Sharing Lessons from Our Past

While we’re on the subject of healthy, happy living, why not take some time to think back through our lives about things we learned in the past… Not ALL information we are currently being exposed to is absolute. There are bits and bobs of  stuff we learned or experienced as children, or young adults that can certainly help us now.

        I will give you as an example I have been staying with my sister for a little while and she recently bought a small pack of red raspberries… We’ve all been told berries are a key to health and that, so far, is still correct, however, my point is: in tasting one it took me straight back to our childhood,  picking wild raspberries on the road to our summer cottage.  We didn’t know, then all the relatively new-fangled “stuff” about antioxidants being vital to our well-being… All we knew then was that they tasted great and tasted like more, So off we’d go looking for more of the wild stuff and we found them, blackberries, blueberries and strawberries. We’d pick and devour as fast as we could. We were given good knowledge early on, about these little wild gems of all description and many other tidbits of wisdom, as we’d learned from our father, whom I’ve introduced in other posts.. He was brought up at a British –sponsored Boys’ Farm School in a once-relatively remote area of Vancouver island, and had the chance to forage wilderness and experience first-hand the joys of discovering many of these wild gems, and he passed these experiences on to us. So, we weren’t filling our faces with them because some doctor or scientist hammered us with the “good” these treasures contain. We knew about them simply from our father’s experience AND because we seemed to know instinctively that since they tasted so darned good, they MUST be good for us!

        While I certainly don’t discount the findings of some of our scientific geniuses, and I do research and apply many of their findings, I also scan back to some of what I’ve learned as a child.

        AND I encourage everyone else to hearken back to things from days past and how those memories could be applied today. Did we learn more than we thought? I don’t mind saying that my childhood and teen years were spent in the 60’s &70’s (since I shared my 50^th birthday thoughts in an earlier  post, I guess you all can do the math, so it’s no great secret). My point being that some of the information being researched in those decades has been found to be a bit dodgy, at the very least, likely what we learned from our parents’ experiences may not have had scientific backing, at least not then.

Stay healthy and safe!

Sandra

More on healthy, happy living

        As some who’ve known me for a while will attest, I’m always on some new diet or eating plan, mostly on the quest of losing weight, sometimes, as now, on a quest of feeling better.

        I have always suffered from severe headaches, and have never found any relief… painkillers don’t work (and present their own multitude of problems, some requiring hospital care).You can see right away how that IS NOT conducive to happy living, neither osteopathy, nor chiropractic care produced positive results. Acupuncture, was equally ineffective I even tried botox injections, on the suggestion of my neurologist, to decrease what is called spasticity in the occipital nerve area of the neck and base of the spine . Works for some, others not so  much… I was in that latter group!

        And, although Kent was slightly skeptical of some of  the treatments. Particularly the Botox, at $900 for one treatment (and the need to transport it , on ice, to the doctor who was administering it), I remained positive and hopeful that, maybe, this latest suggestion would work. Anyone who suffers from any chronic pain (not including teenage kids!!), knows the desperation and persistently hopeful feelings I’m talking about.

        Now, let’s eat something that’s generally considered healthy and good for you… if you like, and can eat fish and seafood… a recipe I promised, and adapted from Chef Michael Smith.

I used one frozen basa filet instead of the halibut and a 6-oz Atlantic salmon fillet in place of the haddock.  I made these substitutions because they were what I had on hand. Basa is a member of the catfish family, fished in the waters off the coasts f Thailand and on the Mekong Delta in Vietnam.  It is also sometimes used in Mediterranean cooking.

And, I always find salmon gives any seafood dish that extra depth of flavour, so I use it here, too! That, too, is the case with anchovies. I use paste, as it’s the easiest way to disguise its use from Kent, who might not view this as I do ( but, he can’t tell it’s in there and loves this dish!!).   A tin of anchovies is much more difficult to hide than a tube of paste… Either way, you really don’t want to leave it out (I also use anchovy paste in my “Mafia meatballs” (Kent doesn’t know it’s there, but I detect a deeper flavour than if it were omitted).  A friend of mine detests saffron, and WILL leave it out, but her version will be just as good… I don’t use it, as it’s a bit expensive for my budget!! 

