Important Re Post:

What are P.G.S…?

P.G.’s are procrastination goals, these are the goals that are not on our top priority list. For example, for the past several months, I have had several boxes of clothes to sort through, then make a determination which ones to donate to Good Will. Also, I had 2 pictures to hang up, which did not get done until a month after setting the goal of hanging the pictures.

The above goals represent procrastination goals, which are essentially goals without an established timeline for achieving them, thus these goals get put off indefinitely. As we know inherent in these goals is the reality that they often continue to get put off, and frequently never get accomplished.

*With half of 2020 behind us, it is time to reflect on the goals that you established or the goals that you did not establish for this year…

What has been working for you in terms of accomplishing your goals, and what modifications do you need to make to accomplish your goals for the remainder of 2020?

Remember This...

Big Gains Begin with Small Steps…

Quote to Remember...

“Desire is the starting point of all achievement, not a hope, not a wish, but a keen pulsating desire which transcends everything.” –

napoleon hill

One to Remember…

Classic Pot Roast

This recipe provides 8 servings.

Ingredients:

1)    2 pounds chuck roast

2)    10 cloves garlic, halved

3)    1 teaspoon sea salt

4)    Pepper to taste

5)    1 tablespoon extra-virgin olive oil

6)    4 medium or 3 large carrots, cut into large bit sized chunks

7)    2 onions, thinly sliced

8)    2 bay leaves

9)    4 cups dry white wine

Instructions:

1)    Preheat the oven to 350 degrees F., using the tip of a paring knife, make 10 ¾ inch deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper.

2)    Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, approximately 10 minutes. Remove the meat from the pan to a plate.

3)    Add the carrots, onions, and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon. Return the roast to the pot, laying it on top of the vegetables. Cover and roast for 1 hour 30 minutes. Flip the meat over, and cook until fork-tender, approximately 1 hour more, depending on the thickness of the roast.

4)    Remove the roast and vegetables to a platter. Season the meat with additional salt to taste. Pour the sauce through a strainer into a gravy boat and serve over the pot roast.

Enjoy!

Try This!

Hamburger Mac

This recipe provides 4 servings.

Ingredients:

1)    2 tablespoons unsalted butter

2)    1 pound 90% lean ground beef

3)    ½ teaspoon pepper

4)    1 teaspoon sea salt

5)    8 ounces uncooked elbow macaroni

6)    2 cups milk

7)    1 ¼ cups warm water

8)    ¼ teaspoon dry mustard

9)    ¼ teaspoon paprika

10) ¼ teaspoon garlic powder

11)  a pinch of cayenne pepper

12) 1 ½ cups shredded sharp Cheddar cheese

13)  ½ cup chopped American cheese

14)  2 tablespoons thinly sliced fresh chives

15) ¼ cup panko breadcrumbs

16) 2 chopped scallions, green part only

Instructions:

1)    Melt the butter in a large skillet over medium-high heat. Add the beef, pepper, and ½ teaspoon of the sea salt; cook, stirring to crumble, until browned, approximately 5 minutes.

2)    Preheat the broiler with the oven rack 3 to 4 inches from the heat. Reduce the stove-top heat to medium, and stir in the macaroni. Add the milk, warm water, mustard, paprika, garlic powder, cayenne pepper, and remaining ½ teaspoon sea salt. Bring to a low simmer; cover, reduce the heat to low, and cook, stirring occasionally, until macaroni is tender, approximately 10 minutes.

3)    Add the cheeses, and cook, stirring occasionally, until the cheeses are melt. Stir in chives. Sprinkle the panko over the macaroni mixture.

4)    Broil until the panko is golden brown, approximately 1 to 2 minutes. Garnish with chopped scallions (green part only), and serve immediately.

 Enjoy!