Author Archives: kzmclain

Growing Old Gracefully

Posted in Whimsies by

Before I refer you all to a really interesting article I read in yesterday’s online version of The Denver Post, I have to tell you something extremely awesome.

On Fridays, I generally do a review of a book I have recently read. I have taken to sending a link to the review to the author with a short note. What the heck, I thought. I’m trying to garner more interest in my blog, so why not?

Yesterday I reviewed Bitter River, by Julia Keller. Keller has written two wonderful books, but sometime prior to that, she was a newspaper reporter for the Chicago Tribune, and as such, she won a Pulitzer Prize. Every journalists’ dream. Believe me, I know. I was a journalist. Anyhoo, within a matter of a few hours, I received a fairly lengthy response from Ms. Keller, thanking me for what she referred to as an incisive review. I was, frankly, flabbergasted that she 1) read my email; and 2) took the time to personally respond. The woman has class. It made my day.

Back to real life. This Denver Post article resonated with me, and I think it’s worthwhile sharing because we should keep all of this in mind, no matter our age.

The Art of Aging Well
By Neil Rosenthal

While alive, live. And don’t die until you’re dead.

In a nutshell, that constitutes my philosophy about aging well. And I am something of an expert on this subject, because I’m in my mid-60s, and I have no honest choice but to pay closer attention about how not to grow old and fade away.

The art of aging well involves keeping your mind busy, your emotional and social connections vital, your body active (and functioning), your spirit strong, your attitude positive, your sense of joy alive — and you must retain a sense of wonder. If you don’t do these, you will grow old. (If you do all of these, you will grow old anyway, but more slowly.)

Listen to what some wise people have said on this subject: “Old age takes away from us what we have inherited and gives us what we have earned,” says Gerald Brenan. “We do not die wholly at our deaths: We have moldered away gradually long before. Faculty after faculty, interest after interest, attachment after attachment disappear: We are torn from ourselves while living,” says William Hazlitt.

“I don’t believe one grows older. I think that what happens early on in life is that at a certain age one stands still and stagnates,” said T.S. Eliot.

“Do not grow old, no matter how long you live. Never cease to stand like curious children before the Great Mystery into which we are born,” said Albert Einstein.

Most of us have heard the expression that growing old isn’t for sissies. That’s another way of saying that it’s hard to get older. But as we age, we are seen, often for the first time, for who we truly are, because when we were young, our good looks, ambition, constant upward striving and the need to prove ourselves so frequently obscured our humanness.

So what do you do in order to age well?

First, write two lists: one on the theme of what you are optimistic about; and the other about what you still want to accomplish or experience before you die. Don’t just think it, write it down, because it becomes more real when we can see it and refer back to it. You’re going to need these lists in order to keep your spirit high and your focus centered on reaching the goals you have for your future.

Second, you need friendship and intimate connections with other people. In study after study, people in warm and loving relationships — with spouses, friends, church and/or volunteer groups — are healthier and live longer than those without such social and intimate relationships. Do not underestimate the importance of other people in your life — and pets count also. One way of deepening your relationship with other people is to listen to them, rather than talking about yourself or your own needs and feelings. Another way is to be generous with your time and energy that you offer to others. Sir Arthur Wing Pinero captured it this way: “Those that love deeply never grow old; they may die of old age, but they die young.”

Third, separate out what matters from what doesn’t. Don’t spend your time, energy and life force pursuing trivial things that don’t really matter to you all that much. Be disciplined with yourself. You have less time now and you don’t want to waste it. Elbert Hubbard said it this way: “The secret of salvation is this: Keep sweet, be useful and keep busy.”

Fourth, do something fun at least once a week. Fun keeps us feeling young.

Fifth, look carefully at what you could do to improve your health and level of fitness.

Finally, find a way to live more in the spirit of appreciation and gratitude for what gifts life has graced you with.

“Grow old along with me! The best is yet to be, The last of life, for which the first was made.” — Robert Browning

Neil Rosenthal is a syndicated columnist and licensed marriage and family therapist in Westminster and Boulder. 303-758-8777, or heartrelationships.com. He can’t answer individual queries.

