MAKING LIFE THE BEST IT CAN BE!

9 Secrets to Keeping the Spark in Your Relationship, Even When You Live Together from MSN Lifestyle (Love & Relationships) by Rachel Gillman / GLAMOUR magazine (just copy the following address)

http://lifestyle.msn.com/relationships/staticslideshowglamour.aspx?cp-documentid=25319530&GT1=32071

I found this on my MSN homepage yesterday.  Lee and I think they work and don't want to forget them for ourselves...so... they are on my blog!  Here are the highlights.  Enjoy LIfe!

1. SLEEP TOGETHER

2. DON'T STOP DATING

3. FIGHT FAIR

4. RECHARGE YOUR SEX LIFE

5. SHARED CALENDARS

6. BOND IN THE BATHROOM

7. CHANGE THE SCENERY

8. KEEP HIM GUESSING

9. SPLURGE ON YOURSELF

FINDING TIME TO DO IT RIGHT..WELL, IT FEELS RIGHT!

I am discovering this week that for the past 22.5 years, I have been trying to do my "best" to take care of myself, cover house and farm administrative details, engage in home-making, build friendships, love my husband, and raise my family.   "Best" is relative to the amount of time and energy there is to accomplish a goal.  Pre-retirement, my "Best" was SIGNIFICANT, but not always adequate.  Today, my "Best" is getting BETTER.  

AN EAGLE, FOR REAL!

I saw an eagle today.  It was the prize for driving the back way home across Ohio from a week-end adventure with Lee.  Between a map, the tom-tom I bought at a garage sale and faith I have in my husband's innate sense of direction, we ended up on a back road (gravel) with very little gas in the tank.  Spotting a dark black spot ahead on the road devouring road-kill, we slowed down.  We stopped the car and the impressive dark bird looked up at us, his white head and tail were a beautiful contrast to his ink-black feathered body.  He turned away from us and flew up and away.  We were just south of Holgate, Ohio.  Hope you see an eagle someday.  

WELCOME FALL WITH "APPLE & SAUSAGE OVEN PANCAKE"

I love discovering and sharing tastiness from Pillsbury, Betty Crocker, and Everyday Foods publications. This one is from a Betty Crocker, Bisquick, Breakfast & Brunch.  I have served it several times and it really seems like a winner for a fall brunch with friends or family.  It is easy too. 
Makes 12 servings (285 calories per)


1 medium apple, thinly sliced (I used more, why not?)
1/2 c. packed brown sugar
1/3 c. butter (a little more is nice to soak into the extra apples)
1/2 c. maple-flavored syrup
1 # bulk pork sausage
1 c. original BISQUICK
1/4 c. packed brown sugar
1/2 c. milk
1 egg
additional maple-flavored syrup, if desired


1. Heat oven to 350 degrees.  Spread apple slices evenly over bottom of ungreased rectangular pan, 13x9x2 inches.  heat 1/2 c. brown sugar, the butter and syrup in 1-qt. saucepan over low heat, stirring occasionally, until melted.  Pour syrup over apples.  Cook sausage in 10 inch skillet over medium heat, stirring occasionally, until no longer pink: drain.  Sprinkle sausage evenly over apple-syrup mixture.
2.  Stir remaining ingredients except additional syrup until blended.  Carefully pour over sausage.
3.  Bake uncovered 30 to 35 minutes or until top springs back when touched in center.  Cut into 3 inch squares; turn each square upside down onto plate.  Serve immediately with additional syrup.  


It was pictured with a little mint sprig and strawberry slice on the side. ENJOY THE FALL SEASON!  Can you believe how fast September is slipping by?  

AN ADVENTURE AT THE ANN ARBOR VA HOSPITAL

okay...so I may edit this later, but really it made me blush.


Today was a Dad and Donna Day at the Veteran's Hospital in Ann Arbor.  I drive to Ohio to pick up Dad and drive back to Ann Arbor with him.  We get situated in the waiting room of the eye clinic which is always packed with vets on glaucoma day (Monday).  I get Dad parked in his wheel chair (which is the BEST way to get him around the place) and bend over to pick up my large bag full of snacks and reading material to pass the hours of waiting until he is seen by a doctor, setting on the floor at his feet.  I say to him as I dig through my purse, "I guess I'll read my girlie magazine!"  DEAD SILENCE AND THE TURNED HEADS OF MULTIPLE INDIVIDUALS, MY DAD INCLUDED.  I looked at them, blushed, and said, "MARTHA STEWART magazine?????"  Everyone laughed.  It was truly funny!

A FISH TALE

I can't believe it has been a week since I published to my blog, but this story must be shared.  
     
