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Is Today Your “Happy Birthday”?

Dec12
Gabe-birthday-part

Image via Wikipedia

Today is my ‘Happy Birthday’. For today only, I am 59 and am embarking on the last year of my 50s. The 60s scare me. *shudders*

Will I feel I’ve experienced enough by then? Will people really think I’m old? Will I become a blue-haired helmet-head like so many other elderly women? Will I automatically begin dressing like an ‘old lady’? I’ll give you the answers at the end of the post. (Note: this post was previously published on June 15, 2011.)

Most of the birthdays I celebrate with family and friends are clustered in periods of a few months but, over the course of one year I celebrate 35 birthdays…and that’s just family.    I suppose everyone, who has a few family members and a few friends, experiences that in their calendars, too. Do your own birthdays give you cause to celebrate or to hide out behind the pages of a good book?

Some people put no importance on birthdays, but I think it’s a day to celebrate the positive impact another person has on your life, not to mention celebrating the length of that person’s life. On our own birthdays, the extra loving attention focused on us and the opportunity to look at what we’ve done and where we’re going with our lives, is a great gift.

over the hill

Beautiful view from the top of the hill

Let’s say it’s the day before your 50th birthday. This is the BIG ONE. You’re at the crest of the infamous “Hill”. Are you up for the challenge? Can you master middle-age? Only on B-Day are you allowed only to stand at the very top of that hill and look down on both sides – look at the ‘you’ before 50 and the ‘coming you’ after 50. You only have one day to be 50 years old. Will you relish your view from the top of that hill and look excitedly at all that lies ahead or will you be a bit of a coward and pretend you haven’t reached the crest yet, fearful of failing to survive midlife? You may as well face it, there is no way to slide down the backside of “The Hill”. Truth be told, why would we want to?

The only survival skills you need to get through the next 20, 30, or 40 years are the right attitude and the ability to communicate with others in this age group. The right attitude means liking yourself for who are and surrounding yourself with a support system so that you are confident you can handle pretty much anything you have face. Being able to communicate with others in your age group  means reaching out and connecting to create new friendships, partners in this mid-life story we’re writing. What would you answer if a much younger person asked you how you feel about getting ‘old’? Think about that for a minute.

Mom and Aunt Esther

From left, Mom-87 and Aunt Esther-89

My Mom, who is 87 years old, saw a picture I snapped of her recently and said, “Who’s that old lady in that picture?”. My mother still thinks of herself as a much younger woman. Oh, she sometimes curses her body for not working the way she wants it to, but she doesn’t despair for long. Mom has had a long and full life. She has loved and lost, worked and traveled, pursued her artistic talents, made many wonderful friends and raised a family who cherishes her. She would say her age is a gift. She is kind to and not so critical of herself now. She doesn’t chide herself for eating that extra cookie, or for not making her bed, or for buying another fairy figurine for her collection. She’s entitled to the privilege of a delicious treat, being messy or extravagant. She knows she won’t live forever, but as long as she’s here, Mom won’t waste any time lamenting the things she didn’t do, or worrying about the future. She’s a wonderful example of a woman who wrote her second chapter of life in a positive, light-hearted prose.

As for me, at 50+, I’m much more the person I always wanted to be. There is more I want to do still. When I look back, I see people and experiences I would not trade for more money or a flatter belly. When I look ahead, I see my amazing friends and loving family standing there while I shape my future. I have never lost my desire to learn new things and that keeps me young. I hope you pursue activities that give you youthful optimism.

At 59, I’ve become my own friend. I love the freedom that comes with aging. Whose business is it if I choose to read or play on the computer until 4 AM and sleep until noon? I will sing to myself those wonderful tunes of the 50′s, 60’s & 70’s, and I now have my husband to share it all with but, not to limit in any way. I know I am sometimes forgetful. But then, some of life is just as well forgotten. And I usually remember the important things.

