Stories Around the World – Page 19 – Sugar And Spice… Among Other Things

Christian, Daily, Personal Musings, Stories Around the World

Gentle Reminder

Posted on July 28, 2019May 21, 2019 by Sugar and Spice..... Among Other Things

“I love them that love me; and those that seek me early shall find me.” (Proverbs 8:17)

During the Christian life, one often longs for subtle signs during difficult times and moments that God is with us. What one often fails to realize is that what we perceive as a sign, mayn’t be so. In general there was a principle followed by my parents, “If at first it doesn’t feel just within, then it mayn’t be right.”

Source:https://vk.com/public138314547

During the perceived difficult situations, as promised through His Word and the Scriptures, the Lord is always beside His People. Though the voice mayn’t be loud or advice sounded with a blaring horn; certain distinct pointers and emotions may be felt, recalled to mind or highlighted from the situations around us. Then the innate sixth sense comes to life, reassuring one of the prayers for a way out and the hope for a brighter tomorrow; as one learns to believe.

“No! We believe it is through the grace of our Lord Jesus that we are saved, just as they are.” (Acts 15:11)

Source:https://vk.com/public138314547

“The man whispered:
– Lord, talk to me.
And meadow grass sang. But the man did not hear. And then the man cried out:
– Lord, speak to me!
And thunder and lightning rolled across the sky. But the man did not hear. He looked round and prayed:
– Lord, let me see you.
And the stars shone brightly. But the man did not notice. He cried in despair:
– Touch me, Lord, and let me know that You are here.
And the Lord touched the man. But the man brushed a butterfly off his shoulder and went away …”

“Know therefore that the LORD your God, he is God, the faithful God, which keeps covenant and mercy with them that love him and keep his commandments to a thousand generations.” (Deuteronomy 7:9)

Source:https://vk.com/slideshowarts

Source:https://vk.com/thesemagicmoments

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Daily, Food, Stories Around the World

Add “Milk” to “Chocolate”

Posted on July 27, 2019April 13, 2019 by Sugar and Spice..... Among Other Things

Although this sweet, brown food preparation of roasted and ground cacao seeds have had their earliest evidence of use traced to the Olmecs of Mexico (1900 BC); adding milk to this creation has been a much later development, believed to be around the 19th century.

“Anything is good if it’s made of chocolate.” Jo Brand

Around the mid-17th century, milk was sometimes used as an addition to chocolate beverages. With drinking choclate gaining momentum and the Cadbury brothers (1820) had widely marketed it. In order to tackle the flood of chocolate that was entering the UK mainly from Switzerland and France, Fry and Son (1847) started to make tablets of roasted and ground beans, mixed with sugar which were sold as eating chocolate. With expansion of the new “eating chocolate market”, the Swiss chocolatier Daniel Peter (1876) working in conjunction with Nestlé, (who had a creamery was next door to his factory), formulated the first commercial milk chocolate recipe. Only a minuscule amount of moisture was used “condensed” milk. The final major manufacturing technique to produce the “modern milk” chocolate was developed three years later by Lindt (1879). He had discovered that when choclate was repeatedly rolled from side to side (in a stone vessel) a much smooth,er textured product could be made. This process, known as “conching” can go on for as long as five days. With the invention of the “conching machine”, the chocolate industry had grown further. Milk chocolate today has 20% cocoa solids as per the British regulations, while for the rest of the European Union, the minimum is 25%. In the US, concentration of chocolate liquor of ten percent is required.

Source:https://vk.com/slideshowarts

Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

Though proof of later historical details are present, there still exists some confusion as to the first use of milk in chocolate. As legend goes, it was believed that Sir Hans Sloane, founder of the British Museum and physician to Queen Anne and George II, had the brainwave of adding milk to drinking chocolate (1672). While on his travels to Jamaica, Sir Hans had recognized the therapeutic qualities of chocolate. On seeing malnourished, sickly babies being revived after being given a mixture of cocoa, spices and water; it was thought that he had introduced milk with cocoa, recognizing that milk had complimentary nutritional qualities. This recipe was regarded as purely for medicinal purposes.

“There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.” Jill Shalvis

Source:https://vk.com/comeshome

Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

While chocolate is for something special, the making of “milk chocolate” is a labour of love, with three main stages. First is to blend milk ingredients and sugar and gently mix them with chocolate liquor and cocoa powder. Secondly is to dry the mixture where it becomes a milk chocolate crumbly powder. The final stage is where milk chocolate gets its smooth and velvety taste and texture is by ‘conching’, which involves carefully mixing all the ingredients together. The traditional long conching process guarantees a rich, subtle flavour development. While this process starts at a low temperature; as the mixing starts, the temperature is raised very slowly to help it dry and develop new delicate flavours from the heat. Delicate care is taken to gently mix for long enough to full develop the chocolate flavours, to get the most silky way possible.

