@lj.quotes5: ~Life is not simply about working hard, achieving goals, or constantly chasing success; it is also about knowing when to pause, breathe, and appreciate the journey. Sometimes, we become so consumed by responsibilities, ambitions, and the pressure to succeed that we forget our own well-being. Yet, rest is not a sign of laziness or weakness. It is an essential part of maintaining clarity, strength, creativity, and emotional stability. A balanced life allows us to give our best without losing ourselves in the process. There is a time to work, a time to pursue our dreams, a time to connect with loved ones, and a time to simply rest. ~LESSON: *Never become so busy building your future that you forget to take care of the person who must live in it. Rest when necessary, recharge with purpose, and continue moving forward with a healthy mind and renewed determination.

LJ Quotes
LJ Quotes
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Wednesday 04 November 2026 17:26:35 GMT
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theuncorporateleader
The Uncorporate Leader :
❤️There will always be something to do. Make sure YOU are on YOUR list too. Put yourself at the top. Have a great Friday guys. Great post
2026-11-06 02:35:24
0
celsomido10
Bhe Unstoppable :
Amen 🙏🙏🙏 thank you for the beautiful message ❤️
2026-11-05 04:00:04
1
roger.choo
Roger Choo :
beautiful message
2026-11-04 23:01:38
1
dayang62557
Dayang🌼 :
share please thank you
2026-11-05 04:48:44
1
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Add this Fiesta Feta and Avocado Corn Salad to your summer lineup for a guaranteed crowd pleaser! #athenospartner I’m partnering with @athenosfeta to elevate your summer menus with everyone’s favorite feta cheese because #foodneedsfeta. Enjoy this salad as a standout side paired with anything hot off the grill, or top with grilled chicken, shrimp, or fish for a fresh, vibrant lunch. Find Athenos Feta at your local grocery store! FULL RECIPE (serves 5 to 6) 5 ears of corn, husked 3 Tbsp. extra-virgin olive oil 3 Tbsp. rice vinegar 2 Tbsp. mayonnaise 1 grated garlic clove ½ tsp. paprika (or sumac) 3/4 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 1 small shallot, thinly sliced into rings (about 3 to 4 Tbsp.) 2 medium avocados, peeled and cut into small cubes ½ cup Athenos Crumbled Feta Cheese (plus more for garnish) 1 jalapeño, seeds and ribs removed, finely chopped 1/4 cup fresh basil leaves, roughly chopped 3 Tbsp. fresh mint leaves, roughly chopped 1/4 cup roasted, salted pumpkin seeds (pepitas) Prepare corn by grilling 3 ears of the corn either on a grill or grill pan, skillet, or over a gas burner flame until the kernels are nicely charred (or deeply golden). Set aside until cool enough to handle. (The remaining 2 ears of corn remain raw.) Meanwhile, prepare dressing by combining olive oil, rice vinegar, mayonnaise, garlic, paprika (or sumac), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl or jar; whisk to combine. Stir in shallots and set aside. Once the grilled corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with avocado, feta cheese, jalapeño, basil, mint, pumpkin seeds, remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Pour dressing over salad and toss to combine. Garnish with extra crumbled feta cheese, if desired. #athenosfeta
Add this Fiesta Feta and Avocado Corn Salad to your summer lineup for a guaranteed crowd pleaser! #athenospartner I’m partnering with @athenosfeta to elevate your summer menus with everyone’s favorite feta cheese because #foodneedsfeta. Enjoy this salad as a standout side paired with anything hot off the grill, or top with grilled chicken, shrimp, or fish for a fresh, vibrant lunch. Find Athenos Feta at your local grocery store! FULL RECIPE (serves 5 to 6) 5 ears of corn, husked 3 Tbsp. extra-virgin olive oil 3 Tbsp. rice vinegar 2 Tbsp. mayonnaise 1 grated garlic clove ½ tsp. paprika (or sumac) 3/4 tsp. kosher salt, divided 1/2 tsp. black pepper, divided 1 small shallot, thinly sliced into rings (about 3 to 4 Tbsp.) 2 medium avocados, peeled and cut into small cubes ½ cup Athenos Crumbled Feta Cheese (plus more for garnish) 1 jalapeño, seeds and ribs removed, finely chopped 1/4 cup fresh basil leaves, roughly chopped 3 Tbsp. fresh mint leaves, roughly chopped 1/4 cup roasted, salted pumpkin seeds (pepitas) Prepare corn by grilling 3 ears of the corn either on a grill or grill pan, skillet, or over a gas burner flame until the kernels are nicely charred (or deeply golden). Set aside until cool enough to handle. (The remaining 2 ears of corn remain raw.) Meanwhile, prepare dressing by combining olive oil, rice vinegar, mayonnaise, garlic, paprika (or sumac), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl or jar; whisk to combine. Stir in shallots and set aside. Once the grilled corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with avocado, feta cheese, jalapeño, basil, mint, pumpkin seeds, remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Pour dressing over salad and toss to combine. Garnish with extra crumbled feta cheese, if desired. #athenosfeta

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