     My two grandsons WON two plastic bags of gold fish at the Fulton County Fair on Labor Day weekend.  They were so proud of themselves and walked around the fair carrying them like trophies (in the plastic bag, swinging back and forth by their sides, those fish had to be sea-sick).  Cooper, the four year old won two and August, the two year old won one.
     Since the boys were visiting for the weekend, grammy had to dig out the old fish bowl from the basement, clean and fill it.  After the water reached room temp, the three little fishies were introduced to their new, but temporary home.  They vacated two days later, to be transported to their new home in Pennsylvania, where they would take up permanent residence.  
     Their days, spent as many other gold fish in captivity, swimming back and forth, up and down, nibbling at little, smelly flakes.  We mammals are all fortunate to be able to choose more diversity in our routines.  Fish-days seem to be enriched only by the diversity of faces, mutated by water and glass, that peer into the bowl for a view of the colorful swimmers.  
     A week passes by and grammy and papa go to visit the Pennsylvanians.  On Saturday morning, we all woke to discover one of Cooper's fish, floating belly-up.  The adults of the household discussed the need to present the young boy with the finality of the "circle of life."  We decided to just tell him the fish was dead.  His response surprised us all.  He announced that he thought he had won and was happy with a bag of water.....Really?
    On Sunday, August's little fish met the same demise as his brother's.  August was unfazed and the fish was flushed.  I decided that the water in the bowl should be changed and I began the arduous project of making all that happen for Cooper's lone fish.  The transition was made and the fish, Albert (Einstein) seemed to make a quick adjustment.  
    On the evening of the third day of my visit, the final fish met his destiny in the same posture as the two before.  Based on the response to the demise of the fishie number one and number two, we adults were surprised as Cooper suffered complete melt-down following Albert's passing.  
     Cooper, with this new mystery of life to ponder in his tender and sensitive young mind, asks "Why did Albert have to die?"   Despite the reality that this fish had a tough little life, one young boy will always remember their brief September encounter.  It is a lot easier to answer the question, "Where did my bag of water go?"
     

DON'T FORGET

In addition to pilates and water aerobics, this is the week I promise to write a magazine article and actually submit it.   

A ROUTINE IS NOT A SCHEDULE (no post on 9-11)

So as I describe a dot-to-dot journey on route to establishing new personal habits, I stop to remind myself that routine and schedule are not the same.  Routine breathes a natural flow of events and opportunities, predicated by choice.  Schedules dictate and presume responsibilities, limiting choice and making life predictable. Yes, patterns are nice; but I want to embrace the technique of broad gestures and voluminous brushstrokes. Celebrating independence from bells and whistles with an arduous spirit that carries me from the serene to the spectacular and home again. 

ROUTINES AND THE CREATIVE APPROACH, a new view....

I want to look forward to points in my life that give it structure but allow the ME, to-be.  Maybe a dot-to-dot picture puzzle is a significant metaphor.  I know what sequence the numbers fall in (everyone does), but can't they be anywhere on the page?  If I connect the dots with my magic pencil,  an interesting picture will reveal itself.  In specific and translated this all means that on Fridays I plan to go to water aerobics, tan, run an errand or two, eat hot and sour soup for lunch and prepare for the weekend.  Patterns may emerge for Monday thru Thursday, but abstract is good too.  

ENCOUNTERS AND AFFIRMATION

Everyday I seem to be running into the most significant people. Each encounter reinforces the meaning of the past, a hope for the future and the added benefit of friendship in the present.  Thanks to all who take the time to read my ramblings. Thanks to all who run into me in random places and we share some small talk filled with unspoken words of remembrance, a hug and a "hey, let's get together sometime!"  I BELIEVE we will.  

a note on STAR TREK NEXT GENERATION & Retirement

Today I realized that in the not so distant past, I felt much like a BORG with the thoughts from the collective filling my head. "Resistance was futile", it was my job to respond.  The voices were never quiet; ideas and responsibilities bounced from side to side, ear to ear, top to bottom and echoed, clamored, in fact.  Being used to it, it seemed quite natural and normal.  I functioned successfully while balancing the multitude of ideas that whirred within me.  In contrast, I notice now that I can, in fact, hear myself think.  Maybe I am a BORG, unplugged.  Acoustic is nice! I love the sound of my thoughts.  

TODAY'S RANDOM ENCOUNTER AT LOWE'S

Stopping into Lowe's Kitchen Design Center today, I surprised Steve, who I worked with for hours, days, and weeks, planning every detail of my new kitchen.  Equally surprised to see me, he asked me what I was doing in the store during school hours.  Playfully I replied, "I retired to stay at home with my new kitchen!"  He smiled. 

Recipes I Discovered, Had Time to Prepare, Had Time to Enjoy, & Someone Else Liked As Well!

PESTO from EVERYDAY FOOD, a significant little Martha Stewart Magazine
Basic Basil Pesto

coarse salt & ground pepper

1 peeled garlic clove (more as desired)

¾ c. toasted pine nuts 

3 c. packed fresh basil leaves (and stems) 2 ½ ounces

½ c. extra-virgin olive oil

¼ c. freshly grated parmesan

On a cutting board, sprinkle ¼ t. salt over garlic and roughly chop.  Using a flat side of the knife blade, crush mixture into a paste.  Add to a food processor (blender?) with pine nuts, basil, & 1 T. oil.  Pulse until ingredients are finely chopped.  With machine running, add remaining oil in a slow steady stream.  Add Parmesan and pulse to combine.  Season with salt and pepper.  (try walnuts, pecans, or pumpkin seeds in place of pine nuts)

I used more olive oil and adjusted all ingredients to my liking…..you should too!  I think pesto is personal. 