Besides being a ready indulgence for any time, milk chocolate when melted can add the exotic flavours of sweet and bitter, to the regular dessert, be it from ice cream and coffee, marshmallows, cupcakes, mousse, wafer biscuits or even a chocolate pizza; the list is endless. Little wonder then, that National Milk Chocolate Day (July 28th) is being celebrated by connoisseurs of chocolate, chocolatiers as well as chocolate lovers, both young and the old worldwide. Just like sugar, salt and spice, a little bit of “milk choclate” goes a long way.

Source:https://vk.com/pub_mdma

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Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

Daily, Family and Society, Personal Musings, Quotes, Stories Around the World, Work

The Way We Phrase Them

Posted on July 26, 2019May 2, 2019 by Sugar and Spice..... Among Other Things

“But words are things, and a small drop of ink,
Falling like dew, upon a thought, produces
That which makes thousands, perhaps millions, think.”
– George Gordon, Lord Byron

Reasoning with a child especially of the preschool years, or getting out of their earnest request for their wishes is never easy. The reason being simply is the way they put across their choices with words. From the initial demand of “I want that” to requests pleading “may I please have it” to outright tantrums and then finally the round-about way. The latter is the most difficult one to get out of. The “round-about” ways include “If I would get that new cycle, then I’ll be able to spend less television time and more play”, “new roller blades translates as more exercise” or “the more ice cream and the more veggies trade” and so on. During most of these occasions, what strikes me as most remarkable is their way with words as they put across what they want.

“You can change the course of your life with your words.” Anonymous

Source:https://vk.com/public138314547

The age old conflict of the “pen or the sword being mighty”, it’s the essence of the words that have the power over both. The way we say things have a powerful effect. While positive words leave a good feeling behind, besides changing many perspectives for the better along the way; negative words can have a drastic impact as well. For instance the negative emotions especially at the work place; to put across one’s anger, from direct hurtful words to pointed polite reminders or snide remarks, there are different ways to express out the emotion. Although in doing so, the task may or mayn’t be done; but more than that the bitter taste of the words have the potency to darken the mood of the day. What we say matters. The way we say matters. The “how” we say matters.

“If you talk to a man in a language he understands, that goes to his head. If you talk to him in his language, that goes to his heart.” Nelson Mandela

For those days, when we think silence speaks louder than words; at times they may do; but when those words which should be spoken aren’t said, misunderstandings may happen, sometimes reversible; or not. It’s so easy to break, but difficult to repair whether they be people, time or relationships.

Source:https://vk.com/veruj

Words when born out of concern, kindness, humaneness, love and understanding have the brightness to turn the most stark, dull or difficult occasions into stepping stones as well bring courage to brave the darkness and survive. Yet words when in haste, when in anger, thoughtless or out of tune to the situation and scenario, have the potential to destroy and impair beyond the perceived boundaries.

Words and communication are a gift. While on one hand we have the gift of the using the right words at the right times, the other deep end is either ceaseless chatter, verbal diarrhea, thoughtless and hurtful talk. Being at both ends, that of the sender and the receiver, will teach us through experience and lessons that words can change one’s live, no matter how small or big it may be.

“For me, words are a form of action, capable of influencing change. Their articulation represents a complete, lived experience.” Ingrid Bengis

SourcE:https://vk.com/slideshowarts

One day a blind man was sitting on the steps of a building with a hat near his feet and a sign saying: “I am blind, please help.”
One person passed by and stopped. He saw a disabled person who had only a few coins in his hat. He threw him a couple of coins and, without his permission, wrote new words on the tablet. He left her a blind man and left.
By the end of the day, he returned and saw that the hat was full of coins. The blind man recognized him step by step and asked if he was the person who had rewritten the tablet. The blind also wanted to know exactly what he wrote. He replied:
– Nothing that would be wrong. I just wrote it a little differently.
He smiled and left.
A new inscription on the plate was: “It’s spring now, but I can’t see it.”

