I’m An American

I’d just left a medical appointment when I saw a young woman pushing a stroller in the rain. She was near a bus stop, but something made me stop. Maybe it was her bright African dress setting off, her lovely deep black skin, or the cute toddler she pushed, or my memories of Africa. I rolled down the window, “Do you have far to go?”

She quickly handed me a piece of wet paper with the name of a clinic and a simple map. It was five miles away, with a bus change. “Have go here. Have boy there 8:45.” It was 8:40.

“I’ll take you.” We loaded the stroller in the tiny back space of our Geo Trakker. I called the office to tell them she would be late for the appointment, put it on speaker so she could say her name, and they assured her she could be late.

During the drive we talked. Her English was quite good. She is a refugee from South Sudan, via a camp in Kenya.

I said, “Welcome to America. I am happy you are here.”

“You are very kind,” she said.

“I’m an American,” I said.

I’m old enough to enjoy looking at young women without guilt, and she was the most beautiful I’ve seen in a very long time. Her son was cute, animated and had curious bright eyes. My rainy day turned sunny.

“God bless you,” she said, ” He will reward you.”

I don’t believe in a god who protects or punishes, but I will treasure that blessing for a very long time.

Jon Webb; Glint of Humor and Joy

At a distance I would not have recognized Jon had I passed him on the street, nor he I; forty plus years changes a body! But as I got closer, and the small talk proceeded, I began to notice bits of body language that hadn’t changed. As the memories of that time begat one story and another and another, suddenly there was a thing that touched me: an unmistakable Santa Klaus glint in his eye, a window into the humor and joy that is at the heart of the man; always has been, always will.

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Our Best Anniversary Present Ever

Claire and I looked at each other. We both had tears in our eyes. It was our twentieth anniversary, and we were witnessing the beginning of the end of a young marriage. It didn’t take words between us to know what we would do.

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Leftover Chicken Breast, Mixed Vegetables, Pasta and Sauce

Dice vegetables in large pieces, cube cooked chicken breasts; fry vegetables in lots of olive oil, adding pressed garlic, spices and cubed chicken near the end.Cook pasta al dente, drain but reserve 1 cup, add 3 tbsp of pasta water to bowl, one egg, 1/4 cup grated cheese and stir until a sauce. Reduce over heat if necessary. (Claire’s sauce) Mix pasta back into sauce. Place vegetable chicken mixture and pasta on 8″ plate, cover with sauce, sprinkle nuts and add pepper or salt if you like. Have with wine and your sweetie.

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Okay, Sometimes it’s a Food Site

Preparation: Cut squash in half, remove seeds, bake covered in oven, or in microwave. Clean spinach, chop onion, caramelize onion in olive oil, add spinach, dice or press garlic on spinach. Add leftover fried chicken breast or fish to pan and cover to warm through. Place squash halves on 8″ plates, drizzle with honey. Place spinach onion mixture on 8″ plate with meat. Sprinkle pepitas over spinach and onions.

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Thanksgiving Dinner Pilaf, Vegetables and Chicken Breast

Cook and drain rice, set aside. Chop nuts (suggestion: walnuts and almonds), chop and caramelize onions and mushrooms in extra virgin olive oil and several cloves of pressed garlic. Remove from pan, add to rice and cover in bowl. Brown chicken breasts in olive oil on hot, both sides: sprinkle with spices of your choice. Remove from pan and put on top of covered pilaf to finish (microwave off is a good place). Saute vegetables in olive oil, add a small amount of chicken or vegetable broth and rice wine to finish.

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Day After Valentine’s Day, Thanksgiving Leftovers (not either holiday, everyday)

Ingredients: leftover onion, collard greens, red pepper dinner, one egg, one chicken breast, Madras curry powder, garlic powder, Trader Joe’s 21 Season Salute,1/3 cup Bulgar.

Preparation:

Pour the cook a glass of wine, whatever, this is leftovers!

Cook Bulgar in salted boiling water about 30 minutes, drain, stir and set aside. Fry chicken breast in extra virgin olive oil seasoned with garlic powder and 21 Season Salute. Remove from wok and cube. Add Bulgar, leftover vegetables to wok with olive oil and heat on hot, add egg, break and stir to fry then mix with other ingredients, add Madras curry powder to taste. Add cubed chicken breast to wok to warm.

Serve on 8″ plate with chopsticks and wine. Sprinkle top with favorite, or available, nuts or seeds. Claire adds chutney and I am not offended.

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A Heart Healthy Thanksgiving Dinner – this one for Valentine’s Day

Preparation: Pour the cook a glass of wine.

Chop onion and stems of greens, saute in LOTS of extra virgin olive oil, add chopped leafy collards, red peppers, curry paste and chicken broth, summer until done to taste.

Microwave yam, turning often until done. Let sit in microwave covered. Remove collard mixture to bowl, cover and add to microwave to stay warm and finish.

Cook and main squeeze have a glass of wine together. This is, after all Valentine’s Day. You should have done two other healthy activities with your main squeeze this day: exercise and sex. Dinner is the fianalle.

Coat fish with seasoning and fry in LOTS of extra virgin olive oil. Put on plate with greens, yam and serve with another glass of wine.

Leave the dishes for tomorrow and go to bed early.

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Thanksgiving Dinner 3: Leftover salmon medley

A thanksgiving celebration for two, of a 70degree sunny day of bike riding in the lovely Sonoran desert with good friends, and the apparent rapid healing of my buggered ribs and shoulder.

Ingredients: 1/3 cup dry Whole grain rice and wild rice mixture, leftover wild salmon, 2 medium zucchini, 1 onion, 1/2 red pepper, 1/3 cup mushrooms, LOTS of extra virgin olive oil, 6 cloves garlic, 1tsp tarragon, 1/3 cup coconut milk, white wine of your choice.

Pour the cook a glass of wine.

Cook the rice 35 min. in extra water and a little sea salt, drain, cover and put aside.

Stir fry onions, zucchini, red peppers and mushrooms in LOTS of olive oil. Add garlic, tarragon, leftover salmon and coconut milk near the end, mostly.

Serve with wine and love.

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