True Friends

By

In the walk of life you will find several people. Some are there with you only for a momentary phase while others walk the path of life with you for a considerable distance.  Friends come and go. But it requires true courage and spirit to be friends forever and to walk the journey of life till the end. As a Jewish saying goes- "Who finds a faithful friend, finds a treasure". And I guess you have. But it is not easy to find this treasure. Only very fortunate ones succeed in achieving it. Once it is found, try your best not to lose it. An anonymous author very aptly described friends forever as- “Some people come into our lives and quickly go.”

Some stay for a while and leave footprints on our hearts. And we are never, ever the same.  A true friend is someone who understands you even without your having to explain anything- someone who understands you and cares for you.

If you feel a pain in your heart,  you see a tear in your friend's eye, if your friend is happier than you to see you successful, then you must understand that you have found a friend forever. A true friend is someone with whom you do not have to make an effort to share your thoughts. The mental harmony between true friends comes naturally. If effort is at all required, then it is not true friendship. People might claim to be your true friends. Declarations are easy to make. But it's only the person who is your friend forever, who will stand with you through the thick and the thin.  


Comments

Post a Comment

Popular posts from this blog

Fava - Split Pea Purée

By
Image
Fava is a Greek appetizer, which must not be confused with fava beans because it's nor made from fava beans. It is a  yellow split pea purée and a delicious Greek veggie dish whose origins lie on the islands of Santorini and Skiros. Here's a recipe of the authentic Greek fava by one of Greece's greatest chefs - Akis Petretzikis.  INGREDIENTS 200g split peas 4 tbsp olive oil 50g onion 50g carrots 1 clove garlic 2 bay leaves 4 tbsp olive oil juice of 1 lemon salt and pepper spring onions for serving DIRECTIONS Cover the peas with water and bring to a boil. Remove from heat and strain. Chop the onion, garlic and carrot Heat 2 tbsp olive oil in a pot over medium heat. Sautée the onion, garlic , carrot and bay leaves. Add the split peas, sautée and add some hot water to cover the split peas in the pot. Leave until the split peas are softened and water adsorbed, stirring occasionally with a wooden spoon. Strain the remaining water and remove the bay le...
Read more

November

By
Image
November is the month when the weather in Cyprus breaks from warm autumn towards colder winter. Around the middle of November temperatures begin to drop noticeably and the rainy season starts. During this month it can rain from three to six days. November is the third rainiest month after December and January. On average maximum temperature gets up to 22°C on the west coast and inland and 23°C-24°C on the eastern-south coast. On the mountains it already gets noticeably cold with temperatures not going higher than 13°C. At night, temperature drops down to 13°C-14°C on the coast and 10°C inland. On the heights of Troodos, it already feels like winter at night with the temperature staying as low as 6°C. The sea water is about 21°C. I can’t dare the sea water temperature, though. Some people are braver than me and enjoy a swim in the sea.  The sea has its ups and downs in November. It’s sometimes calm and  tempting, but it’s often  rough and gloomy.  Yet, we never ...
Read more

Φιλετάκια Χοιρινά με Βαλσάμικο και Αρωματικά

By
Image
Scroll down for English Υλικά (για 8 – 10 άτομα) 4 φιλετάκια χοιρινά (ψαρονέφρι), σύνολο 1 ½ κιλά 4 κουταλιές βαλσάμικο ξίδι ¼ φλιτζάνι ελαιόλαδο 4 σκελίδες σκόρδο Τα φυλλαράκια από 2 κλωναράκια δεντρολίβανο 2 κουταλιές ξεφυλλισμένο φρέσκο θυμάρι 1 κουταλιά χοντρό, θαλασσινό αλάτι μαύρο πιπέρι Εκτέλεση Προθερμαίνετε το φούρνο στους 200° C. Με τη μύτη ενός μαχαιριού κάνετε μικρές βαθιές χαρακιές σε διάφορα σημεία του φιλέτου και μπήγετε μέσα μικρές σκελίδες σκόρδου. Απλώνετε τα φιλετάκια σε ταψί στο οποίο έχετε βάλει αντικολλητικό χαρτί, ελαφρά λαδωμένο Ραντίζετε τα φιλετάκια με το βαλσάμικο ξίδι και μετά με το ελαιόλαδο και τα τρίβετε με τα χέρια για να πιάσουν βαλσάμικο και λάδι παντού. Βάζετε το αλάτι και το πιπέρι σε ένα μπολάκι, προσθέτετε το δεντρολίβανο και το θυμάρι και τα ανακατεύετε. Πασπαλίζετε με το μίγμα αυτό τα φιλετάκια. Ψήνετε σε φούρνο με αέρα στους 170°C για 20 – 30 λεπτά. Τα βγάζετε πάνω σε σανίδα κοπής και τα αφήνετε να ξεκουραστούν για 10 – 1...
Read more