Recalling Public Toilet Sitting Rules. . . at least in the USA

Even cats follow the toilet-sitting rules!
"Never, never, sit on a public toilet seat!!!"  

It's vacation season which includes more visits to public toilets.  

Oh, the ritual! 

The admonishment:   "Never, never, sit on a public toilet seat!!!"  

 

Did your mother ever say that?   Bet they did.

Have you ever said that to your kids?  Bet your have.

The following has been tucked away in my "possibles" box for several years.  I'm sorry I don't know who wrote it as I like to give credit where credit is due.

TOILET SQUATTING: EXERCISE CLASS

My mother was a fanatic about public toilets. As a little girl, she'd bring me in the stall, teach me to wad up toilet paper and wipe the seat. Then she'd carefully lay strips of toilet paper to cover the seat. Finally she'd instruct, "Never, never sit on a public toilet seat." And then she'd demonstrate "The Stance," which consisted of balancing over the toilet in a sitting position without actually letting any of your flesh make contact with the toilet seat. But, by this time, I'd have wet down my leg. And we'd go home.

That was a long time ago. Even now in our more mature years, "The Stance" is excruciatingly difficult to maintain especially when one's bladder is very full. When you have to "go" in a public bathroom, you find a line of women that makes you think there's a half-price sale on Mel Gibson's underwear in there. So, you wait and smile politely at all the other ladies, also crossing their legs and smiling politely. 

And you finally get closer.

You check for feet under stall doors. Everyone is occupied. Finally, a stall door opens and you dash, nearly knocking down the woman leaving the stall. You get in to find the door won't latch. It doesn't matter. You hang your purse on the door hook, yank down your pants and assume "The Stance" as your thighs experience a quake that would register an eight on the Richter scale.

To take your mind off it, you reach for the toilet paper. The toilet paper dispenser is empty. Your thighs shake more. You remember the tiny tissue that you blew your nose on that's in your purse. It would have to do. You crumble it in the puffiest way possible. It is still smaller than your thumbnail.

Someone pushes open your stall door because the latch doesn't work and your purse  whams you in the head. "Occupied!" your scream as you reach out for the door, dropping your tissue in a puddle and falling backward, directly onto the toilet seat.

You get up quickly, but it's too late. Your bare bottom has made contact with all the germs and life forms on the bare seat because YOU never laid down toilet paper, not that there was any, even if you had enough time to. And your mother would be utterly ashamed of you if she knew, because her bare bottom never touched a public toilet seat because, frankly, "You don't know what kind of diseases you could get."

And by this time, the automatic sensor on the back of the toilet is so confused that it flushes, sending up a stream, of water akin to a fountain and then it suddenly sucks everything down with such a force that you grab onto the toilet paper dispenser for fear of being dragged to China.

At that point, you give up. You're soaked by the splashing water. You're exhausted. You try to wipe with a gum wrapper you found in your pocket, then. . .

slink out inconspicuously to the sinks. 

You can't figure out how to operate the sinks with the automatic sensors, so you wipe your hands with spit and a dry paper towel and walk past a line of women, still waiting, cross-legged and unable to smile politely at this point.  

One kind soul at the very end of the line points out that you are trailing a piece of toilet paper on your shoe as long as the Mississippi River! You yank the paper from your shoe, plunk it in the woman's hand and say warmly, "Here. You might need this."

At this time, you see your spouse, who has entered, used and exited his bathroom and read a copy of War and Peace while waiting for you.  

"What took you so long?" he asks, annoyed. This is when you kick him sharply in the shin and go home.

This is dedicated to all women everywhere who have ever had to deal with a public toilet. And it finally explains to all you men what takes us so long.

The Secret Life of Chicken Nuggets!

Gail, many long years ago

When I was a little girl my parents used to sing a song about a horse.
The old gray mare ain't what she used to be, 
ain't what she used to be, 
ain't what she used to be. . . 
many long years ago.

What has this to do with Chicken Nuggets or even            chicken you ask?

Unfortunately, I'm about to tell you.

Back then, chickens were simply chickens, from start to finish.

But Not Now!

"According to McDonald's, their chicken nuggets are "made with white meat, wrapped up in a crisp tempura batter." But as the article...shows, these chicken nuggets are a far cry from what you might expect, based on that description.