MEDITERRANEAN SEAFOOOD STEW serves 2 with lots of leftovers

1 fennel bulb, cored halved, lengthwise and sliced, tops saved for garnish

2 onions, halved lengthwise and sliced

3-4 tbsp olive oil

4 garlic cloves, minced

1 ½ cups white wine, preferably Riesling

2 tbsp fennel seeds

½ tsp hot pepper flakes, I use a generous 1/2 tsp

2 pinches saffron threads, omit, if desired

2 cans diced tomatoes

2 bay leaves

4 cups fish or chicken stock

zest and juice of one lemon

12 ounces halibut, cut into large chunks (I use 1 small basa fillet)

12 ounces haddock, cut into large chunks (I used 1 6-oz salmon fillet)

½ baguette loaf sliced into diagonal  ///////////* slices

1 can anchovies, or 1 tbsp anchovy paste (please don’t omit!!)

1 cup butter, softened (stir in at end), seems like a lot, but you need it for the velvety texture essential to a broth, and please use the real thing, it DOES make a difference

¼ cup parsley, chopped (stir in at end)

2 big handfuls frozen organic edamame, loose or in shells and chopped roughly

juice and zest of one lemon

10 large zipper-back shrimp (shelled and tails removed)

Rather than transcribe the original instructions, I will describe how I put these ingredients together and the adaptations I made.  Thank you, Chef Michael for a beautiful inspiration.

Sauté onion, fennel and garlic in olive oil until soft.  Stir in fennel seeds, hot pepper flakes.  Add tomatoes and saffron, if using. Stir in wine, tomatoes, bay leaves and stock. 

Use your judgement on timing the addition of the fish, as you don’t want to overcook it and want it to remain in chunks. Throw in the edamame right before the fish, bit leave the shrimp until the end, so it cooks to just pink, and doesn’t become tough. I personally,  l love  the flavour and texture that edamame adds to this stew. I find myself using it over and over again in various dishes, and apart from their high protein value, I love the flavour and texture! Soy often gets a bad rep because it is often overly processed, and is often genetically modified and falls victim to many pesticides. To avoid this, use frozen organic edamame. As with other frozen products, it is picked and frozen at the height of ripeness and perfection. I toss edamame into pastas, rice and stir-fries.

The lemon juice and zest bring a nice brightness to the stew, please, don’t omit it!!

Just after stirring in the lemon juice, lemon zest and parsley, lay out the  baguette slices in a sheet pan, drizzle with olive oil and toast  at 350F ( I always use a timer for 5 min… OR have Kent watch the oven… so I don’t forget the bread). 5 minutes won’t likely be long enough, depending on your oven, but the timer will jog your memory, so you don’t end up with charcoal!!

 Serve in large soup bowls, sprinkle with chopped fennel tops and serve with baguette toasts.

Stay healthy and safe!

Sandra

BE YOUR OWN BEST FRIEND, AND OTHER TIPS FOR TRULY HEALTHY LIVING

    

I originally started formulating this post as let’s get healthy, with healthy eating tips, when I remembered some things I have been learning lately – nutrition things – the first and foremost being that healthy food for some, just isn’t healthy for each and everyone of us. Remember, we’re all individuals with individual and very different bodies, taste and chemistry! Let’s take tomatoes as one food example, They are loaded with Lycopene, a well-known antioxidant that is touted to fight various types of cancer. EAT LOTS we all think, and I do, in all their forms – fresh, sun-dried, canned and paste in whatever form I can get them!  Until I eat too many. The seeds are my enemy.

