The Southeast has a touch of Winter weather (after abnormally warm weather). The water in combo water container bird bath is frozen solid (8;30 AM). Frost on the lawn sparkles like a million diamonds!! Television weatherman said 16 degrees low last night, and 45 degrees will be the high.  ~~  My squirrel friends are on the patio looking for their food but I don’t want to venture out with their feeders.  Burr!!
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Postscript: Water still frozen at 11:00 AM!! I was outside to sprinkle bird seed in the grass for the Mourning Doves and the Common Raven. I hung the squirrel feeders about 9 o’clock.

No lie!! I think they are first cousins!!  I suspect the raccoon is related, too.  The raccoon is like a vacuum cleaner because it sucks up every bit of food it can find.  (I watch them on my patio at night.)  They (raccoons) even forced the lid off a container to get to the bird seed!!  I suspect the raccoons are getting the feed I put out for the deer.   I have to bring the squirrel feeders into the apartment at night or the raccoons would eat their food too.   The prize for “pigging out” goes to the squirrels who devour the whole peanuts in a matter of minutes!!  ~~  No lie!!  I must confess: I have encouraged the squirrels with a variety of tempting treats!!  As I said in a previous blog: Better than Netflix.

Today I was introduced to Daniel’s Diet.  It amazes me that I had never heard of it!!  I’ve followed holistic health and nutrition for over thirty years and this is new to me.  It’s obvious to me that this is something my Heavenly Father wants me to explore and implement.  Check it out?!?!  Here’s a link.

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Comment: I know of the diet of Daniel (in the Old Testament) but I didn’t know of “Daniel’s Diet.”

PRAYER OF JABEZ

Oh, that You would bless me indeed,

And enlarge my territory,

That Your hand would be with me, and

That You would keep me from evil,

That I may not cause pain.

1 Chronicles 4:10

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Bruce Wilkinson authored a book titled The Prayer of Jabez: Breaking Through to the Blessed Life.

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I’ll be honest, Bruce Wilkinson’s book has its critics; for opposing opinions, search the Internet. I asked my Heavenly Father what to write for January 1st and heard “Prayer of Jabez.”

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Please take fifteen minutes and view an inspirational message by Jentzen Franklin re: The Prayer of Jabez.

I suspect my age is a contributing factor. I have diagnosed my problem as arthritis BUT I don’t think I need to be bothered with these aches and pains!! I succumbed to TV advertisements and purchased Aleve BUT I don’t want to take a drug!! Prior to Aleve, I was (am) using Icy Hot pain relieving gel. I’ve noticed (haven’t you?) that certain foods aggravate our discomfort. For decades, I have tried to avoid pastries (but occasionally indulge). ~~ I’ve written this blog to explain why I am doing more cooking “from scratch.”  I’ve also added “smoothies” to my diet (prepared in my Vita-Mix).  “Smoothies” with kale, collard greens, etc.–not sugary drinks!!  Food preparation is much easier in my apartment!!  I was limited… in my tiny travel trailer (no counter space, midget refrigerator, no freezer).  Consequently, I’ve packed on unwanted weight and acquired joint pain.  ~~  I’m trying to spend more time doing exercise.  I have my decades-old Rebounder in front of the TV.  

Cornbread, black-eye peas and collard greens.

For lunch, I’m having steamed collards with black-eye peas and cornbread.  But I found this recipe and will prepare it in a day or two.

TROPICAL BLACK BEANS & COLLARDS

“They”say 15 minutes prep time and 20 minutes cook time.  Only if you follow “their” recipe.  I’ll use black beans soaked overnight.

2 Tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

3 celery ribs, diced

1-1/2 cups carrots, sliced or shredded

2 15-oz cans low salt black beans  (I’ll use packaged… & soaked)

1-1/2 teaspoons chili powder

1/4 teaspoon allspice

1-1/2 teaspoons smoked paprika

1/4 teaspoon pepper

1 teaspoon salt

1 pound Natures Greens Collards Greens (or loose leaves from produce section of your market)

In large stockpot on medium-high heat add olive oil, onion and garlic.  Saute for 3-5 minutes.  Add celery and carrots and saute for 3-5 minutes.  Add black beans, chili powder, allspice, smoked paprika, pepper and salt.  Stir to combine.  Add collard greens and stir to combine.  Cover and simmer for 15-20 minutes.  Stir often.  Lower heat if beans start sticking to bottom of pot.  Serve hot.  Six to eight servings.  ~~  (Lorraine comment: I may have to shop for Allspice & Paprika–or leave out?!)