"Do you put dimethylpolysiloxane, an anti-foaming agent made of silicone, in your chicken dishes? . . . a type of silicone with anti-foaming properties used in cosmetics and a variety of other goods like Silly Putty

"How about tertiary butylhydroquinone(TBHQ), a chemical preservative so deadly that just five grams can kill you? 

• a petroleum-based product with antioxidant properties

TBHQ, is typically listed as an "antioxidant," but it's important to realize it is a SYNTHETIC chemical with antioxidant properties – NOT a natural antioxidant.

"The chemical prevents oxidation of fats and oils, thereby extending shelf life of processed foods. It's a commonly used ingredient in processed foods of all kinds, but you can also find it in varnishes, lacquers, pesticide products, as well as cosmetics and perfumes to reduce the evaporation rate and improve stability.

These are just two of the ingredients in a McDonald's Chicken McNugget. Only 50 percent of a McNugget is actually chicken. "

For the rest of the story PLEASE go to 

http://articles.mercola.com/sites/articles/archive/2010/11/08/do-you-have-any-idea-of-the-chemicals-used-in-fast-food-chicken.aspx

and read at least as far as REAL Food "Lives" and "Dies" Dr. Mercola "commented on the curious ability of McDonald's food to remain impervious to degradation. It's as if the food has been embalmed to stay "fresh" forever! After sitting on a shelf for 14 years, the hamburger bun has yet to develop a single trace of mold. It's barely even begun to shrivel... "Folks, these buns bear absolutely no resemblance to real bread, and when you read the list of ingredients, this mysterious mummification feature becomes less of a mystery. "Here are just a few of the ingredients in a McDonald's hamburger bun: calcium sulfate (aka Plaster of Paris) calcium carbonate (Antacid medication[ which, cutting-to-the-chase is chalk]) ammonium sulfate (According to MSDS,“harmful if swallowed”) ammonium chloride (Causes irritation to the gastrointestinal tract. Symptoms include nausea, vomiting and diarrhea) calcium propionate (Preservative) sodium propionate (Mold inhibitor) "Always remember that wholesome, health-promoting food is "live" food, and the hallmark of live food is the fact that it will decompose. The fact that these burgers, buns, and fries do not decompose, even after a decade or two, is a clear sign that it's just not real food, and should not be part of your diet."

Unfortunately, McDonald's is not the only deceiver . . . and the deception is growing and growing.

The Good News is

YOU CAN  MAKE THEM YOURSELF....Simply and Quickly!

There are many recipes on the internet.  I like the site http://allrecipes.com/  I chose one from there to share with you. And am listing four reviewers' comments first.   

• This was a quick easy and tasty meal. I like the idea of making my own nuggets, that way I know what I'm getting :) I followed the recipe to a T. These had real good flavor and were moist and tender. Thanks for a good basic easy recipe.

• These are easy, delicious, and a hit with my picky kids! We used melted "Smart Balance" instead of butter, but other than that we changed nothing! This recipe is my four year olds' favorite meal!

• Thank you for this wonderful yet simple recipe. A healthier alternative to KFC/McDonald's nuggets which my son is overly fond of.

• The best baked chicken nuggets i have had in a while. I marinated them in buttermilk for a few hours first and then followed the recipe exactly. I made these as an appetizer for my daughters 4th birthday party and the adults and kids loved them!! Thanks-you for the recipe.

http://allrecipes.com/recipe/chicken-nuggets-2/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20nuggets&e8=Quick%20Search&event10=1&e7=Home%20Page

By: Cathryn White 

"'With a crisp golden coating, these moist and tender bite-size pieces of chicken are greeted with enthusiasm whenever I serve them as a hearty snack or party appetizer,' says Cathryn White of Newark, Delaware."                                   

Chicken Nuggets

Rated:	Prep Time: 15 Minutes	Ready In: 30 Minutes
Submitted By: Cathryn White	Cook Time: 15 Minutes	Servings: 8

"'With a crisp golden coating, these moist and tender bite-size pieces of chicken are greeted with enthusiasm whenever I serve them as a hearty snack or party appetizer,' says Cathryn White of Newark, Delaware."

INGREDIENTS:

1 cup dry bread crumbs 1/2 cup grated Parmesan cheese 2 teaspoons dried basil 2 teaspoons dried thyme 2 teaspoons paprika

1 teaspoon salt 1 teaspoon pepper 3/4 cup butter, melted 2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

DIRECTIONS:

1.	In a shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture.
2.	Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 15-20 minutes or until juices run clear.

