It pretty much goes without saying most people, generally, want to be "like everyone else." It makes them feel connected to those in their immediate sphere. It helps them feel they are part of a tribe. With some exception, this is especially true during the formative years of childhood - at least it was for me. And for someone who wanted to fit in so badly, I couldn't have pushed people further away with my need to belong.Read More
What doesn't kill you makes you stronger."
While that may very well be true, getting stronger sometimes really sucks. Big time.
Two weeks ago I'd come through about six months of getting stronger - at least I felt I was on the tail end of it. The shady darkness was retreating and I could see glimmering patches of sunlight. What had been most recently "killing me" was easing up a bit, loosening its choke hold somewhat. I felt cautiously optimistic.Read More
I kind of fell down, or off ... the wagon, the horse, the radar? Who can say, but I fell off, and I've been away for awhile. My apologies. Things are well, I am well - better than I think I ever have been in my whole entire life. Yeah, so there's a bombshell for you.Read More
Since my weigh-loss surgery last May, my cooking has focused mainly on getting the most protein as I can from whatever I eat. I'm a happy carnivore but if you put your mind to it, you can easily make your protein quota from vegetables and grains as well.Read More
I do apologize. Truly. I hadn't meant for my first blog post of 2017 to be quite so ... naughty. The food world in general is rightly fixated on healthy foods after two months of holiday gluttony, and I was planning on sharing the joys of braising vegetables - comforting still, yet less guilty.Read More
This recipe, my first attempt at a Paleo lifestyle, is not labeled as such. I like that because it makes me feel I'm just eating a super yummy meal I found on Food & Wine's website, featuring a hearty Italian dish contributed by Mario Batali. This dish comes together quickly after you get all the veg chopped up. It's hard to imagine a dish of sausages and sweet peppers being boring, but Mario bumps up the flavor factor another notch by stewing everything in a bit of red wine.Read More
I somehow managed to get myself talked into cooking the entrée round of an impromptu progressive dinner this past weekend. I'd be frying sweet and spicy fried chicken for around 16-20 people.Read More
I gave a a little bit of thought into what the tattoo I was getting might look like when I hit 85 years old, then turned to the artist and told him to light me up.Read More