Day 21 August 21, 2010 Today/Julie and Julia

Day 21 August 21, 2010 Not much today.

Tracking down guidelines for mental health treatment.  Baking trip tip steak so it’s tender, or grilling it, whatever.  Sounds like it’s bettter grilled with a marinade for two hours to internal temperature of 125 degrees and no more. Other wise its tender and great for tacos.

I don’t have the roasts.

Cutting up veggies for a few hours, too.  So, will be busy.  Getting ready to eat soft foods for two days before prep for procedure.

I had hoped to have some time, this next week just to eat and make sure everything is here, but, turns out Medicare allows only two months for an appeal for decision made about my health care. So will be busy with these issues.

Well, I’m off today.

Have a great weekend, all.

M Lyn

Draft 2

The first draft was written earlier in the day. It's 12:44 am. Julie and Julia commentaries and special features were very enjoyable. Nora Ephron, one of favorite directors, did the audio commentary and the actors, DP, art director, costume designer did the .... behind the scenes feature.

I love food and recognize the look on Julia Child's face when she's served a Sole Muniere for the first time in Paris. The orgasmic look that borders on passion of a sexual nature without the sex.That breathtaking moment when the flavor of the foods pass over the tongue, sensually, engaging each sense. I no longer have that ability since I lost most of my taste and smell, and miss it terribly. I have only the memories of those nuances and will always have the experiences that only people who love food as Julia, Julie and I do. Ratatouille's Little Chef, my friend Dick's chef nose, and all of us who eat as much by texture as we do by smell and taste. I don't know what I would do if I were to lose all of the two senses.

Somewhere I read recently that people who love food are highly sexed. If Julia Child and her husband Paul are examples they fit that comment. Julie on the other hand tackled such a big project as cooking her way through Julia Child's cookbook Mastering the Art of French Cooking. I loved Julia and Julia and find it improves with additional viewings.

I love all things inspirational, which this story was. I loved films where people find themselves within the context of a well written, directed, produced and acted movie. I wept with each passing insightful scene. I know the power of food, well made food and the social effects it has on people. How it deepens relationships, provides a center for breaking bread together, and a way to better understand and know the people who share the experience, table and food with each other. All of these phenomenons are depicted with grace, charm, humor and love. It's a film about passion and how it can change your life.

I suppose I set out writing every day for a year in hopes, unconsciously, that I may find what my dreams are and what I most love and want to do with the last years of my life, or even one year. So, this next year is devoted to art and writing, not therapy, although it too has a huge place for me.

Every day, I peek into my art room at the table I cleared last week, and vow, I will spend 15 min in Feeling Good, 15 minutes in its workbook, 15 minutes in Healing the Shame that Binds, half an hour doing art, and an hour or two for writing.  I'm lucky to get some of it and the art goes bye-bye each day and each day I feel a little more regret. 

Seems like there is always something medical, physical, health, weight loss or preparing food standing in my way. Perhaps, I need a timer and to just quit instead of finding myself here at the computer at 1:08 am.  Time to go for today.  Another good day. After all Julia Child was a master of organization and I am not. No matter how much I loved or organize or de-clutter, it will never come second nature to me, without thought. Right now, there are too many other knee jerk reactions; maybe someday they will fade more and take less energy, and there will be a little more time for other things.  I'll be older and older and getting closer to transitioning out of this life. I hope there's an art table in heaven. And friends. And dinner tables.

Comments

[Lyn]

The tri tip steaks are tender and the pot roast I made with them turned out great.

1 pkg Lipton onion soup mix
Costco package tri tip steaks 2-3 pounds
2 large new potatoes diced in small cubes (use more if increase stock)
1/2 pkg baby carrots whole (increase number of carrots)
1/2 med onion
2 Tbsp canola or olive oil
2-3 cups of beef stock (low sodium)

dredge salted and peppered tri-tip steaks in whole wheat flour in non-stick pan with lid. I used my deep saute pan. brown meat and remove.
Saute sliced half onion Add potatoes, carrots (Use more than I did) add browned meat, add onion soup and 2-3 cups of beef stock.

Bring to boil and simmer for 1-1 1/2 hours. No more.

Serve hot. or is live alone like I do. Cool remaining. Divide into serviings and place in zip-loc or other containers. If you wish, remove meat and chill. Remove fat and you can thicken with some au jus and add back into the liquid and make a gravy. I liked it plain.

Delicious, perfect for soft food diet also. Mash carrots and potatoes.