cook it at this point, it is still raw, which is recommended by some dieticians, but you need to have handled your meat properly to consume it in that state.
If you didn’t freeze the meat or aren’t comfortable consuming raw meat, submerge the meat in fresh water in a stockpot or crock pot and simmer it very gently until it’s fork tender – generally for 2 1/2 – 3 hours on the stove over low heat and 5-6 hours in the crockpot on “high.”
Why Grass-Fed Is Important
Choosing grass-fed beef if at all possible is especially important in this recipe. By eating the meat in a somewhat raw state, the enzyme structures are kept intact, as with most raw foods, which makes the meat more digestible and keeps more nutrients bio-available, thus you want as safe a product as possible. Bacteria infestations, such as e-coli, are greatly reduced in grass-fed animals.
Grass-fed meat is also significantly higher in CLA (conjugated linoleic acid), a potent cancer-fighting fatty acid that only exists in meat that comes from pastured animals.
A Few Notes
This recipe calls for freezing the meat first. By freezing it for at least 14 days, any bacteria present in the meat will be unable to survive. If you don’t have time to freeze the meat or you choose not to, it is recommended that you poach the meat after curing it.
And what’s the deal with celery juice, you might ask? Celery juice is the most potent source of natural nitrites, the preservative that kills bacteria and helps the meat retain its flavor. Artificial nitrites such as saltpeter or even those found in pink salt, which are often used in corning beef, give the beef a deep red color, which celery juice won’t do, so don’t be alarmed. To read more about natural curing methods, both Niman Ranch and Red Cat Restaurants have some very helpful information.
“Curing, no matter which method, involves several processes, the most significant of which is denaturing of the proteins. This happens when salt is introduced to the meats proteins. Proteins are coils and the salt causes the proteins in the muscle fibers to unwind and [the salt then can] absorb the extra water trapped inside. Water inside your meat spells trouble because bacteria love water so eliminating it by salting and drying allows for longer storage.” – Red Cat Restaurants
5 Reasons We Drink Our Milk Raw
Raw Milk Is a Living Food
Raw milk and pasteurized milk are two very different creatures, which is ironic considering they’re both milk.
When milk is fresh from the cow, regardless of whether it’s destined for pasteurization or not, it is a food teeming with beneficial bacteria, enzymes, fat-soluble vitamins, and – if it comes from pastured cows – the potent cancer-fighting CLA (Conjugated Linoleic Acid).Milk is, after all, a food designed to nourish a newborn, populate its sterile gut with beneficial and symbiotic microflora, and protect from infection.
This is exciting because the milk in this state is in some ways the “perfect” food – everything needed to digest the milk and make the nutrients bio-available is in the milk itself. This is rare among foods, even whole foods.
This is also exciting because the multiple types of beneficial bacteria present are able to keep control over the normal amounts of pathogenic micro-organisms that come in contact with the milk, just like a healthy body’s immune system. This keeps the milk safe, even as it sours. You can test this yourself: if you leave pasteurized milk at room temperature for a day or two, it putrefies. If you leave raw milk at room temperature for that same period of time, it sours. In the souring, the beneficial bacteria actually increase, culturing the milk into a probiotic-rich, yogurt-like drink and rendering the product more digestible. Many cultures around the world sour or clabber their milk in this way, although I must admit that I definitely prefer the sweet, creamy taste of the fresh milk to the more tangy taste of a bonny clabber. (It’s great for baking though!)
Raw Milk is Not Pasteurized
The striking difference here is that while all those lovely things exist in all milk, once milk is pasteurized, the beneficial bacteria are destroyed along with the pathogens. The process also denatures various enzymes, including lipase, the enzyme needed to digest butterfat, and lactase, the enzyme needed to digest lactose. This has led to growing numbers of lactose-intolerant people in North America. Interestingly enough, however, one study actually showed that 80% of individuals diagnosed as lactose-intolerant were able to digest raw milk with no side effects.
But to understand the real difference between raw milk and pasteurized milk, we need to look more closely at the process of pasteurization. Pasteurization isn’t just the process of heating the milk – we even do that ourselves on our stove-tops when we’re making yogurt or cheese. Conventional pasteurization is the process of heating a fluid extremely rapidly, which takes the milk from refrigerator-cold to 161° F in a matter of seconds, and it’s the violence of this method, not the actual heating, that does the most damage to the nutrients and enzymes. Ultra-High Temperature (UHT) pasteurization takes the milk even further to 280° F for just exactly one second, leaving it completely devoid of the good and the bad – UHT pasteurization is essentially sterilization, and makes it an actual harmful food rather than a nourishing one. And most astoundingly, pasteurization is not meant to kill all pathogenic micro-organisms! It’s merely meant to reduce the number of viable pathogens so they are unlikely to cause disease.
