Author Archives: lifelessons

About lifelessons

My blog, which started out to be about overcoming grief, quickly grew into a blog about celebrating life. I post daily: poems, photographs, essays or stories. I've lived in countries all around the globe but have finally come to rest in Mexico, where I've lived since 2001. My books may be found on Amazon in Kindle and print format, my art in local Ajijic galleries. Hope to see you at my blog.




Rejuvenation’s something
Every senior lacks.
Jumping jacks and knee bends
Undo their legs and backs.
Vaporub is smeared on
Each throbbing, aching shoulder.
Not a single oldster
Admits he’s getting older.
Testosterone’s not something
It’s easy to restore.
Old men find the lack of it
Nothing but a bore.

Here’s more to say about the joys of aging:


The Ragtag prompt today is rejuvenate.

“Since You Asked” The Recipe for the Best Sandwich in the World


Okay, since I’m cooking this, I can guarantee four things.

1. It will be as easy as possible.
2. It will be flavorful.
3. It will be cooked in a crock pot.
4. It will feed a party of 8, at the very least.



4 or 5 large stalks celery 
One pork loin or tenderloin
4 or 5 scrubbed potatoes, skin on. (If you wish, you can omit the potatoes.)
4 or 5 whole scrubbed carrots with each end cut off. (If you wish, you can omit the carrots.)

1 medium-sized onion, diced

Garlic powder
Kirkland 21 herb saltless dry seasoning mix
KC Masterpiece Kettle Cooked Barbecue Sauce

Shredded cabbage (I buy already shredded.)
Shredded carrots (I buy already shredded)
Balsamic vinaigrette
Sweet Chili Sauce (in oriental seasoning aisle)

Bolillos or other large dense rolls.  Ciabatta would work, or French rolls.


Wash and cut the ends off the celery. Place in the bottom of the crockpot to form a “rack” to cushion the bottom of the pork loin. Rub the pork loin with the garlic powder. seasoning mix and pepper and place over the celery.  Sprinkle the onions on top, reserving a few.

Place the carrots and potatoes around and on top of the meat and sprinkle the rest of the diced onion over the top.  Sprinkle with the seasoning mix, garlic and pepper.

I use a rectangular crockpot with a removable cooking receptacle.  If you are using a regular round crockpot whose receptacle can’t be put on the stovetop, there is no need to brown the meat and veggies first as is described below.  Just put everything in the crockpot on high, then reduce to medium after it is well heated.

If you have a crockpot with a removable pot that can be placed on the stove top, place lid on crockpot and put on top burner of stove . In a few minutes, when you can hear contents begin to sizzle, turn to medium and allow to cook until well heated, then place on heating unit of crock pot. Turn to medium and allow to cook until potatoes and carrots are tender and meat can be shredded with a fork.

Remove potatoes, onions and celery and place pork on a cutting board.  Shred and then cut shredded pork into into 1 to  2 inch portions. Or, slice into 1 to 2 inch slices and then shred.  Place back in crock pot covered with bottled barbecue sauce to taste.  I use KC Masterpiece Kettle Cooked Barbecue Sauce and use quite a bit as I like my barbecue zesty.

Put carrots and potatoes in the fridge to be reheated as a side dish. I add them to give moisture to the meat and because they pick up the flavor of the pork and can be used on their own as part of a different meal or to accompany the heated up pork that isn’t made into sandwiches.  Cook the meat for another hour or two until well blended, then store in refrigerator.

I think barbecue has a better flavor cold or at room temperature, so I cool it off in the fridge, but if you prefer it hot, you could make the sandwiches immediately or reheat the meat before making sandwiches.

Cut the shredded cabbage and carrots into 1 to 1 1/2 inch pieces and mix.  Combine balsamic vinaigrette and sweet chili sauce to taste.  I use 1/3 portion of chili sauce to 1 portion of vinaigrette.  Pour over slaw mixture and blend well so the cabbage and carrots are well-coated but not soggy.  

To make sandwiches, cut bolillos or long buns in half lengthwise and remove some of the soft interior of the top part of the bun.  Butter the inside sides of the bun and place on a warm griddle or frying pan.  Press down with something weighted to insure all surfaces touch the griddle and allow to brown.

Spread a generous portion of the barbecue pork over the bottom of the bun, top with the oriental coleslaw mixture, Put top of bun on top and enjoy.  The mixture of hot and cold, soft and crisp, sweet and vinegar is to die for.  Hope you agree.  Let me know what you think. 



Sunday Trees, June 24, 2018

IMG_1530I love these strange markings on this palm tree in my back yard.  I believe they are caused by the tree trimmers parking their machetes in the tree while they go about their business clearing the severed off palm fronds that have fallen from above as they were up in the tree trimming it. This is not a guess.  I’ve seen them take a mighty swing, chopping the blade into the tree to hang there as they go about their business.

For Sunday Trees.

Life with Catz

The Daily Addiction prompt today is “indifferent.”  What, I ask you, is more indifferent than a cat? 
Kukla likes to be close while I’m working.

And to help with the dishes.. especially those that have held ice cream



I haven’t perfected my feline vocabulary, but I think that when she took a short cut across the keys of the mac I was working on, that it was her attempt to sign her name.




