Health

Smells Like Chicken

/ cigarman501 / 7 Comments

“But my heart’s running ’round like a chicken with its head cut off

All around the barnyard, falling in and out of love

The poor thing’s blind as a bat, getting up, falling down, getting up

Who’d fall in love with a chicken with its head cut off?”

“A Chicken with its Head Cut Off” by the Magnetic Fields

I’m prone to follow my thoughts as they fall into a rabbit hole, diving in to see what is at the bottom. I’m not sure this was a rabbit hole. It was more a black, iron kettle sitting on a fire, water rolling, and steam rising. At some point, I realized I smelled like chicken.

I was lying face-down on an operating table while my dermatologist removed the latest squamous cell carcinomas from my calf. This was the third or fourth in that location which joined the two on my ear, and a couple on the thigh of my opposite leg. That has nothing to do with the story exactly, but I wish I had kept up with my total number of stitches during my lifetime. Seems like I’m always cutting something or getting cut upon.

The calf had been numbed and the doctor’s touch was light. A little pressure he said, no pain. It couldn’t have been much pressure and there was no pain. I was just at the point of falling asleep when he began to cauterize the bleeders. It was the smell of my own toasting flesh and singed leg hair that brought me back and took me back to my childhood.

Back to a boiling black cauldron of water and the poor chicken that was about to give her all so I could eat a chicken leg for supper.

Periodically my grandmother, Nannie as we all called her, would begin a fire outside, under a big, black, iron caldron. As the water heated, she would pick up her ax and head to the chicken coop. Gothic chicken horror music should be playing in your head. A less than productive egg producer was about to die.

We were meat eaters, and the death of farm animals was a common occurrence. It wasn’t kept a secret from the children. There were no worries about our delicate sensibilities. We knew how the meat, fish, or poultry ended up on our plates. We had been warned about naming our animals, but I still found it sad when Bacon, Sausage or Henny Penny went to meet their maker. Sad until those pork chops or chicken legs hit the frying pan.

 I would follow my grandmother to the coop realizing a macabre sight was about to unfold.  I didn’t find joy in the occurrence, but I knew there was something odd about chickens with their heads cut off running about willy nilly before finally flopping over. I remember when I first studied the French Revolution. I truly wondered if King Louie XVI or his wife, Marie Antoinette, ran around like a chicken after their beheading. Truth, I kid you not. I was just a stupid kid.

After the beheading, Nannie would take the chicken and dip it in heated water for five or ten seconds and begin to pull feathers. If they were too hard to pluck, she would continue to dip the chicken into the water until she had supper plucked. Then she would dry the chicken and with a burning piece of wood, singe the pin feathers off before gutting and butchering. That was the smell triggering my memory.

The memory came when the smell of my own burning skin and hair hit me. The memory was as if I was there, sixty years ago. Not pleasing…smell or memory. The memory of frying chicken battered and turning brown in Crisco is a much better memory. I can smell it now and a Johnny Cash tune is running in my head. Or it might have been Kris Kristofferson.

“Then I crossed the empty street

And caught the Sunday smell of someone fryin’ chicken

And it took me back to somethin’

That I’d lost somehow, somewhere along the way”

I haven’t lost the memory of a chicken leg, crunchy on the outside and moist on the inside. The memory is quite pleasing. Colonel Harland Sanders, eat your heart out. She did more with chicken coated with flour, salt, and pepper and shallow fried in Crisco than any of your secret recipes.

From the Johnny Cash Christmas Show, 1978

***

Postscript: Except for the smell, everything went well. I got to add twelve stitches to my total and am recovering with just a bit of discomfort.

Don Miller writes in multiple genres, both fact and fiction, and combinations of both. His latest is “Pig Trails and Rabbit Holes” which may be purchased or downloaded at https://www.amazon.com/Pig-Trails-Rabbit-Holes-Southerner/dp/B09GQSNYL2/ref=sr_1_1?crid=TKS6SAC9M2I9&keywords=Pig+Trails+and+Rabbit+holes&qid=1647603975&s=books&sprefix=pig+trails+and+rabbit+holes%2Cstripbooks%2C2247&sr=1-1

Cravins’ of the Worst Kind

/ cigarman501 / 3 Comments

Biscuits and sawmill gravy…biscuits and sawmill gravy…biscuits and sawmill gravy.

BISCUITS AND SAWMILL GRAVY!

