I, too, shall look at the stars.

“

An old Grandfather said to his grandson, who came to him with anger at a friend who had done him an injustice…

“Let me tell you a story. I too, at times, have felt great hate for those who have taken so much, with no sorrow for what they do. But hate wears you down, and does not hurt your enemy. It’s like taking poison and wishing your enemy would die.”

“I have struggled with these feelings many times. It is as if there are two wolves inside me; one is good and does no harm. He lives in harmony with all around him and does not take offense when no offense was intended. He will only fight when it is right to do so, and in the right way. But…the other wolf… ah! The littlest thing will send him into a fit of temper. He fights everyone, all of the time, for no reason. He cannot think because his anger and hate are so great. It is helpless anger, for his anger will change nothing.”

“Sometimes it is hard to live with these two wolves inside me, for both of them try to dominate my spirit.”

The boy looked intently into his Grandfather’s eyes and asked, “Which one wins, Grandfather?”

The Grandfather smiled and quietly said, “The one I feed.”

”

“Cinnamon Stars Ingredients * 1 1/2 cups (about 8 oz.) hazelnuts or blanched almonds, finely ground * 1 teaspoon ground cinnamon * 3/4 tsp lemon zest, grated * 1/4 cup egg whites (about 2 large) * Pinch of salt * 1 1/2 cups confectioner’s sugar * About 1/2 cup additional confectioner’s sugar for rolling Procedure 1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Combine the nuts, cinnamon, and zest. Beat the egg whites at high speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high and beat until soft peaks form, one to two minutes. Gradually add the confectioner’s sugar and beat until stiff and glossy, five to eight minutes. Reserve about 1/3 cup of the meringue and fold the nut mixture into the remaining meringue. 2. Place a large sheet of waxed paper on a flat surface, and cover with additional confectioner’s sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioner’s sugar, top with a second piece of waxed paper, and roll out one-quarter-inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into two-inch star shapes, or use a knife to cut into diamonds. Re-roll and cut any scraps. Place on the prepared baking sheet. 3. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about five minutes. Transfer to a rack and let cool. Store in an airtight container for up to three weeks. Makes about 36 two-inch cookies.”