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during the months that followed

Le 30 octobre 2015, 05:17 dans Humeurs 0

I didn't cry when I learned I was the parent of a mentally handicapped child. I just sat still and didn't say anything while my husband and I were informed that two-year-old Kristi was - as we suspected - retarded.

"Go ahead and cry," the doctor advised kindly. "Helps prevent serious emotional difficulties."

Serious difficulties notwithstanding, I couldn't cry then nor during the months that followed.

When Kristi was old enough to attend school, we enrolled her in our neighborhood school's kindergarten at age seven.

It would have been comforting to cry the day I left her in that room full of self-assured, eager, alert five-year-olds.Kristi had spent hour upon hour playing by herself, but this moment, when she was the "different" child among twenty, was probably the loneliest she had ever known.

However, positive things began to happen to Kristi in her school, and to her schoolmates, too. When boasting of their own accomplishments, Kristi's classmates always took pains to praise her as well: "Kristi got all her spelling words right today." No one bothered to add that her spelling list was easier than anyone else's.

During Kristi's second year in school, she faced a very traumatic experience. The big public event of the term was a competition based on a culmination of the year's music and physical education activities. Kristi was way behind in both music and motor coordination. My husband and I dreaded the day as well.

On the day of the program, Kristi pretended to be sick. Desperately I wanted to keep her home. Why let Kristi fail in a gymnasium filled with parents, students and teachers? What a simple solution it would be just to let my child stay home. Surely missing one program couldn't matter. But my conscience wouldn't let me off that easily. So I practically shoved a pale, reluctant Kristi onto the school bus and proceeded to be sick myself.

Just as I had forced my daughter to go to school, now I forced myself to go to the program. It seemed that it would never be time for Kristi's group to perform. When at last they did, I knew why Kristi had been worried. Her class was divided into relay teams. With her limp and slow, clumsy reactions, she would surely hold up her team.

The performance went surprisingly well, though, until it was time for the gunnysack race. Now each child had to climb into a sack from a standing position, hop to a goal line, return and climb out of the sack.

I watched Kristi standing near the end of her line of players, looking frantic.

But as Kristi's turn to participate neared, a change took place in her team. The tallest boy in the line stepped behind Kristi and placed his hands on her waist. Two other boys stood a little ahead of her. The moment the player in front of Kristi stepped from the sack, those two boys grabbed the sack and held it open while the tall boy lifted Kristi and dropped her neatly into it. A girl in front of Kristi took her hand and supported her briefly until Kristi gained her balance. Then off she hopped, smiling and proud.

Amid the cheers of teachers, schoolmates and parents, I crept off by myself to thank God for the warm, understanding people in life who make it possible for my disabled daughter to be like her fellow human beings.

The meat over to cover.

Le 14 septembre 2015, 05:19 dans Humeurs 0

There are two types of people in the world. Although they have equal degrees of health and wealth and the other comforts of life, one becomes happy, the other becomes miserable. This arises from the different ways in which they consider things, persons, and events, and the resulting effects upon their minds.

The people who are to be happy fix their attention on the conveniences of things, the pleasant parts of conveniences of things, the pleasant parts of conversation, the well-prepared dishes, the dishes, the goodness of wines, the fine weather marketing promotion. They enjoy all the cheerful things. Those who are to be unhappy think and speak only of the contrary things. Therefore, they are continually discontented.

By their remarks, they sour the pleasures of society, offend many people, and make themselves disagreeable everywhere. If this turn of mind were founded in nature, such unhappy persons would be more to be pitied. The tendency to criticize and be disgusted is perhaps taken up originally by imitation. It grows into a habit, unknown to its possessors Chinese SEO. The habit may be strong, but it may be cured when those who have it are convinced of its bad effects on their interests and tastes.

Although in fact it is chiefly an act of imagination, it has serious consequence in life, since it brings on deep sorrow and bad luck. Those people offend many others, nobody loves them, and no one treats them with more than the most common politeness and respect, and scarcely that.

This frequently puts them in bad temper and draws them into arguments. If they aim at obtaining some advantage in rank or fortune, nobody wishes them success. If they bring on themselves public disapproval, no one will defend or excuse them, and many will join to criticize their misconduct. These people should change this bad habit and condescend to be pleased with what is pleasing, without worrying needlessly about themselves and others. If they do not, it will be good for others to avoid any contact with them seo公司.

New Mother's Magic Elixir (Lamb Stew)

Le 20 août 2015, 08:24 dans Humeurs 0


For years now, every time a friend has a baby, I make this lamb stew. Each of these women has claimed magic healing powers in every bite. I can't personally attest to the magic, but it does taste just wonderful. The recipe is some melange of Julia's Navarin and a number of other recipes I tried along the way.

This rich stew is aromatic, satisfying, and just plain delicious. Every spoonful made me happy. My other half came home from work wanting to know what smelled so good. All the herbs plus the star anise gave it great depth of flavor. And the meat itself just melts in your mouth. I did use the Cahors wine which was not easy to find, a good Malbec could be used as an alternative. For the stock, I used the recommended substitute, a homemade chicken stock rather than a stock from lamb bones. The only problem I had with this recipe was adding the sugar to caramelize the onions -- the caramelization happens very quickly. I took my eye off the pan for a minute to open the wine and almost had burnt stew. Also, be sure to season with salt and pepper. They are listed in the ingredients but never mentioned in the directions. I can't wait to make this stew again using a lamb stock I can now make from the leftover lamb bones -- can it get any betterreenex?

Serves 6

3+ tablespoons olive oilreenex
2 pounds lamb, cut into 2" cubes, preferably from the shoulder
1/4 cup flour
4 tablespoons butter
18 pearl onions, peeled (or use frozen)
2 tablespoons turbinado sugar
4 medium carrots, cut in 1" dice
2 celery stalks, cut in 1" dice
6 stalks thyme
2 stalks rosemary
10 stalks flat leaf parsley
1 bay leaf
1 star anise
1.5 cups red wine (I like to use Cahors)
4 cups rich broth, preferably from roasted lamb bones, but chicken stock can be substituted
2 cups russet potato, cut in 1" dice
1 cup freshly picked peas, or frozen petite peas
Salt & Pepper
Garnish: preserved lemon rind, fresh horseradish, minced flat leaf parsley

In a large heavy stew pot, heat olive oil until shimmering.

Dry the meat well, then dredge lightly in the flour. Drop the lamb into the pot, browning and searing well. Do not crowd, cooking the meat in one layer and removing it from the pot once it's browned. Continue until all the meat has been seared. Remove to a plate.

Heat the butter in the same pot until it's bubbling, then add the pearl onions and cook until browned. Sprinkle the sugar over the onions and get them good and caramelized. Remove to the plate with the lamb.

If necessary, add more olive oil to the pan and heat until shimmering. Cook the celery and carrots until just softened.

With a piece of kitchen twine, tie together the herbs, tucking the star anise and bay leaf in the center of the bundle. Place in the pot. Add back the lamb and the onions.

Turn up the heat, add the wine, and bring to a boil, cooking off the alcohol and scraping up all the tasty brown bits in the pot. Reduce by half. Turn down the heat, add the stock, cover and cook at a very low simmer for about an hour. (You can also put the entire covered pot in a 325 oven.)

At this point, remove the herb bundle. Now, if you wish, you can freeze the stew, and continue with the recipe when ready to serve.

Add the potato and cook the stew for 30 minutes more. Stir in the peas, cook for 5 minutes, and serve.

Garnish the stew with diced preserved lemon rind, minced fresh parsley, and a grating of fresh horseradishreenex .

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