Scribbles by Viv, Vintage chicks lol

Tumorous Humorous: Goes Well With Pita Chips

I used to hate the way my face was falling to the earth, outpaced only by my thighs.

Once a lady asked the name of the chubby dog that was wrapped around my feet. I had to tell her it was my ankles.

The problem with growing old is that even though you still feel young in your mind, your body begins to crack and disintegrate like a human pork rind.

A few years ago, when I was 60, doctors discovered a tumor the size of Rhode Island growing between my brain and my ear canal.

“It’s an Acoustic Neuroma,” the doctor said.

I was pretty sure I bought that album in 1979.

Anyway, after a 13- or 14-hour brain surgery, I was as good as new.

That’s a lie.

I couldn’t eat. I couldn’t drink. I couldn’t sit. Heck, I couldn’t even roll over.  Half of my face was frozen and numb because the tumor had wrapped around my right facial nerve. Someone had fashioned a turban out of barbed wire and attached it to my head with steel beams and iron spikes which were driven into my skull and all tangled in my bloody hair. Wires and tubes were attached to my arms and other body parts. Had I been crucified?

On the upside, I was on some pretty mind-blowing narcotics so I was waaaay down the rabbit hole having tea and crumpets with Ruth Bader Ginsburg and Mother Teresa.

One thing I could do was laugh — albeit out of the side of my mouth with a gurgling sound and one wide-open, freaky eye that refused to close. I didn’t care. Did I mention the drugs?

Every few minutes a staff member would come to my bedside, ask me to squeeze her fingers and ask the same questions: “What’s your name?” “What day is it?” “Who is president?”

I had married twice, taken both husbands’ names, then reverted to my maiden name, then married again and did not take his name.

My mom had to down several 5-Hour Energy drinks just to write my names in the family Bible.

The first time the nurse asked me if I knew my name, my youngest brother quipped, “Oh sure, start with the hard questions.”

I liked to mess with them when asked the president question: “Taft?” “Weird Al Yankovic?” “Grant? Did the North win?”

Accomplishing one goal at a time — walking up and down stairs, gardening, driving, hiking up a Virginia mountain, making Fruit Loops for dinner — I recovered.

5 weeks post-op with my crooked face and my beautiful niece, Chandler.

For the most part, my face came back, my wrinkles returned, and I no longer looked like I got Botox injections from a one-eyed physician.

I was so happy to see the deep lines return to my face that I made them a welcome home casserole with extra Oil of Olay.

Growing old never had looked more appealing.

Coronavirus, Scribbles by Viv, Vintage chicks lol

The Boredom of Trying Not to Die or Poke Someone in the Eye

Every day melds into the next. Week into week. Month into month.

And now, year into year.

I always thought if I had more free time, I would get so many projects completed. Those bins of photos and memorabilia that need sorted, catagorized (or tossed) and put into scrapbooks; that bathroom that needs a total overhaul; the two books and eight short stories I’ve been working on here, there and nowhere; that stack of sewing and mending that has been gathering dust in the sewing room for seven years now; a new backyard patio … the list goes on.

Conveniently, I blame the pandemic.

One good thing about the pandemic is that I have little contact with other people, most of whom I just want to poke in the eye. Hard. Seriously, when did vulgar stupidity become cool?

Conveniently, I blame social media.

I’m already bored with cooking. I cook it, we eat it and it’s gone. Seems like a whole lotta work with nothing to show for it but the extra COVID-19# around my waistline. It’s quicker and much easier to just grab a spoon, a jar of Nutella, throw in a handful of chocolate chips, some bacon and call it a day.

Don’t judge. Bacon is a food group.

Maybe I could complete more projects if I did not have so many distractions?

Last night I stared vacantly at the salad I had prepared for the fourth night in a row and distinctly heard a few active brain cells yawning. I put it back in the fridge, and rummaged through the cupboards for something more, um … tantalizing. In the back of a bottom cupboard — where I hide shit from my husband — I found a bag of stale chocolate chips. I downed a handful. And then another. And another.

Things must change. I have to get motivated, finish the projects, maybe shave my legs, brush my teeth, feed the poor, enroll in pole dancing classes, join the National Guard or recycle all those wine corks. Something.

Otherwise, at this pace, my first trip in over a year won’t be my lifelong dream of visiting and hiking in the Dakotas, but will likely be a trip to Texas for an appointment with Dr. Nowzaradan.

If you don’t know who Dr. Nowzaradan is, you probably are not the type of person whose idea of an appetizer is a bag of chocolate chips poured directly into your gullet.

Vintage chicks lol

Never Mind, Pass the Pie

My mom, a genteel Southern lady — who never uttered a single curse word (that I ever heard) until I  was well into my 30s, and even then, it was a pretty weak profanity — had an annoying habit of dropping family secret bombshells in the midst of a casual family dinner and then walking away while my brothers and sisters and I sat open-mouthed in stunned silence.

