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I Won’t Grow Up

 

In a recent post I shared excerpts of a new study on Longevity.

In my humble opinion just living a long life is not the only goal, or even the main goal.

What is more important for me is what kind of life I live? What kind of person am I ? How do I treat others? Do I enjoy and savor life? How do I handle problems, setbacks, defeat? How do I handle winning and success?

Philosophers have debated these questions for centuries. But philosophy can be rather esoteric. How can I answer these questions for us average Joes and Janes?

For me, nothing sums it all up in a short succinct manner better than what I am going to share with you today.

This has been around for years. Maybe you have received it in countless emails as I have. It has been wrongly attributed to George Carlin. No one seems to know definitively who wrote it. Snopes.com seems to think the real author is comedian Larry Miller.

Whoever wrote it, it is a succinct lesson on how to live and how to age with grace, courage, and passion.

SOMEONE’S VIEW ON AGING 

Do you realize that the only time in our lives when we like to get old is when we’re kids? If you’re less than 10 years old, you’re so excited about aging that you think in fractions. “How old are you?” “I’m four and a half!”  You’re never thirty-six and a half. You’re four and a half, going on five! That’s the key.

You get into your teens, now they can’t hold you back. You jump to the next number, or even a few ahead. “How old are you?” “I’m gonna be 16!” You could be 13, but hey, you’re gonna be 16!

And then the greatest day of your life . . . you become 21. Even the words sound like a ceremony . . . YOU BECOME 21. . . YES!!!

But then you turn 30. Oooohh, what happened there? Makes you sound like bad milk. He TURNED, we had to throw him out. There’s no fun now, you’re just a sour-dumpling. What’s wrong? What’s changed?

You BECOME 21, you TURN 30, then you’re PUSHING 40.

Whoa! Put on the brakes, it’s all slipping away. Before you know it, you REACH 50 . . ….. and your dreams are gone.

But wait!!! You MAKE it to 60. You didn’t think you would!

So you BECOME 21, TURN 30, PUSH 40, REACH 50 and MAKE it to 60.

You’ve built up so much speed that you HIT 70! After that it’s a day-by-day thing; you HIT Wednesday! You get into your 80s and every day is a complete cycle; you HIT lunch; you TURN 4:30; you REACH bedtime.

And it doesn’t end there. Into the 90s, you start going backwards; “I was JUST 92.”

Then a strange thing happens. If you make it over 100, you become a little kid again. “I’m 100 and a half!”

May you all make it to a healthy 100 and a half!!
HOW TO STAY YOUNG

Throw out nonessential numbers. This includes age, weight and height. Let the doctor worry about them. That is why you pay him/her.

Keep only cheerful friends. The grouches pull you down.

Keep learning. Learn more about the computer, crafts, gardening, whatever. Never let the brain idle. ” An idle mind is the devil’s workshop.” And the devil’s name is Alzheimer’s.

Enjoy the simple things.

Laugh often, long and loud. Laugh until you gasp for breath.

The tears happen. Endure, grieve, and move on. The only person who is with us our entire life, is ourselves. Be ALIVE while you are alive.

Surround yourself with what you love, whether it’s family, friends, pets, keepsakes, music, plants, hobbies, whatever. Your home is your refuge.

Cherish your health: If it is good, preserve it. If it is unstable, improve it. If it is beyond what you can improve, get help.

Don’t take guilt trips. Take a trip to the mall, to the next county, to a foreign country, but NOT to where the guilt is.

Tell the people you love that you love them at every opportunity.

The End

No philosopher ever said it better! it in fewer words.

I took the title of today’s post from the musical Peter Pan. We can’t stop the  aging of our bodies. But we can stay young at heart, mind, and soul. That is what this song says to me….stay young at heart, mind, and spirit!!

xxxx

    

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Featured Recipe    Pork Chops Creole

This is one of the first recipes I made when I moved to my first apartment. I chose it because it looked like hamburgers my dad used to grill for summer cookouts.