Now, I don’t point all of this out to demonize pasteurization, as there are definite times when pasteurization is appropriate. What I want to point out here is the method by which most milk is pasteurized, which is what does the most damage.
Beyond that, however, it merely makes me eager and excited to enjoy my fresh, untouched raw milk and the benefits my body gains from it.
Raw Milk – the Ultimate Local Food
As regular readers of this blog know, I’m passionate about local food. And as it turns out, raw milk is the ultimate local food.
Yet another layer of the current conventional method of pasteurization is that most milk has to travel hundreds of miles to the nearest pasteurization plant and/or hundreds of miles back once it has been bottled. The cost of shipping large amounts of milk adds significant overhead to the process, thus the farmers themselves receive only a small portion of the profit from the sale of each gallon. This in turn necessitates that large-scale dairy farmers have hundreds of heads of cattle in order to provide enough volume of milk to make their business successful. And since it’s impractical to have hundreds of head roaming rather than close to the milking parlor, as well as the massive amounts of land needed to support that many cows, it has become convention to keep the cows in feedlots.
The problem with this is that since the cows are in close quarters at all times, disease can spread rampantly. There are also large amounts of manure due to the sheer number of cows. Farmers do tend to be careful to keep each cow’s teats clean, but in the large-scale operations, the requirements for what is allowed to be in the milk is very low since it is known that the milk is destined for pasteurization, so the raw milk itself is unsuitable for drinking.
Now, I should make mention here that not all farms whose milk gets pasteurized are milking cows in filthy conditions or are large-scale operations. There are many family-run or other small-scale farms who pasture their herds and milk in sanitary conditions, but whose milk is sold for pasteurization anyway – heck, my own grandmother was one of those. But pasteurization is the status quo in the dairy business (and in most states it’s required) and often, farming has such a tight profit margin, you don’t mess with the status quo at the risk of losing your farm, your home, and your livelihood.
In the states where raw milk sales are legal, there are actually a different set of regulations for raw milk which are much more stringent than the regulations for milk heading for pasteurization. And the farmers themselves tend to be even more careful and stringent than the regulations. For example, in the state where I purchase our milk the law is that each cow must be tested for disease once a month, but the dairy that supplies our milk not only conducts monthly herd testing, they test every single batch of milk before it leaves the farm.
And herein lies the beauty of local milk. With raw milk you have to be assured a safe product and thus you need to know where your milk came from. It’s advantageous – perhaps even necessary – to have seen the farm and the cows that provide your milk. If you aren’t satisfied with the conditions, you can’t be ensured safe milk. Purchasing raw milk, therefore, necessitates buying local.
(If you’re wanting to visit your local farm, Dr. Joseph Mercola has some great pointers for what to look for and what to ask to ensure your milk is safe.)
Milk is a Seasonal Food
The taste, texture, and nutritional components of milk change according to what the cow eats and what time of year it is. If the cow eats only grain, as often happens in a feedlot, the milk will be different in its makeup than if that same cow is eating grass, hay, or sileage. According to where you live and what your seasons are like, if she is only out on pasture in the sunshine for part of the year, the Vitamin D in the milk will vary as well through the year.
Bovine and human lactation patterns are fairly similar, as well. A dry cow cannot produce milk until she has calved and she will continue to produce milk as long as she is milked. Her first milk is thick and creamy, making it perfect for making butter, and a bit later in the summer, when the grasses have been lush and she’s been out in the sun, her milk is lovely for making cheese, which will then provide those nutrients through the dark days of winter.
As for taste, that’s a bit seasonal too. One friend of mine referred to the raw milk she drank in late spring as “Breyers ice cream in a glass”! My parents, both of whom grew up on family farms, remember the bitter, grassy taste the milk took on when the cows were released from the barn for the first time each year and went from eating sileage to munching on the first grass shoots. (Picture the taste of the sweet bitterness of drinking freshly juiced wheatgrass.) I must admit, however, that I myself haven’t noticed more than very subtle changes in the taste of the raw milk we’ve been drinking for the last couple of years – I don’t know whether that’s merely the much more moderate climate I live in as compared to where my parents grew up so our grasses don’t change as much through the year, or whether our local farmer takes great care to keep her cows eating the same thing year round for the sake of keeping the product “familiar” to all her consumers.
Either way, it’s pretty darn yummy!
