It doesn't always follow . . .

It Doesn't Always Follow

It isn't the man who knows the most
Who has the most to say;
Nor yet the one who's wealthiest
Who gives the most away.

It isn't the bird in the gilded cage
Who sings the sweetest song;
Nor yet the girl who's prettiest
That's faithful, true and strong.
~author unknown

I have no idea of who wrote the above verse, but it is one that I have kept in my scriptures for years, scribbled onto a small piece of line paper.

It may not be the most famous prose ever penned, but there is a great deal of wisdom in it's words.



When I am feeling a bit down, or disheartened . . . or even a bit un-appreciated, I like to take it out and read it. It reminds me that all people have worth, and that is it not necessarily the smartest, richest or even the prettiest of us that are the most useful or valuable. Whilst those are nice things to be or to have, there are other qualities and talents in a person that are to be treasured above all else.

Just my thoughts for this morning. I hope and pray that wherever you are on this day and that no matter what you are doing, or whatever you are going through, you are able to find a measure of joy and peace . . . and love.

I baked some really tasty cookies the other day. Incredibly moreish, these are simple and quick! I love simple and quick, especially when accompanied with tasty!



*Crisp Toffee Slices*
Makes about 25
Printable Recipe

Deliciously crisp cookies flavoured with golden syrup and spice, these are incredibly moreish!

1/2 cup butter, softened
3 1/2 ounces caster sugar (white sugar)
2 TBS golden syrup (Can use corn syrup)
5 ounces plain flour
1/2 tsp baking soda
1 tsp vanilla
1 tsp ground ginger



Pre-heat the oven to 180*C/350*F. Line a large baking sheet with some parchment paper. Set aside.

Beat the butter, sugar,syrup and vanilla together until light and creamy. Sift together the flour, soda, and ginger. Stir the dry ingredients into the butter mixture.

Shape the dough into two long rolls on the baking sheet, leaving plenty of room between them for spreading. Flatten each roll slightly and score with a fork.

Bake in the centre of the heated oven for 15 minutes, until golden brown.

Remove from the oven and allow to cool for several minutes before cutting into slices diagonally with a sharp knife. Leave to cool completely on the baking sheet. Store in a tightly covered container.



For something else simple and quick, why not pop on over to The English Kitchen!