Our family dinners are not small, intimate events. This is People Room #1 of 4.

Mom: “Would anyone like more scalloped potatoes or ham?”

Bob: “Are those the potatoes from my garden?”

Margaret: “Did I give everyone copies of the kids’ school pictures?”

Janet: “Is that my kid eating the mashed potatoes out of the pan with a spatula?”

Darrell: “No, pretty sure it’s mine. Jesse! Leave some for the rest of us!”

Paul: “Why don’t you have cable TV, mom? You need cable. You get four channels, Mom. Four.”

Me: “What’s that smell? Smells kinda like dirty feet.”

John: “I think that’s your organic, gluten-free, vegan casserole, Viv.”

Mom: “You know (we certainly did not), your grandfather ordered a mail-order bride after your grandma died in 1946 when I was 14. She was from St. Louis (implying city whore), wore seamed stockings (definitely a city whore) and we (she and her four siblings) sent her packing.”

Us, in unison: “What?! Grandpa ordered a bride?! What did she look like? Did Grandpa just bring her home or did she show up on the doorstep?! What the …?! How come you never … Mom! What was her name? Did you ever see her again? What did you do to send her packing? Light her on fire? Was she an evil stepmother? Do any cousins know? Tell us more!”

Every time she did this — yes, she did it more than once and more frequently as she grew older — she would then wave her hand dismissively, change the subject and say, “Never mind, it’s not important, pass the pie. Yes Bob, those potatoes are from your garden.”

To this day, we all continue to use this phrase as a mantra for ignoring important news that we’d rather avoid altogether.

“I know I’m 40, but I’m pregnant, again. Pass the pie.”

“It was only two nights in jail and a $1,200 bond. Could you pass the pie?”

“By the way, I filed for divorce yesterday. Is that pumpkin pie? Pass it, please.”

“OK, I’m not exactly sure how old I’ll be when I finish paying off the $189,000 in student loans. Look, just pass the pie, OK?”

Cooking, Coronavirus, Vintage chicks lol

ButterNutting My Way to Pandemic Cuisine

How bored and anxiety-ridden am I? Enough to turn French.

 le freak; le maniaque; le sot.

My attempt at growing butternut squash is shown in the middle. My baby is flanked by the giant, mutant GMO squash on either side.

My son gave me the last of his fall harvest — two mutantly large (oh yes, those GMOs) butternut squash — and I decided to make butternut squash soup, for the first time in my looooong life (aged 20 years in 2020 alone).

It was simple, I guess, but peeling two butternut squash the size of Volkswagens is akin to finding head lice on Rapunzel.

However, once I had that out of the way, I was full throttle to the Ultimate French Cuisine Snobby Pandemic Chef From Hell.

I decided to make crème fraîche (pronounced kram fresh-ha) and toasted pepitas as a decadent topping for the decadent full-fat creamy butternut soup. That extra COVID+19 around my waistline was not attained by munching celery and sipping lemon water.

Those two mutant squashes yielded SIX(!) freezer bags of future French cuisine — or freezer frost, depending on my mood.

Since I couldn’t find crème fraîche in the store (“Cream, right? Dairy aisle. Fresh ah, veggies? Produce aisle.”) , I decided to make it. Turns out adding 2 tablespoons of buttermilk to 2 cups of heavy whipping cream and letting it set for 8-24 hours renders a delightfully thick luscious type of French cream. Je suis très impressionné!

I cooked the cubed squash with chopped onion, apple, celery, carrots, garlic, veggie broth and salt and pepper until soft, blended it all in the blender (one small batch at a time) and poured it into bowls. Topped with a dollop of salted, roasted pepitas (come on — regular ole’ pumpkin seeds! Aldis —under $2 a bag!), fresh, chopped parsley and crème fraîche — and voila! A masterpiece!

For no one.

Bon appétit!

Just me. Always me. I have NEVER been so sick of me.

Well. there’s also my husband, who is also sick of me and whom I run into once in a while in the hallway on weekends. Alas, he could not see the splendor of a perfectly blended and exquistitely-plated butternut bisque and magnificently executed crème fraîche when all he really wanted was a dozen smoky BBQ wings with steak fries.

I ate it all. Thus, I upgraded the COVID+19 to COVID+24.

Would I do it again? Geesh, it was a lot of work. But, during the pandemic when there’s a lot of me, me, me time, I might foray into that French cooking arena once again.

When this is all over, though? Pretty sure I’ll forget the soup and enjoy a mixing bowl of the crème fraîche and toasted pepitas for breakfast, lunch and dinner. grossir pendant la quarantaine.