They taste good to me, eating them makes me feel good.  But for others, tomatoes can cause a myriad of problems –from digestion problems to acid reactivity on the skin and in other bodily tissues. And, the same can be said for many other foods…  I’ve been learning that, along with other interesting information, in Lyn-Genet Recitas’ book, The Plan, an eating plan I am trying - and having great results.  I will detail more of my experiences with this plan in another post, along with one of my favourite tomato recipes, I have mentioned previously, “Mediterranean Seafood Stew” So, I’ve learned, healthy eating can be a bit challenging at the best of times, figuring out fact from fiction… and one person’s absolutes from what will work in each of our very different bodies!

          However, healthy living is relatively universal.  Once we discover the “healthy foods” that work for us, as individuals, the rest should come fairly easily. Live in a way that makes us happy, partaking in activities we enjoy, spend as much quality time with friends and family and friends as we can and here’s one thing I, personally, do almost ad infitum … DREAM!  

Dream of where you’d like to be, where you’d like your life to be, physically, professionally, and mentally. Then, once you have that locked down, try to come up with more details, like HOW you may be able to achieve that dream (I like to call it a goal or goals). It may take more dreaming to complete the job, but, WHATEVER!

           Another thing that’s important to healthy living, no matter who you are or where you’re from or what your dream is, and, that is to not dwell on the negative.  So, you’re not rich, nor do you live in a mansion.  So, you’re not Ryan Reynolds, Cindy Crawford. Nor do you have the career of Sidney Crosby or Usher.  And you’ve yet to be named on anybody’s “best” or “most” list!! You’re YOU.  And, what’s more, there’s not one single body or being on this planet like you!!  You’re unique as you are. One unto yourself and should be on your, own “best and “most” list!!

       One other thing I’ve learned from my own personal setbacks, tragedies and triumphs, and which you’ve likely noticed, too, on your own journey.  Those who you thought were your friends, often are NOT!  Yet, I know now not to be discouraged by that, because it is those same people who will come through at the last second and show their true feelings, often saving you from a deep, dark spot.

       One of the most important things I think I’ve learned as a key to healthy living is… be your own best friend and be a great best friend to someone else.  Also, enjoy spending time with YOU!

          I’m at risk here of nattering on and on, but, really enjoy yourself,  and enjoy your own company and surround yourself with like-minded people and positive-thinking people, don’t get dragged down by other people’s S#$%&!

          This next suggestion you may find a bit tedious.  I adopted it recently after analyzing how I got through what seemed the endless days at hospital and rehab.  There, I tried to methodically go over and over the things I had to be thankful for, and in doing that, I was forced to admit and accept what was happening to me… remember, I found I couldn’t read, so magazines and books were out of the question! Visits from family and friends were wonderful little windows of pure joy!  I was, in effect, compiling a gratitude journal, which is what I do now, physically, in an actual journal and include three reasons for each WHY I’m grateful. That brings a new dimension to the exercise.  For those who haven’t, please, give it a try, you’ll be surprised how great you’ll immediately begin to feel. For those who do it already, you know what I’m saying.

          And, it, seems, true happiness leads directly to healthiness… I know it’s not just me!!  As this happens, you’ll feel the effects inside and see it happening on the outside. 

Stay healthy and safe!

Sandra

MY LIFE – MAGNIFIED

              Okay it’s a weighty subject, I know!  'Course, I guess I really don’t know if I want to magnify it too much.

            Mine is a fairly basic existence, usually with a whole lot of fun mixed in for variety       Mostly my days revolve around how best to work at recovery from this stroke thing!! Some Wii Fit, some walking, some T-Tapp routines, which I indulged in plenty before the stroke. On days I feel energetic, I get some cooking in.

