Category: RECOVERY

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Introvert! Who, me?

I somehow knew I was different as a young boy when I preferred hiking alone in the nearby woods to playing baseball with the guys. I realized that maybe the term ‘introvert’ fit me when I preferred a night with a good book over a Saturday night socializing with the gang at the local hangout. Yeah, didn’t take much introspection to know that I was following a different drummer in life.

And they, the ‘normal’ people in my life, aside from calling me a wallflower, dull, and uninteresting allowed me to be who I was. My friend’s mother said that I had no personality. In today’s young culture I would have been called a nerd. But I prospered as an introvert. I developed inner strengths, deep personal understanding and a devotion to the quiet things of my world. I learned to study people and tune in to their inner workings. I became the observer at sock hops and in the classroom. I learned first-hand about prejudice and intolerance. Thanks to high school bullies, I knew early in life that some of us were destined to have a difficult row to hoe. It made me stronger and prepared me for the heartaches of being different.

Gosh, the years have passed quickly. And still today, some folks have a need to label who I am. Most often I can take it with a grain of salt. I have learned over my many years to fight back as necessary. That has earned me another label, irascible. Gabby prefers ornery, unpredictable or bull-headed. It confirms his standing with the willy-nilly crowd. And it’s important. If a man fits in with the crowd around him, becomes one of the good ole boys, he hasn’t fully appreciated the nature of autonomy and independence. If he doesn’t learn to assert his right to say yay or nay to the demands put upon him, he will lose the ability to choose what is best for himself. He gives control of his happiness to another person. Perhaps a spouse, a friend, a family member will presume to know what’s right for him.

Once again, I can hear some of you asking, “Gabby, what’s your point?”

Hear me and hear me well. If I choose to embrace a few unhealthy habits that could hasten my earthly demise, then so be it. That is my choice. If I drive too fast or eat too much ice cream, then I will probably die knowing that I have also lived.

If I advocate for the marginalized, the oppressed, the homeless and the other brothers Jesus mentioned in Matthew 25 and when I label myself a Matthew 25 Christian, then I have followed my calling by the entity I label as Higher Power. So there, my judgmental brothers and sisters is a label that I am proud of. Use it!

A few years back y’all didn’t approve of my friendship with a homeless, alcoholic man. I helped him with shelter, food and cash and you chose to see it in vile, ungodly behavior. Well, guess what, sister? That man is sober, living in another state, creating a new life for himself.

Yeah, call me angry if it makes you feel any better, but you can take your smirks and condescension and stuff it in your Bibles or whatever you are reading to justify your intolerance.

As for me, I will rely on the old, reliable, irascible Gabby to find my joy and peace. Brother Gabby is a beacon in a dark sea.

And Gabby says, “Amen, brother.”

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the challenge

Gabby tries so hard to stay open-minded about politics and social issues and religion. But there are times when Jesus himself says:

“Aw heck, Gabby, go ahead, take the plunge. Do it for me. Remember what I did for you way back when? I gave you a brain with which to think and a conscience with which to guide and then I died for you. Take up my cross, use my gifts and grace, take the chance that you might offend someone. They’ll get over it. But I will be mightily pleased.”

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GABBY COOKS – mac & cheese

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.

What’s more comforting than home-made macaroni and cheese?  And even better is this stove-top recipe which eliminates a baking dish and a 45 minute wait while it bakes in the oven.  This dish is table ready in 12 minutes.

These are the ingredients

 

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  1. (2) cups dry elbow macaroni
  2. (4) quarts water salted like the sea and brought to a rapid boil
  3. (4) tbsp. unsalted butter
  4. (2) tbsp. flour
  5. up to 3 cups milk
  6. (2) cups sharp cheddar cheese shreds
  7. salt and pepper to taste

DIRECTIONS

  1. In a large pot bring the 4 quarts salted water to a boil
  2. Cook the macaroni as directed on the package
  3. In a saucepan melt the butter over a low heat
  4. Sprinkle the flour over the butter and stir for several minutes
  5. When it turns golden, add about 1 cup milk and stir again
  6. Stir until the sauce turns creamy and increase the heat to a medium low
  7. Add more milk until it is creamy and smooth
  8. Add the cheese and stir again until it is thoroughly blended
  9. Salt and pepper as desired
  10. When macaroni is done ladle it out into the cheese sauce with a slotted spoon
  11. Blend until the pasta is evenly coated.
  12. If the macaroni and cheese is too thick and gooey add a spoonful at a time of the pasta water until it is deliciously creamy and smooth
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GABBY COOKS – 3 can quickie

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

Dangit!!  I need a meeting tonight and I’ve got just 1/2 hour to fix supper and eat.  I have only $2 in my wallet so I can’t do Mickey D’s.  Let me see what’s in the pantry.

These are the ingredients

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  1. (1) 15 oz can seasoned mixed greens
  2. (1) 15 oz can seasoned black-eyed peas
  3. (1) 8 3/4 oz can yellow sweet corn
  4. (4)  5″ corn tortillas

DIRECTIONS

  1. Empty the cans into a sauce pot and heat
  2. While that’s heating, quarter the tortillas and fry in a fry pan in about 1/4 cup of oil
  3. Serve the corn chips atop or with the soup
  4. Eat and get to that meeting!
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GABBY COOKS – squash soup

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

C’mon now, don’t wrinkle your nose until you’ve tried it.  It is velvety smooth and delicious.  I use the acorn squash, scientific name is Cucurbita pepo – turbinate.  Originating in North and Central America. historically this squash was used by the Native Americans.  It is a fruit of which the seeds were taken by European explorers and spread throughout the world.

