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Mary's Sober Diary   Sobriety/Recovery Journals

Started 12/8/08 by marylouise50; 44154 views.
Rex (rcclark99)

From: Rex (rcclark99)

12/11/18

Judy loves the season too, Brian. Our home has been decorated for several days and we have already had a Christmas party at our home last Saturday night. We hosted about 16 old friends and former neighbors. 

There was drinking although no one overindulged. It really doesn’t bother me to be around drinkers but I do find it boring. I cannot imagine how many hundreds of hours I’ve spent sitting at a bar wasting away much of my life. What’s done is done and thankfully I’m still around to appreciate life in other ways. 

Enjoy the season Brian and have a great time with your Italian dinner.

MaryLouise3

From: MaryLouise3

12/13/18

Italian, Brian? Do tell. Panforte, panettone --

I'll be having grilled prawns and baby squid, salads, cheeses, some kind of berry pavlova. Nothing too strenuous or exciting but ideal for a hot summer night.

Brian (BrianB125)
Staff

From: Brian (BrianB125)

12/13/18

Leg of lamb with lots of rosemary and garlic, a duck pasta, roast potatoes, brusseles sprouts, stuffed mushrooms and some kind of crostini - this is kind of a conservative crowd and I can't be too nontraditional.  We can get very good baby squid here but it's hard to get anyone else to eat them - though I keep trying.

Your menu sounds wonderful, wish I could drop by.

Brian

MaryLouise3

From: MaryLouise3

12/14/18

Well, if I could pop over to Virginia, I'd head straight for the duck pasta and pile my plate with lamb! Sounds delicious, Brian. I do my brussels sprouts with a little homecured bacon and crispy onions.

Have you got any further with your cookbook?

xMary

Brian (BrianB125)
Staff

From: Brian (BrianB125)

12/14/18

Yes, brussels sprouts and bacon were just made for each other, though maybe I'll use pancetta to keep in the theme.

I work on the cookbook in fits and starts, much like I do most things.  My latest efforts have been on two sculptures.  One a big (for me) outdoor mobile of concentric circles which has the unfortunate habit of falling apart (making it mobile and strong are contradictory efforts) and blowing over.  So far, it's held together for two weeks, so I'm hopeful I may have figured it out.  The other is an indoor mobile based on one I saw in a Frank Lloyd house in Pennsylvania.  It wasn't anything he did but something the owners bought.  I call it "flappers" - you will see why when I put a picture on Facebook.  I'm going to start making it again as soon as the holidays are over,  this was kind of a prototype to work out the details.  Again, keeping it strong and mobile don't always go together.

Brian

steverino63

From: steverino63

12/30/18

Whole wheat rotini with spinach, broccoli, kale, artichokes, mushrooms, a bit of Italian sausage and alfredo sauce here.

MaryLouise3

From: MaryLouise3

12/31/18

The real Italian deal!

xMary

Brian (BrianB125)
Staff

From: Brian (BrianB125)

12/31/18

That sounds wonderful, I really like pasta with greens.  I'm still eating leftovers from Christmas dinner - lamb curry was the last variation.

Wishing everyone a great New Year.

Brian

MaryLouise3

From: MaryLouise3

1/1/19

And a great New Year to you, Brian! I'm busy simmering a gammon with cloves and ginger and apple juice to be served up with a cranberry glaze at lunch. Still sick as a dog, spluttering and coughing my way into 2019.

Here's to good health, good food and friendship in the New Year --

xMary

Brian (BrianB125)
Staff

From: Brian (BrianB125)

1/1/19

I woke up this morning at 5:30 in West Virginia and went downstairs.  My first thought that something was wrong with the furnace, it was too warm.  I looked at the thermometer and it was 71 degrees in the house - but then I noticed that it was 57 degrees outside - on January 1!  The world is going through strange times.  2018 was strange, I imagine 2019 is going to be just as strange.  All I can do is wish all the best to everyone and hope we all get through it.

Wish I could send you some of my lentil soup with andouille sausage - it clears out the passages.

Brian

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