Getting Older

Soon, I’ll no longer be middle aged. In just a few (probably) short years I’ll have joined the ranks of those who can get senior rates at restaurants, hotels and banks.

I suppose that’s a good thing. After all, who doesn’t want a discount. But then it makes me wonder about the future and are my best years behind me? I don’t think so. In my mind I’m still young. Maybe, not 13 year old young, but surely not someone in their fifties either.

I try to keep up with the latest trends, but now a days, comfort and utility seem more important than style and what’s new. I find myself waiting for version 2 as the newest inevitable requires improvements to make it really worthwhile.

Increasingly, I find the generation before too stuffy and narrow minded and the generation after too timid and reliant. It seems I do better with two generations removed. But, increasingly I notice those generations seem to tolerate and humour me. They call me sir or Mr. Van Dieman. The older ones, I suppose because that’s how they were brought up and the younger ones seem to be saying, “there’s a gap between me and you”.

I have the latest iPad Air 2, but drive a 12 year old car. I find I watch tv less and spend a lot more time on the Internet. I can’t remember the last time I wrote a letter (business letters not withstanding), but send hundreds of emails every week. I communicate more through Facebook than the phone or anything else. It seems my thoughts and comments are restricted to short sentences, comments or likes. For some reason, I like watching cat videos on my feed.

I suppose some smart person out there has figured me out and others like me since I notice increasingly targeted ads appear in my inbox. The system doesn’t seem to be perfected though. I don’t know how they figure it out, but after I buy something I see ads coming my way for the product. These computers need to be smarter. What they need to do is show me ads for stuff that go with my product. I guess that will come with version 2.

When I look at pictures of my friends from high school or college all I see are old people. They talk about cancer, heart attacks and stroke and they have grey hair. I feel sorry for them. What happened? Then I neglect to shave for a few days and find that same grey has found its way into my beard. I’m no better than them. Somehow, when I look at myself I still see someone that could be in their 30s. Others see someone much older.

I must say my life has gotten easier. I used to worry about money and now I just let it worry about itself. I can’t be bothered. When I was younger I think this attitude would have served me better. Age brings perspective, I suppose.

Lately, I’ve been making improvements. The new me. I got laser surgery and now I can see quite well without glasses. I still need reading glasses though. They say, they don’t have anything of laser correction for that. It’s ok. I’m easy like that now. I lost 125 pounds (Andrea, my wife lost 100) and now I work out at a gym. Not because I want to be like Arnold, but more because I just want to be healthier. I eat better and drink more water. I used to hate salad, now I look forward to a good head of lettuce.

Clearly, something has happened to me over the years.

I used to argue with my wife, now I rarely do. I suppose I’ve figured out (or perhaps she’s finally made me realize) that I’m not always right. It amuses me to see those who have such fixed opinions – as if they’re the only ones with a monopoly of the truth. I’m also amazed at those those that haven’t figured out yet they’re not.

MLB Big Mac Salad

Ingredients:

  • 1/2 head Iceberg or romaine lettuce chopped into bite size pieces
  • 1 lb extra lean ground beef
  • 1 tbsp dehydrated onion
  • 1tsp garlic powder (this is my addition)
  • 3 tbsp Mona’s 1000 Island Dressing (see below)
  • Shredded Allegro cheese

Directions:

  • Fry beef with onion and garlic then drain. Mix lettuce and meat together in large bowl. Add dressing and mix well.
  • Top with cheese and sprinkle with sesame seeds.
  • Mona’s 1000 Island Dressing: (All products from the clinic store)
  • 1 tbsp mayo (Hellmann’s olive oil 1/2 fat)
  • 1 tbsp reduced sugar ketchup
  • 1 tbsp Mt Olive relish
  • Mix all together, adjust to your liking. Enjoy

Version #2 (per McD’s of Canada YouTube demo of how to make a Big Mac with regular store ingredients at home). 

  •  Replaced ketchup in above recipe with prepared mustard and added paprika, garlic powder and onion powder to the dressing mix. ** note – start with the tbsp of mayo and add the mustard and relish to taste **
  • Formed beef into thin (restaurant sized) patties and fried in a non stick pan.  Once one side was cooked, flipped and sprinked cooked side with half salt and freshly ground pepper.
  • Prepared bed of shredded iceberg lettuce, finely minced sweet onion (phase 2 addition).  Cut up burgers into pieces and topped with shredded cheese and dressing

Credit:  Deb Spence

Leanne’s Sausage, Cheese and Spinach Muffins

Ingredients:

  • 1/2 cup Carbquick
  • 1/2 cup golden flax meal
  • 1 1/2 tsp baking powder
  • 4 eggs
  • 1 tbsp olive oil
  • 3 Babybel Light shredded
  • ½ pound extra lean ground chicken
  • ½ tsp sage
  • ¼ tsp black pepper
  • 1 tsp splenda
  • Pinch of red pepper flakes
  • Dash of cloves
  • Spinach (probably good with grated zucchini as well)
  • 3 Wedges laughing cow

