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Big Stuff Gets Done & Brussel Sprouts with Pecans & Ham

October 4, 2011

Small things don’t have the power to capture our imagination, our interest. Only great big, giant ideas & plans do!

Because we, the United States of America, didn’t want to take the chance that we could be bested by our chief rival, the former Soviet Union, we were challenged to put a man on the moon by the end of the decade. That was the 1960’s. I sat in front of our television on that July Sunday night as men from Earth walked on our moon.


Now we sit here in the 21st century & can’t get a building built on the site of the World Trade Center after a decade! Inexcusable!

We can’t find a better energy source than oil because there are too many special interest groups & politicians with their hands out, pushing their own agendas rather than doing what is best for the world in general.

We seem to be walking through life in a haze of confusion & guilt – we have to much, we want too much, we expect too much. It seems to me that we’re not expecting much of anything from anyone anymore. We are accepting mediocrity as our norm & nobody seems to notice.

Neal Stephenson wrote a powerful commentary about this subject & I thought you might like to take a look at it. You may be familiar with his name – author of Snow Crash, The Diamond Age & so many more books in the Science Fiction genre.

Snow Crash

Man, alone, has the power to transform his thoughts into physical reality; man, alone, can dream and make his dreams come true. Napoleon Hill

When was the last time you sat back, looked up into the sky & dreamed – dreamed big? Find some time & a comfortable chair, then give it a try.

Brussel Sprouts

Brussel Sprouts with Pecans & Ham

As the weather cools, cruciferous veggies are plentiful. These cancer-fighters, which include broccoli, cabbage & cauliflower, should be on your table many times a week!


  • 3/4 cup chopped Pecans
  • 2 pounds fresh Brussels Sprouts
  • 2 Tablespoons Butter, Ghee or Coconut Oil
  • 1 Shallot, minced
  • 2 Garlic Cloves, minced
  • 4 ounces Ham, cut into thin strips
  • 1 Tablespoon fresh Lemon Juice
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Sea Salt
  • 1/4 cup freshly grated Parmesan
  • 2 Tablespoons Balsamic Vinegar


  1. Pre-heat oven to 350 degrees.
  2. Bake pecans in shallow pan for 8 – 10 minutes.
  3. Remove discolored leaves from Brussels Sprouts.
  4. Cut each sprout in half, cut into shreds.
  5. Melt butter in large iron skillet over medium-high heat; add shallot & garlic, sauté 1 – 2 minutes, until tender.
  6. Add shredded Brussels Sprouts to skillet; sauté 8 – 10 minutes.
  7. Add ham & next 3 ingredients; sauté 2 minutes.
  8. Remove from heat, then add pecans & cheese.
  9. Toss gently.
  10. Sprinkle with vinegar & serve.

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