ALL RIGHTS RESERVED © 2012 Allrecipes.com

Printed from Allrecipes.com 5/29/2012

Note: If you serve chicken nuggets often, and want to make the process even quicker, you can assemble individual packets of the dry ingredients to have at the ready!

'til we eat again,
      Simply, Gail

Scary News About the Fake Foods We Eat

Not only are Dave and I growing food, I have been doing a lot of reading about the commercial foods we eat ---- and let me tell you,

IT IS SCARY!

Michael Pollan, in his simple little book Food Rules...,  states that commercial foods are really edible food-like substances.   This book is a great "putting your toe in to test the water" before you dive into the bigger, uglier pond.

We don't eat at McDonald's anymore and never will --- even the items that may sound "safe."  As a matter of fact we are, with very few exceptions, through with fast food places.

I have just finished reading Fast Food Nation (The Dark Side of the All-American Meal) by Eric Schlosser.

It is not a light, simple read --- it is 288 pages of well-researched gut-retching facts about the fast foods we consume on a regular basis.  Again, trust me on this ----

It is scary!

Better yet, don't trust me, read it yourself!

Let's start with the simple Burger King Strawberry Milk Shake


"When you get a strawberry milkshake, you would expect there to be strawberries and milk in the milkshake, right?  Well, here are the ingredients in a

Burger King Strawberry Milkshake:

Amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone,  ethyl acetate, ethyl amylketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate ethyl valerate, heliotropin, hydroxyphrenyl-2-butanone (10% solution in alcohol), ionone, isobuyly anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenothyl alcohol, rose, rum ether, undecalactone, vanillin, and solvent.

NO STRAWBERRIES!!!  NOTHING REAL!!!

Can you believe this? There is zero food in this, it’s all fake. Back in the day, a strawberry milk shake had 4 main ingredients: milk, ice cream, strawberries, and sugar. Today it is full of chemicals that your body doesn’t even recognize as food. It’s a highly toxic blend that is sure to send you to your grave early."

from:
http://www.draxe.com/real-foods-vs-fake-foods/#comments

Simply Gail's Real Strawberry Milkshake                                    


In a blender:
1/2 cup water
3/4 cup milk powder*
2 T. sugar or to taste
About 4 large ripe strawberries, cut into chunks
about 2 cups ice**
Blend until smooth and creamy


Serve immediately.  Makes 3 cups.

*I use non-fat regular milk powder---not the instant type so I cannot tell you how instant would work.
** I don't measure but use an ice cube tray full and that is about 16 regular (not giant ice-maker) cubes, so adjust accordingly.

Note:
What it is not: It is not bright pink, it's not strongly flavored, and it does not contain chemicals.

What it is: Refreshing, healthy and REAL. It gives the taste buds a chance to experience and distinguish the wonders and subtleties of natural flavors and foods.

And, aside from all the health benefits, it is as quick to make as standing in a line or at a drive-up window and it is really cheap!

'til we eat again,
     I am Simply, Gail . . .the creative cheapskate

P.S. "tune in" Friday for a look into a kid's fast-food favorite.

Three Simple Summertime Treats to . . .

Cool You Off by Bringing On the Tastes of the Tropics  
in the Scorching  Days of Summer

When we had our first official "summertime" meal last Monday we served the Bowl of Sunshine and the coconut pudding as dessert. However this fruit bowl combo is perfect and refreshing at any time, beginning with the first meal of the day. 

Bowl of Sunshine

There are no precise measurements --- simply adjust to your taste and the amount you need.  The pineapple and orange juices keep the bananas from turning dark.  I cut the oranges over the bowl so their juices drip onto the other fruit.  

In a non-metal bowl combine:

1 can crushed pineapple

bananas cut into bite-size pieces

orange segments cut into bite-size pieces

Store covered in refrigerator.

When Dave and I lived on a remote atoll for six months we learned that the coconut palm tree is truly the "tree of life."  The islanders did not carry bottles of water on their treks. They knock down coconuts when they were thirsty.  They told us the liquid of the fresh coconut is so pure it can be used intravenously if necessary. We learned that the coconuts we purchase from our stores (and then  laboriously dig out the chewy meat) are basically what they discard. The interior of a fresh coconut is very smooth and custard-like. It is the perfect food for their infants and ill and elderly. The closest we have found to duplicating the taste and feel of fresh coconut  is the following popular tropical pudding.

