Choose Laughter

  Me with my Mother and Grandmother - September 2008

At times we get a glimpse into what might be while spending time with older relatives. You become an observer to what waits for you as you approach the end of life's road. It can be a very sad and painful time but luckily as with all other times in life it to can be fraught with joy and laughter as well. Thank God, we can laugh even through insurmountable sadness.
My mother spent her last several years of life living in a nursing home a potential existence most of us view with fear and dread. In my mother's case this was a welcome and much needed chapter in her life and fortunately in my mother's case her time in the nursing home was a very good, loving and nurturing experience.
My grandmother's road in life has lead her to an assisted living facility, considered to be a step up from a nursing home but in the eyes of many who are living there it is another cruel act of life that rids us of our independence and ability to choose.
What I have observed so far in my 51 years on this earth is; we live to gain as many chronological years as possible hopefully filling those years with love, laughter, hope and our God given free will of; "choice". Choice, the freedom to think independently and choose between what you deem right or what you deem wrong, what you feel that you need or that you don't need, what you want or don't want, who you love or don't love.....How you wish to be cared for, who will be doing the caring and where you will call, home.
What I have learned as I lovingly observe all these potential " future me's" is as we forge through this life with all its joy, hardship and never-ending changes. As we gain years our list of choices becomes smaller and the unpleasant choices seem to out number the pleasant ones.....except for one choice that is always ours to make no matter how old we are or where we are on this road in life and that is to laugh. Laughter will always  help us to rise above the gloom and shine down on us with a light that lets us know that we will and can survive this moment and any moment that life can throw our way.
I am posting a recipe for shrimp croquettes because they became a source of laughter while having a dinner visit with my grandmother. Let's just say a woman that was seated two tables away from ours took great issue with her croquettes and it just grew into being comical. My grandmother who was in a crabby mood (which is most of the time) even began laughing, she looks so much better with a smile on her face......so here is to the power of laughter, smile and enjoy!

Shrimp Croquettes

3/4 lb. frozen cooked shelled shrimp
3 tbsp. Crisco
1/3 c. flour
1/2 c. milk
2 tbsp. finely chopped onion
1 tbsp. snipped parsley
Dash of pepper & paprika
2 tsp. lemon juice
1/4 tsp. salt
3/4 c. fine dry bread crumbs
1 egg, beaten
2 tbsp. water
1 pkg. (8 oz.) frozen peas with cream sauce

Defrost shrimp, devein if necessary. Chop finely (about 2 cups). Melt 3 tablespoons Crisco. Blend in flour. Add milk. Cook and stir over medium heat until very thick and smooth; remove from heat. Add onion, parsley, lemon juice and seasonings; stir in shrimp.
Preheat Crisco for deep frying to 350 degrees. Shape shrimp mixture into 8 cones. Roll in crumbs. Combine egg with water. Dip cones in egg mixture roll in crumb again.
Deep fry a few at a time until brown, about 3 minutes. Turn if necessary, drain on paper towel
Prepare peas according to directions on package. Spoon creamed peas over croquettes.

Makes 4 servings.

