How time slips away . . . feeding body and soul

My goodness! No post from MizrizBaboo since August? Oh, my.

Does “busy feeding the soul” suffice for reason? In September, I got a “head” start on the 2nd, celebrated my 27th birthday anniversary for the three dozenth time, and fed my soul with the 2011 Memphis Creative Nonfiction Writers’ Workshop

Thanks to Susan Cushman’s organization, planning, and coordination, attendees filled tummies and minds with healthy doses of Memphis food and drink combined with an array of inspiration and encouragement from both published and wannabe authors and at least one attorney.

October overflows with family connections, visits, and celebrations. I could enjoy my Georgia cousins much more frequently if only we could transpose Alabama with the Peach State! Not only do the McAlpin and Sullivan families serve humongous hospitality; they also filled me with delicious dinners, plenteous portions of fruits-of-the-vine, and huge hugs.

Back home, face the music time at Enhanced Wellness — oh, how I dreaded that! The September checkup had been fine, finally showing a total weight loss of 50 pounds! But what horrible number would haunt me after such a good time since? Not to have worried. Even though good food and good drink satisfied me throughout the month, body and soul somehow worked together to lose four more pounds. Yes!

Maybe the extra exercise of just moving around from one state to another and back, beginning the purge of accumulated articles of daily living that are no longer needed or wanted, and prepping the yard and garden for winter contributed. Certainly have plenty more of that to do! Changes in the temperature contribute to creativity in the kitchen, too. This first recipe emerged from a plastic container of going-too-quickly spring mix I’d bought for salad; the second, just perfectly timed for Friday night before the fire.

Quick-Save Salad Soup  

2 cups chicken broth • 1 28-ounce can diced tomatoes • Remnants of 11-ounce container Spring Mix • Garlic powder • Black pepper

Heat broth and tomatoes seasoned with garlic powder and pepper. Add spring mix (that you’re saving from early demise because the supplier apparently did not adequately dry the lettuces before packaging) and cook fast until thoroughly heated. Serve immediately with sea salt and a few drops of olive oil to taste. You might also add sliced onions and cannellini beans before the lettuces and top with shaved parmesan cheese.

Buffalo Chili  

1 pound ground bison • 1 medium onion, chopped • 1 green pepper, chopped • 1 can red kidney beans, drained and washed • 2 28-ounce cans diced tomatoes • 1 tablespoon chili powder • 1 tablespoon paprika • 1 tablespoon white vinegar • Sea salt to taste

Brown meat, onions, and pepper. Add all other ingredients. Simmer 1 hour, stirring frequently.

. . . .

Now comes November, and another wedding! With not one piece of Halloween candy to be allowed inside MizrizBaboo’s dwelling, extreme effort to eat and sip healthfully — dare I say sparingly? — in preparation for and anticipation of the next family wedding mid-month in Louisiana. Celebrating Cajun style looms. Quickly following, the BB Queens Book Club will start Thanksgiving Week with copious quantities of  hors d’oeuvres and vino and renewed commitment to ourselves as friends and fellow readers . Restraint? Not a chance. Then, Thanksgiving Day, Thanksgiving Weekend.

Now thank we all our God.



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