How do your sail the ship of your life?

Since we just completed our first ever cruise, I found this thought both timely and inspiring.

Being a successful, relaxed and confident person is not about controlling your environment, controlling your kids, controlling your partner or even about controlling your life, but instead, it’s about being able to respond to it with extreme flexibility.

A captain of a ship can’t control the wind, the sea, or the weather and those who think they can, will eventually hit something and and quite possibly die.

Successful sailors don’t try to control the wind or the water, but instead, they respond to those challenges in such a way that the wind and water become allies to move them forward towards their goals. Slowly, steadily and with clear focus onwards, towards the ports on the other side of the widest oceans.

It’s in seeking co-operation and acceptance with our environment that we reach our goals, and when we have learned how to do that, then we are free.

Free from fear and strong in the knowledge that no matter which way the wind blows, we will know what to do to get where we want to go.

What kind of sailor are you?

Spicy Plum Lamb Shanks recipe

I made the most delicious lamb shanks in the DreamPot. The sauce is so yummy. Now I admit that the shanks could have done with  some longer cooking as they weren't quite as tender as hoped, so I have adapted the recipe sot it works better for you! I will certainly be cooking this again! it was so yummy!

SPICY PLUM LAMB SHANKS

2 lamb shanks (1 per person)
1 1/2 tablespoons olive oil
1 brown onion, halved, thinly sliced
1/8 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
1 cup port
1 1/2 cups chicken stock
1 cup spicy plum sauce
2 Tablespoon cornflour

1. Heat 2T oil & fry shanks, turning, in batches, for 4 to 5 minutes or until browned. Reheat remaining oil & add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender. Add port & simmer for 1 min. Stir in stock, sauce and plum sauce. Return meat to frypan. Season with salt & pepper. Bring to the boil and simmer for 30 minutes. Pour shanks and sauce into large pot (or slow cooker)
2. Fill smaller pot with boiling water
3. Place small pot on top of larger pot and place both pots inside the DreamPot chamber. Leave for 8 hours 
4. Serve with sweet potato mash with cabbage & carrots on the side.

Lamb shanks transferred into large pot!

Time Out

I am going to be taking some time out. First off, Rob and I are going on a cruise of the South Pacific Islands. We will certainly post about this on our return.

However when we do return we will be thrown happily in the deep end with having our eldest son and his family move in with us for a few months.

This will be a wonderful opportunity to spend some real time with them especially the 2 little grand  daughters who are just 18 months and 3 years old.

Depending on how things go for them, I will be looking after them from early mornings until late dinner time whilst their Mum commutes to Sydney (90+ minutes) and their Dad does fly in/fly out 2 weeks on & off to and from the Northern Territory until he can get a job in Sydney and/or they can find suitable accommodation closer to Holly's work.

I am looking forward to it but I am concerned about whether I can cope with the girls and do the blog some justice. (Just a 5 day holiday at the Gold Coast wore me out!)

So in the manner of life, the blog will just have to take a back seat. Rob will keep on beavering away at the bus conversion as much as possible.

Now it is only for a few months and I should be able to get on  occasionally but whether I have anything significant to write about depends. Maybe you will get alot of grand kiddy stuff! Who knows!

See you soon as life grants the opportunity! Happy travels in the meantime.