Directions:

  • Combine carbquick, flax meal, and baking powder. Add the eggs and olive oil and stir well. Stir in the shredded cheese. Spoon half the mixture into 12 sprayed muffin cups. Use the back of a spoon to press the batter flat. Bake at 350 degrees for 5 minutes (no more!) and remove from oven.
  • Meanwhile, brown the ground meat with seasonings (I am heavy handed with the spices and it had a nice kick… remember its flavouring the whole muffin) and then add spinach to wilt. Stir in the laughing cow until melted. Spoon the sausage mixture over the top of the partially baked muffins. Top with the remaining batter and smooth with the back of a spoon. Bake an additional 15 minutes until muffins are golden and set. Cool 5 minutes before removing from pan.
  • This is phase 1 for 1 muffin, and just edges into phase 2 for two muffins. I found two muffins to be a deliciously satisfying breakfast. I may use two Babybel and four laughing cow next time… but they were delicious and very satisfying

Credit: Leanne Brannigan

Spicy Ground Turkey and Kale Soup

Ingredients:

  • 4 green onions, sliced
  • 3 tablespoons olive oil
  • 1 lb ground turkey
  • 5-5 cauliflower stalks cubed
  • 1 tablespoon minced garlic
  • 1 cup sliced mushrooms
  • 1 container No-Salt added chicken broth
  • 2 cups of chopped kale
  • 1 teaspoon onion powder
  • 1 teaspoon fresh grated ginger (optional)
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper

Method:

  • Sauté cauliflower stalks in olive oil until slightly brown.
  • Add green onion and sauté until slightly wilted. Remove and set aside.
  • Sauté ground meat until light brown.
  • Add mushrooms and cauliflower & onion mixture.
  • Add chicken stock, minced garlic, ginger, onion powder, black pepper, and red pepper flakes bring to a simmer.
  • Add kale, cover and let simmer for 15 minutes or until kale is tender.
  • Serve hot.

Credit: Deb Spence

Farah’s Mom’s Egg Korma

Ingredients:

  • 10 eggs – hard boiled
  • Garlic paste – 2 cloves
  • Ginger paste – 1/4 tsp
  • Olive oil – 1 tbsp
  • Ketchup – 1tsp
  • Chilli powder – 1 pinch / to taste
  • Sriracha hot sauce – 1/2 tsp or per taste
  • Half salt – 1 pinch / to taste
  • Either olive oil mayo or PC garlic Greek yogurt dip – 1tbsp
  • Cinnamon powder – 1 pinch (optional)

Directions:

  • Peel the hard-boiled eggs and score them lightly with a knife. This should help the sauce to go through while cooking.
  • Heat sauté pan with olive oil and lightly fry the hard boiled eggs.
  • Set them aside and then in the same pan add garlic, ginger, salt and chili powder. Cook for few minutes and then add ketchup and hot sauce and the yogurt dip – stir in 2-3 tbsp of water until sauce is runny enough to coat the eggs.
  • Add the eggs back in and cook for a few minutes until the sauce is reduced and you get the korma consistency.
  • This is likely good for phase 2 because of the yogurt however this PC Greek yogurt only has 1g of carbs par tablespoon

Credit: Farah Rashid

Carbquick Pumpkin Spice Muffins

Ingredients:

  • 2 c. carbquick
  • 1/4 c almond milk
  • 1 can pumpkin
  • 2 tsp allspice
  • 1/3 c powdered Splenda
  • 1 tsp baking powder
  • 2 tbsp oil
  • 1 beaten whole egg

Directions:

  • place paper cups in muffin tins, ( this made 18 small) if you wanted larger then count as ph.2
  • stir all ingredients together and put in cups and bake till golden brown
  • 400/ 18-20 minutes

Credit: Shirl Heaps

Spicy Buffalo Chicken Meatballs

Ingredients:

  • 1 pound ground white meat chicken
  • 1/2 small onion, grated
  • 2 cloves garlic, grated
  • 1/2 cup parsley, chopped
  • 1 tsp of smoked Paprika
  • ¼ tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1/2 cup hot sauce
  • A couple of handfuls celery sticks

Directions:

  • Preheat oven to 400F.
  • In a large bowl, combine the ground chicken, onion, garlic, parsley, paprika and cayenne. Season with half-salt and black pepper.
  • Take about two tablespoons of meat mixture and roll between the palms of your hand to form a meatball about the size of a golf ball.
  • Place meatballs on a rimmed baking sheet lightly coated with cooking spray. Pop them in the oven and cook for 15-20 minutes or until they are cooked through.
  • While the meatballs are baking, heat the hot sauce in a large skillet. Toss the baked meatballs in the hot sauce to coat.
  • Serve the meatballs with celery sticks.

