This is your Chance to Post on BLW!!! – Share your Thoughts, Stories & Ideas with us!!!

9

e988c3b75efa59f25783a11c000d6682 copy

WE AT BE LIKE WATER BELIEVE THAT WE ARE ALL PART OF THE LEARNING EXPERIENCE, SO WE WANTED TO REACH OUT TO OUR FRIENDS & FANS TO SAY WE APPRECIATE YOUR SUPPORT

AND WE WANT TO GIVE BACK BY SHARING YOUR OWN THOUGHTS, STORIES OR IDEAS ON OUR SITE.

SO, IF YOU HAVE A STORY OR TOPIC YOU WANT TO SHARE WITH US, JUST LEAVE IT IN THE COMMENT SECTION WITH A LINK TO YOUR TOPIC AND WE WILL POST IT ON BLW,

 OF COURSE THE TOPIC HAS TO BE SHARED WITH OUR OWN PHILOSOPHIES. THANK YOU AGAIN!

TO MAXIMIZE YOUR POSTING TO BEEN SEEN BY A LOT OF PEOPLE, WE WILL ALSO POST YOUR STORIES TO ALL OUR SOCIAL MEDIA SITES TO BE SEEN BY THOUSANDS OF FANS!!!

Make up to $1,000 or More a Week w/ Being a Lyft Driver 

17514333760863282364

Enter this Referral Code when Applying: SISYPHUS1

Weekend Inspiration – Be a Role Model by Rosa Parks

2

Image result for rosa parks each person must live their life as a model for others

MAKE UP TO $1,000 OR MORE A WEEK W/ BEING A LYFT DRIVER 

Image result for ladies of lyft

ENTER THIS REFERRAL CODE WHEN APPLYING: SISYPHUS1

Calamari Fritters Recipe

spiro-s-restaurant-lounge

Ingredients

200 gm flour

Salt

Paprika powder

Black pepper

600 gm squid, cut into 5mm/ 1/4 inch rings

For Chilli Mayo:

2 Tbsp of mayonnaise

1 red chilli, sliced

1 teaspoon of capers

1 teaspoon of cut gherkins

Juice of 1/2 lemon

A pinch of paprika powder

Directions

Season the flour with salt, pepper and paprika powder.

Mix the squid with flour until they get fully coated.

Fry in the deep fryer for 2 minutes.

Serve with chilli mayo.

For chilli mayo
:

Mix the mayonnaise with red chilli, capers, gherkins and lemon juice and give it a good stir.

Season with Paprika powder.

Photo Credit: Trip Advisor

The Truth Hurts – You have no rights by George Carlin

2

The Holiday No One Talks About (BLW Contributor)

timewithlyme

img_0415

It’s start of the holiday season, and just coming off of the bazillion Thanksgiving posts from grateful people, we are now inundated with posts of people’s decorated Christmas trees.

I, for one, boycott decorating for Christmas until the first weekend in December. I say “boycott” with love and affection because I just can’t enjoy one holiday by rushing into another. And truthfully, I still haven’t put away all my dishes from Thanksgiving yet, so I’m not ready to make another mess in my home without cleaning up from the one I already have right in front of me.

And besides, there’s still ONE more unnamed holiday event that I need to get through before putting up the tree and lights. Mother Nature sponsors this magnificent occasion, and yet it doesn’t get a special date on the calendar. Instead, we recognize this as an entire SEASON of colorful joy, known simply as…

View original post 1,267 more words

Wisdom Wednesdays – The writing is on the wall

2

Image result for at one time it was exactly what you wanted

DON’T DRINK & DRIVE!!! USE UBER PROMO CODE FOR FREE RIDES:

Image result for free uber rides

Image result for Uber carpool

ENTER THIS CODE: RYANF11795UE

Chocolate Mousse Pie Recipe

4

phpThumb_generated_thumbnail

Instructions

For the chocolate cookie crust:

  • Heat the oven to 350°F and arrange a rack in the middle.
  • Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups). (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  • Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.

For the chocolate mousse:

  • Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
  • Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
  • Clean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
  • Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.

For the whipped cream:

  1. 
When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
  2. To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.

Credit: Chow

Should You Trust Your Gut Instinct? (Science is Awesome)

2

Featured Image -- 14554

Whatever Wednesday – 500 words? (BLW Contributor)

1

Canary in the coalmine

The Angry Generation-Xer.          Copyright© T. Riggs 2016

If I had any alter-ego that fulfilled all the animosity of my psyche not being addressed by the bitchy 15 year old that forever resides in a quiet corner of my brain – it would be The Angry Generation-Xer. Juxtaposed, the two give balance to my anger. The 15 year old is the thinker, re-watching old movies, re-reading books, and providing a running commentary when she finds something particularly annoying or amusing. The Generation-Xer is the drill sergeant.

I remember in my early-twenties, first hearing the term “generation-x” and wondering, first; why the heck we needed to label it, I mean real 1980’s recession survivors took a seam-ripper to their Members Only jackets to remove the logo. Kids in the 80’s refused to be labels and walking advertisements. Anarchy was the way… we were too cool to have labels.

Secondly, I…

View original post 357 more words

Poetry Mondays – Cat’s Tongue by Ryan Fu

1

man-at-oceansea

I stand across from you


in our tiny studio apartment

letting the silence fill up the space

as I wonder what happened to us.

We used to be inseparable,

but now we’re ghost, haunting each other

waiting on faith like Jack and Rose

onboard the Titanic.

I wonder if one our cats could talk,

what they would say?


They probably would say what we were

too scared to say.

That this is over.

There’s no going back.

You can’t put a Band Aid


in a gaping hole. 

So, I stand across from you


in our tiny studio apartment.

Between us an ocean of unhappiness


waiting for a life raft.

RYAN FU

Unknown

THE HATED ONES

Buy it on Amazon.com

FREE on KINDLE

MAKE UP TO $1,000 OR MORE A WEEK W/ BEING A LYFT DRIVER 

Image result for ladies of lyft

ENTER THIS REFERRAL CODE WHEN APPLYING: SISYPHUS1