Sure, over the years my heart has been broken. How can your heart not break when you lose a loved one, or when a child suffers, or even when somebody’s beloved pet gets hit by a car? But broken hearts are what give us strength and understanding and compassion. A heart never broken is pristine and sterile and will never know the joy of being imperfect.

As you get older, it is easier to be positive. You care less about what other people think. I don’t question myself so much anymore and I’m okay with being wrong sometimes. I can’t yet say I like getting old, but I like the person I have become.

What would your answer to that question be? How do you feel about getting older?

Answers to the questions above, as promised: 1) I will always want to experience more. I will never have enough. 2) People will only think I’m old if I think I’m old. 3) I refuse to ever cut my hair short, let it go white and then apply a blue rinse–ugh, never! 4) You’ll never see me wearing a knit pantsuit or sweatshirts with appliques or stockings that puddle around my ankles or ever zip any article of clothing up to my chin! I guess the answer is an emphatic NO to all those questions. How about you?

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Charms to Soothe the Savage Breast

Nov30

As I inch ever closer to embarking on the last year of my 50s, my thoughts turn to anything that will soothe the angst of being an age that sounds so old. I’m working at being healthier and more fit going into my *gulp* 60s.Treadmill

I’ve purchased a treadmill for a no-excuses workout. In fact we’re setting up a whole workout room adding my hubby’s ancient rower and some free weights, resistance bands and an exercise ball. This room was formerly our library/billiard room, well it still is the library but the floor area has been opened up by removing the pool table no one used. My friend, Gene Lempp, of Designing From Bones, and I are beginning a treadmill challenge tomorrow. It will run through January 29th. We’ve set goals for those 60 days and have rewards for ourselves in mind if we reach or surpass those goals. Wish us luck! We’ll post our progress from time to time so you can help keep us accountable.

While my meals are well-constructed of whole grains, vegetables and lean meats and fish, I’m still working on the in-between eating. I stopped baking and purchased dry-roasted almonds and very dark chocolate for an evening treat. Yet the pounds remain.

Back to things that soothe my angst – the exercise will help, as will having time to read while walking. We almost always have classic rock or metal music playing throughout the day, which takes me back to my youth.

Isn’t food just the most comforting element though? Thoughts of the foods of my childhood keep popping in my head. They are exactly the foods I have to avoid in order to get fit.

My Mom would make pot roast  or roast pork or chicken with potatoes and vegetables for Sunday dinners. On Tuesdays she’d use the leftover mashed potatoes to make her version of potato pancakes. Oh, I loved Tuesday nights!

Grilled cheese and tomato soup was, and still is, my favorite lunch. Follow it up with a dish of tapioca topped with cinnamon and whipped cream – ooh, I’m in heaven!

Mom made a to-die-for vanilla custard pie on Christmas. I have carried on the tradition because it’s the silkiest, most perfect custard that melts in your mouth and primes it for more.

*wiping drool from my chin* Here are a few more from my childhood that you may have enjoyed as well:

        photo courtesy of saltsidedownchocolates. wordpress.com                                                                                                             Hot chocolate made with Ovaltine, “For Radiant Health”
macari=oni and cheese

Courtesy of SliceOfChic Creamy, cheesy Macaroni & Cheese

  

Banana pudding

Photo courtesy of m kasahara Banana Pudding

 

None of these yummy foods will make it into my meal planning, except on very rare occasion. I’ll wait til I’m in my 80s to eat more of these foods because I know I’ll decide at that point that I can eat anything I want, just like I’ll be able to say anything and get away with it.

A happy relationship, a healthy mind and body and dreams to reach for help in dealing with getting older. I’ll soothe my angst with good music, healthy foods, lots of exercise and playing with my hubby…becoming a published author will help, too.

What do you do to soothe your angst? Are your favorite childhood comfort foods still in on your menu? Want to share them with us?

You know I love hearing from you and anxiously await your comments!