It’s four in the AM and I’m thinking about biscuits and sawmill gravy.  My fifteen-year-old puppy dog can’t decide if she wants to go to the potty or not and is keeping me from going back to sleep.  Did I mention she’s blind and on a drug regimen too?  I’m thinking about drugs, but my drug thoughts involve food.  Might as well write about it, the chance of returning to dreamland is nil.

Someone posted a recipe about two weeks ago and accompanied it with a photo of biscuits ‘runnin’’ in the heavenly manna called sawmill gravy.  I have been craving this staple from my childhood every day since.

Big ole tall biscuits split and dripping butter in a puddle of creamy white gravy with bits of pork sausage and black pepper flakes doing the backstroke as if in an Olympic pool.  I could hear the plaque swelling in my veins and have been fighting the urge like a pregnant woman craving vanilla ice cream smothered in sardines at three AM in the morning.

I reckin’ there are worse urges, but it is not the healthiest dish in the world, and I’m concerned about health.  I’ve been having a lot of unhealthy urges, most of them involving pork, beef or chicken parts deep-fried or slow-cooked and if not smothered in gravy, running in fat…oh man, bacon fat.

I tend to run off the rails when it concerns my diet.  I don’t do anything by half measures.  I’m planning lunch and supper while I’m eating breakfast.  A day of excess turns into a month of penance and metaphorical self-flagellation.  Why eat a cup of ice cream when a half-gallon is available?

I can hear the half-gallon calling to me from the fridge, “Eattttt me, EATttttt me, EATTTT ME!”  The call starts with a soft, ethereal, childlike voice…and ends in a scream from a horror film.  It begins as a suggestion and ends with a demand.  A demand I will pay for in my head.

Food is my drug of choice.  I will have a liquor drink or a light amber pilsner beer on occasion, but Jasper Newton “Jack” Daniels doesn’t scream at me in a gruff, Tennessee accent from the liquor cabinet, “Y’ALL DRINKKKK ME!” 

“This little piggy” who should have gone to market is rooting around in my head instead.  Pulled pork BBQ, bacon, country-fried pork chops…yum!

I have waged a battle with my weight for the best part of six decades.  I was a fussy eater until my tonsils and adenoids were removed in the late Fifties.  It was as if my taste buds suddenly activated.  Active taste buds and low willpower are a deadly mix when weight is involved.

Now the memory of my grandmother’s peanut butter cookies is calling to me.  “EATTTT ME!”  She died twenty years ago and took her cookie and biscuit recipe with her.  If not, I might be makin’ biscuits with a side of sawmill gravy and a dessert of peanut butter cookies at five AM this morning instead of writing this.

My grandmother is one of the reasons I’ve tried every fad weight loss regimen known to man with only short-term successes.  She had a bad habit of showing her love through food.   “Good boy, Donnie.  I love you, have a cookie…” or five.

Lost seventy pounds on the Atkins diet, tried, and failed going vegan with the MacDougal Diet, counted fat grams, the beer diet…no not really.  I finally stumbled on to something that worked in the mid-2000s.  A heart attack.

Exercise with a low fat, taste at a minimum, plant-based diet to stay alive so I could meet my grandchildren.  Heavy doses of running and walking.  Meat and fried foods…once in a blue moon….  I’m sorry, I grew up Southern with food deep or pan-fried, highly seasoned by the spirits of my ancestors, “That’ll do honey chile.  Ease back on that salt but put in another dash of those Cajun seasonings.”

Because I tend to run off the rails, I worry about giving in to my urges.  Biscuits and sawmill gravy now, fried liver mush and onions later, fried catfish filets with grilled cheese and onion grits forever…all covered in pan drippings that involve bacon.

I’m not sure grilled salmon on a bed of greens with a simple vinaigrette is going to satiate me.

A still, small voice calls to me, “Eattttt me, EATttttt me, EATTTT ME!”  Damn it!  I did.

***

Historical- “The legend of biscuits and sawmill gravy is that, prior to the Civil War, the gravy was created in logging camps or sawmills to give lumberjacks extra energy for a long day of chopping down trees.”

“The dish started with cooking sausages in a pan and then making a roux by tossing flour and/or cornmeal into the pan and cooking to a light blonde color. Cooks deglazed the pan with milk and scraped off the sausage bits stuck to the pan, called fondly by the French, “fond”. If the gravy was served too thick and chunky, lumberjacks were said to accuse the cooks of adding sawdust to the recipe. The original recipe most likely consisted of only breakfast sausage, pan drippings, milk, and black pepper.”

