Posted in Throwback Thursday

Neal‘s Post from the Past: “Merry Autumn”

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Fall is most definitely my favorite season of the year.  Even with its touch of “summer’s over” melancholy, autumn slowly paints the world with warmly joyful colors, smells and scenes.  The season makes me feel energized and ready to start anew (maybe partly because I’m a retired educator and still connect fall to the new school year).

Autumn wants to make us pause and smile.

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Here’s a terrific poem, by late 19th century poet Paul Laurence Dunbar, which shows fall’s happy face.  Read it out loud to feel, as well as see and hear, the words.

Merry Autumn

It’s all a farce,—these tales they tell
About the breezes sighing,
And moans astir o’er field and dell,
Because the year is dying.

Such principles are most absurd,—
I care not who first taught ‘em;
There’s nothing known to beast or bird
To make a solemn autumn.

In solemn times, when grief holds sway
With countenance distressing,
You’ll note the more of black and gray
Will then be used in dressing.

Now purple tints are all around;
The sky is blue and mellow;
And e’en the grasses turn the ground
From modest green to yellow.

The seed burs all with laughter crack
On featherweed and jimson;
And leaves that should be dressed in black
Are all decked out in crimson.

A butterfly goes winging by;
A singing bird comes after;
And Nature, all from earth to sky,
Is bubbling o’er with laughter.

The ripples wimple on the rills,
Like sparkling little lasses;
The sunlight runs along the hills,
And laughs among the grasses.

The earth is just so full of fun
It really can’t contain it;
And streams of mirth so freely run
The heavens seem to rain it.

Don’t talk to me of solemn days
In autumn’s time of splendor,
Because the sun shows fewer rays,
And these grow slant and slender.

Why, it’s the climax of the year,—
The highest time of living!—
Till naturally its bursting cheer
Just melts into thanksgiving.

— by Paul Laurence Dunbar

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Posted in Excerpt from a Fellow Blogger

It’s Past Time to Be Kind

Wondering through Ponce City Market in Atlanta a while back, Robert and I came upon this cool clock display.

We assume we have so, so much time left. Clocks simply full of it. But, do we really know how much we have left? Or what we should be doing with it?

“Oh be swift to love, make haste to be kind.” — Henri Frederic Amiel

It’s Past Time to Be Kind — Robert’s Snap Spot

Robert wrote a neat post about kindness and time. The link above takes you to it.

Posted in Humor

Kanye’s onto Something Big!

Did you see this important announcement?

I love this idea. It’s brilliant! He’s brilliant! It’s healthy! It’s word dieting!

People with long names or names that are difficult for me to remember (90% of all names) should join Ye’s revolution.

For example, take that fellow who said we should all get into “The Flow” to be happy and successful. Remember him? Csikszentmihalyi?

(I just had to take a 15 minute break after simply typing his name. Ruined my blogging flow.)

So anyway, how can I be expected to FLOW when I’m b(l)ogged down with his 20-letter name? I wouldn’t have to be so befuddled if he would simply Ye his name to Yi. Problem solved!

Or take politics.

(Please take politics!)

All that ugly name calling and acrimony might just be taken down a few notches if Kanye, I mean Ye, would be taken seriously and given the respect he deserves.

Let’s start with the President. Well, the President according to a little over half of the nation. Joseph Robinette Biden Jr. Did you know his middle name is Robinette? Seriously? What were his folks thinking?!

Here’s want Ye and I suggest. “Joseph Robinette Biden Jr.” is Ye’d down to “Bi.” That way the buzz around the President would switch from infrastructure and debt ceiling fighting to Bi’s sexuality. Which is far more intriguing, especially in a fellow his age. (And we all know that Jill is outta the White House often to teach at that community college.)

And what about Donald John Trump, the current President to a little less than half the nation? I just got off the phone with Ye, and we agree the former/current President Trump should now go by …

“Rump.” It’s an easy one syllable (I think), and it sorta fits in a couple of ways.

If the shoe fits.

All that Ye-ing forced me to take a serious look at my own rather messy blog name and see if it could be Ye’d. So from now on, NealEnJoy will simply be “Oy!” Doesn’t that sound hip? It did until Ye looked it up in Merriam-Webster and explained what Oy means.

Oy, gotta rethink my blog name!