Coming of Age, Vintage chicks lol

Bermudas, ‘Fad’ Shirts, Pegged Pants and Shirttails — Outlaws of The ’70s

I came across the 1970 dress code for my high school and it gave me pause. It’s not as I remembered, which is odd, since I recall with clarity the name of the boy who spit a chunk of bubble gum the size of a cantaloupe into my hair as I sat in the lower bleachers at a 7th grade basketball game. And, I remember exactly how I saved that wad of bubble gum, added to it and placed it on his seat in English class on the very day he was sporting a new pair of Docker khakis. Ah, the sweet stickiness of revenge.

But I digress. The dress code of that long ago day was established by an older generation who was deathly afraid of hippies, nuclear proliferation, bra burnings, Barry Goldwater and Reefer Madness, not necessarily in that order.

This is an actual excerpt from my high school handbook:

For Boys: No shorts of any kind. No pegged pants that are “extremely form-fitting.” Pants are to be worn at the waist, shirttails tucked in, coats may not be worn in school, and no “fad” shirts.” No “extreme” hairdos or clothing styles.

For Girls: No bermudas, slacks or shorts. No “pant-type” dresses. No tight skirts or sweaters, no “extreme” hairdos or clothing styles. Shirts and blouses must be tucked in. Skirt lengths are to be at the top of the knee when standing.

If you wonder why they used quotes on “extremely form-fitting”, “fad” and “extreme”, it’s because they were probably quoting my Dad.

Midwesterners were always at least ten years behind on the newest fashions being worn on on the West and East coasts. By the time Hoosier teens found out who the Beatles were and fell in love with the Fab Four, they were breaking up. So, it was ironic that the school outlawed extreme hair styles in 1970 when many of the girls were still sporting ’60s beehives that scaled the ceiling tiles.

I never did wear the “hive.” That hairdo frightened me more than the Apollo 13 landing. I’d heard tales of horror about bugs burrowing and nesting in the ratted and sprayed coiffures.

The skirt length relegated to the top of the knees certainly would have made me LOL, had that been a known acronym in 1970. In truth, the skirts were so short that we had to hire first-graders to tie our shoes and pick up any change we dropped.

I remember lots of girls getting sent to the principal’s office so he could check and see if their skirts were too short (they were). I always wondered if he also checked to see if their skirts and sweaters were too tight. All I’m saying is some of those girls didn’t come back to class for a long time.

Short hemlines were always a problem, but as you can see, the administration forbade girls to wear anything but dresses and skirts — no bermudas, slacks, shorts or  “pant-type” dresses.

Bermudas would have been much more modest than the miniskirts that let everyone see for themselves if we were wearing the appropriate panties for that particular day of the week.

Bermudas, by the way, were not a type of onion or triangle, a self-governed British colony or a semi-permanent area of high pressure found in The Atlantic Ocean. They were longer, fitted shorts that actually did go all the way to the knees. Interesting sidenote: In 1970 we could not say “go all the way” without lots of snickering and raised eyebrows.

The ’70s is the reason I can’t get too worked up about any outlandish fashions, hairdos, body piercings or tattoos that younger people are sporting today.

I had my day. Let them have theirs. We were young, carefree and it was glorious.

Even more so in form-fitting pegged pants, tight sweaters and miniskirts.

Cooking, Vintage chicks lol

Which Came First? The Chicken, the Egg or the Salad?

I’ve been trying to stick to a plant-based diet. I’m not a nut about it. I don’t go all psycho if I get asked if I want chicken on my salad. (I am the first to admit, chicken on a salad is pretty tasty.) I’m not a big meat eater, so it’s not a hardship to give it up. However — I gotta have my eggs. Cholesterol be damned. Here’s a photo of my fave salad. Everything but the kitchen sink. Oh yes, avocado. Always avocado.

My usual salad, sans eggs

The finished salad, topped with a fried egg, or two

I know what you’re thinking — fried eggs on a salad?! What the …

But trust me, it’s delicious. The yolk kind of melds with the dressing and, oooh, yummy.

I picked up this culinary practice after I attended a Woman’s Press Club of Indiana meeting two years ago at Traders Point Creamery in Zionville, just north of Indianapolis.

Traders Point Creamery is a 150-acre organic artisan creamery and restaurant with a working farm and restored barns. It offers a unique farm-to-table dining experience, inside or outside amid the beautiful gardens and countryside. The Loft Restaurant is located in an 1860s barn with hand-hewn beams and hand-carved wooden pegs. The Farm Store sells Traders Point organic cheeses and 100% grass-fed milks and yogurts. Two 1870s barns house the milking parlors, where the cows are milked twice a day.

It’s not just a place to eat, it’s a wonderful family excursion and experience.