Kids’ Whimsical Cooking: Banana Bread

Posted in Desserts, Kids' Cooking, Recipes by

Hi this is Addie and I wanted to tell you about my latest recipe… BANANA BREAD. Banana bread is a great snack especially during this time of year. Banana bread is a fun snack to make and I always enjoy taste testing to make sure my work is not poison. Banana bread is not expensive to make and tastes delicious.

 

 

 

I enjoy giving people my work of art as gifts. This time a few slices will be going to my teacher and maybe I will get a good grade out of it.

Hope you like my recipe.

Easy Banana Bread

Ingredients
1 yellow cake mix
2 eggs
3-4 overripe bananas
½ – 1 c. chococlate chips

Process
Smash bananas in a large bowl. Add remaining ingredients and mix well. Pour into a loaf pan that has been greased and floured. Bake at 350 for 40 min. to an hour, or until a toothpick inserted into the center of the loaf comes out clean.

From artsyfartsymama.com, via Pinterest

Nana’s note: This recipe cries out to be made by kids, but is also a simple way for adults to use bananas without having to go to the trouble of making a scratch recipe. The recipe calls for 1/2 – 1 c. of chocolate chips. I suggested a half a cup, and Addie looked at me like I had grown a second head. Her quote: “If it were up to me, I would put in a cup-and-a-half.” Personally, I would put in a half a cup so that the banana flavor isn’t overwhelmed, but it’s up to your individual tastes. The recipe is so easy, with only the four ingredients. It makes a great dessert for the kids’ lunchbags.

Theology and 5-Yr.Olds

Posted in Main Course, Meat Dishes, Recipes by

Our oldest granddaughter will be moving on to middle school next year (nooooooo, say it isn’t so!). It used to be so easy knowing which school your child will be attending, but now the multitude of options leads to the need for much more consideration about where to go. There are math magnets and science magnets and music and arts magnets, for example. There is also the neighborhood school where it is likely that most of her classmates will go.

Anyhoo, Addie spent much of yesterday shadowing a middle school student at the neighborhood school as part of her consideration process. In the morning, her mom and dad attended a parents’ meeting. That left the other three kids without rides to school, so Nana and Papa to the rescue! Bill took the two middle kids to their nearby school, and I took the little one, along with a neighborhood friend, to their kindergarten class which is a ways away.

Let me tell you, if you are in a bad mood, just drive two exceptionally bright 5-year-old girls to school and listen to their conversation. You will undoubtedly be smiling when you drop them off. At one point, my granddaughter was telling her friend about skiing Mt. Kilarest. Hmmm. Mt. Kilarest might be a mountain with the height and majesty of Mt. Everest and the volcanoes of Mt. Kilimanjaro. Perhaps it’s located somewhere in Nepal? I don’t remember her being gone for that long. But she said it with such conviction that I certainly believed her.

I especially liked our theological conversation. My little Maggie tells me, “Nana, I have a dad who will never die.” I asked her to explain. “God,” she said, ever the good little church-going Presbyterian. Her little friend, not to be undone, says, “And Mary is our mother.” I nod enthusiastically, happy that they are absorbing their Sunday school lessons. Then Maggie’s friend asks me, “Nana Kris, is Mary dead?”

Now, I was in no mood to get into Catholic vs. Protestant theology. (As you may know, Catholics believe that Mary did not die, but instead was assumed body and soul into heaven.) “Well,” I said, “I am sure she is in heaven because she was the mother of Jesus. Now, Molly, have you ever skied Mt. Kilarest?” I am the master at changing the subject with kids.

Later in the day, Bill and I had a late breakfast at a neighborhood restaurant, where I had a rather pleasant experience. As we walked in, the hostess, who looked to be no older than 25 or so, greeted us with “Just the two of us?” Now, I am a big fan of vocal jazz, and one of my favorite songs is Just the Two of Us. Quite obviously, Bill Withers isn’t a big star amongst the 20-something age group (or really any age group, except those of us who like vocal jazz). Before thinking (which I am wont to do), I sang the first line of that song: “Just the two of us, we can make it if we try.” Much to my surprise, the young woman completed the next line: “Just the two of us, you and I.”