Acorn squash is rich in dietary fiber, vitamin C, vitamin A, thiamin, pantothenic acid, and other B-family vitamins.  It has  a wealth of minerals including potassium, magnesium, manganese, iron, copper, phosphorous, and calcium.  The raw fruit is difficult to peel and I find it easiest to slice it and then steam the slices until tender, cool, and then peel.

The other nutrient-laden ingredient in this soup is the sweet potato.  This tuber is rich  in flavonoid phenolic compounds, powerful natural antioxidants, such as beta-carotene and vitamin A.  Also in sweet potatoes are vitamin B-5, B-6, B-1, niacin, and riboflavin in addition to iron, calcium, magnesium, manganese, and potassium.

Not only is this soup good eating, it is a powerhouse of nutrients.

Here are the ingredients

 

  1. 1/2 medium size acorn squash, deep green in color, sliced and steamed until tender.
  2. 1/2 medium size sweet potato peeled and diced
  3. 1 clove garlic smashed
  4. 1/2 tsp chopped jalapeno
  5. 1/2 tsp grated fresh ginger
  6. 4 cups vegetable or chicken broth or combination of both
  7. 4 TBSP butter
  8. salt to taste
  9. grated fresh nutmeg
directions
  1. Melt the butter in a heavy saucepan over medium heat
  2. Add the diced sweet potato
  3. Peel the cooled acorn squash and add to the saucepan
  4. Stir, then add the garlic, ginger and jalapeno
  5. Cook over medium heat about 5 minutes
  6. Add 2 cups of the broth
  7. Reduce heat to a simmer and cook until the ingredients are fork tender
  8. Carefully pour the hot soup into a blender and puree
  9. Return the mixture to the cook pot, add the rest of the broth
  10. Blend well and again simmer to a smooth, velvety texture
  11. Serve in soup bowls and grate fresh nutmeg atop each serving.

If the soup cooks down too much to an overly thick consistency, just add more broth or water.

 

 

 

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GABBY COOKS – porcupines & mushroom sauce

There are no quills in this dish about which to be concerned.  It’s just simple, down-home cooking that combines pork, rice, and mushrooms in a one pot, stove top meal.  For many years pork was the bad boy in the health-conscious diet.  Those ribs, chops, sausages, and bacon were attributed with ailments from cardio-vascular disease to bad skin.  Baby, times have changed.

We don’t eat pork 5 nights a week nor do we have BLTs  at every lunch.  But, in moderation, chops, ribs, cutlets, sausages are a wonderful alternative to beef and chicken.  Remember – pork is the other white meat.

Here are some pork facts:

  • pork is the culinary name for meat from the domestic pig (Sus scrofa domesticus)
  • it is the most commonly consumed meat worldwide
  • pig husbandry dates back to 5000 B.C.
  • pork is the most popular meat in Eastern and Southeastern Asia
  • Asia cuisines prize it for its fat content and texture
  • it is forbidden by Jewish, Muslim, and Rastafarian dietary law for religious reasons

A three and one-half ounce serving of lean pork contains the following nutritional value:

  • 13.92 grams fat
  • 27.32 grams protein
  • 36% DV of Vitamin B-6
  • 29% DV of Vitamin B-12
  • 35% DV phosphorous
  • 25% DV zinc

Add this meat to the wholesome goodness of mushrooms and rice – voila – heaven in a Dutch cooker.

here are the ingredients

 

 

  1. 1 cup cooked white rice
  2. 1 LB ground pork
  3. 2 cloves chopped garlic
  4. 1 egg
  5. 1 tsp dried basil or 1 TBS chopped fresh basil
  6. 1 tsp dried parsley or 1 TBS chopped fresh parsley
  7. salt and pepper
  8. 2 cups fresh sliced mushrooms
  9. 1 cup chicken broth
  10. 2 TBS flour
  11. 2 TBS butter
  12. 2 TBS oil, olive or canola

DIRECTIONS

  1. Cook the rice according to directions
  2. In a mixing bowl combine the pork, garlic, herbs, salt & pepper, egg and mix well
  3. Reserve a small portion of the herbs to add to the mushroom sauce
  4. Add the cooked rice which has cooled and mix well
  5. Shape in balls just like meatballs, place on plate and chill for an hour
  6. After an hour’s chill, heat the oil in a Dutch oven or heavy pot with a lid
  7. Brown the porcupines in the oil
  8. Remove them from the pot
  9. Add the butter to the pot and another TBS oil
  10. Add the mushrooms and stir to coat evenly with melted butter and oil
  11. After about 3 minutes sprinkle the flour over the mushrooms
  12. Cook the flour to a light brown, don’t burn it, stirring as it cooks
  13. Add the chicken broth and stir to mix with the mushrooms
  14. Stir constantly until the broth thickens into a creamy sauce
  15. Add the reserved pinch of basil and parsley
  16. Return the porcupines, cover and simmer about 1/2 hour

This dish is complete in itself, but sometimes I like to serve it in a bowl over hot noodles.