Out of suffering have emerged the strongest souls; the most massive characters are seared with scars. – Khalil Gibran
It’s October 7 already. Sorry I’ve been AWOL since the 2nd. It’s a tough time here in the country right now.
I have a very sick boy, our Bouvier, Henry. He has cancer and is soon on his way to the Rainbow Bridge to be with his brother Simon. I have to make the decision as to when that is... Anyone who has been through that knows how heart-wrenching that decision is.
So I haven’t really been up even for cooking, let alone posting about it. But life must go on.
We have been unbelievably fortunate to have those two boys in our lives. They were/are the most amazing, loving companions. They always seem(ed) to know when you needed a friend and unconditional love.
And soon it is time for me to perform the ultimate act of love for Henry – the ability to act outside myself and to care enough to ensure he does not suffer. I do not want him to go. I love him with all my heart. But there are things that have to supersede our selfish impulses.
Life seems to send you lessons constantly, if you but look.
For me the lesson I’m being taught is how to be alone. I don’t do being alone very well. It has made me make some very bad (read stupid) decisions in my past. But this time the lesson is sticking. I'm OK with it.
I may be physically alone down here, but my heart is full of golden love – not only what I have mined myself but that ore others have deposited in my very personal vault.
I’ll be OK. We’ll be OK. Even though some of us will no longer be physically here.
I was listening to CBC on the drive home from Dartmouth yesterday. Oddly enough, they were talking about death. They mentioned in one culture there is a belief as long as you speak someone’s name they are never dead.
I can get that. The memories of people, pets, etc., are what keeps them alive. In that regard both my fur babies will always be with me, alive in my heart and mind.
We’ll see how this week unfolds. It will most likely be a very tough one. I’ve had quite a few over the past couple months. I want it to stop. Enough already.
It’s interesting that the end of the week is Thanksgiving here in Canada. It’s a time when we should all reflect on the goodness we have in our lives and for those things of which we are most thankful.
I have a lot to be thankful for. I have had great love in my life, and still do.
I know one thing has changed. Fall used to be my favourite season. I'll never look at coloured leaves without thinking of my most wonderful boy.
So I suppose I should give a recipe. This was one night last week I did cook. I wanted something simple, so made a one pot. I hope you enjoy it.
|A boy so full of love and joy.|
One Pot Haddock with Vegetables
Prep: 15 min | Cook: 20 min | Serves 2-4
2 cups milk
1 cup sliced carrots, thinly sliced
1/2 cup rice, like basmati or white long grain
1/2 cup butter
1 medium onion, sliced
2 garlic cloves, diced
3 cups chopped Swiss chard, leaves only
1 cup parsley, chopped
1 lb haddock fillet, cut in large pieces
salt and pepper to taste
Note: whatever rice you choose has to be able to be cooked in 15 minutes and sit 5. This is most white rices, but not wild or brown.
Place the milk, sliced carrots, rice, butter, onion and garlic in a wide sauté pan.
Bring just to a simmer, reduce heat and simmer 5 minutes. If you bring it to a boil the milk will curdle and be unappetizing looking. It will still taste good, but won’t be very pretty.
After the 5 minutes, layer in the chard, parsley and fish. Cover and simmer for 10 min more.
Let sit for 5 minutes before serving.
You know, I really like comments... I really do.
Questions? Comments? Derogatory remarks? Just ask! I’ll answer quickly and as best as I can. If you like this post feel free to share it. If you repost, please give me credit and a link back to this site.
You've given Henry a good life.ReplyDelete
This looks like a hearty, healthy meal that can give a person inner strength when an extra superhuman dose is required. It sounds like a heartbreaking hurdle ahead -- you'll know when it's time. Hang in there!ReplyDelete