I was talking with a friend (no, let's call him an acquaintance) a few days ago. I was raving about my iPod and all the applications, features, tunes I have on it and about the tunes I was going to load. He said, in somewhat of a smug and self-righteous tone, "Wow, so you have more tunes on your iPod than friends on Facebook." I then was regaled by the amount of friends that he has (well over 1000) and how this is a testament of his influence and success in the Community. I of course smiled, nodded and thought to myself, "is this a TRUE measure of success? Is this a true sign of Quality?"
This caused me to reflect where I am in my life: my successes and failures, my dreams and desires, and the uncertain reality of the future. I have somehow successfully limped into middle age, and am at the ripe (some say over-ripe) age of 55. I have a fantastic extended family to which I am inordinately proud. I have an amazing partner in life who knows me sometimes better than I know myself. I have a nice home, a career that can be best described as a "work in progress", and a lifestyle that is controlled, comfortable and fulfilling. Who could ask for anything more?
So when I log on to Facebook and look at my somewhat meager list of 80+ friends, I smile. Every one of these people are QUALITY. I have fond memories of life and events around each and every one of you. Mind you, I am not putting down those of you that have hundreds and hundreds of friends -- in fact, I applaud you!!! You have done the right things in your life that has drawn these friends your way! You have a great blend within you -- a zest and zeal -- that is simply astounding, and I am proud to be amongst your friend list.
As for my "friend" -- oddly enough, he is not in my list, nor do I plan on adding him anytime soon. I call that true "Quality Control."
Saturday, February 6, 2010
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New Years Day - a good start and a bad meal
I am probably about 10 years behind the times. I mean, who actually reads these things anyway? But as part of my mission for self-improvement, self-edification and such, I decided to give blogging a try. Even if no one reads it, I will be doing more with expressing myself.
There is nothing more embarrassing to me than cooking. I stink at it. I have been trying more and more to get creative and exciting, but the results resemble a bad science fair project. CASE IN POINT -- New Year's day dinner.
I live with a Southerner; Billy was born and raised in Mississippi. Each year during the holidays we try to bring in some traditions from our past that make the holidays more special. Therefore, I have learned to cook and eat black-eyed peas and cornbread, while Billy has learned to tolerate sauerkraut. So on New Years morning I got the black-eyed peas with the ham bone going in the crockpot (after giving the peas a good long soak,) got the sauerkraut heating on the stove, and... started to prep a pork loin. Now mind you, I have never had done a pork loin, so I figured... follow directions, use a good rub and cook low and slow. Low and slow... I have tried my best to shake off the shackles of my 1960's upbringing that said, "Pork must be cooked all the way through, no pink." Oven set at 325 degrees, the pork rub lovingly applied and massaged into the meat, and placed in the oven.
And then promptly forgot what I was cooking.
Therefore, when the oven temp got raised to 400 degrees about 15 minutes before the meat came out to bake the cornbread, well.... you can imagine the result. We were able to salvage some of the pork from the center of the cut, but the tips... not so much. We wrapped the destroyed meat in aluminum foil and, after saying a few proper yet unprintable words, desposed of the meat and cleaned up the crime scene.
Yes, yet another disaster. I sit and watch Food Network, marvelling at the delicious-looking roasts, loins and chops be prepared by master chefs,, and I think to myself......
Next year... chicken.
There is nothing more embarrassing to me than cooking. I stink at it. I have been trying more and more to get creative and exciting, but the results resemble a bad science fair project. CASE IN POINT -- New Year's day dinner.
I live with a Southerner; Billy was born and raised in Mississippi. Each year during the holidays we try to bring in some traditions from our past that make the holidays more special. Therefore, I have learned to cook and eat black-eyed peas and cornbread, while Billy has learned to tolerate sauerkraut. So on New Years morning I got the black-eyed peas with the ham bone going in the crockpot (after giving the peas a good long soak,) got the sauerkraut heating on the stove, and... started to prep a pork loin. Now mind you, I have never had done a pork loin, so I figured... follow directions, use a good rub and cook low and slow. Low and slow... I have tried my best to shake off the shackles of my 1960's upbringing that said, "Pork must be cooked all the way through, no pink." Oven set at 325 degrees, the pork rub lovingly applied and massaged into the meat, and placed in the oven.
And then promptly forgot what I was cooking.
Therefore, when the oven temp got raised to 400 degrees about 15 minutes before the meat came out to bake the cornbread, well.... you can imagine the result. We were able to salvage some of the pork from the center of the cut, but the tips... not so much. We wrapped the destroyed meat in aluminum foil and, after saying a few proper yet unprintable words, desposed of the meat and cleaned up the crime scene.
Yes, yet another disaster. I sit and watch Food Network, marvelling at the delicious-looking roasts, loins and chops be prepared by master chefs,, and I think to myself......
Next year... chicken.