I’ll get back with you when Ye and I have a chance to come up with a new name. But I’m afraid it may take a while since Ye told me he’s running for President … again. Isn’t that great news?! Problem is he’s having to send back truckloads of campaign materials because of the name change.

Head’s up: The blog may have to go on hiatus since I’m hitting the campaign trail soon. And I came up with Team Ye’s slogan.

“Ye America Wee Again!”

Posted in Delicious Joy

Thursday’s Post from the Past: Okra! Okra! Gimme Mo Okra!

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Okra is BY FAR my favorite summer vegetable.  I grew up in north Georgia having to take a knife out to the garden nearly every evening, wearing a long-sleeved shirt in the summer heat, and cut the star-shaped veggie off its itchy stalks.  But, oh my goodness!  The taste!  After my fried okra plateful, and then the gumbo, I was life-long-hooked.

Okra:  Herbaceous, hairy, annual plant of the mallow family (Malvaceae). It is native to the tropics of the Eastern Hemisphere and is widely cultivated or for its edible fruit. The leaves are heart-shaped and three- to five-lobed; the flowers are yellow with a crimson centre. The fruit or pod, hairy at the base, is a tapering, 10-angled capsule, 10–25 cm (4–10 inches) in length (except in the dwarf varieties), that contains numerous oval, dark-coloured seeds. It may be prepared like asparagus, sauteed, or pickled, and it is also an ingredient in various stews and in the gumbos of the southern United States; the large amount of mucilage (gelatinous substance) it contains makes it useful as a thickener for broths and soups. In some countries the seeds are used as a substitute for coffee. The leaves and immature fruit long have been popular in the East for use in poultices to relieve pain.

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— Encyclopedia Britannica  (Well, not the pictures.)

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I LOVE chopping okra–the smell, the texture, the soul involved.

Just finished chopping this mess:

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And my gumbo from the other night:

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Just look at a few of the Health Benefits of MOKRA (my okra):

  • The pods are among the very low calorie vegetables. They provide just 30 calories per 100 g, besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.
  • The pods are one of the rich sources of mucilage substance that help in smooth peristalsis of digested food through the gut and ease constipation condition.
  • The pods contain healthy amounts of vitamin A, and flavonoid anti-oxidants such as beta-carotene, xanthin and lutein. It is one of the vegetables with highest levels of these anti-oxidants. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
  • Fresh pods are the good source of folates; provide about 22% of RDA per 100 g. Consumption of foods rich in folates, especially during the pre-conception period helps decrease the incidence of neural tube defects in the offspring.
  • The gumbo pods are also an excellent source of anti-oxidant vitamin, vitamin-C, providing about 36% of daily-recommended levels. Research suggests that consumption of foods rich in vitamin-C helps the body develop immunity against infectious agents, reduce episodes of cold and cough and protect the body from harmful free radicals.
  • The veggies are rich in B-complex group of vitamins like niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid. The pods also contain good amounts of vitamin K.  Vitamin K is a co-factor for blood clotting enzymes and is required for strengthening of bones.
  • The pods are an also good source of many important minerals such as iron, calcium, manganese and magnesium.

— http://www.nutrition-and-you.com/okra.html

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Good Evening to All!  Eat MO OKRA!

Neal’s Ridiculously Simple Okra Gumbo:

One medium onion, a few cloves of garlic, some okra, a few vine-ripe tomatoes (emphasis: vine ripe)

Sautee your chopped onion in a tad of olive oil.  Add the chopped tomatoes and either a couple cups of vegetable broth (I make mine when I’m boiling corn or other vegs–don’t throw that nectar away!) or water.  Simmer a few minutes.  Then add the sliced-pretty okra.  But not too long.  You don’t want it all mushy.  10 mins is great.  Don’t add much salt-you want to taste the okra! (Don’t tell me that! Yes, you DO want to taste the okra.)

Savor.

 

 

Posted in Challenges, Joy in Nature

Cuts Can Be Comely

Here’s my very first post celebrating BeckyB’s TreeSquare in her October PastSquare challenge. (You will find a link to the challenge below.)

I usually have a very uncomfortable “Yikes” visceral reaction when I think about the word “cut.” But not recently when walking the lovely fall Habersham Woods Garden Tour (here in Savannah).

This stately old Live Oak actually had her beauty increased by her multiple cuts. Don’t you think?

Oh, what Mother Nature can teach us!

Daily Squares: Theme – Past- Hosted by Becky at the Life

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