From AmazingRibs.com, Classic Southern Biscuits and Gravy (Sawmill Gravy) Recipe by Meathead Goldwyn

“Forgive me Father….”

/ cigarman501 / 16 Comments

 

While discussing our health and eating habits, I lamented to my best friend during our weekly early morning walk together, “I’ve got to get ah hold of my diet.”  Six months ago, I needed to lose five pounds…I now need to lose five additional….  My friend’s weight hasn’t varied a pound in the last decade.  I hate him just a little.

I know I could have said “get hold of” but I’m Southern and “get ah hold of” is perfectly acceptable.  I could have said, “get ah holt to” too, also perfectly acceptable from a man who was born, reared and has lived his entire life south of the Mason Dixon.

The point, I actually have one…oatmeal.  Oatmeal is one of the ways I get “ah holt” of my diet despite the fact I don’t like cooked breakfast oatmeal ah tall (at all).  I realize it is good for me.  I know this because of the red heart on the round tubed package with the smiling Quaker on the label.  Oatmeal seems to go well with the concept of diet and exercise…or as I think of it, starvation and torture.

Be clear!  I don’t hate oatmeal, I hate cooked breakfast oatmeal.  I’m a grits guy and all the unhealthy additions used to make it palatable…extra-sharp cheese, butter…maybe some sausage crumbles.  All my non-Southern friends roll their eyes and remark, “I don’t know how you eat grits, they’re so bland.”  Oatmeals not? And a painter’s canvas is white until the paint is applied.  Grits are the same way.  Grits are a blank canvas for the chef’s art.

I told my friend, hoping by saying it out loud I would follow through, “I’m waiting until the first frost and changing over to oatmeal again.”  For some reason, oatmeal seems better suited for the cold, barren, bland, and dark days of winter.  Well, we had our first frost a few days ago and I’ve had my first bowl of steaming hot Quaker Steel-cut Oats.  Yum…not.

I also converted from beer to Jack.  Jack seems better suited to help me through those cold, barren, bland, and dark days of winter.  Oats with a shot of Jack?  It’s five o’clock somewhere.

There is something about the mouthfeel of cooked oatmeal…is that something?  Mouthfeel?  I heard the term on one of those cooking shows that I noticed never cooks oatmeal.  Consistency?  Sometimes it seems the more I chew, the bigger the wad of oatmeal gets.  Sometimes I swallow without chewing.  I like the mouthfeel of grits and I never swallow without chewing because of the added accoutrements.  I used the French pronunciation in my head to make it sound better.  I guess I used the French spelling too.  I just can’t do that with oatmeal with a straight face.

I try to disguise the oatmeal, using it like a gray, chef’s canvas, I guess.  Almonds, yogurt, and frozen blueberries, or cinnamon, brown sugar, and butter, sometimes molasses and walnuts, maybe chocolate chips…okay, I seem to be making it less healthy as I go, and it doesn’t change the mouthfeel.  Oatmeal gets worse as you compare it to the mouthfeel of what you are putting in it.  Kind of like the feel of a silky negligee as opposed to a knobby wool nightshirt.

I like oatmeal’s mouthfeel fine in Missouri cookies or granola…I won’t turn down a raisin oatmeal cookie.  That’s pronounced Missour…rah cookies.  Raw oats, cocoa, butter, sugar, milk, and peanut butter…it has peanut butter, what’s not to like?  No-bake, easy, tasty but probably not very heart-healthy.  Granola is toasted but is pretty calorie-dense with all the honey and nuts.  Sometimes I add it to my yogurt and leave the cooked oats out.

Choices, choices and all are bad.  My bud suggested, “Why don’t you eat multi-grain Cheerios or Kashi?  They stand up well in milk, high in protein.  I eat them with fruit.”  Yeah, a good mouthfeel I guess and they have the little red heart symbol on their package.

Good idea but I think I now realize, eating boiled oats is my own form of self-flagellation for previous nutritional choices leading to my heart attack.  I am paying for my sinful eating habits.  Too much pizza, too much red meat, and fried chicken…drinking eggnog while eating sausage cheese balls at Christmastime, cut in lard cathead biscuits running with butter and King syrup, fried everything….too many sins to enumerate.

I need absolution.  I should be confessing to a food priest…”Forgive me, father, for I have sinned, I ate a fried hamburger last week…with mayo…and cheese.”  My penance would probably be another bowl of breakfast oatmeal served sans anything.  I may be sick.  “Hail Oatmeal, full of grace….”