            One day last week, I set out to make a favourite of mine and Kent’s – Pastitsio – a sort of Greek Lasagna, but, we were out of shredded Parmesan and didn’t have quite enough Mozarella, if I wanted our usual homemade Pizza on Friday; ‘No problem’,  you say?  Just hop on the car and get some… uh huh… somebody has decided I can’t have a driver’s license as yet, Well, I did what I do everyday, every time I hit a bit of a stumbling block, I improvise, We had Macaroni bake  with  Pastitsio sauce. It was good, but, could have used a generous dose of feta stirred in, but, then again, we were out of that, too.  Guess who’s not grocery shopping anymore?  No problem, if you didn’t know it was missing you’d probably never have known!

            I’m on a big Mediterranean” kick these days … referred to by one yogurt company as “the Mediterranean Art of living”—time for family and friends enjoying each others’ company around a table with good food ( my definition is good-for-you food, so another day recently I made a Mediterranean seafood stew complete with Basa filets…  No, not Haddock!! (any white fish would work, that was just the white fish I had on hand), Salmon and Jumbo Shrimp with plenty of tomatoes, onions and Fennel) It was also very delish

            Hmmmmmm, I’m feeling a Lamb dinner in the making, maybe on the barbecue… Just gotta get some lamb.

            But for now, it’s Friday night Pizza night… Kent’s homemade pizza is in the oven and smellin’ gooood. For dessert, I’ve made Mom’s gingerbread with my “added extra”—Fresh Pineapple Vanilla Sauce and whipped cream

            So here’s the “whole lot of fun”  part for today’s ordinary existence… my treasured 1938 Hamilton Beach stainless steel stand mixer has started to break down, electrical burning smell coming from it!   AND my Kitchen Aid stand mixer was havin’ trouble today, too – Kent was quick to remind me that the Hamilton Beach IS, after all, 75 years old!  I don’t think number of years should matter.  Well, at any rate, Kent has a project on his hands for the weekend.

            Of course, I’m no different than most people, Just tryin’ to get by the best I can under not-the-best circumstances Some days are better than others, but overall, I love life and am thankful for what I DO have. My husband my family . Then, there’s all of you, who take the time out of your day to read my musings. I want to thank you all. You’ all played  a large part in this traveling show called my life and have done much for my recovery by allowing me into your lives – Thank you all so much!!

Stay healthy and safe!

Sandra

BAJAN HOSPITALTY, FOOD, AND MORE

(No part of this post is sponsored…but maybe should be!!)

I’m not a huge burger fan, as A&W is, I’m sure, figuring out (or doesn’t care). Those millions spent on their “Burger Bliss” campaign, totally down the drain if in hope of securing me as a devout customer.  Give me a nicely grilled bone-in chicken breast with a good side of Macaroni Pie (which I think I’ve covered), or salad…and I’m happy… I won’t be fighting with you on the burger front.

            And yes, there is always an exception.  In Barbados, that exception would be the burgers at Bert’s Bar. Yep! About a mile and a half from our apartment sits this quirky little bar with burgers that are out of his world!!  I’m not sure if it’s the beef, the spices, or the ambience. Might be the staff that inquires immediately if Sandra would like her usual… Cheeseburger and Macaroni Pie, and if she’d like to start with her usual Rum Punch? Yes, on all counts (That little bit was for my friend and blog-follower Bradley)!

