Tuesday, March 10, 2009

Nine Miles Down That Road Again & How To Cook A Husband!!

Nine weeks since I started my trip down that long Road Again of losing weight....Lost three more pounds this week and I am super dooper happy about that...Just about to reach my first goal!!!...Maybe next week I will do it....

Think about the extra weight we carry, where we carry it, how it makes us feel, and what we do to hide it.
We all have our least favorite areas; areas we go through great lengths to attempt to hide or minimize. Areas we don’t want anyone to see, and possibly don’t even want to see ourselves...The time we've put into worrying about our problem, and the things we are willing to do to cover the problem might be more work than taking care of the problem. And if we're doing so much work to get around this problem, why not just address the problem head on...What is your least favorite area?
"Change will only occur when the pain of staying the same is greater than the pain of the change itself."

Well I just got an email telling me I had won one of the PFATT giveaways...This Seashore Needle Punch Memory Box made by Rose of "Rosebabies". Isn't it awesome and I am so lucky!!

How to Cook A Husband Recipe

From a cookbook from the 1800's

A good many husbands are utterly spoiled by mismanagement in cooking and are so not tender and good. Some women keep them constantly in hot water; others let them freeze by their carelessness and indifference. Some keep them in a stew with irritating ways and words. Some wives keep them pickled, while others waste them shamefully. It cannot be supposed that any husband will be tender and good when so managed, but they are really delicious when prepared properly.
In selecting a husband, you should be guided by the silvery appearance as in buying a mackerel; not by the golden tint as if you wanted salmon. Do not go to the market for him as the best ones are always brought to the door. Be sure to select him yourself as tastes differ. It is far better to have none unless you will patiently learn how to cook him.
Of course, as preserving kettle of the finest porcelain is best, but if you have nothing better than an earthenware pippin, it will do---with care. Like crabs and lobsters, husbands are cooked alive. They sometimes fly out of the kettle and do so become burned and crusty on the edges, so it is wise to secure him in the kettle with a strong silken cord called Comfort, as the once called Duty is apt to be weak. Make a clear, steady flame of love, warmth and cheerfulness. Set him as near this as seems to agree with him.
If he sputters, do not be anxious, for some husbands do this until they are quite done. Add a little sugar in the form of what confectioners call kisses, but use no pepper or vinegar on any account. Season to taste with spices, good humor and gaiety preferred, but seasoning must always with great discretion and caution. Avoid sharpness in testing him for tenderness. Stir him gently, lest he lie to flat and close to the kettle and so become useless. You cannot fail to know when he is done. If so treated, you will find him very digestible, agreeing with you perfectly; and he will keep as long as you choose, unless you become careless and slow the home fires to grow cold. Thus prepared, he will serve a lifetime of happiness!

Author and Date unknown, but from the early 1800's

"Happiness is hard to give away....it keeps coming back to the giver."


Chubby Chick said...

Congrats on the loss! You are doing great!

And I love the poem about "how to cook a husband!" lol

Vera said...

Congrats on the weight loss. I needed your recipe in 1957. LOL

The Charm House said...

Way to go on your loss Sue! I am proud of you!
I love your recipe, two bridal showers coming up and I intend on reading it!