Pandemic

Pandemic

It’s hard to believe that we are almost through August and that September is right around the corner. It’s even harder to believe that life as we have known it changed completely five months ago in the middle of March. 

One moment you are playing with your grandsons at the local park, and the next you are locked down in your home with an overflowing pantry of rice and beans wondering when you’ll be able to get your hands on some more toilet paper. 

Since March we’ve spent more time at home than we ever realized was possible, we’ve worn a mask each time we’ve enter a store, we’ve not gotten together with friends or much of our family for months, and we’ve been bombarded with so much information and misinformation that we don’t know who or what to believe. 

Add to all this rioting and looting in many of the major cities throughout the country since Memorial Day. The world is upside down, and people are so divided that we’ve lost any semblance of understanding each other. In many ways we fear for our nation, but pray that somehow things will get better. 

Churches are still closed for many, the presidential candidate for the Democrats appears to be in cognitive decline, and yet it’s a classic example of The Emperor Has No Clothes. Daily we are bombarded by a news media encouraging us to move along as there is nothing to see even though our own eyes tell us differently. Words like socialism and Marxism are brought up in daily conversation now. 

In my personal life there are some major changes ahead, but I don’t want to get ahead of myself so I’ll write about that later. Perhaps the silver lining of this pandemic is I’m getting to spend more time with my grandsons, which I love, and I’m learning to be overall more content. Even though, at times it can be discouraging wondering when we’ll get our old lives back. 

Spiritually my walk with Jesus is deepening, and although I’ve only read one novel in the last five months I have read my Bible daily. I pray more for my country and our president than I ever have. 

Chuck and I are together pretty much all the time since he now works from home, but we have transitioned and adjusted quite well. When he does finally retire I don’t think it will be too terribly hard to adjust. 

I’ve studied, and cooked, and pondered, and reached out to family and friends more often using the wonders of technology. Five months ago I knew nothing about Zoom meetings, and today I’m an old pro. 

The restlessness I used to feel about not accomplishing enough or simply being enough has faded, as today I put my identity in Christ, and trust that he is in charge. I pray that this pandemic comes to an end soon, but look forward to the future and the possibilities it may bring. 

Orzo Salad

Orzo Salad

Whenever I’m trying something new for dinner, and it turns out well I’ll probably share it with you. 

This salad did not disappoint. The flavors are Mediterranean and include chickpeas, cucumber, tomato, yellow bell pepper, red onion, kalamata olives, and feta cheese. 

The other main ingredient is orzo. Now although orzo looks a lot like rice, it is actually a pasta, and it was delicious in this salad. I boiled the orzo, and rinsed it under cool water before combining the other ingredients. 

The dressing is a combination of olive oil, red wine vinegar, garlic, lemon juice, Dijon mustard, oregano and S&P.  You add the dressing to the salad mixture, and then let it all cool for at least thirty minutes in the refrigerator.

I actually halfed this recipe except for the chickpeas ( I used a whole can) and it was more than enough for Chuck and I with plenty left over for lunch the next day. 

I served pita chips along with this meal, and got this brand from Aldi, although I’ve used Stacy’s before, and both are good. 

I’m including the recipe below:

https://bakerbynature.com/greek-orzo-salad/

By the way I wish I had taken a picture of the diced veggies. Chuck made a comment about how beautiful they were. Just imagine the color palette of red tomatoes, yellow bell peppers, green English cucumbers, red onion, and kalamata olives. 

Abby

Abby

Almost sixteen years ago I got a phone call from Chuck and Brittany. They had been out practicing highway driving and had come up with the idea that Brittany needed a kitten on their way to Oklahoma and back. 

It had been a while since our cat Popcorn had passed away, and since Brittany had never actually had a kitten before, she had convinced her Dad that she should have one. 

To be honest I had gotten used to not having to deal with a litter box so I didn’t jump on board  the idea immediately. However, it didn’t take too much arm twisting to get me to agree to meet them in McKinney at the SPCA.

I wish I could say that we picked Abby, but if truth be told she actually picked us. To be more accurate she actually picked me. When we arrived the place was crawling with kittens so we made our way into the cat room and took a seat. 

 We weren’t there any time at all when a kitten jumped in my lap. She sat contentedly for a few moments, and then jumped down to get a bite to eat. 