You Don't Have To Be Diabetic To Love This Cookbook...A Review

250 Amazing Dishes for People With Diabetes and Their Families and Friends

There was a time when the enjoyment of food accompanied by a diagnosis of diabetes meant a future of the bland and the tasteless. That is what Tom Valenti thought as well upon his diagnosis of Type 2 Diabetes. Like with most of us Tom's best memories of childhood, family and friendships have always been centrally rooted around the pleasure of great food. Food has always been such an important aspect of Tom's life that it carried over into his professional life as well, Tom is a chef.
This cookbook reminds me of the old saying; "When life hands you lemons, make lemonade". Well when life handed Tom a diagnosis of diabetes he made a feast, a feast for all of us to partake in. The title of this book could not be more perfect; "You Don't Have to Be Diabetic to Love This Cookbook"! This cookbook covers everything from breakfasts, snacks, soups, pasta (yes, I said pasta) and how about some nice creamy risotto. It seems like these days whether you are diabetic or not "Carbs" become the enemy. This cookbook will rekindle your friendship with "Carbs" in the most healthy and satisfying way. You'll be able to look desserts straight in the eye again with no pang of guilt whatsoever. How about "Mocha Pots de crème" with shaved bittersweet chocolate, heavy cream and strong brewed coffee, sounds heavenly.
The focus in this book is not on what you can't have but rather on all that you can have in the healthiest most pleasurable way possible for you and your body. Each recipe is broken down nutritionally per serving by calories, carbohydrates, fats, proteins, cholesterol, sugars and sodium.
The most important thing to all people when it comes to eating is flavor and I truly believe that with this cook book Tom has truly saved the best for last. Many of us don't realize while trying to add much needed flavor to our foods through the use of condiments; dressings, sauces, relishes and such the staggering amount of sugar, fat and sodium that is hidden in every little tablespoon that we use. In the last section of this book titled Condiments and Basics Tom covers a wide array of flavoring mediums that are not only concentrated with flavor but also low in fat, sugar and sodium. You will find everything from pesto's to salad dressings, herb purees, broths, relishes and some amazing salsa recipes. More than ever cooking to meet the dietary needs of our family and friends is essential. There was a time when you had to prepare different foods for different people all sitting around the same table a very frustrating and time consuming task. With this cookbook everyone with or without diabetes can partake in the same delicious foods with delight and the comfort of knowing that they have eaten good food that was good for them.
To all my readers out there who love great recipes this book is a must add to your every day use cookbook collection.

Here is just a taste of what you could be serving for dinner tonight:

Angel Hair Pasta
with shrimp scampi sauce

8 ounces of dried angel hair pasta
1/4 cup plus 1 tablespoon of olive oil
8 large cloves of garlic very thinly sliced
1/8 teaspoon of crushed red pepper flakes
1/4 cup plus 2 tablespoons of dry white wine
1 pound large shrimp (about a dozen) peeled and deveined
3 tablespoons unsalted butter
1/4 cup chopped fresh flat leaf parsley

Bring a large pot of water to a boil over high heat. Add the angel hair pasta and let boil until al dente, about 5 minutes.

While the angel hair is cooking, heat the olive oil in a wide deep heavy bottomed pan over medium low heat. Add the garlic and red pepper flakes and cook to gently infuse the olive oil with flavor but not brown the garlic, about 4 minutes. Add the white wine and cook until almost evaporated, about 5 minutes. Add the shrimp to the pan and cook, stirring, until firm and pink, about 3 minutes. Swirl in the butter to thicken and enrich the sauce.

Set aside a few tablespoons of the angel hair cooking water then drain the angel hair. Stir the angel hair cooking water into the pan with the shrimp to bind the sauce, then add the angel hair and toss to coat. Divide the angel hair among 6 bowls or plates. Scatter some parsley over each portion and serve.

This recipe serves 6

Calories per serving 389
Fat 19g
Saturated fat 5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 1g
Total Sugars 1g
Protein 20g
Cholesterol 130mg
Sodium 115mg

Panko Shrimp Is A Sure Bet!

Family and friends threw me a surprise birthday bash yesterday at a nearby gaming and casino establishment for a day of fun. Before the actual gambling commenced we enjoyed a leisurely early dinner at their vineyard buffet. As with all buffets the selection was overwhelming. While all of us enjoyed most everything that we tried one dish stuck out as the agreeable favorite, their panko crumb fried shrimp. It was delicious, my grandmother could not stop talking about them and actually had seconds. The Japanese panko crumbs make all the difference in this recipe. The crumbs create the perfect crispness which gives a great textural contrast to the tenderness of the shrimp.

Panko Fried Shrimp

Fresh large or jumbo shrimp

2 eggs, beaten

Panko Crumbs

Cooking oil

salt

Peel, de-head, de-vein and wash the shrimp in cold water. Lightly salt them. Put well stirred eggs into a bowl. Dip the shrimp in the eggs. Drain the excess egg off for a few seconds and place them in Panko crumbs. Make sure they are well covered with the meal.
For best results refrigerate the battered shrimp for about an hour.
Deep fry at 350 degrees until they rise to the top, 1-1/2 - 3 minutes or until golden brown.

Photo/palebear/flickr