             And, of course she’d like the works, tomato, crisp lettuce and bacon (all costly extras in Barbados)!  Then, our esteemed waiter, Palmer, brings an array of condiments: Lottie’s hot-sauce, of course (it’s in a mustard squeeze bottle so, consider this your warning)!  Ketchup and mayo…real mayo…  So good on these burgers.  (We’re not counting calories or fat grams at this point). I’m sure if Bert, his ex-wife and his Ottawa Senators’-owner partner chose, they could put all Canadian burger joints out of business.  Bert is perfectly in his element holding court at his bar-like “table” with TV remote in hand, dressed in a casual shirt with shirttails hanging on the outside of his vintage 1970’s bell-bottoms (the exact ensemble he threw on immediately after his 2 pm dip in the sea).  As you walk in, Bert, at your left, greets you with a quick wave of his unoccupied hand, and a hurried “hi”.  As I said, the ambience lends much to the dining or drinking experience.  It can be quiet and romantic or Bajan-bar-like (Jivin’and loudish).  To one’s surprise the television, mounted in the corner above Bert’s head, does not detract from the setting, and, perhaps, rather lends to it.  We’ve watched everything from The Olympics to Mardi Gras in Rio de Janeiro.  The open-air restaurant is dominated by an old solid–wood bar, featuring several wooden bar stools.  Behind the bar is that always-helpful mirror watching over every drink you have!!  There, behind the bar is also a large assortment of keepsakes given to Bert by his loyal regulars (including Labbat’s Blue Olympic-issue, collectors’ series beer can sets from Kent).  White-painted iron and glass patio (emphasis is on the word patio) tables (circa.1975) surround the pool, which is separated from the adjacent property by a cute little fence and a hedge of Frangipani, with its small, thin, bright pink paper-like flowers, looking somewhat like what we know as azaleas. The entire dining/pool area looks to be straight out of an issue of Good Housekeeping magazine from the 1970’s.

            The staff is, perhaps, the most endearing aspect of Bert’s Bar.  I’ve already introduced stately Palmer.  Just past the bar are the one-armed bandit slot machines, dinging and buzzing their way into your consciousness.  Bobby immediately darts you a smile from a customer’s table or from behind the bar.  He’s undoubtedly preparing his latest joke or another large jug of rum punch.  You will then feel Maxine’s warm presence and be enveloped by her engaging smile.  They are all uncannily attuned to your every need.  Each of the staff members plays off the other (much like the dancers in a production of Swan Lake), serving the patrons, largely after-hours businessmen and women, or tourists.  Though they’re all Bajan, (except Bert, who is Canadian), they work together to create a very happy, warm, Canadian-like atmosphere of camaraderie and friendship that has made Barbados a travel destination famous throughout the world.

            You can just feel yourself leaving the workplace after a hard eight hours to spend time here, with these friendly, warm people, perhaps meeting your spouse or friends visiting from afar.  Friendly atmospheres are good, but, no need to go without some of the basics…  Pizza, man, pizza!  As you all well know, I’m addicted to pizza, available on the island in a number of restaurants, from gourmet to fast-food. 

We often make pizza in our apartment.  Each time we do, I expect to see a lineup outside our door!  About three times a week we go to friends’ homes to make our homemade pizzas for them…the children and adults gobble it up, looking forward to “the next pizza night”.  There’s Nothing like homemade pizza.  When we are finally living down there permanently in our own home, we’ll be able to host “pizza nights” in our home, as it will be much larger than our small, but perfectly acceptable, apartment.  We make our own crust, take along our own pepperoni (no Brothers pepperoni down there!), and use the readily available fresh veggies and “mince” (ground beef). Paradise Pizza (sounds kitsch, I know, but it’s a great restaurant, and makes great pizza) is the greatest little spot we’ve found, and believe me, we’ve looked around!  Walter, the owner, is friendly and accommodating and also puts out a fabulous, authentic Bajan lunchtime buffet.  OK Bradley, here we go…fried flying fish, macaroni pie, chicken curry, pumpkin fritters, cou cou, pudding and souse, garden salad, peas & rice.  Wow!  What a spread – and he does this every day!  And, Walter will deliver our pizza.  Bonus… whether we stop in before going home at night and order in person, or call in an order from “home”.

The tell-tale sign of really good Bajan cooking is the number of locals it attracts.  Walter packs the place every lunch time.

