Wednesday, December 30, 2009

Children and lovers ...

They don't mix. No matter what anyone says about blended families and diversity. It doesn't matter if your kids are 3 or 33. They won't ever completely approve.

At least that's how it feels to me.

Can we really help who we fall in love with? Life would be easier if we could be sure to fall for the stable, dependable, sober, and faithful guy (or girl), rather than the one who didn't grow up until sometime after hitting 40. But then, is life supposed to be easy? Okay, that's another whole essay. But, would loving someone be really worth it, would it mean as much and fill you up as much if it were easy? I don't know. I've never taken the easy route.

I'm caught between a rock and a hard place ... well, that's not completely true. There's tension, and I think there always will be tension. It's the acceptance that's hard. I know my kids won't ever completely trust him to not hurt me again. And I can understand their position ... after all, they watched me fall apart over him. They were witness to the way I was treated. They don't completely understand why I'm willing to give him another chance. However, they do accept it.

Two of the three will socialize and talk and treat him like part of the family. (He's been around in one way or another for almost 15 years.) One refuses. He wants to talk with her ... clear the air, so to speak. She won't. And I won't try to force it. You can't force that. You can't. He needs to accept that.

And I'm in the middle, the buffer between these two people I love so much.

But ... in the end, one of them is my child.

Sunday, December 13, 2009

Today's experiment ...

What are we cooking today? How about Veggie Fried Rice. It's based on this recipe by Melinda Daniel from allrecipes.com, but I was missing some of the ingredients, so I improvised. Here's what I did.

2 cups uncooked white rice (I used Minute Rice)
5 large eggs
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 orange bell pepper, roughly chopped
1 bunch of celery, roughly chopped
2 handfuls of snow peas
garlic
ginger powder
onion powder
soy sauce
toasted sesame oil

Cook the rice according to package directions, then place in the fridge to chill. Mix the eggs as if you were making scrambled eggs, minus the milk. Add a teaspoon or two of soy sauce to the egg mixture, along with one clove of minced garlic, onion and ginger powder to taste. Cook the eggs in a large wok or fry pan in heated toasted sesame oil. When they're firm, set them aside and, using the same wok or fry pan, quickly saute the veggies until tender crisp. Then add the eggs and rice and mix the whole thing up. Keep adding the spices and soy sauce until you're satisfied with the taste. That's it.

I tend not to use salt and pepper; consequently my food isn't too spicy. That's how I like it. So, spice yours up if you like. I also didn't have any fresh ginger root or an onion, so I used the powders. I'll put it in containers to take to work for lunch. If I had some firm tofu, I'd have added it, but alas, I'm tofu-less! Poor me.





So, that's today's cooking! Gonna go eat now! Ta!