As soon as she was through she jumped right back up into my lap. I remember the volunteer commenting on what had just happened, and at that moment it was pretty much a done deal. This little kitten would be accompanying us home. 

According to her collar her name was Abby, and it did seem to fit her so we just kept it, and added Lou as her middle name. It didn’t take long, though, for me to start calling her Princess Honeybun. 

When we returned home it became quickly apparent that Abby wasn’t just any ordinary cat. In many ways she reminded me of a dog. She would come running when I called her, and would roll over to have her belly rubbed. She and I instantly bonded. 

I wish I could say the same for her and Brittany, but alas it wasn’t meant to be. At age fifteen Brittany preferred spending time with her friends, which resulted in me spending quite a bit of time with Abby. 

Consequently Abby took an actual disliking to Brittany, and Brittany pretty much felt the same way. I used to tease Brittany about being jealous of Abby and reminded her that Abby would never leave for college and break her mother’s heart. 

Once Brittany unsuspectingly walked by, and was pummeled by Abby’s paws around her ankles. Abby was known to growl or hiss if Brittany got too close. Her dislike for Brittany carried over with the next generation when Brittany’s children were born. 

Abby may not have been over the moon about the boys, but they both were still fond of her.  The youngest would always request seeing Abby when we FaceTimed, and the oldest insisted that he could tell that Abby was actually warming up to him. 

As the years have gone by I’ve actually fallen to the number two spot in Abby’s life. Over the years she has fallen more in love with Chuck, and he has really won over her heart. He cradles her in his arms while watching TV as she looks up adoringly at him all the while purring loudly. She will reach out with her paw to touch his face to remind him how special he is to her. 

I’d say this noncat person has become smitten by this kitten over the last sixteen years. 

Abby celebrated her sixteenth birthday this last June. I remember when she was a kitten as I calculated her possible life expectancy I realized that she would be mine until I was sixty-four. Abby has met that milestone, but it has become more and more clear that this old girl is not long for this world. 

Yesterday we had to make that decision you never want to make. Chuck and I were with her as she crossed over that rainbow bridge. Our hearts are broken, and the tears flow as I write this. 

We’ve loved this little girl for sixteen years, and she will missed tremendously.

Green Salad

Green Salad

I’m calling this one Green Salad, because everything in it is green. Now before Mrs. Pennington, my high school home ec teacher objects, this monochromatic dish actually was quite eye appealing.

Each ingredient had a different shade of green, and made for a delicious salad. My original intent was to find a way to add raw cabbage to my diet. I had read that cabbage is full of nutrients, and may help reduce chronic inflammation. 

The basic ingredients are cabbage, defrosted frozen green peas, English cucumber, and green onions. 

Now if you are not a green pea fan you might be surprised at how different they taste uncooked in a salad. I grew up eating only canned peas, and they were basically the bane of my existence.

I imagine my mother looking down from heaven and scratching her head at how much I enjoy peas today. Although, we were required to eat everything on our plate, she did allow me to pick the peas out of my chicken pot pie occasionally when she and my Dad would go out for dinner, and leave us behind with the babysitter. 

The dressing for this salad is quite simple, and includes apple cider vinegar. Make sure you buy the apple cider vinegar that is raw and unfiltered. I like Bragg Organic, and will be doing another post on the benefits of Apple Cider Vinegar in your diet in the future. 

I’m including the recipe below:

https://natashaskitchen.com/cabbage-and-pea-salad/

Let me know what you think. 

Tasty Lunch Idea

Tasty Lunch Idea

I came across this tuna salad recipe the other day, and thought I would share it with you since it was quite yummy. It made enough for two lunches for me.

I used a single serving package of light tuna packed in water. I drained and rinsed half a can of white cannellini beans. Next I cut a stalk of celery into half moon shapes.

I mixed everything together in a small bowl. Then I whisked together about a tablespoon of olive oil with about half a lemon and about a teaspoon of Dijon mustard, and added salt and pepper to taste.

I added this to the tuna mixture, and stirred it all together.

I served it with a thinly sliced apple, and some Triscuit thins.

This was a nice change from my usual Amy's burrito, and tasted just as good the next day.

White Broccoli

White Broccoli

About a week ago I was visiting my daughter's and eating lunch.  Now generally when I come to visit I bring my own lunch to help me stay on track with my WW maintenance.  Most of the time I bring an Amy's burrito, and some raw veggies and hummus.

