Time flies by

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It seems like I just put my winter clothes away, now I’m beginning to pull them out again. I just bought a new pair of boots to add to my fall/winter wardrobe.

DebbieNorrellBox

It is the ninth month of the year and the Halloween decorations are on the shelf. Is it time for me to bring out my pumpkin collection or should I at least wait until Oct. 1? I also need to think about my Halloween costume for work. The best one wins time off from work or a gift card. If the first nine months flew by this fast the next nine should fly by as well.

My mother used to repeat this saying from one of our southern relatives. He used to say, “before you start figerin’ for the month, the month done gone.” How right he was. I’ve been working on the plans for my next milestone birthday and now realize that I have less than a year to plan. I try to use each day to its fullest and squeeze a lot of living into each day. A friend always tells me that I do more before I come to work in the morning than a lot of people do in a week.

I love when stores and businesses are open early so I can get things done on the way to work. My cleaner’s opens at 7 a.m., the Walgreens is also open at 7 a.m. and the grocery store opens at 6 a.m. I love it. On my last visit to the grocery store I picked up the October issue of Real Simple Magazine. How was that for a segue? That is one of the best magazines around.

Have you ever wondered about new ways to fix frozen vegetables? I’m always looking for a new and healthy side dish. In this issue I found a few that I would like to share. I love vegetables and frozen ones are better for you than canned. Try this with your frozen peas: add 3/4 cup of grated parmesan, 2 tablespoons of fresh lemon juice, 2 tablespoons olive oil, a 1/2 teaspoon each of black pepper and kosher salt and for those corn lovers mix in a 1/2 cup of sun dried tomatoes and 2 thinly sliced scallions. You see you just need to add a few things-staples to your shelf and the frozen vegetables are always on sale. In each recipe it calls for 16 ounces of the vegetable. The green bean recipe calls for 3 tablespoons of teriyaki sauce, 1 medium red bell pepper, thinly sliced and 1/2 cup of chow mein noodles. These all sound so good. One of my favorite ways to fix green beans has been to add American cheese and mushrooms. It goes well with pork chops, salmon, chicken, steak, just about anything. If you don’t want to buy the magazine you may be able to see the recipes online or drop by a library and read it. At work we do a lot of magazine sharing and bring in the old ones that we are finished with, it saves on the cost. There is always something good to read.

(Email the columnist at deb­bienorrell@aol.com.)

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