“There is something about words. In expert hands, manipulated deftly, they take you prisoner. Wind themselves around your limbs like spider silk, and when you are so enthralled you cannot move, they pierce your skin, enter your blood, numb your thoughts. Inside you they work their magic.” Diane Setterfield

SourcE:https://vk.com/slideshowarts

Daily, Food, Stories Around the World

Of Pickles, Beyond the “Pickled Peppers”

Posted on July 23, 2019April 27, 2019 by Sugar and Spice..... Among Other Things

Peter Piper picked a peck of pickled peppers,
A peck of pickled peppers Peter Piper picked;
If Peter Piper picked a peck of pickled peppers,
Where’s the peck of pickled peppers Peter Piper picked?
-“Peter Piper” Lyrics (Roud Folk Song Index number 1945)

With a preschool child in the family, the tunes of nursery rhymes runs through out most of the time. Consequently the well-known alliteration tongue-twister English rhyme was a challenge for both the child and the parents, especially the latter.

Interestingly although John Harris (1756-1846) had published the earliest version of this tongue twister in Peter Piper’s Practical Principles of Plain and Perfect Pronunciation (London,1813); this rhyme was apparently known at least a generation earlier. The subject of the rhyme as asserted by few authors was Pierre Poivre, an eighteenth-century French horticulturalist and government administrator of Mauritius, who once investigated the Seychelles’ potential for spice cultivation.

Source:https://www.daringgourmet.com/peter-pipers-pickled-peppers/

Source:https://vk.com/slideshowarts

Source:https://www.organicfacts.net/health-benefits/other/health-benefits-of-pickles.html

Following the train of words and thoughts, “pickles” was the food-based research over the weekend. The food preparation technique of “pickling” is the process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar or vinaigrette. Typically changing the texture, taste and flavour, there are a wide variety of vegetables, fruits, meats, fish (and even eggs) which can be pickled and varying methods to chose from. Preserving perishable foods for months, the pH of pickles are maintained at 4.6 or less, which kills most bacteria. Additional antimicrobial herbs and spices like mustard seeds, garlic, cinnamon or cloves, may be added. The flavours of the final product of “pickle” depends mainly on the acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen. Although used in moderation for the fear of acidity and spiciness linked to carcinogenic properties, pickles have been a part of the food culture from the beginning.

As far as origins are traced, “pickles” or similar forms had made their appearance as early as 2400 BC with archaeological evidence from the area of Mohenjo Daro civilization (Tigris Valley) of northwest Indian Subcontinent. From being Cleopatra’s prized beauty secrets or in popular writings, “pickles” were the earliest foods considered as a necessity for long sea voyages, road travels, for soldiers or simply to preserve food for the harsh seasons or periods of time.

Though “pickle” had early roots, from an etymology point, this late Middle English word (c.1400) came probably from the Middle Dutch of pekel or East Frisian päkel or German pökel, all meaning “brine”. Going further beyond, the word is of uncertain origin or original meaning.

Source:https://en.wikipedia.org/wiki/South_Asian_pickles#/media/File:Mangopickle.jpg

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/D%C6%B0a_c%E1%BA%A3i_mu%E1%BB%91i.JPG/1024px-D%C6%B0a_c%E1%BA%A3i_mu%E1%BB%91i.JPG

Source:https://en.wikipedia.org/wiki/Pickling#/media/File:Gimchi.jpg

Pickles aren’t limited to being salty or spicy alone, they can be sweet, sour, hot or a combination of them. Each area has their own method of pickling, most handed down from one generation to the next, as a family tradition. South Asian pickles (popularly known as achar or achaar in most areas, term of ?Persian origins) are varied in their making, include seasonal vegetables, fruits and meats, generally mixed with salt, spices and vegetable oils; set to mature in a moistureless medium. Moving on to Southeast Asia (Singapore, Indonesian and Malaysian) pickles, or “acar” were typically made of cucumber, carrot, bird’s eye chilies, shallots, papaya and pineapple; seasoned with vinegar, sugar and salt. Further east, Koreans have kimchi while the Japanese pickled plums and daikon.

Source:https://en.wikipedia.org/wiki/Pickling#/media/File:Og%C3%B3rki_w_trakcie_kiszenia.jpg

Source:https://upload.wikimedia.org/wikipedia/commons/6/68/Tursucu_Sahne_sokak_beyoglu_Istanbul_0644.jpg

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Whereas in the Middle East pickles from peppers, olives to lemons; while in mst of Western Asia pickles (called torshi in Persian, tursu in Turkish and mekhallel in Arabic) are commonly made from turnips, peppers, carrots, green olives, cucumbers, cabbage, green tomatoes, lemons and cauliflower. Eastern Europeans introduced various forms of lacto-fermented cabbage, known as sauerkraut. In Russia, the leftover brine (called rassol in Russian) is used for cooking traditional soups, like shchi, rassolnik and solyanka. When the English and the Europeans had arrived in the Americas; they brought their method for creating sweet pickles with vinegar, sugar and spiced syrup. Pickled cucumbers (most often referred to simply as “pickles”), olives and sauerkraut are most commonly seen in the United States and Canada.

