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My New Old Life
Nov. 24th, 2018 09:52 pmMany years ago, after my ex- and I had left the commune and settled back into life in the city, I started a weekend routine that brought into our "new life" some of the smells and flavors and lifestyle choices of the one we'd left behind.
For instance, in order to bring a healthy midday meal to our respective jobs--we'd both returned to work full-time--I'd bake two or three loaves of a whole-grain bread we liked and also simmered a big pot of homemade soup or stew which would last us for the week.
Now that I'm on my own again, and have been apprised of some health issues that have come with age, I find myself doing a similar thing. And in that way my new life is beginning to pattern itself after the one I was living almost a half-century ago.
Besides growing out my hair and beard--and, lol, wearing the Mossy Oak--I've become more careful about my diet, have started making healthy meals for the week ahead, and have started to once more make my own bread--albeit with a modern appliance which, though labor-saving, still fills my house with that wonderful aroma that Bob of the Red Mill flour company talks about in his ads.
Also, tonight, I made my first batch of the spreadable butter that we used on the breads which, back then, came out of our oven.
The intent, back then, was to reduce the cholesterol which was thought to be a dietary factor in heart problems. And that was accomplished in just the way that I did it tonight, by mixing two sticks of salt-free, organic butter with 1/2 cup of organic safflower oil.
The main difference, I suppose, will be the taste of it--which I've complained about and agonized over since the start of this iteration of my "new life." Because tomorrow I'll be enjoying my salt-free butter on a salt-free white bread which I've finally gotten worked out for my new bread machine. (I'm still working on a satisfactory whole-grain one.)
Anyway, next week, and in the weeks after, I'll have things synched so that when the next loaf comes out of the machine my healthier, easy-spread butter will be ready and waiting.
After that, I guess we'll just see what comes of it--which is how, no matter where we're living it, this life has always been...
LPK
Dreamwidth
11.24.2018
For instance, in order to bring a healthy midday meal to our respective jobs--we'd both returned to work full-time--I'd bake two or three loaves of a whole-grain bread we liked and also simmered a big pot of homemade soup or stew which would last us for the week.
Now that I'm on my own again, and have been apprised of some health issues that have come with age, I find myself doing a similar thing. And in that way my new life is beginning to pattern itself after the one I was living almost a half-century ago.
Besides growing out my hair and beard--and, lol, wearing the Mossy Oak--I've become more careful about my diet, have started making healthy meals for the week ahead, and have started to once more make my own bread--albeit with a modern appliance which, though labor-saving, still fills my house with that wonderful aroma that Bob of the Red Mill flour company talks about in his ads.
Also, tonight, I made my first batch of the spreadable butter that we used on the breads which, back then, came out of our oven.
The intent, back then, was to reduce the cholesterol which was thought to be a dietary factor in heart problems. And that was accomplished in just the way that I did it tonight, by mixing two sticks of salt-free, organic butter with 1/2 cup of organic safflower oil.
The main difference, I suppose, will be the taste of it--which I've complained about and agonized over since the start of this iteration of my "new life." Because tomorrow I'll be enjoying my salt-free butter on a salt-free white bread which I've finally gotten worked out for my new bread machine. (I'm still working on a satisfactory whole-grain one.)
Anyway, next week, and in the weeks after, I'll have things synched so that when the next loaf comes out of the machine my healthier, easy-spread butter will be ready and waiting.
After that, I guess we'll just see what comes of it--which is how, no matter where we're living it, this life has always been...
LPK
Dreamwidth
11.24.2018