Helen's Haupia (Coconut Pudding)

3 Tablespoons Cornstarch

3 Tablespoons Sugar

2 cups canned Coconut Milk

Combine cornstarch and sugar in a saucepan.

Add a small amount of the coconut milk and stir until 

the mixture is smooth. Add the remaining coconut

milk and cook, stirring constantly until mixture

is thick.  Pour into 8x8 inch glass dish or a bowl and refrigerate.

We love iced herb tea when the weather is hot. There are many great flavors but our favorite is "Lemon Zinger" by Celestial Seasonings. After making tea the usual ways ("steeping" in boiling water or hours in the sun) before the impatient waiting for it to get cold, we came up with a quicker way by simply cutting out the middle step.

Simply Iced Tea

You can adjust number of herb tea bags to suit your taste.

We put 5 herb tea bags in a large pitcher and add 

two quarts (8 cups) room-temperature water.

Place in refrigerator until cold.  The hot water/heat

part is not necessary. It will start  "steeping" before 

you even get it to the frig!)

'til we eat again,

          Simply, Gail

Simple Summertime Feast plus . . .

a better burger ---  with all the  fixins' EXCEPT     
the Burger!


We had our first-of-the-summer meal last night --- with much of it coming directly from our garden. 


The menu looks long but it was all Simple! Healthy! Attractive! Fun! Delicious! and Quick!


MENU
Three "burger" varieties
Whole-wheat slider or dollar-size buns
Plate of pea pods, baby carrots, cherry tomatoes and olives
Plate of tomato, onion and cheese slices, romaine lettuce and pickles
Catsup, mayonnaise and mustard
Shake and Eat corn on the cob http://thecreativecheapskate.blogspot.com/2012/04/cob-corn-in-natures-own-microwaveable.html

Marinated multi-bean salad


The "burgers" can all be made ahead of time. They reheat very quickly in the microwave.


Chris' Cottage Burger
Combine in large bowl: 
1 slightly beaten egg 
1 cup cottage cheese
1 cup regular rolled oats
1 package (or 5 Tablespoons*) dry onion soup mix
Form into patties and fry in olive oil --- about three minutes on each side until well-browned. Drain on paper towel.


Black Bean Burger
(We used S&W Caribbean Recipe Black Beans for a spicier taste)
Combine in large bowl:
1 slightly beaten egg
1 can well-drained and rinsed black beans - "smashed or squished"
1 cup regular rolled oats
1 package (or 5 Tablespoons*) dry onion soup mix
Follow directions above.


*http://thecreativecheapskate.blogspot.com/2011/08/classic-name-brand-onion-soup-mix.html


Grilled Zucchini Burger
(perfect use for overgrown zucchini)
Unless it is so big the skin is tough, you do not need to peel them!
Slice large zucchini into slices 1/2 to 3/4 inch thick  
Rub with olive oil and season as desired
Grill on outdoor grill or George-Foreman-type indoor grill


Marinated Multi-Bean Salad
This is a great salad to have on hand at all times. It keeps well for days and you can continue to add more veggies to the remaining marinade.  


Choose one of the following dressings, according to your taste. 


1. Combine 1/4 cup cider vinegar, 3 T. oil, 1-1/2 tsp. salt, 1/2 tsp. sugar and black pepper to taste.


2. Combine in a blender: 1 scant cup sugar, 1 cup apple cider, 1/4 to 1/3 onion (cut into chunks), 1 tsp. mustard, salt and pepper to taste.
You can add oil if desired---we don't.


Pour over your choice of beans, cover and refrigerate. We use varying (or sometimes all) combinations of green, yellow, kidney, black and garbanzo beans. We also add sliced onions and chopped cucumbers. Plus, sometimes, slightly pre-cooked crookneck and zucchini squash, sliced banana peppers and have chopped tomatoes on the side to add to individual servings (because they get mushy in the marinade.) 


Sometimes I will serve it on lettuce leaves --- topping it with croutons and cheese cubes --- for a meal in itself!

Make the most of  the season's fresh produce ---
especially great when you can grow your own or find Farmer's
Markets or local stands where they sell what they have grown. 