“Well,” I said. “I am surprised that you know that song. Are you a fan of Bill Withers?” She told me that she grew up in Iowa, and her mother would take her out for breakfast, at which she would invariably sing “Just the two of us, we can make it if we try…..” Her story seriously made me tear up. Here’s why. As parents or grandparents, we are never sure which of the things we say to our children or grandchildren have an impact. But it seems to me that it is usually those things that seem absolutely unimportant at the time. My new friend’s mother likely had no idea that her singing that song would be such a pleasant, and obviously lifelong, memory to her daughter.

It made me think back to my conversation with the two little girls in the car that morning. I rather doubt that anything I said will change their lives. But I must not forget that it’s the little things that my grandkids are going to remember about me, and they’d better be good.

And speaking of memories, one of my favorite memories is my mother making her delicious meat loaf. I am a big fan of the meat loaf, but this recipe is different than most meat loaf recipes. Perhaps the biggest difference is NO KETCHUP. That is in the plus column for me. I don’t particularly dislike ketchup, but I’m not nuts about it as part of my meat loaf.

I wouldn’t be surprised if many of you reading this blog have a favorite meat loaf recipe. Share it with me via comments! Even if it has ketchup.

Mom’s Onion Gravy Meatloaf

Ingredients
1 lb. ground beef
1 slice bread, torn into small pieces
1 c. milk
1/8 t. celery salt
1 pkg. onion gravy mix
1 egg, beaten

Process
Place the bread in a small bowl and pour the milk over it. Add the package of onion gravy mix. Let it sit for 15-30 min., until the bread has absorbed most of the milk. Add the ground beef and the beaten egg, and mix just until combined.

Bake in a loaf pan for one hour at 350 degrees.

Nana’s Note: The resulting meat loaf is more moist than your typical meat loaf. I have played around with the recipe, decreasing the amount of milk, using bread crumbs instead of cubed bread, etc. I have never been satisfied, because it then doesn’t taste like the meat loaf my mommy made. I serve it with mashed potatoes and additional gravy.

Blood, Sweat and Prayers

Posted in Main Course, Meat Dishes, Recipes by

Bill and I are pretty religious about going to 24 Hour Fitness three times a week. We both do interval training on a treadmill for about 45 minutes or thereabouts. Neither one of us like to exercise. We often point out that we NEVER look forward to going to the gym and we NEVER enjoy the time during which we are working out. In fact, the only time we feel content is when our time is up – likely a combination of endorphins and knowing we don’t have to face the treadmill for another 48 hours.

But we have pretty good motivation. In 2009, Bill was diagnosed with Parkinson’s Disease. PD has no known cause or cure as of yet. Surprisingly little is understood about it except that it just sucks to have it. Research is showing, however, that aerobic exercise can slow progression. So Bill and I faithfully exercise.

And I pray. I pray and pray and pray. Every morning I ask for Bill to be cured of his affliction. While doing so, I recognize there is no cure as of yet. Still, all three of Sunday’s Mass scripture readings remind us to pray relentlessly. In the Old Testament reading, you had the Israelites winning the war against the Amaleks as long as Moses’ hands were raised in prayer. St. Paul’s second letter to Timothy reminded him (and us) to “be persistent whether it is convenient or inconvenient….” And finally, and most obviously, in Luke’s Gospel, Jesus uses the parable of the nagging widow and the judge to remind us to never stop asking God to answer our prayers. When I heard that, I thought, “Hey, if there is one thing I am good at, it’s nagging!”

A number of years ago I came across a quote about prayer that I never forget. Here it is: God answers all of our prayers in one of three ways – yes, not now, or I have a better idea. I will continue to nag, I mean, pray, and God will answer my prayer. In fact, I remind myself that he answers my prayer every day by making Bill’s progression blessedly slow. We help out by exercising.

On a side note, I recently was working out very hard on the treadmill, scarcely noticing who was on the treadmill next to me. I finished one of my fast intervals, and my neighbor says, “My, you really work hard, don’t you?” I looked over to see a really pretty white-haired woman. I’m bad at ages, but I took her to be a minimum of 80 years old. We began chatting about the importance of exercise. She told me she works out three times a week on the treadmill for a half hour, and then goes to a seniors’ weight class for an hour. I glanced down to see that she was walking at a speed of 3 mph. (For reference, my intervals are at 4 and 6 mph.) I complimented her on her diligence and she informed me that she was 92 years old.