Anyway, where was I? Oh yes, at our press luncheon, Julie — a friend and fellow club member — and I ordered salads. Julie was sipping her home-brewed ice tea and I was savoring my coffee with fresh, organic cream when our salads arrived — each topped with a fried egg. We looked at each other and raised our eyebrows.

“What the …?”

But we both dived it and later agreed it was a delicious addition. For dessert, everyone ordered the homemade, hand-scooped ice cream, which you can also get at the outdoor Dairy Bar if you’re eating outside. (The indoor Dairy Bar is closed due to COVID-19.)

According to its website and Facebook page, Tradespoint Creamery is open, but indoor and outdoor dining is operating at 50% capacity.

I hope to make the 2-hour trip again in the near future to share the farm restaurant experience with my grandchildren and show them how to order their salads sunny-side up.

Traders Point Creamery

Vintage chicks lol

Public Radio? I’ll Drink to That

Only a few people know I’m bilingual. I speak two languages: English and NPR.

If you don’t know what the acronym NPR stands for, turn back now and resume watching Dr. Pimple Popper, as this blog is written in geek speak and there may be a language barrier. Pimple popping, on the other hand, is universally understood.

This sheltering in place really has me bummed because I can’t get together with others who speak NPR, like my friend Jayne, and my cousin Chad, who are both proficient in native NPR.

Used without Jayne’s permission.

At a gathering, the three of us will find each other and huddle together in a corner, comparing viewpoints and regurgitating excerpts from “Fresh Air,” “All Things Considered” and “Hidden Brain.” Although I yearn to get together with Jayne and Chad during this pandemic, NPR’s “Coronavirus Daily” tells me that’s not a good idea.

Chad is an OTR driver for Walmart and spends countless days and nights delivering toilet tissue and hand sanitizer to hoarders all over the U.S. He has a lot of time to check for stray nose hairs in his rearview mirror and to listen to NPR. Jayne and I are just freaks. In short: We all “get” one another. (pantomime ad nauseam: “You complete me.”)

It seems once, while we were discussing NPR’s broadcasts of world events and “Wait, Wait, Don’t Tell Me,” everyone else was playing a drinking game with us as the oblivious hosts. Every time they heard Chad or Jayne or me say “NPR” they took a drink. Apparently, we said it quite often. I know this because we were sober, yet informed, and they were uninformed, yet way more fun than us.

There’s probably a lesson in all of this, but I’ll figure it out later. Right now, I’ve got to catch the 7 p.m. “Moth Story Slam” on NPR.

Take a drink.

Used without Chad’s and Jeannie’s permission.
Cooking

Sugar-Free, Gluten-Free Needn’t Be Taste-Free

In addition to toilet paper, there’s a shortage of yeast —  apparently because there are a lot of people baking bread during this pandemic — what the … ?

It’s going to take something much more catastrophic than a deadly virus to terrorize me into baking a loaf of bread. The last time I baked bread was in fifth grade for my 4-H Fair Cooking Project. That’s some labor-intensive stuff right there, even if I did get a blue ribbon. Besides, I’m only 45 minutes from the Amish, and they sell freshly baked bread on the roadside. On the roadside! Cause that’s how they roll (pun intended).

If I’m cooking, it’s got to be simple, maybe five ingredients or less. I don’t eat a lot of carbs or meat or gluten or sugar. We won’t get into the weirdness of that right now. That’s a whole other blog.

The Significant Other eats it all: cows, carbs, pigs, sugar, gluten. Lots of gluten. Sometimes he tries one of my meals or snacks. Sometimes he likes it, and sometimes, not. As it should be. What I’m saying is you may not want a low-carb treat with no sugar or flour. That’s fine — this is ‘Merica. At least it was last time I checked the headlines.

I love peanut butter and can eat it with a spoon right out of the jar. Sometimes I don’t use a spoon. Here’s my fave 4-ingredient recipe for peanut butter cookies. As far as low carb, gluten-free, sugar-free and salt-free go (and can we just say white-killer-free?) this is a pretty tasty cookie. Proof: I have to hide them from the Gluten, Sugar Carnivore Eater.

PEANUT BUTTER COOKIES 

  • 1 cup natural peanut butter (I use Simple Truth no-stir, organic crunchy peanut butter from Kroger)
  • 1/2 cup Stevia or Swerve sugar (I have used both and kind of prefer the Swerve)
  • 1 large egg
  • 1/2 tsp vanilla

Preheat oven to 350°. Mix all ingredients until well combined. Using small spoon, scoop enough dough to roll into a 1″ ball in your hands. (Wait! Go back — wash your hands first!) 

Place balls on parchment-lined baking sheet. Press lightly on each one with a fork, creating a criss-cross. (I add a few chopped peanuts on top and lightly press them into the dough.)

Bake for 12 minutes and allow to cool completely before storing in an airtight container.

Bon appétit.