Combining all these methods, “pickling” is indeed an art, with each area, region, country or community having their own special technique of making them. Little wonder that although the National Pickle Day is celebrated by foodimentarians ( primarily in US) on November 14th, the National Pickle Month (July) is indeed to explore and recreate these “global” pickles dishes. With rain on and off, there’s nothing more creative than “recreating historical foods” diverse and variant in their own style.\

Source:https://vk.com/slideshowarts

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Pickled_mushrooms….jpg/800px-Pickled_mushrooms….jpg

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Aceitunas_en_plato.jpg/1024px-Aceitunas_en_plato.jpg

Source:https://vk.com/slideshowarts

Source:https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Pickled_Vegetables.JPG/1280px-Pickled_Vegetables.JPG

Life, Personal Musings, Quotes, Stories Around the World, Work

Of Criticism and Growth

Posted on July 22, 2019April 27, 2019 by Sugar and Spice..... Among Other Things

“The greatest success is by helping others succeed and grow”. Gregory Scott Reid

Daily meetings, brain storming sessions, weekly to monthly audits and assessments are just a few of the many routines that become a part of the working hours. Besides the stress of getting prepared for these meetings is the onslaught of criticism that often comes along with them. Many a time, the harsh words, though said for improvement on the whole, have the potential to ruin not just the mood for the day or the project, but also destroy the cordiality and communication between colleagues.

“Criticism, like rain, should be gentle enough to nourish a man’s growth without destroying his roots.” Frank A. Clark

Source:https://vk.com/slideshowarts

An open two edged sword is criticism; for it has both the power and potential, to create as well as destroy, even if done with the best intentions at heart, albeit a poor deliverance. To grow, one needs to know the better way of doing things as well as new methods. Fresh perspectives are often given when viewed from far, or when heard from a fresh viewpoints. Criticism is needed to grow and flourish; but certain practicalities need to be kept in mind when dealing with them.

“Every human being is entitled to courtesy and consideration. Constructive criticism is not only to be expected but sought.” Margaret Chase Smith

Source:https://vk.com/slideshowarts

For the criticizers, learning to objective, non-biased, fair and practical, removing undesirable or malicious personal intentions from the root, while thinking to criticize. There are always different ways to say the same thing. For instance, “Although the planning is good, there are few gray areas that may not help it to work out” sounds better than “this plan is preposterous“. While truth is truth, “practical be practically feasible” and “direct-to-the-point sayees” not sugar-coat their words; there are ways to be gentle, direct, kind as well as truthful, without being hurtful, malicious or derive pleasure from the downfall of others. After all what goes around, comes round and back to the initiator in the long run.

“I criticize by creation, not by finding fault.” Marcus Tullius Cicero

Source:https://vk.com/slideshowarts

On the receiving end, learning to accept and discard the right words, objectives, advice or plans are equally important in improving the self in the long run. In order to experience growth and progress; one needs to improvise, remove possible errors and initiate changes at the right time. All these and more can be made by accepting fresh perspectives, once in a while. Criticism will always come no matter what. It’s up to oneself to show the right attitude and deal with the words, actions and deeds that one may come across, especially at the work front. As a matter fact, stone are thrown only at trees bearing fruit.

“Stay positive and happy. Work hard and don’t give up hope. Be open to criticism and keep learning. Surround yourself with happy, warm and genuine people.” Tena Desae

Many years ago there were a group of brilliant young men at the University of Wisconsin. The group of men seemed to have an amazing creative literary talent and were extraordinary in their ability to put their literary skills to its best use. These promising young men met regularly to read and critique each other’s literary works. These men were merciless while they criticized one another. They dissected the most minute of the expressions and offered tough and even mean criticism to each others work. Their meeting sessions became arenas of literary criticism and the members of this exclusive club called themselves the “Stranglers.”

Not to be excluded to the opportunity to level up there literary skills, the women of literary interest in the university started a club of their own, one comparable to Stranglers. The members called themselves the “ Wranglers.” The member of the lub too presented their literary pieces in front of each another. But the feedback from the members were much more softer, more positive and more encouraging. Every effort from a member, even the most feeble one, was encouraged by all.

