Tag: Memoir

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Lessons Learned From a Lifetime of Cooking #7

Sunday 9/22

My Mom loved hard boiled eggs. But beyond the egg, what she loved was her hot sauce. Tabasco, the one of a kind hot sauce from Avery Island, Louisiana. Mom always ate her boiled eggs with Tabasco and we’re not talking a few drops here and there. She would cut the boiled egg in half and hit that thing with so much Tabasco you literally could not see any yellow.

I thought this was disgusting.

I was 25 years young when I was introduced to the strange land known as Texas. What do you mean these chips are not potato chips? What’s that tiny bowl of red stuff? I was and still am a Jersey Boy from the mean streets of Newark. Seriously, people eat chips made from corn dipped in this red stuff?

It was not love at first bite. But like many other things in life I learned to love Texas and all things about the Lone Star State. This Jersey Boy met and married a Dallas girl and we created two more Texans. I acquired my desire for Thai food in Texas which then led me to other forms of spicy heat. The years sped by and when the Sriracha craze hit I never got on that train. I did keep a small bottle of the Huy Fong chili garlic sauce in the fridge which became my go to sauce when I needed to heat up my mild bland homemade chili made specifically not spicy for the someone else I live with.

Version 1.0.0

My chili garlic sauce had to get tossed because the expiration date was years ago. I guess I never used this sauce as much as I thought. Today is the first day of Fall and chili season grows near. I needed a replacement hot sauce. The Tabasco, cayenne pepper, red pepper flakes, some cheap Mexican hot sauce and the omnipresent jar of medium salsa were just not going to work for me.

Then suddenly (Devine Intervention?) this hit the grocery shelves.

Thanks Mom. I hope you are enjoying your hard boiled eggs wherever you are.

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Don’t retire (but if you must, do so a lot later than age 65)

Sat 09.21.24

While I am not quite sure what I plan to do in my “retirement years” I am convinced my work on this planet is not yet done. So I continue to read, steal time here and there to write and wait patiently for a sign.

“All you have to do is pay attention; lessons always arrive when you are ready, and if you can read the signs, you will learn everything you need to know in order to take the next step.” from THE ZAHIR

Read the signs: this is an individual language joined to intuition that appears at the right moments. Even if the signs point in the opposite direction from what you planned, follow them. Sometimes you can go wrong, but this is the best way to learn this new language.

Warrior of the Light, a http://www.paulocoelho.com.br publication — Paulo Coelho

Mimi and Papa by Madelyn. I’m the one on the right.

The spirit of the writer is different than the spirits of other artists. Writers are quirkier. Not as quirky as some painters or the guy who builds things out of toothpicks but quirky nonetheless. These artists qualify as top of the heap quirky. All I want to do is write. Is this too quirky?

I haven’t thought about or read much from Paulo Coelho recently. There was a time in my life when the signs were everywhere. Then they stopped. Maybe I wasn’t paying enough attention. Maybe they just stopped. Well, much to my surprise when I wasn’t looking for a sign one just shows up. I stumbled upon the article on Dr. Hinohara and at the top of the list of his longevity tips was…

DON’T RETIRE

I just finished reading The Writing Life by Annie Dillard and I realize my writing will never achieve the level of the great ones. From this short book on writing you can tell Dillard is pretty quirky. Maybe I’m not quirky enough to have chosen the writing life. But I am OK with my underdeveloped talents as I was OK with deciding not to pursue writing for a living. Too hard, too demanding, too much time spent writing words into the void where no one reads what you’ve written. Maybe if I took this writing thing seriously I would have gotten a lot better. Maybe if I had become a better writer the angels above would have tossed down a bit of luck. Maybe it’s not too late to start writing better. It’s always easier to work tirelessly on your art when you don’t depend upon it to put a roof over your head, food on the table, clothes on your back. I have always had a day job.

I still have a day job. I still write nearly every day, personal journal, online journal, blogs, grocery lists on scraps of paper. And it doesn’t matter if anyone reads my writing or not. I’ll just keep doing what I’m doing, waiting for the next sign.

The Artist is on the left. I’m the one on the right. I’m the writer.

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Prioritize Protein, Polyphenols, Healthy Fats, Calcium and Vitamin D

Research suggests that those who consume more protein tend to live longer and stay stronger and healthier later in life than those who consume less. But where you get your protein matters. Plant-based sources like legumes, nuts and whole grains seem to be especially beneficial, whereas protein from red and processed meat has been linked with shorter lives, Dr. Lars Fadnes, a professor of global public health at the University of Bergen in Norway, wrote in an email. How to Eat for a Long and Healthy Life – https://www.nytimes.com/2024/09/02/well/eat/foods-longevity-aging.html

Nice article. The last time I checked the link the NYT article was freely available and not sitting behind their paywall.