Don’t forget to join us on Friday for The Life List Club! How are you doing on your goals? One more month until our 6-month Milestone Party! Get ready for more fun and prizes! Click here to visit our last Milestone Party, in case you missed it.

Sweet Obsessions – Holiday Foods – Part 1

Nov14
Thanksgiving

Photo courtesy of eastlaketimes.com

There is little more than a week left until Thanksgiving Day! Are you ready for it? Are you hosting your family?

As November inches us closer to winter, we begin that annual ritual…the one that comes so naturally to us that we hardly notice we’re doing it…we are preparing  for the coming of, what hundreds of years ago was hibernation, the season to  pull back from all the activity of summer. My friend, Susan Troccolo, said it’s called the deepening season. A time to slow down. Refresh. Strengthen our roots. Feed our souls.

 The Thanksgiving holiday offers us the opportunity to reflect on all that we have sown and reaped. Gratitude is abundant in all we do to prepare for the feast and the family time.

Thanksgiving turkey

Photo courtesy of sanzplans.com

I’ll bet everyday is a day of giving thanks for all of you. But Turkey Day is the big guy…the day it all comes together…football, turkey, pie and naps on the couch…SCORE!

Since food is a big part of this holiday, I’ll start you off with an appetizer that will impress your guests. I call it:

                                                      Pinecone Spread

8 oz. cream cheese           

 1/2  C. mayonnaise  

5 bacon strips, cooked crisp and crumbled

1 Tbls. green onion

1/4 tsp. dill

1/8 tsp. pepper

Toasted or Dry-Roasted Almonds

pinecones

Photo courtesy of 123rf.com

Mix all ingredients and chill overnight. Form the spread into 2 pinecone shapes. Press almonds onto the pinecones to resemble the scales of the pinecone. Serve with crackers.        

And if you are super short of time, this one takes seconds to put together:

Cheese and Chutney Spread

Place cream cheese on a serving plate. Pour half the jar of chutney over the top allowing it to trickle down the sides of the brick. Toast chopped pecans in the toaster oven for 3-5 minutes, stirring halfway through. Watch closely so they don’t burn. Sprinkle over the top of the chutney. Serve with crackers.

Hors d’oeuvres like this, as well as, hot dogs wrapped in pastry, shrimp cocktail and veggies with a savory dip are what my family nibbles on between breakfast and the turkey dinner.

What’s your favorite holiday snack? Please feel free to share a recipe.

Don’t forget – this Friday is The Life List Club! Please join us for more inspiration and laughs.

You know I love hearing from you! Stay and chat for a minute!

Happy Labor Day and Sweet Obsessions

Sep5
Labor Day Parade, Union Square, New York, 1882...

Image via Wikipedia

Happy Labor Day!

Please join me in thanking all the American workers, those of today and those of the past 100+ years, for their service to this country. Cheer them on at your local parade where they exhibit to the public “the strength and esprit de corps of the trade and labor organizations” of the community. Enjoy this 3 minute video offering a brief history of Labor Day.

One more bit of business…Please join me on Wednesday  for an interview with author, Jody Hedlund. Jody is a historical fiction writer and has two books available, The Preacher’s Bride and, her newest release, The Doctor’s Lady. I will be giving away a copy of The Doctor’s Lady to one lucky commenter.

I’ve read The Preacher’s Bride and am devouring The Doctor’s Lady. Jody’s writing draws the reader in an holds you there. You’ll find yourself loving the characters and not wanting to let them go when you’ve finished the book. I lost a lot of sleep while I read The Preacher’s Bride, just couldn’t find a place where I was willing to close the book to close my eyes. More than a story set in Puritan Days, it’s a story about two people who each have a mission in life and find a way to have love, too. It has been the same with The Doctor’s Lady…late nights…just one more chapter before sleep.