Our other friends, Gina and Martin Field, own and operate The Ackee Tree.  Gina is an amazing chef.  If you visit my Facebook page,  http://www.facebook.com/sandra.meers?ref=ts&fref=ts  you will often see posts from her, and often an indication of the Friday Lunch Specials, and sometimes a copy of her menu - and, no, Bradley, you cannot order take-out from Canada!  They’re our friends and we can’t even get take-away from here!  Oh, if we could!!!!  Martin and Gina were once participants and hosts of the Friday night Limes…Martin the bartender, and oft-times the entertainment; Gina, the Chef.  Those were REALLY good times.  Theirs is an interesting story…maybe one of them would tell it here in this blog.  The Ackee Tree / Blue Bench was located on the road just behind our apartment (the main road to “town”, Bridgetown, The Country’s capital)…it is now located down at the bottom of our road and around the corner, just a bit.  I know their establishment is excellent with great food, and I can recommend it unconditionally, because I know Gina’s cooking.  We’ll be regulars when we return to the island.  My personal favourite in her repertoire is something called Doubles – curried channa sandwiched between two little circles of fried dough They’re wrapped in waxed paper and eaten out of hand. Scrumptious!!  They’re time-consuming to make, so they might not be available all the time.

 You are, no doubt learning that in my life the name attached to something may not completely and totally describe the object.  Remember this when reading, and participating in, my blog!  And my blog may not be a blog in its most recognizable form, but it allows me to pursue my writing, and share my experiences with you all.  Just to warn you, Macaroni Pie isn’t really pie, as we have come to know pie.  Flying Fish don’t actually fly, but Paradise Pizza IS, in fact, my version of Paradise!  The Ackee Tree is a restaurant named after the tree.  A lime, as I know it, refers to both the green citrus fruit and a party…I like the party version best!

Oh, the poor little flying fish,  It’s one of the BEST kinds of fish I’ve EVER had. Wish you all could try it!!  He doesn’t really fly, but, when being chased by other, bigger species, he gets his little fins going so fast that when he breaks the top of the water, he and his buddies appear to be flying across the top of the sea!  Incredibly, at the moment he breaks the water, he can be going speeds of up to 30 /mph. Only then to be caught by a fisherman and turned into a “cutter” ( sandwich) for yours truly, complete with mayo and Lottie’s. If you see an entire school “flying” across the water, it looks as though someone threw a handful of diamonds sparkling in the sun!  It is truly a sight to behold. Sparkling blue Caribbean water as a backdrop to sparkling flying fish.        
Stay healthy and safe!

Sandra

                                                                                                                                                                                     

What’s in a Name?

     I suppose you’ve been thinking, “What’s with that Blog name? Sure, it ties in nicely with my passion for cooking But, it’s not that!!! For those who may not know, a Blog is the name given to a Web Log, generally written by an individual or individuals writing and /or commenting on specific topics. But, for me it’s not just the topics I write about, but how I ended up being able to do such writing and commenting, either on my web log or others’.   But, I am the woman you’ve been introduced to through this Blog largely because of my father. And, no, he has not passed… he’s still teaching my sister and I from lessons he has learned (mostly, the hard way, I might add) and, we’re still learning; The learning in our family just never seems to end, I should and am grateful for that. He also has a beautiful grandson (who’s more like me than my sister, his mother), and then he has his three three great-grandsons to whom he can continue to pass along his “hard-learned” wisdom and you can take the word wisdom quite literally. 

Dad has always said to me, “Can’t you learn from me? I’ve been through it” I guess you can see how that cycle goes. Goodness, my little boys have quite a trip on their hands! My dad is a very wise man. And THIS is where the phrase comes in.
Throughout my life, thus far I’ve insisted on doing absolutely everything my way,  which Dad always says is the hard way, Why don’t I always know that before I start something??

            He loves to remind me how I constantly “get myself “ out of the frying pan, only to find myself right, smack dab in the middle of the blazing fire So, it begs the question, can I start better learning practices now as I’m getting older?  In some ways, I hope not, because I’ll miss half the fun!! And, have far less to share with all of you.