Now that’s inspiration!

Recently Bill asked me to make pasta with Bolognese. I love cooking this sauce, first, because it’s yummy, and second, because it takes several hours to cook and I love the way the house smells while the sauce perks away. As always, when I make anything Italian, I bring out one of my old, red-sauce-stained Lidia cookbooks. Lidia Bastianich is my favorite Italian chef, and maybe my favorite anything chef, of all time. That’s why my Lidia cookbooks are wrinkled and stained. A sign that a cookbook is loved.

Meat Sauce Bolognese

Directions
3 T. olive oil
1 medium yellow onion, minced (about 1 c.)
1 medium carrot, peeled and finely shredded (about ½ c.)
½ c. minced celery, with leaves
Salt
1 lb. ground beef
1 lb. ground pork
½ c. dry red wine
1 T tomato paste
3 . canned Italian plum tomatoes, with their liquid, crushed
3 bay leaves
Freshly ground black pepper
4 c. hot water, or as needed

Process
Heat the olive oil in a wide 3-4 qt. pan or Dutch oven over medium heat. Stir in the onion, carrot, and celery, season them lightly with salt, and cook, stirring, until the onion is translucent, about 4 min. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off is evaporated and the meat is lightly browned, about 10 min. Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 min. Stir in the tomato paste and cook a few minutes. Pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.

Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, until the sauce is dense but juicy and a rich dark-red color. Most likely a noticeable layer of oil will float to the top toward the end of cooking. This will take about 2-3 hours – the longer you cook it, the better it will become. While the sauce is cooking, add hot water as necessary to keep the meat and vegetables covered. The oil can be removed with a spoon or reincorporated in the sauce, which is what is done traditionally.

Makes 6 c., enough to dress about 1-1/2 lbs. dried pasta

Nana’s Notes: Traditionally, a long, flat pasta is used, such as tagliolini. I frequently use spaghetti, but used penne this time and it worked very well. Also, I cut the recipe in half, and it worked great for the two of us. I had some left over that won’t go to waste! Just try not tasting it throughout the afternoon. I dare you.

Football Blues

Posted in Main Course, Meat Dishes, Recipes by

Don’t talk to me. I’m in a bad mood. My Broncos lost their first game ofthis season and I’m not happy about it. I guess pretty much everyone in Colorado is crabby today. For one thing, we got to bed late.

Well, actually, I didn’t get to bed late. I got to bed on time. In fact, I have to sort of shamefully admit that I didn’t even watch the second half of the game. I couldn’t stand myself and decided I would be better off upstairs tucked into my bed with my book in hand. I was reminding myself of my mother.

I loved my mother (still do, though she died too young in 1995 and I miss her every single day), but I absolutely HATED watching a football game with her. To begin with, she went into it with a bad attitude. “Well, we are going to lose this game for sure,” she would invariably predict, even if her team (which was either the Nebraska Cornhuskers or the Denver Broncos) was playing St. Bridget’s Girl School for Quilting.

And then, during the game, well, oh my heavens. The refereeing was bad, the announcers were biased, the opposing players were cheating, her own players were stinking it up, and on and on and on until you wanted to take a walk instead of watching the game. Which is what my father often did. Watching his team (also either the Huskers or the Broncos) play a close game drove him nuts. I don’t think he ever saw the end of a Nebraska/Oklahoma game because he was either walking or in the kitchen playing solitaire.

Anyway, I heard my mother’s words coming out of my mouth and I empathized with poor Bill who was simply trying to enjoy the game. So I went upstairs, figuring the Broncos would win or lose whether or not I was paying attention.

And what they did was lose, and the world hasn’t ended. Next week we play the Washington Redskins and I’m sure we’re going to lose that game because RGIII seems to be coming on strong. (Mom, you would be proud of me.)

This week I’m going to provide a few recipes for dishes that I have been making for many years. What they have in common is that all of them are dishes that my husband has been asking me to make lately. Bill tends to eat dinner so that he can then have dessert. The main meal is simply a path to what he really enjoys – a chocolate something-or-other. But there are a few dishes he enjoys a lot. These tender pork chops are his personal favorite, and a snap to make on a weekend night.