At first he would place a slice of onion, a slice of green pepper, and a slice of tomato on top of a raw hamburger, add some salt and pepper and wrap the entire thing in aluminum foil and place on a hot charcoal grill till done.

Then he changed the recipe to following the above PLUS adding a second, slightly larger hamburger patty on top of the vegetables. He then pressed the two patties together enclosing the vegetables inside, wrapped it in aluminum foil and placed on a hot charcoal grill till done.

I liked those hamburgers. They were very moist and very tasty.

Sometimes instead of pork chops I use the same recipe I am sharing with you today,  but substitute a nice big thick hamburgers for the pork chops.

This recipe comes from the Betty Crocker Dinner For Two Cookbook, 1976 edition

However, I add the paprika and the Worcestershire sauce for extra added flavor. For those who want even stronger flavor add Creole seasonings or hot pepper of your choice.

This is also a good choice for a week night dinner as it is quick and easy to prepare.

This is what you need for 3 people:

3 pork loin or rib chops about 1 inch thick

1 tablespoon olive oil

3 slices of onion

3 green pepper rings

3 tablespoons uncooked instant rice

½ can stewed tomatoes

3 teaspoons Worcestershire sauce

Dash paprika

Salt and pepper to taste

Here is what you do:

Peel onion and make 3 slices.

Wash pepper and slice half of it into 3 slices. Remove and discard the membranes and seeds.

NOTE: You will have extra onion and pepper to use later in the week.

Brown chops in the oil on both sides over medium high heat. Don’t cook them. Just sear them.

Reduce heat to medium-low. Sprinkle chops with salt, pepper, and paprika; or whatever seasonings you are using. 

Top each browned chop with one onion slice and one pepper ring.

Sprinkle each chop with the teaspoon of the Worcestershire sauce; or more if you like as I did.

Add 1 tablespoon of the instant rice to the inside of the pepper ring.

Then top each chop with 1-2 tablespoons of stewed tomatoes with some of the juices to help the rice cook. You will also have extra stewed tomatoes for later in the week.

Cover and simmer till pork is cooked through, about 30 minutes depending on thickness of the chops; maybe a little less or a little more.  Do not over cook or the chops will become dry and tough.

The trick in this recipe is not to overcook the pork yet make sure the rice is not undercooked.

If the skillet becomes dry during cooking, add a bit of water to the skillet. I sometimes add some water directly over the rice so that it stays moist and cooks.

Done. Check the rice to make sure it is cooked and not hard.

Serve with some carrots or other vegetable of your choice and a salad.

Bon Appetit

 Cost

3 pork loin or rib chops                    $4.62

1 tablespoon olive oil                       $0.15

3 slices of onion                              $0.36

3 green pepper rings                       $0.43

3 tablespoons instant rice                 $0.35

½ can stewed tomatoes                   $0.50

3 tspns Worcestershire                     $0.12

Dash paprika                                    $0.05

Salt and pepper to taste 

Total cost = $6.58
Cost per person = $2.19

Quote of the Day

I am only one, but I am one. I cannot do everything; but I will not let what I cannot do interfere with what I can do.
q
Edward Everette Hale

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1 comment to I Won’t Grow Up

  • What a great post. I refuse to get old. I might wear out but I’ll never be “old.” My mother started feeling old at 45. She’d say things like, “go upstairs and get my sweater, I’m old you know,” and she was less than 50! She was 62 when my dad died and she may as well have passed when he did. I know that sounds unkind but truly I’m not trying to be. She stopped living. She quit her friends, she stayed at home by herself and waited to die. She waited 29 years.

    I will never wait to die. I have way too much living to do and I love learning new things and meeting new people.

    The creole pork chops look good enough to eat! I’ll try those this week. I’m still digesting your suggestion for my strawberry ice cream covered with balsamic strawberries and cracked pepper. You’re a clever woman.