Mondays in September are all about Sweet Obsessions. I know I can’t be the only one who obsesses over such things as chocolate, books, movies, or music. So, I expect that I’ll hit common ground with most of you, my exceptional readers!

Labor Day Weekend marks the final days of summer vacation for kids and their parents. For the rest of us, it signals the onset of Autumn, even though Fall doesn’t officially begin for almost 3 more weeks. Summer playtime is behind us: July 4th fireworks, beach days, lazy  book-reading afternoons in a hammock, road trips, gardening, outdoor concerts, and the like.

Drive into a state park on this holiday weekend and you’ll see what most folks do to celebrate this final summer fling…BBQ! For me BBQ is the best way to eat. It’s one of my Sweet Obsessions! The aroma of food sizzling on the grill evokes memories of summers past and creates  that fluttery excitement of outdoor parties.

Most of us use barbeque and grilling interchangeably. I do, but there is a difference. Barbeque includes a sauce to season meats and grilling is cooking without the sauce. When I pull out the gas grill, though, it’s all the same to me!

I can’t even name a favorite food for the grill because I like just about any food cooked that way: juicy and tender Delmonico steaks, succulent lobster tails dripping with clarified butter, vegetables made sweeter as they’re grilled on skewers, roast turkey like you’ve never tasted, thick-sliced pineapple, and the all-time favorite burgers and dogs.

Ooh, and don’t forget the summer salads, desserts and drinks! Now that I have your mouths watering (like mine), I’m going to satisfy all that drooling with a few recipes:

WHITE PEACH SANGRIA – Sweet and refreshing

Ingredients:

  • 1 bottle white wine (preferably Spanish table wine)
  • 3 ounces brandy
  • 2 ounces triple sec
  • 1 cup orange juice
  • 1 cup pineapple juice
  • 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
  • 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
  • Fresh peaches, oranges, and apples sliced

Directions:

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

 

PERFECT GRILLED STEAK – If you like beef, what could be more perfect?

Ingredients:

Directions:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED STUFFED TOMATOES – A super easy side dish!

Ingredients:

 

Directions:

Preheat the grill to medium heat.

Cut the tomatoes and core them, removing all the seeds and juice.

In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.

Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.

 

GRILLED NEW POTATO SALAD - A twist on an old stand-by, potato salad with a bleu cheese-bacon vinaigrette.

Ingredients:

  • 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
  • 1/4 cup olive oil, plus 1/4 cup
  • Salt and freshly ground black
  • 3/4 pound hickory smoked bacon
  • 1 large red onion, finely sliced
  • 1/4 cup plus 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1 cup crumbled Maytag blue cheese

Directions:

Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.

Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.

Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

 

 GRILLED PINEAPPLE SUNDAES - Easy, Fast and Impressive

  • 1 large pineapple, cored and cut into 1-inch-thick slices
  • 1/2 cup butter, melted
  • Vanilla ice cream, for topping
  • Caramel, for topping
  • Homemade or Purchased Shortbread cookies

Preheat the grill to medium heat.  Brush pineapple slices with melted butter and grill until softened, about 4 to 5 minutes. Serve with rich, vanilla ice cream and caramel topping on top of  two shortbread cookies.

Thanks to my favorite source of recipes, Food Network.

Whatever you enjoy eating at your holiday celebration, please, somewhere between that first bite of steak and the last slurp of ice cream,  remember all those American workers who made Labor Day weekend possible!

Do you think most people have forgotten to honor those who are responsible for this holiday? How do you celebrate Labor Day?

You know I love hearing from you and anxiously await your comments!

ATTENTION! Please submit any questions you would like answered during my interview with Kim Wright to be held on Thursday, September 15th. I’ll choose as many as I can. This is your opportunity to get a highly experienced author to give you the scoop on all things publishing! You may submit questions via email or the comments section. Thanks for your input!

If you’d like to make life a little easier, click on the subscribe button to have my fresh pressed posts delivered right to your inbox! Easy, Peasy!