After twenty years, a university alumnus was doing a study of his classmates’ career when he noticed a huge difference in the literary accomplishments of the Stranglers and the Wranglers. Among all the brilliant young men in the strangler, none had made any significant literary achievement. But the Wranglers had several successful writers and some renowned national literary talents. The talent and the education between the two groups were almost the same. There were not much difference. The Stranglers strangled each other while the Wranglers gave each other a lift. The stranglers created atmosphere of contention and self doubt while the Wranglers brought out the best in each other. (Source: vk. com)

“If we had no faults we should not take so much pleasure in noting those of others.” François de La Rochefoucauld

Source:https://vk.com/monahos

Daily, Food, Stories Around the World

From Sundae to “Cones”

Posted on July 20, 2019April 9, 2019 by Sugar and Spice..... Among Other Things

With the Ice cream month of July, coming to a near end; indulging in the various combinations and food innovations with ice cream being a primary ingredient is a must. Although summer was never an excuse to indulge in the delights of ice cream, the latter is a good enough reason to beat the intermittent summer heat as well as the monsoon blues.

“Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.” Judith Olney

Going creative to serve and enjoy ice cream was what lead to the origin of the ice cream sundae as well as the ice cream cone. Regarding the legends leading to the creation of the ice cream sundae, the frequent underlining factor was that, it was a variation of the popular ice cream soda. Made towards the 20th century, one factor that played a role in it’s creation was the banning of soda on Sundays in Illionis. Quite soon, it’s popularity took over with ice cream sundae becoming the weekend semi-official confection. As accounted by the Ice Cream Trade Journal (1909) along with plain or French sundae, other exotic varieties were listed like Robin Hood sundae, Cocoa Caramel sundae, Black Hawk sundae, Angel Cake sundae, Cinnamon Peak sundae, Opera sundae, Fleur D’Orange sundae, Tally-Ho Sundae, Bismarck and George Washington sundaes, to list a few.

Source:https://vk.com/pub_mdma

Source:https://vk.com/neverbbetter

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Source:https://vk.com/foodandbeauty

Source:https://vk.com/pub_mdma

Besides the ice cream, partially what lures some, is the fascinating cone that comes with it. The soft crunchiness adds to the flavours of the ice cream. The ice cream cone, poke (Ireland and Scotland) or cornet is usually made of a wafer similar in texture to a waffle, as a dry pastry which enables ice cream to be had held in the hand. From wafer (or cake) cones, waffle cones to sugar cones, there are different types of ice cream cone; styled also as pretzel cones, chocolate-coated cones or even double wafer cones. From the regular conical, pointed base to flat shaped base, cones can be shaped as the latter to stay upright by self.

As early as 1825, edible cones were mentioned in the French cookbooks with Archambault’s description of rolling a cone from little waffles. Towards the 19th century, English cook A.B.Marshall’s (1888) recipe for “Cornet with Cream” said that “the cornets were made with almonds and baked in the oven, not pressed between irons”. While edible cones were patented independently by two Italian entrepreneurs(1902-03), the fashion of the ice cream cone had gained momentum at the St. Louis World’s Fair (1904). There Arnold Fornachou, a concessionaire who was running an ice cream booth had ran short on paper cups. Buying waffles from Ernest Hamwi, a waffle vendor nearby; Fornachou rolled the waffles into cones to hold the ice cream.

Photo by Karol D on Pexels.com

Source:https://vk.com/pub_mdma

Source:https://vk.com/slideshowarts

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Although this was the most widely circulated story, much dispute is still laid as to where ice-cream cones became mainstream. Credit for the ice cream cone was also claimed by Abe Doumar and the Doumar family can also claim credit for the ice cream cone. Likewise Doumar had also created rolled up the waffles with a scoop of ice cream on top. He began by selling the cones at the St. Louis Exposition which became an instant success. In fact he had set up the Doumar’s Drive In, Norfolk, Virginia (1907). Even today it operates at the same location established initially, making it a Hampton Roads landmark.

“I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.” Heywood Broun

To complete the ice cream experience; mixing the different styles of ice cream soda, sundae, toppings, flavours served in waffles or cones would add to the fun as well as palatable experimentation, bringing delight not just to the taste cravings or as comfort food, but also as an artistic rendering to the eye. After all ice cream lifts not just the taste cravings but the mood as a whole experience, which is what a part of life is about.