Seriously?... You can’t expect me to teach them, can you?  I’M STILL LEARNING! So, when any of them make the giant leap Out of the Fryingpan, I’ll be right there in the fire waiting on them ( haha… See what I did there?)  Or perhaps, they’ll all choose to listen to Dad the first time around, Yeah, Right!!

My dad is a very wise man. And THIS is where the phrase comes in.                                                                          Stay healthy and safe!                                                                 Sandra

OF THANKSGIVINGS PAST AND PRESENT

Another Thanksgiving has come and gone, leaving in its wake one bare-bones,skinny bird, and several not-quite-so-skinny over-stuffed revelers, at least in this family.

I love the anticipation of thanksgiving almost more than the day itself… getting together any recipes that will be needed, and getting family members to decide where they plan to mark the day, and. by that, I mean with whom they plan to stuff themselves, because, it seems to be a traditional requirement, You MUST leave the table, having eaten so much you’re in pain!

I’ve just got to share Stephanie’s wonderful method for cooking squash. It’s a brilliant, no-fuss affair that I wish I had have thought of first… No peeling, no wrestling with the thing, just cut out the top, as you would to carve a pumpkin, cut a small bit off the bottom, so it sits up straight, scoop out the seeds and gunk ( is there a more appropriate word to describe that slimy stuff!!?) inside. Put some butter in the cavity (how much depends on your taste, sprinkle in a little brown sugar. Set the lid back on lightly. Put the whole squash in the microwave. Cook on high for 10-12 minutes, and Voila! Squash is ready to be scooped out and served, in an almost mashed condition, complete with butter and brown sugar… it’s a method that takes squash from holiday dinner to weekday dinner!!

Well as for the aforementioned Holiday dinner requirements, Check, check, check and check, Our youngest daughter, her boyfriend, Kent, and myself have all met that seasonal requirement, a relatively small group for this house.

One daughter, a boyfriend and three young grandsons doing the holiday elsewhere this year… accounts for the massive amount of turkey left over, and, we all know what that means, But, Oh, well, better to celebrate with some than none. I prefer to have a houseful, no matter the confusion and “mess” to clean up. We can always recruit a couple of sous-chefs and dish washers. Mind you , things were much simpler when I was on two feet and using two hands, especially keeping young grandsons in order!!

There have been Thanksgivings and even Christmases that Kent and I have had dinner with only ourselves at the table, sadder times I don’t dwell on, Well, you know how family dynamics can be I just try to take the happy times when they come and be grateful for that blessing. There’s the one we spent alone, and another which we would have spent alone and apart, but, I had been graciously

permitted a weekend “pass” from the Rehab center following my stroke. I likely don’t need to explain how happy that celebration was!

There is one memorable Thanksgiving when I was only a small child, but, which

my dad won’t let be forgotten and we all laugh quite heartily upon being reminded.  My mother had worked very hard to put the meal together for her two young daughters and husband. Mom, I know, was trying to create memories for her children to take into adulthood, I know my eyes were sparkling at the holiday crackers we’d get to pull open, and perhaps we’d get a crown-shaped hat to wear for the entire dinner!  The table looked as festive as if it was out of Ladies Home Journal or Chatelaine, festive and beautiful, yet simple and tasteful, reflecting the rather meagre upbringing in an outport in depression era / pre-war Newfoundland as we all sat down to Thanksgiving Dinner.  Everything in its place: Turkey, squash, Brussels sprouts, dressing (as Mom always called stuffing (probably not liking the implicated image of the word “stuffing”), when suddenly, much to Mom’s horror, and Dad’s chagrin it was noticed There were NO

potatoes!

My dad is first-generation British immigrant, brought up as a farm boy in B.C.

Potatoes were, and still ARE, de rigueur for most meals, and especially holiday meals.  Will Mom ever be allowed to forget this faux pas? Not likely, but therein lay the life-long memory holiday dinner (not quite likely what she was going for, but memories, nonetheless)!

Stay healthy and safe!

Sandra