The recipe comes from a book my husband bought many years ago at a political fundraiser. It is called The Congressional Club Cookbook, and was a compilation of recipes from Congressmen and Congresswomen serving at that time (which was 1998).

Golden Pork Chops

Ingredients
4 thick pork chops
Lemon pepper
Salt
Cooking oil
1 10-3/4 oz. can Golden Mushroom Soup
White wine
Fresh mushrooms

Process
Sprinkle chops with salt and lemon pepper, then brown slightly in oil. Put chops in covered casserole. Cover with soup and a little white wine (or chicken broth). Top with sliced fresh mushrooms. Bake at 300 for 3 hours or longer.

Nana’s Note: The recipe doesn’t call for an amount of white wine, but put more than you think since it cooks in the oven so long. The resulting gravy is delicious on potatoes, rice, or noodles. And this time I didn’t have any white wine on hand, so I used chicken broth instead and it was still good.

Birthday Blessings

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After some time in the mid-20s or so, birthdays start becoming less and less fun. And when you’re eligible for the senior’s menu, that becomes even truer.

Nevertheless, Bill had a joyous birthday celebration today as he turned 71. Two of our grandkids spent the night last night. And let’s face it, there is nothing like little ones when they wake up in the morning. They are so sweet and tousled and warm and want nothing more than to give you hugs. All they ask in return is to be allowed to sit in front of the television and watch cartoons while eating a piece of cinnamon toast.

As a surprise, I invited our son and daughter-in-law to bring their four children (joining the two who slept over) to a birthday breakfast. They brought Duffy rolls (the most delicious cinnamon roll EVER), and I made scrambled eggs with bacon and fried potatoes.

As a side note, our 8-year-old grandson ate 15 pieces of bacon and seven Duffy rolls. I expect next time I see him, he will have outgrown all of his pants due to the growth spurt he is obviously experiencing.

We even got a visit from our grandsons and their moms in Vermont via Facetime on the Ipad. It’s the next best thing to being there in person. I love Steve Jobs.

Happy birthday to my husband, who has blessed my life, and continues to do so.

Nana’s Got a Brand New Bag

Posted in Recipes by

Before I tell you my dirty little secret, I have to give you some context.

I wear nearly no makeup. On Sundays or other days when I dress up a bit more than usual for various reasons I might put on some mascara, a little blush, and some lipstick. Always the same color lipstick. But most days I only interact with my husband (who oddly thinks me beautiful with or without makeup), my kids, and/or my grandkid. I simply wash my face, put on some moisturizer, and am good to go.

Why is it, then, that twice a year, in April and October, when Macy’s has their Clinique Bonus, I hike my betooty to the mall to buy Clinique product simply to get the bonus gifts. Don’t get me wrong. Buying the product isn’t my problem. While I don’t wear makeup, I do try to take care of my almost-60 skin. I wash with their beauty bar. I follow up using their clarifying lotion. I finish using their Dramatically Different Moisturizing Lotion. I do this twice a day.

However, the reality is I simply am compelled to only buy my product when I can get their free bonus gift, which this time includes a lipstick in a shade I will never wear, eyes shadow that will never even be cracked open, a tiny little bottle of special cream for very dry skin (which my skin is NOT), and a teensy-weensy bottle of perfume spray that I won’t wear because most perfume makes me sneeze.

But the real problem isn’t in the little bonus gift products I get (though I do tend to throw them in a drawer that is coming dangerously close to being unable to get closed). The real cause of concern is the two little makeup bags that always come with the gifts. I have used a few over the years for travel. I put my meager makeup in one; I put my jewelry in another; I put my pill bottles in a third. What’s left gets stuffed into another drawer.

So, there you have it. I have now admitted that I have two full drawers in my bedroom filled with various tiny bottles of perfume, little mascaras, small containers of skin products of all kinds, unused eye shadows in every shade imaginable, a plethora of lipsticks in shades ranging from bright red to lavender, and makeup bag after makeup bag after makeup bag. You think I’m kidding:

I called my sister last night to sheepishly confess. She told me the first step in any addiction is to admit I have a problem. The second step is to make a trip to Goodwill. I promised her I would on my way to Macy’s to pick up my next free bonus gift. It’s October, after all.