Check back Friday and I'll share what we had for a Simple! Refreshing! Dessert and a quick hint for making cold herb tea.


'til we eat again,
          Simply, Gail     


  

Simple Steps to Healthier Eating

It is summer! Our garden is thriving and we have just picked our first handful of peas and three cherry tomatoes. 


It is the perfect time for Dave and I to   once again recommit ourselves to    healthier eating. 


Last August 18th my post listed four of my favorite books.  One was a tiny book Food Rules: an eater's manual ---- full of wit and wisdom for healthier eating.   For details click  http://thecreativecheapskate.blogspot.com/2011/08/i-love-to-read-and-have-enjoyed-these.html

This past week I discovered the new, expanded, and cheerfully illustrated version of the same. Michael Pollan is the author; Maira Kalman, the illustrator.

The first Food Rules . . . was hatched from Michael's  hunch "that the wisdom of our grandparents might have more helpful things to say about how to eat well than the recommendations of science or industry or government."


"The deeper I delved into the confused and confusing thicket of nutritional science, sorting through the long-running fats vs carbs ward, the fiber skirmishes and the raging dietary supplement debates the simpler the picture gradually became....


"Nutrition science got started less than two hundred years ago...and is today approximately where surgery was in the year 1650---very promising, and very interesting to watch but are you ready to let them operate on you? 


"Populations that eat a so-called Western diet --- generally defined as a diet consisting of lots of processed foods and meat, lots of added fat and sugar, lots of refined grains, lots of everything except vegetables, fruits, and whole grains --- invariably suffer from high rates of the so-called Western diseases: obesity, type 2 diabetes, cardiovascular disease, and cancer....


Maira's illustrations are simple and thought-provoking.

It's a Fact!
People who Get Off the Western Diet
see Dramatic Improvements in their Health

While Michael Pollan refers to them as rules, he says they are really personal polices --- not hard-and-fast laws. Heavily processed foods present risks to our health and those he prefers to call "edible food-like substances."

The book is divided into three sections:

I. What should I eat?  (Eat Food)
"Edible food-like substances, are highly processed concoction's designed by food scientist consisting mostly of ingredients derived from corn and soy that no normal person keeps in the pantry, and they contain chemical additives with which the human body has not long been acquainted. Today much of the challenge of eating well comes down to choosing real food and avoiding these industrial novelties."

Rule #14 - Eat Only Foods That Will Eventually Rot


Rule # 21 - If it Came from a Plant, Eat it; If it Was Made in a Plant, Don't


Rule #24 - When You Eat Real Food, You Don't Need Rules


II. What Kind of Food should I eat? (Mostly Plants)
"Instead of an eight-ounce steak and a four-ounce portion of vegetables, serve four ounces of beef and eight ounces of veggies."


Rule #30 - Eat Animals That Have Themselves Eaten Well


Rule # 33 - Eat Well-Grown Food from Healthy Soil


Rule #38 - Eat Sweet Foods as You Find Them in Nature


Rule #39 - Don't Eat Breakfast Cereals That Change the Color of the Milk


III. How should I Eat? (Not Too Much)

Rule #55 - Stop Eating Before You're Full


Rule #56 - Eat When You are Hungry, Not When You are Bored


Rule #67 - Buy Smaller Plates and Glasses


His rules have short explanations when needed - many stand alone!  He is not saying we should not have occasional treats but rather to "treat treats as treats." He asks that we give some thought to where the food we are about to consume came from.

Rule #4  states 
Eat All the Junk Food You Want as Long as You Cook it Yourself  - because we would eat a lot less if we had to take the time to prepare and then clean up after the preparation. . .

Think french fries, fried chicken, chips, cakes, pies, ice cream. . .

Michael Pollan states  "Enjoy these treats as often as you're willing to prepare them --- chances are it won't be everyday."

Included in last August's post  is another book that helped us along our path:  "Twinkies Deconstructed"  It is a easy and fascinating read---and you will think twice before ever eating another one.  (None of the ingredients are "real" and several are actually GRAS (generally regarded as safe) by the Food and Drug Administration!!! I did find a recipe and made them myself.  And, while good, they weren't worth the effort.

We found more "help" in the documentary Food, Inc. and the latest pink slime disclosures.

The food manufacturers and processors do not keep coming up with "edible food-like substances" for our well-being although they present them as healthy alternatives that save us valuable time.