 

 

Oooh, Sexy! Food

Aug8

 I’m a big fan of sexy foods. The attraction begins with the sensual shape of the food, the aroma that sparks all your senses, the texture as it rolls over your tongue , and the sweet or savory flavor that envelopes your taste buds.

Three foods you may never have thought of as sexy foods have some powerful ingredients to increase the libido and generally make you feel good.   

ASPARAGUS – Asparagus “stirs up lust in man and woman,” wrote English herbalist Nicholas Culpepper in the 17th century. In 19th-century France, bridegrooms were served three courses of the sexy spears at their prenuptial dinner. Asparagus is a great source of folic acid, among other nutrients. Folic Acid boosts histamine production necessary for the ability to reach orgasm in both sexes.

Try the following recipe and pair it with succulent lamb chops, or your favorite beef dish. Then watch the sparks fly!

Minted Asparagus

  1. 1/4 cup extra-virgin olive oil
  2. 2 large garlic cloves, minced
  3. 1 shallot, minced
  4. 1 teaspoon finely grated lemon zest
  5. 1/4 cup mint leaves
  6. Salt and freshly ground pepper
  7. 1 1/2 pounds pencil-thin asparagus
  • In a small saucepan, heat the olive oil. Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest and let cool. Add the mint and a generous pinch of salt and pepper and puree to a chunky paste.
  • In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool; pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing.

FIGS – Said to be Cleopatra’s favorite food, the sweet, purple fruits are sexy in both appearance and texture. For obvious reasons, they’ve been a synonym in erotic literature for female sexual organs. To the ancient Greeks, they were “more precious than gold” and many cultures associated figs with fertility.

This recipe would create a sensual aperitif to any romantic meal:

Goat Cheese – Stuffed Figs

1. 12 Figs     2. Goat Cheese     3. Warmed Honey

Quarter 12 figs, cutting three-quarters of the way down. Stuff the figs with goat cheese. Roast in an oiled pan at 425′ for 12 minutes, until softened. Serve drizzled with warmed honey.

RED WINE -  Enjoyed by most everyone since ancient times, it is well-known for its positive effect on cholesterol and its cancer-preventing reservatrol. It is also a stress-reducer which can be healthful as well as beneficial on a romantic evening.

In addition to your glass with dinner, end your meal with a sumptuously creamy (and healthy) dessert:

Cherries Poached in Red Wine with Mascarpone Cream

2 1/4 cups Red Wine     1 cup sugar     1 wide strip of orange zest

2 lbs. sweet cherries, halved and pitted     1 cup mascarpone cheese    

2 1/2 tablespoons honey

In a medium stainless-steel saucepan, combine wine, sugar and orange zest. Bring to a simmer over moderately high heat. Add the cherries and bring back to a simmer. Reduce the heat and simmer, partially covered, until cherries are just tender, about 5 minutes. Pour into a glass or stainless-steel bowl so the cherries don’t overcook.

In a small bowl, combine the mascarpone with the honey. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in bowls or stemmed glasses, topped with a large dollop of the mascarpone cream.

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I hope you’ll try these recipes or create your own and lavish in a romantic meal with your main squeeze! I’ll bring you more sexy foods in a few weeks.

Have you invented a meal that sets the mood? Do you have other favorite sexy foods?

What other ‘sexy’ things would you like to see written about here?

You know I love hearing from and anxiously await your comments!

Don’t forget to stop in at the Life List Club. Subscribe to this blog and you’ll be eligible for prizes at our Milestone Party in September!

ATTENTION readers! Tomorrow, August 9th, I’d love for you to visit M.E. Anders: the Fit Mystique where Mindi Anders will be interviewing me about reading, writing and other personal stuff.  While you’re there, please leave a comment and let me know if you have any further questions for me. Mindi has an awesome blog site and you should read about her novel-in-progress, Playing God. Thanks for the blog love, in advance!