Here is a recipe for a really simple and extremely delicious coffee cake that comes from the Crème de Colorado cookbook.

Sweet Bishop’s Bread

Ingredients
2-1/2 c. sifted flour
2 c. packed light brown sugar
½ t. salt
½ c. butter
1 t. baking powder
¼ t. baking soda
1-1/2 t. ground cinnamon
1 egg
1 c. buttermilk or sour milk (add 1 T. lemon juice to 1 c. milk; let stand 5 min)

Process
Mix together flour, sugar, salt and butter until crumbly. Measure and set aside ¾ c. of the mixture.

To the remaining mixture, add the baking powder, soda, cinnamon, egg and buttermilk. Beat until batter is smooth. Spread the batter in greased 8-in square pan. Sprinkle the reserved mixture on top. Bake at 350 for 50-60 min. or until wooden pick inserted in center comes out clean. Cool 10 minutes.

Home Again, Finnegan (my mom used to say this)

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I mentioned in yesterday’s post that Bill and I have made the road trip between Denver and Mesa, AZ, many, many times. We have it down to a science. We stay at the same hotel. We eat at the same restaurants. We get gas at the same gas stations. If we were in the age of the Jetsons, we could program in our destination and take a nap. Our hover car would do the rest. Alas, the Jetsons prophecy has not come to pass and we still need to steer the car. I’m a little bitter about that.

There are things to see along the way, but one must get off the beaten path to do so. As with interstate highways throughout the country, the scenery isn’t the best. To see pretty or interesting things, one must take an exit and hit a two-lane highway. We always mean to, but we never do.

This trip, I was determined that we would get off the interstate and see a few sights. Petrified Forest National Park is in northern Arizona. The Battlefield of Glorieta Pass (a little-known Civil War battle site) is in northern New Mexico. Let’s see one or both, I said to my husband and he agreed.

Alas, the government shutdown, which heretofore has not impacted me a whit, hit me smack in the middle of my face. Not only were both of those sites closed, but rest stops along the way were closed as well. And when you’re almost 60, well…..

We used to have to stop the car every couple of hours or so to get gas. A year-and-a-half ago, we bought a new car that gets terrific gas mileage, so we can make each leg of our trip without having to stop for gas. That increases the importance of rest stops. Our car can make it 460 miles without having to stop, but our bladders cannot. And let me just tell you that along I-25 in New Mexico, you don’t have a lot of options besides rest areas. If you miss Santa Fe, you are going to have to wait until Las Vegas, NM, or get off and drive three or four miles to a nearby town. With iffy bathrooms.

Shortly outside of Santa Fe heading north, I knew a bathroom stop was going to be a necessity very soon. We drove for a bit, and it became obvious that the rest stops were closed and Las Vegas was still 70 miles away. We got off at the exit for Pecos National Historical Park, which is the same exit as that of Glorieta Pass Battlefield. However, both conference centers were closed, and the nearest gas station was in the village of Pecos, NM, a three-mile drive. Which we made. At a pretty fast clip.

I won’t go into a great deal about the status of the restroom in the gas station except to say there are some restrooms where it seems more sanitary to forego washing your hands. What I will go into some detail about, however, is just how much we enjoyed the scenery we saw during our little detour, particularly post-bathroom visit. The fall colors are starting to become apparent, and in a semi-deserty area like that part of New Mexico, the colors of the sagebrush and the bushes are simply stunning.

Later on in the day, again in need of a bathroom break, we stopped in the little town of Cimarron, NM, at a gas station right off the road. Remarkably, the station had an awesome display of antique cars and a nice little gift shop with old-fashioned toys such as Raggedy Ann and Raggedy Andy, and a plethora of Betty Boop paraphernalia.

Had the rest stops been opened, we would have missed all of these things. So I guess I’m grateful in a funky way for the ineptitude of our government officials. Now that I’m settled back in Denver, they can get off their butts and fix things.

One more thing. As we were eating breakfast at our hotel in Albuquerque, I glanced up at the television which was playing the Today Show. It notified me that yesterday was National Grouch Day. I was so relieved that I had a day in my honor that I immediately pointed it out to Bill. His response: “And no one even sent me a f*****g card.”

No recipe today. I’m too tired to cook.