Pesto Yogurt Sauce (This was loved by all!)

In small bowl, mix together ½ c. basic basil pesto & 1 ½ c. low-fat Greek yogurt.  Season with coarse salt and ground pepper.  Serve as a dip for vegetables or toss with warm boiled potatoes, or cooked shredded chicken to coat.  (I am a big fan of rotisserie chickens.)

DINNER SUCCESS STORIES (alias recipes that work)

Asian Cucumber “Slaw”

Prep time:  10 minutes      Serves 6

3 seedless cucumbers, shredded & drained (peeled?)

1 ½ c. shredded carrots

1 yellow bell pepper  & 1 red bell pepper, diced

½ c. chopped green onions

½ c. Asian-Ginger salad dressing (Marzetti-brand?)

2 T. toasted sesame seeds

½ T. crushed red pepper flakes

½ c. roasted salted cashews

(adjust all ingredients to meet your taste and needs!)

In a medium bowls combine cucumber, carrots, bell peppers, onion, salad dressing and red pepper flakes, and toss.

Chill until serving time.  Add cashews and sesame seeds just before serving.  Toss again.  

Ode to Andrew!

This little post is just for you,
I hope you read it cause you told me to....

Thanks for your help on blogging stuff,
It will take some time for me to learn enough.

If you don't read this when you get home,
I'll send you a copy on your relic phone!

"old bird"

WAVES OF CHANGE NOT STOPPING ANYTIME SOON

Every new adventure is bombarded with the need for new decisions.  Whether viewed as an attack or shower of opportunities is a matter of personal attitude. Not even settled into some routine based on what I presume are predictable realities and whack! potential for change manifests itself. A metaphor for being out in the ocean, turning my body away from the familiar beach toward an open sea just in time to get overturned by some big wall of water. Floundering for a time, wrestling my footing away from the undertow and (if I haven't been dragged out to sea) making new plans or altering my position.  Is it "back to the beach to be drenched by the sun" or "submit and adapt to each wave as it is forced over and around me" and onto the shore?  A most current wave of change forces the dilemma and debate over publishing my ideas via blog or web site.  Drama because I can't get my recipes to publish where I want them, but ultimately of course, will the beach change because my presence has altered the flow of nature?  

RECIPES THAT ARE A SUCCESS! (gathered from favorite web-sites, books and magazines)

HUMMUS-a chick-pea cream with garlic
Credit must go to FAMILLE CORPET where I discovered this online, site includes interesting hummus facts.  Recipe takes about 10 minutes
1.  Take standard (530 g.) can of chickpeas/garbanzo beans.  Cut 4 holes in one side of can, open other, rinse under faucet. This is really a clever approach.  Let drain.
2.  Put peas in blender or food processor.  Add juice of two fresh lemons.  Blend until mix 
becomes creamy.
3.  Add 1/2 c. of olive oil. Continue to blend.
4.  While blending, prepare 2 to 4 big cloves of garlic. 
5.  Stop the blender and crush the garlic in a press on top of hummus.
6.  Wait 3 minutes for crushed garlic to mature and mix again.  
(Maturing is always  important, I have waited until now to even begin!)    
7.  Serve it cold.  DELICIOUS and garlic-y.
Also tasty with cumin powder, or use olive oil with red chilli pepper soaking in it.  
TAHINI is not used in this recipe. 

MUST FIGURE OUT HOW TO POST RECIPES, DISCOVERED, TRIED, AND PROVEN TASTY!

I really like entertaining now, planning and cooking tastiness for family and friends in my awesome and fun kitchen.  A new kitchen or any modernized or redesigned living space may be key to a positive retirement transition.  Meanwhile, I have to figure out how to save the savor here on blog EEIPT.  E for entertaining.....yourself and others.  E for educate, not others.....me, SO MUCH TO LEARN!  But in specific, how to post recipes???????  

STATUS QUO

Everyday:  
Do SOMETHING fun, learn SOMETHING new, get exited about SOMETHING or someone, think about SOMETHING or make someone think!  Make it a good day, Everyday! 

MY DAD

Mission accomplished; he really liked the platter.

IT BEGINS TODAY

TODAY I was honored for the past and TODAY I begin again.  I love the commemorative pewter plate; I touch it and I feel the respect it carries.  I look into it and my reflection humbles me.  It is smooth but engraved with my name....my full name.  Thank you Dad and Mom for sending me to college to be what I was to become. TOMORROW I am giving it to my father to recognize him for his part in my pre-life. He is 89 years old, but I think he will like it.  TONIGHT I am expecting my husband to come home from his work (our work, now) and I will thank him for being my companion.  Something extraordinary happened TODAY....a new freedom  to discover without the weight of occupational responsibility is in my reach.  My blog is only about the newness of my life.  My past may be learned by interpretation only, I hope.