The featured image came from UrbanDaddy https://www.urbandaddy.com/articles/37513/chicago/the-state-of-chicago-burgers-10-beautiful-burgers-one-beautiful-slideshow   Please forgive me for showing a Yankee hamburger but somethings transcend region.

Don Miller’s author’s page may be found at https://www.amazon.com/Don-Miller/e/B018IT38GM

LIVER MUSH

/ cigarman501 / 4 Comments

I absolutely despise calves’ liver. My grandmother would cook it, sometimes my mother would, even my beloved Linda Gail has attempted it. Smothered in onions and gravy, I would carefully scrape the onions and gravy off the liver, push the liver as far away as the plate would allow and then spoon the gravy and onions onto big ole cathead biscuits. I am sure this practice, as well as applying sausage gravy to big ole cathead biscuits, was a primary reason for my heart attack due to clogged arteries in the mid-2000s.

It’s not the taste of calves’ liver, it’s the consistency. Stringy and tough. I once was served liver nips and feel I must pause to point out, liver does not have nipples. It’s liver dumplins’ made with calves’ liver cooked before being ground with savory spices. It is a South Carolina “Dutch Fork” recipe and yes, I know dumplins’ should be spelled dumplings but it’s just the way we say it…dumplin’ not dumplinnnnnggggg! The dish was quite good, delish in fact, regardless of how you say it.

My dislike for calves’ liver might have been the cooks. My grandmother and mother were not known for their culinary abilities and my beloved was a great coach. It would be during my college days before I knew you could order steak any way other than crisp and brittle. My mother and grandmother did well with fried chicken, biscuits and certain “exotic” dishes like “cooter” soup or catfish stew, “victory” burgers and chicken pot pie. Steak and liver just weren’t their best efforts. My grandmother’s creamed corn was to die for, due in part I think, to the sweat of her brow dripping into it, or the fried fatback it was cooked in. Mom’s butter scotch pie…sorry, I’m having a moment… maybe they were better cooks than I give them credit for. I should also say when my beloved wishes to be, she is a great cook. The last time she wished to be………?

As much as I hate calves’ liver, I like chicken livers…love chicken livers. Fried or marinated and grilled. They just aren’t very good for a heart attack survivor who is trying to remain a survivor. I once tried to make a “poor man’s” chicken liver pate’ stuffed mushroom. I guess there is a reason duck pate’ is expensive and there is probably more to liver pate’ than just ground up liver. My beloved tried one and wasn’t impressed. The puppy dogs ate the mushrooms and left the liver. Not a glowing recommendation.

Which brings me, on a roundabout path, to the point of this story…Liver mush. I am guessing many people are not familiar with liver mush. It is a Southern “thang” made from ground pork liver and hog head parts mixed with cornmeal and spices like sage and pepper. I know the head parts have a few of you scratching your head part, but when a hog is processed, very little is wasted. I should have mentioned souse meat, pickled pig’s feet or pig’s knuckles first. It makes head parts sound a mite bit more palatable. My grandmother would mix the concoction together and form the liver mush into blocks, wrap it in wax paper and refrigerate. I’m sure some of you folks from above the Mason-Dixon line are thinking liver pudding and you would be close. Liver mush is a bit courser. My grandmother would slice it and fry it with onions…I don’t guess “milk and honey” from Heaven could have been any better.

Unfortunately, liver mush is no better for me than fried chicken liver but it wasn’t long ago I had a powerful hankering, which is Southern for an almost uncontrollable desire and in my case, it was not almost. I wanted fried liver mush and onions something awful. I remembered when we ran out of the homemade product we bought Jenkins’s Liver Mush at Pettus’s Store just down the road from the house. That is exactly what I decided to do…except I couldn’t find Jenkin’s in my part of the world and Pettus’s Store no longer exists. I had to settle for Neese’s Liver Pudding, damn Yankee infiltration. It was great, almost as good as I remembered. Then I made the mistake of reading the list of ingredients. You think head parts were bad? Liver and corn meal were listed third and fourth, the first ingredient was the farthest point on the front of a hog’s head. I’m not even going to tell you what the second ingredient was but I know we didn’t put that particular organ in our liver mush.

Will I eat it again? Despite the list of ingredients more than likely. I am pragmatic enough to realize if it tastes good it really doesn’t matter what the ingredients are. I’m also a realist and must admit, fried liver mush is not very good for me so I won’t eat it often. The reason I will eat it occasionally is because it reminds me of people now gone and sometimes warm feelings are worth the risk.