Raw Milk Offers Family Farms a Sustainable, Viable Economic Option
Farming is a difficult business – it requires extremely long hours and demands extremely hard work, usually all for a very small profit margin.
Dairy farming is no exception. The price of milk is set by the regional dairy board or national cooperative (such as Dairy Farmers of America, which controls approximately one-third of the US milk supply), so farmers receive their cut according to how much milk is picked up on their farm, either for pasteurization or to be made into other dairy products, such as cheese or ice cream. In 2009, when prices were at a 40-year low, farmers were receiving a national average of 98 cents a gallon, which meant that some farms were losing as much as $200 per month per cow. Even today in 2011 as prices have improved, many dairies are operating at cost or at very little profit.
With raw milk, farmers sell directly to the consumer or to a retail outlet. They control their own prices (a typical price is somewhere between $5-10 gallon) and can maintain smaller herds with less overhead. This offers the option of making a viable living even with small herds. In addition, these types of farms typically are also able to be a bit more diversified, offering butter, cheese, chickens, eggs, or produce for sale as well.
Thus, buying raw milk has a direct effect on the local economy, allows a family in your area to make an honest, adequate living, and supports a more sustainable form of agriculture. In my book, those are reasons alone for buying raw milk!
*adapted_copas:http://www.nourishingjoy.com/5-reasons-we-drink-our-milk-raw/*
The Miracle Words_adapted from *ODDitude* (3)
What I don’t know what I want to
do I begin knowing what I don’t want to do.
I can either learn from someone
or judge them, but I can’t do both. One eliminates the possibility of the
other.
I never confuse succeeding and
failing with winning and losing.
While nothing is wrong with
having to start over, There is everything wrong with not starting at all.
I am a love-a-holic, not a
work-a-holic.
I am a wizard; I give people
faith in themselves.
Evens get ready.. get set.. Odds go.
Hope is the joy of planning for,
but not knowing, the future.
I see the person and not the
silver.
I’m wiser today than I was
yesterday; I will be wiser tomorrow.
Rules are the answer to
yesterday’s questions. We need guidelines.
An odd’s heartbeat is passion.
*adapted from : ODDitude_John R.Power, Ph.D.
The Miracle Words_adapted from *ODDitude* (2)
I am odd. I love who I am. I love what i do or I will do something else.
Every moment on this planet is a
privilege.
Never walk a road that doesn’t
lead to your heart.
Evens go with the flow. Odds have
the courage to ride the waves.
The trouble with going nowhere is that it takes forever to get there.
If I’m odd does that make us
even? --yes—
No one has power over me unless I
choose to give it to them.
Losing and learning to go on and live again is the only kind of winning that truly matters.
*adapted from :
ODDitude_John R.Power, Ph.D.
The Miracle Words_adapted from *ODDitude*
Those who thirst recognittion from others don’t recognize much in themselves.
Life is a gift; this is supposed to be fun.
Odd is the starting point. Journey is destination.
Today is a once-in-a-lifetime opportunity.
I am like a California redwood. I gather strength from those around me.
^__*
*adapted from : ODDitude_John R.Power, Ph.D.
*adapted from : ODDitude_John R.Power, Ph.D.
Secondhand Serenade_biography
John Vesely - Guitar / Vocals / Keys
With the heat of summer in full swing, the next stage of Secondhand
Serenade’s saga is gearing up for release. Those familiar with the
words of John Vesely, the man behind Secondhand Serenade, have lived
through his picturesque stories of life’s ups and downs - from the act’s
acoustic debut, Awake, to the fuller, and more emotionally complex
sounds of 2008’s sophomore A Twist In My Story. Fans have gravitated to
John’s heart-on-his sleeve approach and are consistently moved by his
tales of life, love and loss that foster universal understanding. Along
this journey, A Twist In My Story spawned the platinum-certified top
10 CHR Top 40 hit “Fall For You.” The song also reached No. 21 on the
prestigious Billboard Hot 100. With the upcoming August 3rd release of
Hear Me Now, Secondhand Serenade’s third studio release for Glassnote
Records, he gives a more in-depth look inside a man coming to terms with
his shortcomings and moving forward with that understanding.
“I pushed myself harder than I ever have and made a record I am really
proud of. The rest belongs to faith and the fans,” Vesely offers.
Those fans won’t be disappointed with this 11 track opus. Packed with
tales of enlightenment, he carries us through the realization that he
has made mistakes along life’s journey and though not perfect, he
refuses to beat himself up over those missteps. Vesely instead chooses
to take pleasure in the joys, hopes and dreams that he has fulfilled and
move forward while embracing all the riches life has to offer.
