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Wil de Boer's picture

Thought for Today - How Patient Are You?

How patient are you when you drive your car, how calm do you stay when people don't keep their promises, what do you do when your client cancels an appointment at the last moment or your kids refuse to listen to you? Is it easy to lose your temper and difficult to stay unattached?

Wil de Boer's picture

Thought for Today - What Is Your Goal Today?

What is your goal today, do you have tasks to fulfill, ideas to develop, a house to clean or people to take care of? As long as your passion guides you in all what you do, you will do a brilliant job.

Wil de Boer's picture

Thought for Today - Consciousness Does Not Need Thought

Who will you be without your past, how hopeful are you without a future? Your present thinking creates purpose and existence but realize that your thinking is a small aspect of consciousness as consciousness does not need thought.

Mary Anglberger's picture

Networking over gourmet sandwiches at Mary’s

Having been planned as a monthly event, Friday’s Second Mary’s Network Get-Together had had quite a few sign-ups initially, but as temperatures kept dropping and the carnival parties around town rising, these numbers went down again. As always I decided ‘It’ll be fine whichever way it works out’ and so it was - we ended up having an absolutely brilliant time.  

In the end there were ten of us, and as always, there was some lovely ‘reconnecting’ of people who had met elsewhere before. I was actually quite happy that some of the guests were not your typical ‘business networkers’, but fascinating retirees instead with a great sense of humor and of course lots of ‘connections’ and useful info to share. Beautiful proof of what I like to repeat ‘Networking will ALWAYS occur in one form or another when open-minded people meet’.
Wil de Boer's picture

Thought for Today - Becoming One with the Universe

To understand eternity, divinity and awareness you have to start thinking out of the box .The conditioned mind can only realize it's own limitation of not fully comprehending those principles in time and space when it may give freedom to new ideas and change. Everything is just what you think it is and that means that you are the source to allow the potential of All to unfold.

Mary Anglberger's picture

Moonmoths, firebirds, Kate Fensom and other magical creatures celebrating Valentine’s at Mary’s

cyprus foodSaturday’s Valentine’s Dinner with a poetry reading by Kate Fensom was even more ‘romantic’ than we had expected. More romantic because of the small and cosy group. As it sometimes happens due to everyone’s our busy schedules, the group of guests kept ‘shrinking’. Fortunately I have by now learned to just ‘go with the flow’ trusting that things will turn out ‘just right’. 

Some of my favorite regulars did end up managing to attend and as I had said on Facebook: The joy of opening your home to people to introduce them to new friends and new food is the same regardless of numbers. If like on Satruday night only five of the intended ten guests end up being able to make it, it's because those five are meant to sit together till midnight (and some much later) to talk about 'beautiful things'.
Mary Anglberger's picture

Mary’s gets food networked

food cyprusSo I love food and I love people and when I meet people who love food like me, a good conversation is guaranteed. And if you meet a guy like David Yiallouros, founder and chef at Mia Delicy, who loves food the way he does, the best thing that can happen to you is to get ‘food networked’. David and I met to put our food loving heads together and think of ways of collaborating - it was agreed that having my guests sample some of his amazing fare at my Second Mary’s Network Get-Together on February 20th would be a perfect start.  

As so many of us, I had been following the highly appetizing development of this unique Deli-style restaurant with interest and admiration. David’s passion for great-quality homemade food is literally dripping off his Facebook page and since the restaurant opened its doors in May 2014 the creation of new, innovative dishes has been going non-stop.

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