(C)AT 66(6)?  Is she signing herself in as devil cat with the first and last characters deleted? Rather sinister.


Acting nonchalant about the whole thing, she leaps on over to the closed lid of the Acer computer to wash up.



 When Mom goes to brush her teeth, it’s a good time to go along and check out the comforts of the towel cupboard.


 Then back to the living room for a slumber party with siblings.

The Cost of Immigration Detention

This video reveals the  facts regarding the  staggering cost of immigration detentions:

Since you asked


This sandwich, which I’ve had for three meals in the past two days is the best sandwich I’ve ever had in my life. If I get enough requests in comments, I’ll put the recipe (sort of) on my blog.  Be forewarned.  I just assemble ingredients without measuring, so I’ll tell you how I made it but you’ll have to figure out proportions by taste, like I do.

Since a few of you asked, HERE is the recipe for the above pictured barbecued pork sandwich.

This prompt asks questions relating to food.  Below are my answers:



1. Do you enjoy food from countries that are not your own? Yes.  Thai, Indonesian, Mexican, Italian, Ethiopian. 

2. When you prepare salad for yourself, do you rip your greens (lettuce, spinach, &c…), or do you cut them? Shred, then chop into inch long pieces.

3. There’s a saying that goes: “Life is short, eat dessert first.”  What do you think of that advice? Good advice as a metaphor, not literally.

4. Have you ever thrown spaghetti against the wall to test for doneness? — If it sticks, it’s done (so they say) — What other such kitchen habits might you have?Nope.  Never. Stupid advice and even if it worked, I know I’d have to clean it up so I still wouldn’t.

5. How often do you eat fish? Never ever.

6. When purchasing food for yourself, do you check the nutritional label? If so, what are you checking for? Sometimes for salt and calories.

7. How often do you eat salad as a meal? As an entire meal, once or twice a year, but I eat salad with most meals.

8. Do you have any food quirks? For example: do you arrange a particular food in a certain way before eating? Or eat certain foods in a particular way every time? (i.e.: bite the heads off of gummy bears) I love blue cheese on salads but can’t stand it in any dish that is hot. 

9. When boiling water for pasta or whatnot, what are your “tricks” for keeping the water from boiling over? I put a metal spoon or fork in the water.

10. Are there any recipes that have been passed down through the generations in your family? Have you passed them to anyone outside of your family? or are they a closely guarded secret? Scalloped potatoes, meatloaf, steamed steak, ice cream custard from my mother.  Stroganoff shepherd’s pie from my sister. 

11. In general, how do you feel about “diet” foods? Meaning: foods with artificial sweeteners or alternative fats in them. For example: Diet soda or low fat muffins. I am trying to cut back on diet sodas. I prefer them over regular ones, which I never drink.  I use nonfat lactose-free milk and nonfat soy milk. Stevia or no-calories sweeteners.

12. Have you purchased food online? What do you think about that idea? No, except for packages of Schilling/McCormich powdered chili mix or spaghetti mix which is quite expensive in Mexico.  When I’m going to the states, I will occasionally order it via Amazon.

13. When cooking for you and yours, what kinds of experiments have you tried? I often cook according to what is in the fridge. I rarely record amounts for recipes I think up..I just cook to taste.  See testimony of this in the caption under the lonche (sandwich) above.

14. Do you now, or have you ever, grown or raised any of the food you eat? When I was a little girl, I planted a garden. I can’t remember what was in it, though.

15. Are you a vegetarian? If not, has the idea of becoming one ever crossed your mind? No. No.

16. When arranging the food on your plate, does everything have to be separated, or is it okay for your food to touch? Okay to touch.

17. When eating out, what foods on the menu might push you out of your comfort zone? (for example: pineapple on pizza makes some people twitch) I agree.  No pineapple or fresh tomatoes or mushrooms on pizza. No tomatoes on salads. NO FISH or organ meats. 

18. Do you have a sweet tooth? If so, what kinds of foods generally satisfy the craving? Ice cream!!!!! Chocolate.

19. What foods (if any) do you like to mix that other people might find strange? Potato chips with ketchup and cottage cheese. 

20. When eating out, at what kind of restaurant do you prefer to dine? Mexican or Italian, fast food or Thai.

21. In general, how do you feel about organic food? Good idea but I don’t go out of my way to look for it.

22. What foods (if any) do you eat when you are happy or unhappy? Ice Cream. Potato Chips. Chocolate

Afternoon Off

Missouri wheat field

Afternoon Off

There is more in the air than possibilities.
Smoke, fine gnats and wheat chaff.

Here                                 then over here.

Some things get the mind off.
Others snap it back.

White side-winding middles of the smoke.
Letting the cigarettes smoke themselves.
Moons of my fingernails 
pull the sea,
But for now, I don’t go near.

Wheat fields  and  sagebrush
or twisted dreams of seaweed?
Ocean salt.  My bread.

Hussy. Hush her. Do not let the worlds touch.
Whip the tide but don’t go near the abalone.

Keep a border.
Every Sunday, sweep the sand back to the sea.


The Word of the Day Challenge is possibility.