Uniquely Southern, uniquely insightful, books by Don Miller can be bought or downloaded at http://goo.gl/lomuQf

A SPRING DAY IN JANUARY

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Glorious is the only way to describe it. Days ago, I was wishing, nay, pleading for just a bit of sun to burn away the depression I experience in the winter. My Lord granted my wish. Two beautiful days with bright sunshine and temperatures in the high sixties or low seventies. Great days for yardwork, digging in the ground and playing in the garden while basking my body in the sun, an extra walk in the afternoon as the shadows begin to lengthen. Sitting in my backyard Adirondack, I am happy I have accomplished something outside. With my brown liquor and cigar in hand, I watch the sun disappear behind the mountains to my west. Glorious it is…was. Sunlight in the backyard and no mosquitos.

The coming days won’t be as warm but at least the sun will be shining, a true blessing…the sun. Later I’ll worry about whether the temperature has gotten cold enough to kill any of the mosquitos or whether we are getting enough rainfall to refill the local lakes and our water table. Honestly…it never gets cold enough to kill the mosquitos here in the foothills of the South Carolina Blue Ridge. For the next few days it’s all about soaking up enough sunlight to get me through the rest of our winter with my sanity intact.

I don’t know what people do in northern climes where it is “for real” cold and the sun is even lower in the sky…at least I don’t know how people with clinical depression survive, even if it seems to be in remission. Should I say, if they can see the sun for the copious amounts of snow fall? I religiously watched the television series “Northern Exposure” in the early or mid-Nineties. The series took place in the mythical city of Cicely, Alaska, a village I would love to live in or near if it was below the Mason-Dixon line. Do they have moose below the Mason-Dixon line? I vividly remember an episode titled “Spring Break.” The inhabitants of Cicely go through temporary and humorous madness as they await spring and the river ice to break. When the sun rose high enough in the sky…does it EVER rise high enough in Alaska? When the sun and the temperature rose high enough to cause the ice to break and flow in the river, the male inhabitants participated in what was called “the running of the bulls,” a run, sans clothing, past a gantlet of applauding women lining the Cicely equivalent of main street. If it will get spring here any sooner, I’ll run naked down Highway 11 and give you time to draw a crowd.

Fortunately for the residents of Tigerville, SC, I know spring won’t be here for another six weeks or so…regardless of what a ground hog located in Pennsylvania and my premature blooming Scot’s Broom say. Running naked won’t get it here any sooner. Until spring hits for real and the sun causes the ice to break, I will be satisfied with a day of spring here and there. I give thanks for these past two spring days…especially as I watch the weather news and its forecast of an impending cold snap. “Breaking ice” can’t get here soon enough. I wonder if my wife will applaud if I run naked around my back yard?

For more of Don Miller’s unique views of life, humor and Southern stories of a bygone time go to his author’s page at http://goo.gl/lomuQf. While there you might like to hit like.

GROWING OLDER GRACELESSLY

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Lying in bed I go through the same progression every morning. I wonder if I move, “Am I going to break?” I begin by wiggling, first one little toe, then the other and gradually work my way up. My goal is to get my feet on the ground and stand erect without making the same noises my father made when he was my age…I am now faced with the realization I have outlived my father by five years. That is a sobering thought. My second goal is to check the local obituaries and find that my name is not listed there.

While I am aware of my age, it has not been an issue until recently. For the past year I have battled an arthritic knee that keeps me from running and rocked a vertebra onto my sciatic nerve while splitting wood that, for a month, kept me from doing just about everything else. Bad enough but a conversation with a friend of mine really made me pause to consider the question of my age. Married, hers is a May-December romance. She is May and he is December…which is not true. She is more April and he is more, say, October. With his impending retirement she has suddenly become concerned about her husband’s age or rather what her husband’s age might have in store for them both. Seeking enlightenment from me, I was not able to give it. My mind asked “Why is she asking me? I’m not old?” My body answered, “You’re three years older than her husband.” Gee, where is my cane?

Today I got to do my “Medicare Wellness Profile.” It included an eye test, whisper test, walking test and questionnaire with such thought provoking questions as “Can you bathe and wash yourself without help?” Yes, and I can wipe my butt too. All went with the normal check of BP, ability to process oxygen and EKG. “You want me to get out of a chair, walk six feet return and sit down again?” Oh me! The nurse in charge said I passed with flying colors until you consider I am being compared to “really old people,” something the old bat pointed out. Funny, I think like a young person, but I guess the mirror doesn’t lie. Why couldn’t I have at least had Sam Elliott’s hair?

