SOBRIETY IS NOT FOR WIMPS
The initial act of embracing a lifestyle which denies the greatest crutch available to mankind – substance abuse – is in itself heroic and worthy of Congressional medals. OK, so the fact that the majority of people don’t use alcohol and drugs as crutches is irrelevant. We’re talking about you and me – addicts who have been hooked on alcohol or heroin – not normal social users. We’re talking about men and women who could not survive a day without a fix. Denying our bodies and minds that which enabled survival in another day of addictive behavior was not a wimpy thing to do. It took courage.
But, day one of recovery was just the tip of an iceberg. Days two, three and four brought to our broken minds and bodies a realization of the gravity of our disease. Many of us could not conceive of a lifetime void of our crutches. We slipped, relapsed, gave up – WIMPED OUT.
That is said with the greatest love and compassion for those who still suffer. Recovery, in my mind, is not based on merit or worthiness. It is indeed a gift of grace, but it is also a journey into the most difficult undertaking any of us will ever attempt. Throwing away that crutch can be the most terrorizing endeavor any of us will face. When one of us has a relapse, all of us shake in our boots because we know that “there but for the grace of God go I.”
But a life facing enemy number one everyday does not need to be a life of daily terror. We have garnered the necessary tools to fight addiction. We have the armor available to end each 24 hour period successfully and joyfully sober. We have a Higher Power who wants us to be warriors.
During those initial days of sober living a friend of Bill’s told me, “Y’all just stay sober today even if your arse falls off. And if it does, drag it to a meeting.”
It’s a simple concept, this sobriety thing, but it can be terrifying. Don’t wimp out. A sober life can be one helluva ride.
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.
I’m not trying to convince anybody that I’m a gourmet cook or even a good cook. But, I love made-from-scratch meals with minimal ingredients that take less than 1/2 an hour cooking time and, most importantly, don’t break the bank. That’s not too much to ask for, is it?
ROTINI & SIRLOIN is a man-sized meal on a shoe-string budget. Serve it with a nice green salad and a side of cooked fresh carrots. Carrots are one of the least expensive vegetables in my grocery store and soooo healthy.
These are the ingredients
- 1/2 pound ground SIRLOIN
- (2) cups ROTINI (uncooked)
- (6) cups WATER salted like the sea
- (4) tbsp BUTTER
- (2) tbsp FLOUR
- up to 2 cups MILK
- (2) cloves crushed GARLIC
- (1) cup shredded cheese – a mix of PARMESAN & SHARP CHEDDAR
- (1) small can MUSHROOMS
- (1) tsp dried OREGANO
- (1) tbsp dried PARSLEY
- SALT & PEPPER to taste
- In a large pot bring the salted water to a boil and add the pasta. Cook according to package directions.
- In a large skillet brown the ground sirloin trying not to break it up too much. Keep it chunky. Cook until no longer pink.
- Drain the meat, add the butter and over a low heat melt the butter.
- Add the garlic.
- Add the mushrooms and cook in the butter for a few minutes.
- Sprinkle the flour over the mixture in the pan and stir to cover all the ingredients.
- Cook the flour till it is golden, stirring continually.
- Turn up the heat to a medium low and add a cup of the milk stirring continually.
- When the sauce begins to thicken add more milk to bring it to a creamy, smooth consistency.
- Add the parsley and oregano.
- Finally, add the cheese and stir until blended and smooth.
- Ladle with a slotted spoon the pasta into the pan with the sirloin sauce and stir to cover the rotini completely.
- Add some of the reserved pasta water, a spoonful at a time, if the pasta is too thick.
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
- (2) cups dry elbow macaroni
- (4) quarts water salted like the sea and brought to a rapid boil
- (4) tbsp. unsalted butter
- (2) tbsp. flour
- up to 3 cups milk
- (2) cups sharp cheddar cheese shreds
- salt and pepper to taste
- In a large pot bring the 4 quarts salted water to a boil
- Cook the macaroni as directed on the package
- In a saucepan melt the butter over a low heat
- Sprinkle the flour over the butter and stir for several minutes
- When it turns golden, add about 1 cup milk and stir again
- Stir until the sauce turns creamy and increase the heat to a medium low
- Add more milk until it is creamy and smooth
- Add the cheese and stir again until it is thoroughly blended
- Salt and pepper as desired
- When macaroni is done ladle it out into the cheese sauce with a slotted spoon
- Blend until the pasta is evenly coated.
- 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
NEW FORMAT, NEW DIRECTION……COMING SOON TO GABBY’S PLACE