Tag Archives: cooking

Pre-Retirement Training: Learning to Relax

I’ll never forget the day when a psychologist came to speak at a pre-retirement seminar I attended and suggested “don’t wait until retirement to start on those big retirement plans”.

She then elaborated by offering examples like people who spend their whole lives talking about sailing around the world only to find out that they get sea sick, or people who talk about spending more time on a given hobby only to realize that they don’t really enjoy it that much.

Fortunately, I don’t think that will happen to me.

Most of my readers know that my #1 aspiration in retirement is to write. Thanks to the blog, I have been able to practice creative writing with (much to my own amazement) pretty consistent frequency over the years, which gave me the opportunity to write content so completely different from corporate briefing notes, issue sheets and instructional bulletins. Whether at home or at the office, I have proven to myself that writing is that one activity that for me, creates its own unmistakable energy and enthusiasm.

But surprisingly, what has actually been more challenging (in preparation for retirement) has been learning how to rest and relax. Who knew that I needed to train myself to do that?

I don’t know about you, dear readers, but have you ever had days thinking to yourself, “Am I ever tired?! … I better lie down” only to find yourself already in a horizontal position on a comfy couch, La-Z-Boy or bed in the comfort of your own home?… or worse yet, in a furniture store?

I’m not talking about tired in the sense of deep burnout, I am just referring to a sense of being pooped out from feeling like a perpetual motion machine.

I have come to learn that my own worst enemy in that regard is myself. I wouldn’t say I’m overly demanding, but after decades of living on my own, I had to develop a routine to stay on top of the cooking, the cleaning, the laundry and the home maintenance, because it wasn’t like the magic toilet scrubbing fairy would descend from the heavens. Someone had to do it, and when living alone, I invariably drew the short straw every time. Continue reading

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Filed under 50+, Health and Wellness, Humour, mental health

Taking the Microwave Oven for Granted

I don’t think we realize how much we appreciate an appliance until it isn’t there for us.

And when the option to replace it quickly is not there either because microwave ovens are backordered everywhere due to supply chain issues resulting from Covid-19, that is when the reality check sets in.

A few months after we arrived in our new place, we were sitting in the living room, watching TV, when we heard the microwave making beeping noises. We weren’t cooking anything, we hadn’t left anything in it, and frankly there was no reason for it to be beeping, but it was. We dismissed it as just a random incident and didn’t think much of it.

But in the days that followed, it happened again and again. Not just one or two beeps, but a series of beeps like our microwave oven was receiving Morse code from somewhere, and for prolonged durations. Even in the quiet of the night, from our bedroom we could sometimes hear the beeping competing with our cat’s nightly choir practice.

We just chalked it up to another one of our house’s “stories of the unexplained”.

A few weeks later, without being asked, the microwave’s screen started showing us random recipe instructions and maintenance instructions, or going into “demonstration mode”. We started wondering if the microwave was slightly haunted. But we took the scientific approach and unplugged the microwave, waited one minute, and then plugged it back in. It seemed to work fine… for a while. Continue reading

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Filed under food, Health and Wellness, home, Humour

How I Organized My Kitchen on a Budget

“A place for everything and everything in its place” was the advice I was given as a child when I misplaced something, which I have to admit was often enough.

But whenever I had a chance to put things in order and to give things a designated spot (and I made sure to return the objects to their designated spot after use), it seemed that losing, misplacing and hunting for things became a rare occurrence. Mom and Dad’s advice was proven right, again and again.

I was working in the kitchen a few days ago when I realized that my kitchen was not following that mantra. I had teas scattered in three different cupboards. I had bags of bulk store products piled on top of one another and sliding off each other. Even my cat’s cupboard was becoming an avalanche-waiting-to-happen.

My spring cleaning instinct went into overdrive. It was time to tame these cupboards and get the kitchen organized once and for all!

It’s not like I’ve never done this before. A few years ago, I containerized the different kinds of gluten-free flour I needed, just to keep them clearly identified and organized. Gluten-free recipes were a breeze when I could tell my tapioca starch from the potato starch, and the white rice flour from the sweet rice flour. Every time I baked or brought back more flour from the store, I was so thankful that I had this section so neatly organized.

It was time to apply the same makeover technique to the rest of the kitchen. Continue reading

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Filed under food, How to

Only the Finest Ingredients Go Into Every Blog

IngredientsWelcome to my kitchen, or my writing studio, whichever you prefer. When it comes to writing a blog, I find that much like in cooking, using the best ingredients is key to ensuring a quality finished product:

First, I start with the finest quality nouns and adjectives I can find. Descriptive, colourful and meaningful, they serve as a solid foundation for the articles and stories I would like to share with my guests.

Next, I like to use some well-chosen active verbs to help the blog rise and to give it the texture needed to keep guests engaged.

I understand that many of you try to limit your intake of adverbs these days, so let me assure you that my blogs are suitable for adverb-reduced diets.

