Trying to Keep Up with Time: balancing life around the reality of a ticking clock

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Mercy, mercy Me!  The past few days have raced by like a pack of sled dogs!

dog sled team

But breakfasts, lunches and dinners haven’t lacked my down home sense of style, except for last Tuesday.  You know how much Aunt-Bea-Me respects consistency and order, well, they were both blown to hell’s bells when Morgan and Charlie decided to break up.

And it couldn’t have happened on a worse day.  My friend, Marie, moved to Louisiana that morning…sob.sob.  So the children’s news sent me scampering off to the kitchen, where I sat at the table with a lace hanky in my hand, concentrating as hard as I could, to work up a flood of tears.  Just as success was within grasp, the telephone rang, breaking what had promised to be a very wet season.

The rest of day is a blur.

another kitchen failure

Later that evening, Rich rushed us to nearest Chinese Restaurant, the Wok Express, where he did his dead level best to lift my spirits.  He was doing a pretty good job of it too,  until I opened my fortune cookie….

stale fortune

Sigh.

Wednesday was in deed, a better day.  I spent the entire afternoon in the capable hands of Eric, my hairdresser.  What that man can do with a pair of scissors is the envy of every bolt of cotton broadcloth in the county.

time out

 

Moving on.. tonight’s meal was a near masterful presentation of my own ground chicken patties, sprinkled with a smattering of salt and lemon pepper, and a thin crust of Panko, then sautéed in 2 teaspoons of olive oil till golden brown.  Last week’s cabbage selection wasn’t nearly a hit with Rich, so I felt compelled to redeem myself, and cabbage, in his eyes.

I began by julienne-slicing the bright green cabbage leaves, and then set them aside.  A couple of pieces, (2), of bacon went directly into a small sauté pan until crispy brown.  Then I blotted them on paper towels, rough cut them into medium-sized pieces and set them aside.

I took 1 fresh apple, peeled and sliced it into thin slices and set that aside also.

In a large, clean sauté pan, I added about 1 ½ teaspoons of the bacon drippings along with 1 tablespoon of margarine.  When the oils had blended and become hot, I added the cabbage and apples, salting, minimally, and using a pinch of black pepper.  Stirring periodically, I mixed the two till the cabbage softened and was perfect to taste.  That’s when I added the chopped bacon, tossing it throughout the mixture.  The whole process couldn’t have taken more than 15 or 20 minutes and was divine with the tiny red potatoes and chicken I served.

(I have to be stingy with potatoes because of Rich’s diabetes), so I boiled 3 that were each about the size of a small lemon; then I cut them in half, placed a stem of fresh Basil from my garden beside them.  I served Rich 3 halves, I had 2, and Fig, dear Fig-Fido, had the last. (It was necessary to hide the dog’s antibiotic inside, creating a sort of potato cocktail.  Camouflaging a pill is the only way to get it down her throat, and believe me when I say; I’m not the least bit hesitant to resort to such tactics if it helps Fig.)   Oh, how I digress.

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You will hand over that potato…

 

Bam!  Dinner done!  Dishwasher loaded!  Rich watching reruns of the mini-series Shoˉgun, and it’s Aunt-Bea’s time for a hot bath.

 

Pearl for today: Always wear clean, un-tattered underwear.  You never know when you’ll get hit by a bus, and end up in the Emergency Room.

FB blog photo

 

 

 

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