Wiser Than You Know by Steve Goodier
In many areas you are knowledgeable. But do you know that you are wise, too? Perhaps far wiser than you realize.
Wisdom is more than knowledge. Wisdom is the product of lessons learned in the school of life. Wisdom can be hard won; for it is often birthed in the ashes of failure.
Theodore Levitt, of the Harvard Business School, said, "Experience comes from what we have done. Wisdom comes from what we have done badly." If that is true, I am wiser than I ever imagined!
One man tells of sitting next to a "wise" woman on a flight to Florida. He was preparing his notes for one of the parent-education seminars he conducted as an educational psychologist. Bessie, an older woman sitting next to him, explained that she was returning to Miami after having spent two weeks visiting her six children, 18 grandchildren and ten great-grandchildren in Boston.
Then she inquired what he did for a living. The man explained that he was a doctor psychologist specializing in children. He dreaded telling her this, as he fully expected her to question him for free professional advice during the three-hour flight. Instead, she sat back, picked up a magazine and said, "So doctor, if there's anything you want to know, just ask me."
Bessie's years of parenting and grand-parenting gave her what no professional degrees could -- wisdom. And though her comment may have been made in jest, she probably could have added much to the seminar.
Don't dismiss those mistakes and tough times you have suffered. Don't discount your many life experiences. You paid a high price for them. And if you learned well, they brought you something priceless -- wisdom! For everything you have done -- EVERYTHING -- has given you experience. And if it did not all go as well as you'd hoped, then you also gained some wisdom. This wisdom, the progeny of your setbacks and difficulties, may be your most valuable asset!
Who will benefit from your wisdom today?
Wisdom is more than knowledge. Wisdom is the product of lessons learned in the school of life. Wisdom can be hard won; for it is often birthed in the ashes of failure.
Theodore Levitt, of the Harvard Business School, said, "Experience comes from what we have done. Wisdom comes from what we have done badly." If that is true, I am wiser than I ever imagined!
One man tells of sitting next to a "wise" woman on a flight to Florida. He was preparing his notes for one of the parent-education seminars he conducted as an educational psychologist. Bessie, an older woman sitting next to him, explained that she was returning to Miami after having spent two weeks visiting her six children, 18 grandchildren and ten great-grandchildren in Boston.
Then she inquired what he did for a living. The man explained that he was a doctor psychologist specializing in children. He dreaded telling her this, as he fully expected her to question him for free professional advice during the three-hour flight. Instead, she sat back, picked up a magazine and said, "So doctor, if there's anything you want to know, just ask me."
Bessie's years of parenting and grand-parenting gave her what no professional degrees could -- wisdom. And though her comment may have been made in jest, she probably could have added much to the seminar.
Don't dismiss those mistakes and tough times you have suffered. Don't discount your many life experiences. You paid a high price for them. And if you learned well, they brought you something priceless -- wisdom! For everything you have done -- EVERYTHING -- has given you experience. And if it did not all go as well as you'd hoped, then you also gained some wisdom. This wisdom, the progeny of your setbacks and difficulties, may be your most valuable asset!
Who will benefit from your wisdom today?
Daily Smile:
Announcement in a church bulletin: "The annual church picnic will be held Saturday afternoon. If it rains, it will be held in the morning."
RECIPE: SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
DIRECTIONS:
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling
into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and
cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Yield: 10 Servings
RECIPE: SWIRLED PUMPKIN AND CARAMEL CHEESECAKE
INGREDIENTS:
Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
DIRECTIONS:
Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling:
Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined. Pour filling
into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and
cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight. Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.
Yield: 10 Servings
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