Credit:  Deb Spence

Garlic Roasted Broccoli

Ingredients:

  • 2 heads of broccoli, cut into florets
  • 3 tbsp olive oil
  • 5 cloves of garlic, minced
  • 1 tsp bio-salt
  • 1/2 tsp pepper
  • 1 tsp lemon juice
  • Pinch of red pepper flakes (optional)

Directions:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the broccoli with olive oil, bio-salt, black pepper and garlic.
  • Spread the broccoli in a single layer on a rimmed baking sheet.
  • Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes.
  • Turn once halfway through the baking process and add red pepper flakes, if using.
  • After baking, squeeze lemon juice liberally over the broccoli before serving.

Credit: Deb Spence

Newspapers

When I was younger, my father would read the newspaper everyday. It was almost a ritual. Every day the newspaper would be delivered to our house and my father would take the time to read it. Later, when the nightly news came on tv he would watch it as well. As a child, I never understood. To me, the news was boring and not something for children.

As I grew older and learned how to read I discovered newspapers had something for me – the comics section. My mother understood my interest and kept the comics for me. Even after I went away to school she would keep copies in the closet of my bedroom. Perhaps, a small gesture. To me it was an act of love. A connection to my mother’s love.

Later, as I grew older an interest in the news developed and by the time I left college and lived on my own I discovered myself reading the paper everyday. In the beginning I couldn’t afford my own newspaper and so I walked down to the library and read it there. Success occurred when I could afford my own delivery. It’s interesting how we measure success. To me, it happened when I could get my own newspaper.

As time went by, the newspaper became supplemented with magazines like Time, Newsweek and Maclean’s. I read US today and the Globe and Mail. I suppose even though I was on my own, the newspaper was a connection to earlier days – to my father who read it everyday and showed me what it was to be a man; to a mother who even though I only visited home very occasionally, still kept the comics section in a closet.

Today, newspapers have become something of yesterday. With 24 hour news channels, Twitter and the internet, newspapers have become more of something that tells us about the past. I no longer subscribe and no longer walk down to the library. In today’s connected world, a newspaper seems as outdated as a book or a horse drawn carriage – more quaint than essential. Consequently, success is measured differently.

But, I still read newspapers. Not everyday and certainly not when I want to know what’s happening now, but rather when I find myself travelling. Between work and vacations I fly about 60,000 miles a year. On planes, you can watch recent movies, television and even the news…that is if you want the news recorded before the plane took off. If you really want, you can subscribe to the onboard plane’s internet portal and get the very latest, but for some reason I prefer a newspaper.

Perhaps, there’s some irony that in today’s modern travel traditions from yesterday, like reading a newspaper, become appealing. So, while the plane races to my destination at 30,000 feet travelling at 800km per hour I find myself reading a paper the airline gives me. It’s also at those lofty heights that I read my electronic magazines – when I catch up on Maclean’s, Time and the National Geographic; all courtesy of my iPad and electronic subscriptions.

So, while those newspapers give me the news, it really connects me to my roots – to my father – to my mother. My mother has since moved on and no longer collects newspapers for me. But when I see a newspaper in the Maple Leaf lounge, on the counter by the checkin, I think of her and I can’t walk by. I stop, pick up the paper and feel the connection.

Mowing The Lawn

“It’s unfortunate, but every once in a while you have to mow the lawn.”

Lawn

This remark as applied by Israel in its fight with the Palestinians describes Israel’s killing of hundreds of women, men and children periodically every few years as the pendulum swings from peace to war and back again in the Middle East. The latest mowing…July 2014.

Those who follow the news know a few months earlier peace negotiations between Israel and Palestinians broke down or rather I should say predictably stalled. In a frank explanation, US Secretary of State John Kerry blamed Israel for the breakdown. Israel had, after all left the negotiations when Fatah and Hamas announced their plans for a unity government. Israel said Abbas would have to choose between peace with Israel and peace with Hamas. Israel “will not negotiate with a Palestinian government backed by Hamas, a terrorist organization that calls for Israel’s destruction”. The President of the State of Palestine, Mahmoud Abbas responded by indicating any unity government would recognize Israel, be non-violent and bind itself to previous PLO agreements. Israel had a hard time believing that statement and consequently left the negotiation table.

While the relationship between Fatah and Hamas was strengthening, the relationship between Israel and the US was deteriorating. Open criticism in the US that Israel was not negotiating in good faith was putting pressure on Israeli Prime Minister Benjamin Netanyahu.

A core Israeli argument that Fatah spoke only for Fatah was beginning to break down. In early June, a new Palestinian Authority government was inaugurated endorsed by Hamas and Fatah. When the US made moves to accept the new government international pressure began to mount towards Israel.

In order to reverse the mounting pressure, Israel had to show that Hamas was not serious about giving up terrorism and so a few days later an opportunity presented itself when three young Israelis in the West Bank went missing. Netanyahu quickly directed the responsibility towards Hamas and despite reasonable evidence the young men were already dead sent a rescue team into the West Bank. Dubbed a hostage rescue operation it was really an attempt to expose the fragility of the new Palestinian Authority. Several Palestinians were killed; mass arrests were made and several houses were demolished.

The predictable result was rocket fire from Hamas – followed by another mowing.