Source:https://vk.com/pub_mdma

Source:https://vk.com/neverbbetter

Source:https://vk.com/pub_mdma

Photo by Valeria Boltneva on Pexels.com

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Daily, Family and Society, Life, Quotes, Reflections, Stories Around the World

Circles, Time and Again…

Posted on July 19, 2019April 27, 2019 by Sugar and Spice..... Among Other Things

“I drop kindness pebbles in still water everyday, and I watch the effect they have on other people’s lives. My favorite kindness pebbles are compliments. Drop a compliment and watch the ripple affect that it has in your life.” John A Passaro

Amidst the melee of living the modern life, very often one never stops to think of the far reaching impact of one’s actions, words and thoughts. Little does one realize that when one is really happy, it blooms from within silently triggering the “blooming effect” in those around them. Similarly with kindness. A single kind thought stems the anger or unrest growing within. That stemmed unrest is instead transformed to kind words, starting off a chain reaction that may or mayn’t end with the initiator. Although it mayn’t end in a full circle, the peaceful and mental calm that kindness leaves behind is worth the effort taken to practise a little bit of kindness daily.

Source:https://vk.com/pub_mdma

“Don’t look to others to give you happiness. Grow it within yourself and share it with the world around you. Bets are, if you give a bit of your happiness to the world, it will begin a ripple effect, and who knows how many other people you can help. It’s never too late to decide that your happiness (or whatever it is that you want) is yours to create and not the other way around.” Leigh Hershkovich

Time and time again, the existence of few laws of life that withstands the test of time has been proven. Among them, is the law of kindness; which like the ripples of a pebble dropped into water has consequences far reaching even after the initial ripple has faded away. The more one practises creating the “good ripples”, the more one experiences life to its’ fullest with the best moments that the latter offers.

“The help we give to others creates the ripple of good feeling we give to ourselves.” Gina Greenlee

Source:https://vk.com/pub_mdma

Once in a woman’s apartment a cactus bloomed. Prior to this, it was four years old, stuck on the windowsill, like a gloomy and unshaven janitor and suddenly such a surprise. In pleasant thoughts about a blooming cactus, she accidentally stepped on the foot of a gloomy man in the subway. She didn’t scream her remark as usual with an offended look. But smiled:
“Do not be angry with me, please, I had nothing to hold on to; if you like, you can step on my foot and we will be quits.” The grim man swallowed what he was going to voice about her. Then he went to his station and bought a newspaper. Instead of haggling the saleswoman, confused with the calculation of delivery or calling her stupid, he said to her: ” It’s okay, count again, I am not good at math either early in the morning.”
The saleswoman, who did not expect such a response, was deeply moved and gave free of charge two old magazines and a whole pile of old newspapers to an old man, a pensioner who was a regular customer, fond of reading but buying only one cheap newspaper every day.

A contented old man went home with an armful of newspapers and magazines. Having met a neighbor from the upper floor, he didn’t give her a daily talk on the topic: “your child is stomping around the apartment like an elephant and is preventing rest, it is necessary to bring up better”, but he looked and said: “Your daughter has grown. I don’t understand whom she is more like you or her father, but she will definitely be a fine lady.” The neighbor took the child to the garden, went to work at the reception and did not shout at the senseless grandmother who had signed up for an appointment with the doctor for yesterday, but came today. Instead she said,” Come on, don’t be upset, I also sometimes forget my schedule. You can sit for a minute, and I will check with the doctor the visit for now.” Having received an appointment, the grandmother did not demand that she be given a very effective, but inexpensive medicine that can instantly help cure the disease; threatening in case of refusal to write complaints to all public bodies or media but sighed and said: – “I am not completely out of my mind. I understand that old age cannot be cured, but can you forgive me, doctor, for dragging myself to you all the time. ”

And the doctor walking home in the evening, suddenly remembered his grandmother and felt sorry for her. He suddenly thought that life in its usual rush flies by, and, giving in to a sudden impulse, stopped at the nearest supermarket, bought a bouquet of flowers, a cake with cream roses and went the other way. He drove up to a house, climbed to the third floor and knocked on the door. “I’ve been thinking, about time and you. I bought you a cake, but I accidentally put my briefcase on it. I hope this is not a bad thing, because it will not affect the taste. I also bought you flowers, but they also got a little crushed by the same portfolio. Maybe they can be saved ?” “That will be alright,” the woman replied, “we will reanimate them. And I have news. Just imagine, I woke up today, I looked at the window, and my cactus has bloomed. See? ” (Source: vk.com, translated to English)