A reblog from a close friend of mine. Some day I will find my prince 🙂
The special someone that I’ve been getting to know/dating over the past 6 weeks took me on a little over night trip to this wonderful place about 3 hours from home. We stayed at this cute little lodge right across from the beach. The weather was perfect, romance was in the air and he “Wow’d” me like I have never been “Wow’d” before! The weekend consisted of walks on the beach, gazing at the beautiful star filled sky, delicious dinner in a quaint restaurant, lots of laughs to the point of tears streaming down my face, champagne, and rose petals.
I’m beginning to realize what I have been missing out on all this time when I was settling for being treated in a way that was less than I deserve. I had begun to think there…
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This recipe is from a blogger that I recently started following. I am in love with his recipes! I hope you enjoy this one!
Posted on September 29, 2013 by Valley Vegetarian
Photo: Randy Graham
The delicious dressing for this salad comes from the juices that form while the cucumber marinates with garlic, an Arbol chili, lime juice and other ingredients. As a bonus, the fresh mozzarella pairs well with the marinated cucumbers.
2 long English cucumbers (Don’t peel. Cut into 1-inch chunks)
3 garlic cloves (lightly crushed)
1 small dried whole Arbol chile (lightly crushed)
½ teaspoon sugar
½ teaspoon salt
2 tablespoons fresh lime juice (divided)
2 tablespoons extra virgin olive oil
4 fresh radishes (sliced thin)
¼ cup fresh parsley (chopped)
2 tablespoons fresh basil (chopped)
2 tablespoons fresh cilantro (chopped)
1 tablespoon fresh chives (snipped)
Fresh ground black pepper
4 slices fresh Mozzarella (look for mozzarella medallions)
In a large, plastic bag, combine cucumbers, garlic, chile, sugar, salt, and 1 tablespoon of the lime juice. Seal and shake the bag. With the palm of your hand, lightly smush the cucumbers to release their juices. Let the bag with the cucumbers and juices stand at room temperature for 30 minutes.
Drain the cucumbers, reserving 2 tablespoons of the cucumber juice. Discard the garlic and chile. In a medium bowl, whisk the cucumber juice with the remaining 1 tablespoon of lime juice and 2 tablespoons of the olive oil. Add the cucumbers, sliced radishes, and herbs.
Arrange the salad on 4 plates. To serve, place a slice of fresh mozzarella on top of each salad.
ask the moon
about the desolation
as stars laughed loudly
the Sun at any time
as it dipped in love sea at both sets
Leave the River
to it’s destination
as it never live with out embracing the Great Ocean
the Deep Valleys & Hills
as rocky echoes only your pains without having any feelings
You ask the Radha
You can quiz the Gopika
They knew the real pain of desolation
after Lord Sri Krishna left the Brundavanam
The thrive for Divine is the real desolation – rest are all lusts only