yes, yes, yes, yes - I can't tell you how much I love being retired. I haven't blogged in a long time now, but I plan to start up again. I retired August 2008. The other day I met an old office friend in the grocery store and she asked me if I was still happy with my decision. Absolutely, love it, love it, love it.
However, if you asked me what I'm doing it would be lame stuff like reading, jigsaw puzzles, walking, cooking, shopping for bargains. I can't really understand where all the time goes. It doesn't fell like I have tons of time to do nothing. There is always something, but the great part is you rarely have to do anything right this minute. There seems to be enough time to do everything and if you don't get something done today - eh there's always tomorrow. Most of the really important things are automated like paying bills.
Occassionally things come up that have to be worked on, like taxes or I recently had to find replacement health care when my COBRA coverage ended. And while there is some stress involved, mostly it's worked on a little at a time until it's done.
I've spent a lot of time in the last couple of months testing recipes that have more vegetables in them. I'm trying to find good tasting, easy recipes so I will eat more veggies. I've found I really like the taste of roasted veggies. I've tried several that I never had before like parsnips, turnips, fennel, butternut squash and zuchini. I really like the parsnips and can live with the others.
Last night I made Roasted vegetables and sausage with a mustard sauce. So good. I got the recipe from a magazine but don't remember which one. You can use a variety of veggies for this, I've done it with parsnips and fennel and last night I added zucchini since I had some left over.
Ingredients:
1 med onion
3 med Yukon gold potatoes
3 large carrots
2 large ribs celery
½ lb beef sausage or polish kielbasa
Sauce:
2 tblsp lemon juice
¼ cup olive oil
1 tsp mustard
1 tsp minced garlic
½ tsp thyme
Salt and pepper
Preheat oven to 450 degrees
Cut vegetables and meat into 1 inch chunks
Put carrots and potatoes on one baking pan.
Cover with olive oil, salt and pepper and mix.
Put in oven for 15 minutes
In a big bowl make the sauce
Put onions and celery in sauce and coat.
Use a slotted spoon and put onions and celery on separate baking pan.
After the carrots and potatoes have cooked for 15 minutes add the sausage to their baking pan.
Put both baking pans back in the oven for another 15 minutes.
Put all the vegetables and meat in the bowl with the leftover sauce and mix thoroughly.
This makes 2 big meals for me.
I made some cornbread to go with it and since I had some leftover grated Gruyere cheese I sprinkled it on top. This turned out really well. I think I might try it with a Mexican blend next time, since I have some in the freezer.
I finished reading the library book The Soprano Sorceress by L. E. Modesitt Jr. Sci/Fi - pretty good.
so are you still happy?
March 14th, 2010 at 08:28 pm
March 14th, 2010 at 09:36 pm 1268602612
The recipe sounds yummy and healthy. Thanks!
March 14th, 2010 at 09:52 pm 1268603520
March 14th, 2010 at 11:05 pm 1268607929
Funny, I'm doing the same thing, trying to eat more veggies--I recommend brussels sprouts and cauliflower tossed in olive oil and roasted until you get them good and charred. And I didn't even used to LIKE brussels sprouts and cauliflower! (A little shaved parmesan on at the end helps too.)
March 14th, 2010 at 11:32 pm 1268609554
(I always found I was spending my time doing puzzles, playing games and reading, too. I hope next time I will learn to be a little more productive in retirement!)
March 14th, 2010 at 11:59 pm 1268611154
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March 15th, 2010 at 06:19 pm 1268677163
I'm 50 and would love to retire, but affordable health insurance is probably the biggest obstacle standing in my way.
March 15th, 2010 at 07:03 pm 1268679788
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