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Postscript, 2:30 PM, Sunday, Jan. 8, 2012: I soaked a one pound bag of black beans overnight and then prepared a “double” batch of the above recipe. Yesterday, I bought chili powder, and paprika, but no allspice. I used about five ribs of celery and unknown number of carrots. I used fresh organic collards, thoroughly washed. I chopped up all the collards stems and added them to the entire mixture and cooked for (maybe) two hours. When I was ready to eat… I put chopped collard leaves on top of the mixture and let them steam for about ten minutes. ~~ This Black Bean soup is very good (IMHO) and I have several containers for later meals. When I reheat… I will add collards at the top to steam. We don’t want them mixed into the soup so they become overcooked and soggy!!

Happy New Year from my home(s) to yours!!

A co-worker took a picture on Dec. 8th (with his cell phone) and uploaded it to me. On the left, this is the way I look almost all the time: No makeup, no curl in my hair, not-so-fancy clothes. (I’m wearing a blue denim jumper with a pink pull-over.)  However, on the right, all dressed up for a Marty Goetz concert.  (Marty and I were both members of First Presbyterian Church of Hollywood in 1979.)  ~~~~~~~  From my laptop computer, in my apartment, I send sincere, very best wishes for a healthy, happy 2012.

It was very sobering to watch “the year in review“ on the NBC-TV Today program this morning.  To see all those negative images compressed into a short segment is very depressing!!  In contrast, I have been blessed this year with comfortable housing, meaningful work and pleasant co-workers.  To God be the glory!!

“If you are planning to celebrate the New Year in the Southeast, it is most likely that you will be offered black-eyed peas in some form, either just after midnight or on New Year’s Day. From grand gala gourmet dinners to small casual gatherings with friends and family, these flavorful legumes are traditionally, according to Southern folklore, the first food to be eaten on New Year’s Day for luck and prosperity throughout the year ahead.  ~~  (For the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year’s Day.)”   ~~  Click here to read the entire article. ~~ Just for fun, I am going to prepare these three items (no pork).  Just for fun!!  I don’t subscribe to items like rabbit’s foot, four-leaf clover, and “good luck” omens.  ~~  (I’ve jumped on the “fix it from scratch” bandwagon and prepared a big kettle of thick vegetable soup and put small servings in the freezer.  Also a big kettle of kidney beans [in small servings, in the freezer] to be served with brown rice [cooked from “scratch”].)

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While the black-eye peas are soaking, I searched my many vegetarian cook books for a unique recipe. In Country Beans (1998) by Rita Bingham, I found the following… and will adapt it to my ingredients (most of which I already have in my kitchen).  Looks good to me!!
POTATO BEAN SOUP
20 cup boiling water
2 cup chopped celery
1 cup diced or shredded carrots
2 quart diced or shredded potatoes
2 cup chopped onions
1 cup soaked black-eyes
1 tablespoon dried parsley
5 tablespoon chicken or vegetable soup base {Lorraine uses Vegetarian Better Than Bouillon)
1/2 teaspoon pepper (optional)
Bring all ingredients to a boil…. Makes seven quarts.

Postscript, 12/31/11, 2:00 PM: This soup is so extremely delicious!! I modified around the ingredients that I had and this is my recipe:
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After soaking a 1 pound package of black-eye peas, I had 6 cups.
I put 2 cups soaked black-eye peas aside to cook separately on Jan. 1st.
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LORRAINE’S  BLACK-EYE SOUP
4 cups soaked black-eye peas
2 onions equal 2 cups
5 carrots equal 2 cups
5 ribs celery equal 2 cups
4 potatoes equal 2 cups
2 cloves of garlic, minced
2 Tablespoons Vegetarian Better Than Bouillon
First, I brought the black-eye peas to a boil in adequate amount of filtered water. Later I added more filtered, boiling water as needed. I was scrubbing, chopping, and adding in this order: Onions, carrots, celery, potatoes. I wish I could send the delicious smell with this message!! In total, I think it is less than two hours preparation and cooking time. It tastes divine!!  ~~  I have a very large kettle full… and will put into single-serving containers and freeze for later enjoyment!!

Retirement isn’t half bad.  Two weeks “vacation” from my volunteer job is very nice!!  Some days I do physical things–like “downsizing”–and some days I play around all day on my laptop computer.  Almost all day (!!), I have been exploring the various themes available for my new blog.  I wasn’t terribly happy with the first theme and wanted to see options.  What do you think??  (Confession: I didn’t get out of my pajamas until noon and the bed is still not made at 4 o’clock.)

I often spend hours watching the squirrels and the birds. Yesterday, one fine furry friend climbed the brick wall and crawled into a sunflower seeds bird feeder (hanging from the eave). I think the squirrels should be content with all the food I put out for them–especially the new, expensive, whole peanuts!! The bird feeders are off-limits!!