Stepping up his game, John’s growth as a writer and musician shines
throughout his third release. Growth spurts are evident on such tracks
as the haunting first single “Something More,” which he co-produced with
drummer Tom Breyfogle and is mixed by Mark Endert (Train, Maroon 5). A
fuller, richer sound has emerged via bits of electronic pop meshed with
the rock sounds and signature powerful and emotive vocals that are this
prolific storyteller’s distinctive mark. Working with producer Aaron
Johnson (The Fray) on all but the three tracks he self-produced, Vesely
has crafted a much more mature record.
“Reflecting and changing, re-examining everything” as he puts it, are
common themes that resonate through on such tracks as “Distance,” “Stay
Away” and “You & I” or in the heartfelt “Nightmares” and “World
Turns,” about confronting one’s demons and asking for forgiveness, while
finding and embracing happiness on “So Long.”
Over the past five years, Secondhand Serenade has grown and evolved from
the act’s grassroots approach that earned it the coveted No. 1 spot on
MySpace’s unsigned artist ranking for months on end. John admits that
all artists “hope for people to understand [their art] and appreciate
it, and continually be affected by it. I want this to be my career for
the rest of my life. I want to be a career artist.” As with all great
singer/songwriters, he leaves you yearning for more and waiting for his
next step. Secondhand Serenade’s Hear Me Now is calling to be heard.
THIS IS IT :D :D (PRONUNCIATION)
1)She sells seashells by the seashore at her leisure in June
2)The twins went shopping for hats and gloves. Then their mother treated
them to cream teas with sandwiches
3)Peter piper picked a peck of pickled papers. A pack of pickled peppers
peter piper picked
a)She posted six unusual messages to her brothers Charles and Jo
b)There are a thousand truthful things about which they could be thinking
c)He handed me my gloves, helped me to put on my shoes, after that
he opened the car door for me.
For the Rest of My Life_Lyrics
I praise Allah for sending me you my love
You’ve found your home it’s here with me, and I’m here with you
Now let me let you know
You’ve opened my heart
I was always thinking that love was wrong
But everything was changed when you came along, oh
And there’s a couple of words I want to say
Chorus:
For the rest of my life, I’ll be with you
I’ll stay by your side, honest and true
Till the end of my time, I’ll be loving you, loving you
For the rest of my life, I’ll be with you
I’ll stay by your side, honest and true
Till the end of my time, I’ll be loving you, loving you
For the rest of my life, through days and nights
I’ll thank Allah for opening my eyes
Now and forever I, I’ll be there for you
I know it deep in my heart
I feel so blessed when I think of you
And I ask Allah to bless all we do
You’re my wife, and my friend and my strength
And I pray we’re together in Jannah
Finally now I’ve found my self, I feel so strong
Yes everything was changed when you came along, oh
And there’s a couple of words I want to say
Chorus:
For the rest of my life, I’ll be with you
I’ll stay by your side, honest and true
Till the end of my time, I’ll be loving you, loving you
For the rest of my life, through days and nights
I’ll thank Allah for opening my eyes
Now and forever I, I’ll be there for you
I know it deep in my heart
For the rest of my life, I’ll be with you
I’ll stay by your side, honest and true
Till the end of my time, I’ll be loving you, loving you
For the rest of my life, through days and nights
I’ll thank Allah for opening my eyes
Now and forever I, I’ll be there for you
I know it deep in my heart
And now that you’re here, in front of me
I strongly feel love
And I have no doubt, and I’ll sing it loud
And that I will love you eternally
I strongly feel love
And I have no doubt, and I’ll sing it loud
And that I will love you eternally
Chorus:
For the rest of my life, I’ll be with you
I’ll stay by your side, honest and true
Till the end of my time, I’ll be loving you, loving you
For the rest of my life, through days and nights
I’ll thank Allah for opening my eyes
Now and forever I, I’ll be there for you
I know it deep in my heart
*by Mr.Children*
_HaNaBi_
Just how much..
Is the world we live in now worth?
Everything feels meaningless
Maybe I’m a little tired
What ideals should I visualize?
What hopes should I embrace as I move on?
The future is calling for us..
Can you hear that voice now too?
Even if it’s something like the sparks of fireworks
That I can never catch hold of
Once more.. Once more.. Once more.. Once more..
I want to reach out with my hands
Everyone has their share of sorrow
But they also wish for a wonderful tomorrow
Just how much can I love troubled world when I’ve lost my
nerve?
*by Mr.Children*
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