Rushing around for Christmas

LOCATION:  In our tiny house in Mission, Texas
WEATHER:  Beautiful!  Sunny.  High 80

STEPS:  10,642
CLASSES:  Chair yoga and 2 water aerobics

On my morning walk, I spotted the always-alert dog awaiting his master.  His head was turned in the direction from which the man comes.  A lot of vehicles travel along the road (mostly Border Patrol and Wall construction trucks).  Somehow though, the dog recognizes which vehicle is his master’s.  As I was walking near the dog, he perked up.  I looked behind me.  About a half mile away came a  car.  The dog jumped up and trotted joyfully toward the car.  I wonder how he recognizes the sound of his master’s car motor?  So heart-warming!

The morning was crazy hectic.  After chair yoga, I had to go to Office Depot to print out more Spanish class pages.  Then, to the supermarket to buy some last-minute vegetables for Christmas meals.  It was super busy.  The parking lot was really full.  I made it back to Retama Village, but a bit late for water aerobics.  What is all this rushing about during retirement???

While I was out and about, George decided to wash all the windows and screens.  He likes to keep busy.  How lucky I am to have him like projects like this!

This Facebook memory popped up today from 6 years ago.  This is from Day #1 of the 3-day wedding of our daughter in India.  In the photo are George and I, our two daughters, and the groom.

A friend posted this photo of the place we hope to visit next spring – Newfoundland – to see the icebergs calving.  Fingers crossed that we can do this!

DINNER:  Hamburgers over the fire pit grill, hash browns, and this broccoli relish from Jacques Pepin:


3/4 pound broccoli stems
1 tsp salt
1 tsp chopped garlic
1 tsp Asian hot chili oil
1 tsp sugar
1 tsp balsamic vinegar
1 tsp sesame oil
1/2 tsp finely chopped jalapeno
1 T finely minced fresh mint

Jacques says he likes the stems better than the broccoli florets, so invented this recipe.  First you have to peel the fibrous exterior of the broccoli stems.  Put the stems in a bowl and toss with the salt.  Let stand 30 minutes – 1 hour, then add all the other ingredients. Mix well before serving. 

I thought it was just so-so, and the peeling was pretty tedious. 

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