2327 Days since retiring July 1, 2005!

"Ultimately, you must forget about technique. The further you progress, the fewer teachings there are. The Great Path is really No Path."
from Art of Peace

Read on and fall sound asleep

Random content from all around my brain.

My feet have been swelling worse than anytime is the past. Or I don’t remember them so puffy looking. So I call my Nephrologist this morning. His response was “drink more water.” He is the same doctor who in September told me to cut back on the volume of water I was drinking. Practice of medicine indeed.

I think my testosterone level has fallen into the soprano range. I caught myself the last two weeks watching “Dancing with the Stars”. Fortunately I am seventy and don’t have many more years to slide into pure silliness.

It doesn’t take much for a valued kitten to become a hated presence. Just let one go into heat that must be kept indoors because you already have a bazillion too many cats.

Everyone of the mechanical pencils from the dozen pack I opened last week are missing. In their place are at least 20 with no lead and erasers worn down to the plastic tub. And, believe it or not, ball point pens with green ink. My room is infested with giggags.

Was there ever such a noble bloody little creature as a little boy? Click the picture for a video of a young Belgian boy in a kilt wearing a corporals chevron saluting a marching band of Canadian soldiers.

I hope to God that he never has to go to war.

Finally a video from a TED conference expressing the presenter’s viewpoint about simple gratitude. It is amazing how many beautiful objects parade before our eyes at every waking moment. Click HERE for the video.

11/14: Open our eyes, O Lord, to see you in new life as it comes. Amen. The prayers are from the Upper Room. For your own free E-Mail Devotional visit : http://upperroom.org/devotional/email/ and click on the link “Other Ways to Receive the Daily Devotional”

Pork and Pineapple Kebabs

1/2 pound pork tenderloin
1 1/2 tablespoons brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon orange juice
1 tablespoon grated fresh onion
2 teaspoons lemon juice
1/8 teaspoon salt
Dash of pepper
1 bay leaf
8 (1-inch) cubes fresh pineapple
8 (1-inch) pieces red bell pepper
Vegetable cooking spray

Trim the fat from pork, and cut the pork into 8 (1-inch) cubes. Combine brown sugar and the next 7 ingredients (brown sugar through bay leaf) in a large zip-top heavy-duty plastic bag; add the pork cubes. Seal the bag, and marinate in the refrigerator for 1 hour, turning bag occasionally. (To keep the texture of the pork from becoming mushy, marinate it for no more than 1 hour.)

Remove pork from bag, reserving marinade. Discard bay leaf. Thread 4 pork cubes, 4 pineapple cubes, and 4 bell pepper pieces alternately onto each of 2 (10-inch) skewers.

Prepare grill. Place kebabs on grill rack coated with cooking spray, and cook 14 minutes or until done, turning and basting frequently with reserved marinade. Serves 2.

Note: Canned pineapple can be substituted for fresh. Drain 1 (8-ounce) can unsweetened pineapple chunks, reserving 16 chunks.

CALORIES 248 (18% from fat); FAT 5g (sat 1.5g,mono 1.9g, poly 0.7g); IRON 2.6mg; CHOLESTEROL 79mg; CALCIUM 30mg; CARBOHYDRATE 25.5g; SODIUM 573mg; PROTEIN 25.9g; FIBER 2.1g

Thank you Sammy.

”What, sir, would the people of the earth be without woman? They would be scarce, sir, almighty scarce.”
Mark Twain

SGGP