Monday, October 16, 2017

Around OakMeadows

If you’ve read this blog for a while, you know that I am a planner/list maker. Several years ago I made a Plan for Travel List that I really like. It takes away the anxiety of getting ready for a trip and worry that I have forgotten something. Here's my List:

Travel Planning/Prep

Flight information 

Hotel/Lodging information 

Things to pack in suitcase

Dental floss
Dental threaders
Scooter charger
iPhone chargers
Ear buds
Extension cords
ZipLoc bag with medications 

Things to pack in purse:

Ziplock bag with HandiWipes

Take coat

Take insect repellent 

Things to do:

Get Cash
Make arrangements with Awesome Paws
Make arrangements with Lone Star Pet Lodge
Put key in ZipLoc bag 
Call Ricky about mail
Set up feeding stations for cats
Clean out litter boxes
Remove lift bar & Charge scooter
Check in and print boarding passes

Sunday, October 15, 2017

October Thoughts

     “The most beautiful people we have known are those who have known defeat, known suffering, known struggle, known loss, and have found their way out of the depths. These persons have an appreciation, a sensitivity, and an understanding of life that fills them with compassion, gentleness, and a deep loving concern. Beautiful people do not just happen.” 
― Elisabeth KĂ¼bler-Ross

October Poetry

The harvest moon hangs round and high
It dodges clouds high in the sky,
The stars wink down their love and mirth
The Autumn season is giving birth.
Oh, it must be October
The leaves of red bright gold and brown,
To Mother Earth come tumbling down,
The breezy nights the ghostly sights,
The eerie spooky far off sounds
Are signs that it's October.
The pumpkins yellow,. big and round
Are carried by costumed clumsy clowns
It's Halloween - let's celebrate."
-   Pearl N. Sorrels, It Must be October  

Monday, October 9, 2017

October Cooking — Shrimp Jambalaya

This is a favorite around here. Makes great leftovers.

Shrimp Jambalaya 

1 tablespoon vegetable oil
8 ounces Andouille Sausage
1 onion, chopped fine
1 rib celery, chopped fine
1 red bell pepper,  stemmed, seeded, chopped fine
1 1/2 cups long grain white rice
1/2 teaspoon salt
1/2 teaspoon dried thyme 
1 (14.5 ounce) can crushed tomatoes 
1 (8 ounce) can chicken broth
1 pound large shrimp, peeled and deveined 

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the Andouille Sausage and cook until lightly browned, about 3 minutes. 

Add the onion, celery, garlic, and bell pepper. Cook, scrapping up any. Downed bits, until the vegetables are softened, about 5 minutes. 

Stir in rice, salt, and thyme. Add the tomatoes clam juice, broth, and shrimp. Bring to a boil, lower heat to low, cover, and cook for 25 minutes, stirring occasionally. Let stand for about 10 minutes. 

Sunday, October 8, 2017

Goals for Week of October 8-14; 2017

     Daily Reading

     Good food


     A Thousand Day’s by Arthur Schlesinger 
     Benjamin Rush: Patriot and Physician by Alan Brodsky
     Without You, There Is No Us by Suki Kim
     Earthly Remains by Donna Leon

     After the Wildfire: Ten Years of Recovery by John Alcock

     Pancakes and Canadian Bacon
     Shrimp Jambalaya 
     Schwan’s Chicken Lo Mein 
     Schwan’s Beef Stir Fry

     Get ready for trip to Washington, D.C.

October Thoughts

     “When you arise in the morning think of what a privilege it is to be alive, to think, to enjoy, to love ...” 
― Marcus Aurelius, Meditations