October 5th – “You may be totally occupied in something, but you need peripheral vision. There are key things going on out of the corner of your eye and if unaware you aren’t going to know what you need to know.”

This is very strange. Or is it another sign? My career horoscope (above) from yesterday is closely connected with my Zodiac reading for today:

On the professional plane, an oversight may have made you miss an interesting business; you’ll be now determined to do everything in your power not to commit the same error again.

Yesterday, I spent most of the day trying to figure out what I wasn’t seeing. I combed through the job ads again and found one that I missed. The deadline isn’t until November, so that could not have been it. I also started writing an article, but wasn’t able to gather my thoughts well enough to compete it before the night was over. Perhaps I missed an opportunity there?

Around 10 o’clock last night, I gave up worrying about what I couldn’t see. Worry = Stress, and Stress = Health Issues! I didn’t think it was beneficial to keep thinking about it.


Instead, I decided to make a pot of vegetable soup so I could have something to eat for the next couple of days. If I really did miss a business opportunity and will be determined to NOT make the same mistake again, I probably won’t have much time to cook.


Below is my quick and easy vegetable soup recipe. The vegetables are often different and I usually use what I have on hand. I don’t really measure things precisely, so the quantities are estimates.  You can add more of what you like and omit things that you don’t like. It’s up to you!


Lazy, but Healthy Vegetable Soup

 2 quarts – chicken or beef broth

2 carrots, chopped

2 celery stalks, chopped

6 small tomatoes or 1 can of stewed tomatoes

1 onion, diced

1 tablespoon cumin

1 teaspoon turmeric

1 teaspoon coriander

1 glove garlic, minced

1 cup of dried lentils or 2 cups cooked beans

A large bunch of kale or other leafy greens

Salt and pepper to taste



  1. Throw everything in the pot, except for the kale and lentils, and bring to boil for about 20 minutes
  2. Add lentils/ cooked beans and boil for another 15 minutes. For softer vegetables and a thicker broth, boil for another 15 to 30 minutes. The starch in the beans/lentils will further thicken the soup. You can also add a little corn starch to thicken as well.
  3. When the vegetables are done to your liking, turn off the stove, stir in your kale or leafy greens.

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