Whether you have your own garden or not, summer is a great time to get on the path to healthier eating.
Hopefully the excerpts from this book have encouraged you or at least intrigued you enough to give the food you and your family eat the consideration it deserves. Check out farmer's markets, co-ops and local vegetable stands.

Small changes can make a BIG difference.

Food Rules . . . are simple suggestions and I am
                        Simply, Gail

A Noteworthy Holiday: "JUST BECAUSE"

Hopefully you will be able to handle one more of my "reminisce-ings."  I started writing a weekly column for a Midwestern newspaper in early 1996.  It probably won't surprise you that the title of the column was Simply, Gail and I wrote about mom-hood, and ways to make do with little or nothing---i.e. creative cheapskate-ness!   The only difference between then and how is the color of my hair!

One day I came home to find that Dave had commandeered my tiny box-like Macintosh. (I hadn't even realized he knew how to use it!)  What he wrote was good and it was my column for that week. It is still good and I think it is worth repeating.

You won't find "JUST BECAUSE"                                  on any calendar

          Gail went off and left her computer on again. If I hurry I can get something written before she gets back.             
          Another Mother's Day has passed.
          I'll tell you what I got Gail for Mother's Day this year. Nothing. The same as last year, and the year before that, and . . .                                                            Well, you get the idea. However, before you start looking for the lynch rope let me explain, she doesn't give me anything for Father's Day either.  
          We're just not much into holidays. Now Christmas and birthdays we do, and we remember our anniversary, but we just don't make a big deal of that. I'm sure this would bother some of you but for us it's just not a big thing. Since our anniversary falls right before Christmas it kind of gets lost in the bustle of the holidays. 
          I'll tell you what we do celebrate instead. We celebrate any day that takes our fancy.


          From time to time, and for no logical reason . . .
notes appear in my lunch, or a special treat for my desert that Gail knows I like really well. She brings things home to me that she thinks I might like. No special occasion required. In turn, my token to her is usually a flower. Perhaps one red rose. (I'm too cheap to buy more.) Or a pot full of daisies. I've been told that, "Daisies don't tell." Now I've never been told what it is that daisies don't tell but I believe it anyway, so I go ahead and give them.
          Same occasion, none. In fact we'd be really surprised if we received something on a "special" occasion. The point of this is that we display our love and respect for one another on an ongoing basis, not controlled by anyone's calendar, including our own. 
           Now before I get in trouble over that statement let me explain that what is good for us is not necessarily good for everyone. But you know a spontaneous gift or note does go a long way to put spark in an old relationship, or a young one for the matter.
           We used to write notes to each other with soap on the bathroom mirror, but it didn't take us forever to discover that then we had to scrub the soap off. We are practical people after all. We also share in mowing the lawn, and doing the dishes. Working together and playing together seem, to us, good ways of expressing our feelings.
           What I hope for each of you is that your Mother's Day (or other special day) was a special one, that you were remembered in a special way. Or to the men that read this, and I hope there are some, that you paid special attention to the woman/women in your life. Even though not all women are mothers all women deserve to be recognized for the awesome contribution each makes to us and our society. 
          Not many women are like Mother Theresa who aids thousands of people, and gets the accolades of the entire world. But each of you makes your own contribution, and none of them are small. And each of you deserve your own personal recognition, and I hope this day brought it to you. We men are terribly remiss if we have let this opportunity go by. Using the system we discussed earlier in the column there is always an appropriate time to do so. We don't need to wait for the next "occasion."
           To paraphrase Robert Frost, "We love the ones we love for what they are." That is, the things which they do for us, for the way they make us feel, for the joy they bring into our lives. Consequently we owe them the very best we can be. 
           In my opinion, real love is a relationship in which both individuals are better as a couple than they are as individuals. Our concern for those we love must be greater than our concern for our self. Recognizing that all of us have what Gail and I call "in-spite-ofs" (those little things that we'd like to see gone), love is going to look beyond those and rule the relationship, and joy and happiness will prevail in every home. At least that's my dream.
          I know Gail often includes recipes with her columns. Here is my recipe for this column: Take one or more sheets of paper and a pen or pencil. Now, applying the writing utensil to the paper, express to the person of your choice your genuine appreciation for all they bring into your life, and express your love for them. I promise you'll feel good after doing it, and I know they will too.


Dave