One key point was not covered in the article. Pizza! Tomato sauce for polyphenols and cheese for healthy fats and calcium. You already know what not to put on your pie to improve the health benefits.

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All my recipes in one place – Emiko Davies

Sunday 8/25

My cookbook obsession started in my 20’s. Dad always told me if you learn how to cook you’ll always enjoy your meals. I found this to be mostly true. Ask anyone in the family about my famous Mustard Chicken or Tofu Tacos, two recipes of mine which I’ve made just one time apiece. Some recipes are meant to be one and done. Others change and get better over time. To be a better cook you have to learn how others cook. One herb or spice that you don’t use in a dish you’ve made for years can make a difference. Technique matters. Let the experience of others be your constant guide.

A few years ago I stopped buying paper cookbooks. The house was filling up with hundred of books, not just cookbooks, so I decided to cut back drastically on paper based books and transitioned to ebooks. Sometimes I borrow cookbooks from the local library to browse for more cooking knowledge. And then there’s the infinity of the internet where you can find the same recipe repeated over and over claimed by all to be their unique creations. But occasionally you stumble upon a website and you know you’ll come back for tips over and over again.

Emiko Davies is an Australian-Japanese food writer, photographer and cookbook author based in Italy for the past 20 years. Davies just posted an index of her recipes from the past 14 years. https://www.emikodavies.com/all-my-recipes-in-one-place/

I love Italian food. Time to learn how to make it better.

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How To Study Anything

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Memo to My Younger Self

Most Adults Don’t Do Enough Strength Training

Tommy Lundberg, an exercise researcher at the Karolinska Institute in Solna, Sweden, and the author of The Physiology of Resistance Training, says that strength training is far more important than most people realize.

“You get improved glucose control, especially if you have Type 2 diabetes,” he says. “You feel better —which is a very important effect, as it can reduce stress levels — and you typically get better sleep. As you age, it helps you function better so you can carry out your daily activities for a longer period of time. It also helps reduce your risk of falls.” https://www.newsmax.com/health/health-news/strength-training-resistance-longevity/2024/01/24/id/1150856/

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Still Not a Vegan?

On average, 86 percent of people surveyed for Statista’s Consumer Insights in 21 countries said that their diet contained meat – highlighting that despite the trend around meat substitutes and plant-based products, eating meat remains the norm almost everywhere in the world. To satisfy the world’s hunger for meat, 340 million tons of it were produced globally in 2021. Because meat consumption typically increases as countries grow wealthier, that number has been rising.

Eating Meat Is the Norm Almost Everywhere — https://www.statista.com/chart/24899/meat-consumption-by-country/

I had a vegan meal while posting this. Just sayin’.

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Papa, Why Don’t You Celebrate Your Half-Birthday?

Today is my half-birthday on The Road to 70. The question came from my 6.5 year old granddaughter on her 6.5 half-birthday. My initial response was totally adult, something about not celebrating half-birthdays the older you get. But the more I pondered the question the more the real answer should have been why not? So for the first time in a very long time I am celebrating my half-birthday today. No party, no cake, no presents. I’m simply basking in having created the life I wanted and still being around to write about it.

I don’t feel old. I know I’m old. I felt old a few years back when this happened:

And unlike some of my relatives, I grew up.

I knew I grew up when I stopped buying/collecting guitars. I finally cured myself of the proper number of guitars equation.

(I think this one is still in a guitar bag somewhere in the house, forgotten until I saw this picture.)

Two I released into the wild that somehow ended up in Owasso Oklahoma.

After a four year hiatus due to The Great Pandemic I rejoined the Y and got back to some serious resistance training. It didn’t take long to discover various muscle groups of mine that had stopped working. Absolutely no surprises here since I sit on my butt for hours on end, working, writing, reading. So to commemorate my half-birthday and to prevent other muscle groups from withering away I started a new age-friendly exercise. Rucking.

There’s no denying rucking is an efficient workout. The added weight on your back strengthens your legs and trunk, while simultaneously giving you a low-impact cardio session. These benefits increase when you add hills to the mix. Heading uphill with a pack pushes your VO2 max, while going downhill challenges your stability and eccentric muscle control, according to longevity expert Peter Attita.

I Rucked Every Day for a Month—Here’s What I Learned — https://www.outsideonline.com/health/training-performance/30-days-of-rucking/

It was a short ruck, with maybe 15 pounds in my backpack and my calves are telling me I need to do this more often.

My half-birthday happened to fall on the last day of the NBA regular season. Although I wrote “no presents” it would be awfully wonderful if the Thunder finished the season with the number one seed going into the playoffs.

If any of my relatives in Oklahoma happen to read this post you can tell Tiny Human #1 I celebrated my half-birthday this year. And for the curious who would like to see a current snap of the 6.5 year old, here you go.

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