My youngest grandson, at two and a half, has grown quite fond of sharing my carrots and broccoli, all the while dipping them into hummus. In fact, he's the one who coined the term "hummy" for both sweet and savory hummus.

Now last week I had added cauliflower to the vegetable mix, and after crawling up into my lap to share my lunch I noticed him staring at my ziplock bag of veggies.

He didn't miss a beat, though, and I heard him say, "Hmmm white broccoli!"

I cracked up at the sheer genius of his observation. This boy knows his broccoli and knows his colors too.

Why wouldn't this strange new veggie be white broccoli?

Now I wish I could say he enjoyed his white broccoli as much as the green stuff, but after chewing it up, it found its way back into my hand as he slowly spit it out.

Later I asked his older brother if he knew what this strange looking vegetable was, and he replied, "Nope."

I've got to give the youngest kudos for the most creative answer!

Pico de Gallo

Fermented Pico de Gallo

I wanted to share with you a recipe for fermented Pico de Gallo that Chuck and I have made. Again I have to give Chuck the credit for encouraging me to try fermenting food. His interest prompted me to buy him a fermenting kit for 
Christmas. 

We were excited to make the Pico this time because we were going to be able to use the jalapeños that we grew on our back porch garden. I’m happy to report that we actually have tomatoes growing (from some sprouted seeds from a tomatoes I was cutting up for BLTs.), however they are not ready to be picked yet. 

The ingredients needed for Pico are tomatoes, jalapeños, white onion, cilantro, garlic, and salt. 

Chuck diced up the tomatoes relatively small. We used my handy dandy onion chopper to easily dice the onions. Chuck seeded and diced the jalapeños quite tiny so as not to overpower anyone bite. 

I cut off the stems from the cilantro, and Chuck chopped up the leaves. He also diced the garlic quite small as well. 

We put all of it in a large bowl and added the salt. Remember to add an extra teaspoon of salt if you are planning on fermenting your Pico. We mixed it together, and scooped it into mason jars. 

Because we have the fermenting kit, Chuck used the wooden tamper to push down the mixture into the jar. We topped it with a glass weight to make sure it was completely covered, and not being exposed to air. 

Then we used the special lid with the air slit in order to allow the carbon dioxide to escape during the fermentation process. We will let our Pico sit out in a cool, dark place ( the shelves in our laundry room) and will check on it in about five days. I usually jot down the date we made it on the calendar to help us keep track of the time. 

Then after a few days we will check it. If we are not satisfied with the taste (sometimes it’s still too salty) we will let it sit a little longer. 

After that we keep it in the fridge, and replace the lid with the metal lid that comes with the jar. I’ve been told it can last for several months in the fridge, but I guarantee it won’t be there long enough to find out. 

I’m looking forward to some pretty yummy breakfast tacos when it’s done. 

I've included the recipe below:

https://prepareandnourish.com/fresh-and-fermented-tomato-salsa-or-pico-de-gallo/

Omlettes

Omelettes

At our house Chuck is the omelette king. He’s been making omelets for us for  thirty-five  years, and they always are delicious. 

Up until now we’ve kept our omelettes pretty simple. Basically egg, a splash of Half and Half, and a slice of American cheese. We top that with a little salt and pepper, and some salsa. 

Since I'm on Weight Watchers I’m always looking for ways to stretch my daily points without feeling too deprived. A few months back I had some veggies in my crisper that needed to be used. I diced mushrooms, red onion, red bell pepper, and some zucchini, and rather than use points on the  cheese slice we just added the veggies to the omelette. 

Instead of salsa we topped it with the zucchini relish I posted about the other day. 

https://gracefounddaily.blogspot.com/2020/07/zucchini-relish.html

I must say that the veggies without the gooey cheese really elevated this omlette to a whole new level. Am I surprised? Of course not. Once again the mighty vegetable has proven to be the flavor king. 

We served our omelettes with some toasted Ezekiel bread topped with Apricot Simply Fruit and some sliced cantaloupe.

The meal was delicious and came in at around 3 points. Wow!  We had an entire meal for the price of a slice of cheese. Now full disclosure here I did include 2 Tablespoons of almond creamer for another 2 points. I usually only have coffee on the weekend so it really has become a treat. 5 points for breakfast works for me.