Forty years ago, during the first jogging craze, I began a haphazard exercise regimen. Haphazard in that I would allow anything to get in the way in order to avoid it. Finally getting my mind right in the Early-Nineties, I got into the habit of exercise…until a side lunge put me in the hospital to have cartilage removed. No more lunges of any type. Later a miss step on the baseball field would require the other knee to be scoped for the same reason and in 1999 I had the second of two operations on an arthritic big toe. I found myself out of the habit of exercise and into any habit that involved sitting on a couch and consuming mass quantities of fried foods and beer. Forty pounds later I could not deny what the mirror was showing me. Two hundred and thirty-two pounds on my five foot nine frame could no longer be hidden. I was sloppy fat. On April 8, 2006 I made the decision that I had to make radical life style changes. My realization would be further emphasized the next day.

In a month I will celebrate another birthday and a ten-year anniversary. “Happy birthday to you…How old are you? F@#$ YOU and your horse!” Family had gathered to celebrate my birthday on April 9. Always irreverent, my brother presented me with a birthday card featuring a grim reaper reflected in a car’s rear view mirror and the warning “Objects may be closer than they appear.” Five hours later I found myself hooked up to a gazillion monitors after having just survived a heart attack and having had a catheter and stint surfed into a clogged artery. One month later the original stint would be joined by three more in three different arteries. I was six months away from a loss of seventy pounds and running a 5-K. Yes, it was a radical life style change. My brother was so broken up about the card he had given me, I got it again the next year. It is now framed as a constant reminder of what I am trying to outrun or out walk at least.

For ten years now I have drug myself out of bed and done something. Now at least I wait until the sun is up. At any age, walking, running, cycling, stretching and strength training, I guess it’s all about movement. Moving your ass out of bed and onto something more productive. If I happen to live to be ninety-five I want to be mobile and not in bed…wait. Bed? I just thought of a great way to die…traumatic as it might be for the other individual…or group. I would have to stay in good shape to do it. I believe I will get out of bed in the morning and do what I have been doing for the last ten years.

Move that butt Lard-O! Time’s a wasting!

For great #nonfiction try Don Miller at http://www.amazon.com/Don-Miller/e/B018IT38GM

EVERYTHING IN MODERATION

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Changes in lifestyle
Despite my battles with my knees and some recent weight gain I was pleased with yesterday’s checkup, especially the cardio. Bp was 115 over 64 and my pulse was 55. Yeah I am bragging. On April 9, 2006 I had decided a lifestyle change was needed. A heart attack will cause you to contemplate such modifications and, when it occurs on your birthday remembering the anniversary of your heart attack is much easier. I really don’t have a problem recalling the feeling of an elephant sitting on my chest and the fear it fostered. Because of the “elephant on my chest” fear, after my recovery I made major alterations including exercise and a new diet allowing me to drop sixty-plus pounds of which I have managed to keep fifty off. In order to accomplish this feat in the three six months after four stints were surfed up an artery, I listed and placed most of the food, drink and cigars I loved into a folder marked as Daniels were replaced by early morning and late afternoon walks and runs along with food tasting bland with the consistency of cardboard. Six months after my stints and seven months after the heart attack, I proudly went to my first post-attack checkup and my cardiologist was suitably impressed. “What have you done to accomplish this?” he asked. I enumerated a whole lot of things I won’t bore you with except to say they involved food tasting much like tree bark and fifty miles per week of exercise. While he sat there nodding his head he suddenly broke in and pointed out, “You know, you just can’t give up everything that makes life worth living.” “But what do you mean?” I asked. “It’s like drinking. Everything should be in moderation. One or two drinks a day are actually okay, especially if they’re red wine.” Hummmm I contemplated. “I don’t like red wine.” “One or two beers or a shot or two is okay.” “Okay Doc, can I save them up during the week and drink them all on the weekends?” He was not amused but he made his point. Life should be about living and not fear. I am still good about diet and exercise but not obsessive. My “Never” file became “Once in a Blue Moon” which became occasionally. “Everything in moderation” became my mantra with an accent on “Everything.”
Don Miller has written three books which may be downloaded or purchased in book form for your reading enjoyment. Titles and links are listed below:
PATHWAYS http://goo.gl/6yB5Ei
WINNING WAS NEVER THE ONLY THING… goo.gl/dO1hcX
FLOPPY PARTS http://goo.gl/Ot0KIu