To help the blog posts achieve their peak of flavour, I highly recommend freshly picked thoughts and perspectives from your own garden. Keep in mind that you can always pull thoughts and perspectives out of the freezer for historical pieces and memorabilia pieces, as long as they were flash frozen and not tainted by years of storage.

For the richest, most flavourful blogs, I prefer story lines started from seedlings and allowed to grow organically until they are ripe for picking even if it takes months or years.

I can’t stress enough that artificial fillers like hyperbole, are kept to a strict minimum to ensure purity in the finished product. Also, metaphors and similes are carefully selected and used in limited quantities, but have been known to add a bit of complexity in flavours.

I also try to limit the use of spicy language to ensure the real flavour and quality of the words come through. If any spicy language is to be added, Continue reading

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Filed under Humour, Inspiring, Misc blogs, Writing

New Year’s in New Orleans

Even though our Ottawa winter was heralded with warmer than usual temperatures and no snow by the time Christmas rolled around (a fairly unusual occurrence), John and I packed our bags and headed out for a winter escape (planned several months ago) for a bucket list destination: New Orleans, Louisiana.

The beauty and the majesty of the mighty oaks in front of the Oak Alley Plantation

The beauty and the majesty of the mighty oaks in front of the Oak Alley Plantation

After a fairly easy-going travel day (thank you Mother Nature!) we arrived at the Louis Armstrong New Orleans International Airport, happy and reassured to find our luggage made it as well. The uneventful travel day was especially sweet since it was New Year’s Eve and because we had made it with plenty of time to spare to take in the festivities. I admit I was mentally prepared for the possibility of spending New Year’s Eve in an airport due to weather, mechanical or logistical issues like missed connections, but in the end everything worked out! YAY!

Our first destination was the Court of Two Sisters Restaurant in the French quarter for a special dinner to ring in the New Year. It did not take longer than for the appetizers to arrive to fully appreciate the great things I had heard about southern hospitality, given the kind, warm and attentive nature of the team that greeted us with open arms. What an amazing way to start a vacation! We then decided to take a gentle stroll to burn off some of the calories, and to take in the merriment and festive spirit that was in abundance throughout the French Quarter. We concluded the evening in Jackson Square, a great vantage point to take in the brilliant fireworks show and traditional dropping of the fleur-de-lis to ring in 2016.

Our chilly New Year’s Day began with Continue reading

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Filed under Travel

The Chicken Lottery

Chicken Batch cooking has become a way of life in this household, since the discovery of my intolerance to wheat products 10 years ago. In a nutshell, it just means preparing food in a full recipe that serves 6, 8 or 10 people and freezing the leftovers. It isn’t really rocket science, but in this day where cooking at home seems to be a dying art in our fast-paced world, it just means returning to our roots somewhat. Our mothers and grandmothers did it almost every night, so why can’t we?

In my case, to take it one step farther and make it even easier, I separate and freeze the leftovers in single serving containers. That way, I have a complete and balanced meal in one container, ready to bring to work for lunch or to pop in the microwave to enjoy anytime I need a quick meal.

It takes a bit of preparation and organization, but it definitely pays off in the long run when I know exactly what went into each meal, I am not risking the repercussions of an accidental dose of wheat, and I can control portions of everything that I make.

Sometimes, the fun part of batch cooking is the ability to buy regular or family-sized sized portions of ingredients and know with certainty that with careful planning, little will get wasted. Better yet is the prospect of getting a deal or being able to save money on the ingredients, especially when the recipes you would like to make align with the weekly specials at the grocery store.

Then we have those serendipitous moments like the chicken lottery:

Some of the grocery stores nearby sell prepared (gluten free) roast chickens as a convenient option for busy families on the go. To me they are also Continue reading

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Filed under How to, Humour

Ten Years Gluten-Free

SAMSUNG CAMERA PICTURES It is hard to believe that it was 10 years ago that the nutritionist said, “I think we found our culprit: it’s the wheat product family”. At first, the news brought instant relief in that we finally knew what the problem was. A moment later, the relief turned to panic in terms of “How the heck will I live without wheat products? Wheat is in everything! Where do I begin?”

Ten years does not seem that long ago, but in the wheat-free/gluten-free world it was a lifetime ago. The awareness and popularity of the products over the years have paved the way for greater competition and for companies to try to outdo each other and to have clients reaching for their pocketbooks.

However, back in 2005, some of the first gluten-free cookies I tried were… well… bad. Frankly, the packaging they came in might have been tastier. It wasn’t easy, but I survived on a lot of salad, grilled chicken and home-made shepherd’s pie in that first year. I am so thankful that times have changed.

What led me to the doctor and nutritionist’s office in the first place was a series of digestive issues that were seemingly getting more intense as time went on. In the months that preceded those visits, my stomach was often bloated, distended and often so noisy when it came to post-lunch digestion, to the point that I was embarrassed to attend afternoon meetings. I tried to drink as much water as I could to help drown the sound, but then I just had an orchestra of digestion noises AND gurgly, bubbly noises.

It was the month I turned 40 that things took a turn for the worst. At first, I thought it was just a little overindulgence Continue reading

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