Retirement and a WordPress.com Anniversary

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Time flies when you’re having fun. 

I received a message from WordPress a couple of nights ago.  My blog, SheRetired.wordpress.com, has been with WordPress for one year.

Happy Anniversary to Me!

The news was comforting.  Earlier that day, I was making a stir fry and doing step-by-step instructions with photographs.  Just as I was finishing the dish, my camera fell off the kitchen counter and hit the tile floor.  I tried to take the final photograph for my blog, but the built-in flash was broken.  The last stir fry photos came out dark. 

I could not see myself without a camera, so it was off to shop for a replacement.  Although I always wanted a Nikon camera with all the fancy lenses, I didn’t want to babysit it whenever we traveled.  I wanted a nice camera that could fit in my pocket.  My husband, Mister Jack, came along with me.  Once we carefully picked out a camera, Mister Jack surprised me and purchased it as my early birthday gift.  He explained that he had planned to buy me a camera, but who cares if my birthday is in late May?

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Retirement, Retirement, Retirement

My early retirement was forced on me because of an on-the-job injury.  My ego was tied to my work, so it was very hard for me to retire.  I had no idea of what people did when they retired because I had planned on working until the age of 65.  I was nearly 44 at the time of my retirement, and spent nine years trying to get used to the fact that I was not going back to the same line of work that I trained for. 

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A Dinosaur Returns to Writing

I am a highly creative person, but I certainly am not tech savvy.  During my nine years of wandering and trying to be a retiree, I took a class about establishing a blog for fun or profit.  The class came with a step-by-step manual on establishing a Blogspot blog.  I didn’t know there were any other choices, so I sat in front of my laptop and created SheRetired.  I wanted to do some creative writing.  After several months of posting, I left to try content writing. 

My background is in journalism, photojournalism and creative writing.  When I graduated from college in 1981, it was all about Woodward and Bernstein.  My jobs before and after college came with a desk with my editor nearby.  My work will always have my byline because I created it.  It’s a pride thing because if your facts are wrong, you have to answer to your critics.  Or write a public retraction.  Luckily, I never had to do that.

I quickly found out that content writing was not my cup of tea.  For one thing, it pays in pennies, and no bennies.  In my case, I was confined to my kitchen table and pounding away at my laptop keys because making money required volume.  And volume does not allow you to leave the house.  Everything was done through email, so if you are gone, you miss the assignments or get dropped because at any time, your online bosses can blow you off.  In my case, I wanted the experience, and I knew that this kind of pay was too much bang for the job and not enough bucks.  I told one client that I made more money as an illegal farm worker ($2.10 an hour in 1970) than his pennies per article.  And the fact that he didn’t know what he wanted, and kept changing his mind on what he wanted me to write. So I fired him and permanently walked away from content writing. This type of writing does not feed my creative soul.    

I haven’t been writing online for a long time, but I’ve learned a few things.  As a Lois Lane and former prison guard, you can safely say that I am not afraid of confrontation.  What the Internet lacks is total communication.  People are pretty much anonymous whenever they want to be, and since you can’t see the eyes, the body language or hear the tone of voice, there is a lot missing.  And when you do business online, you don’t know who you are dealing with.  Then you have the cowards who throw darts at you because they can.  I don’t answer to rudeness, so I leave the trolls alone.  I won’t make time for them and feed their misery. 

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The WordPress.com Experience is a Keeper

I got away from content writing and returned to my blog. I wanted a fresh start, so I switched to WordPress.com after a food blogger suggested it. Okay, so I admit I still struggle with tech.  I push all kinds of buttons, and suffer later.  While trying to make a photo gallery, I erased numerous photographs to earlier blogs.  Whoops!  I fixed some of them, but most of them are missing.  I keep telling myself that I would fix the rest on a day that I wasn’t doing anything.  Of course, I was only lying to myself.  If you finally get retirement right, there are not enough hours in the day to do what you want to do.  I’ve finally come to that point.

In retirement, SheRetired is part of my life.  WordPress.com allows me to express myself, and I try to post at least twice a week.  At first, this blog was all about recording my retirement through my words and photographs, but it’s become much more than that.  The discipline it takes to meet my blogging deadlines has encouraged me to work on my novel.  I follow many bloggers for entertainment as well as inspiration because every writer, food blogger and photographer has their own POV and so much to offer.  I also have a few followers, and I treasure the comments.

I still have a lot to learn when it comes improving my blog, but the process is a very slow one.  All I want to do is write and take photographs.

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And She Finally Retired

Writing and photography are lifelong passions of mine, and they are part of my retirement.  I don’t go anywhere without my writer’s journal and my camera.  I love traveling with Mister Jack.  Going places and meeting people.  Picking brains.  At the same time, I love being at home.  I do a lot of cooking and gardening.  I go for long walks with our dog.  I am healing from my kidney transplant surgery, and I’m looking at December to return to 100%.  Since I’ve been given a second chance at life, I am eager to give back when I’m through with recovery.  I don’t feel alive unless I have my causes to support.  Dealing with illness can be a blessing.  I am fascinated with the subject of health and nutrition, and I take advantage of finding bloggers who cover the subject.  I am also a recipe junkie, and the food bloggers that I follow keep my printer going.  I know they are very busy with their posts, but they do give me tips and answer my comments.  I’m grateful for that.      

Retirement is not a cookie-cutter deal where everyone works for decades at the same job and retires with benefits and pensions.  I’m sure you’ve got the picture that everyone is different because we all have different paths, and no two people experience the same thing.  Retirement is like everything else in life.  It’s a crapshoot.  Can you actually plan for it?  I never did.  Yet, I must say that I’m very happy because I now have the ability to deal with changes.   

Retirement gives you time to get to know yourself.  It’s the wisdom that puts life in perspective.  I’ve found that for me, very little is needed for a happy life.  I am finally content with my own retirement because I have time to play instead of work.  Instead of chasing the money and buying stuff, I’m chasing my dreams.  I’ve come to terms with the past, and I very seldom visit Memory Lane.  I’ve connected with my spiritual side.  I want life experiences instead of material things that hang around our home and collect dust.  I’m getting rid of things that I don’t want or need.  Someone else can enjoy them.  

 

So I continue to write and take photographs.  I wake up in the morning, and the day is mine.  I no longer answer to an alarm clock or The Boss.  I avoid toxic people.  Instead, I surround myself with family and friends.  I chase my interests and my dreams.  I have causes that I support.  I make time because my retirement is all about me.

My advice?  You have to write your own retirement because it is yours.  You earned it–now enjoy it!

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A special thanks to WordPress.com, my followers and the bloggers.

McLaughlin’s Daffodil Hill

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Gold in them thar hills of Amador County, California doesn’t always come in precious metal form.  Historic McLaughlin’s Daffodil Hill in Volcano welcomes thousands of visitors in the spring with fields of gold.  Although the weather dictates when the McLaughlin farm is covered with daffodils, you can count on it being open to the public around mid-March to early April.     

Daffodil Hill was once owned by Peter Denzer, who planted daffodils to remind him of his native Holland.  In 1887, the land was purchased by Arthur and Lizzie van Vorst-McLaughlin, and their farm became a regular stop for workers and travelers during the Gold Rush.

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Lizzie planted more daffodils, and this tradition continued with their descendants.  Today, McLaughlin’s Daffodil Hill is a working farm, still run by the family.  They graciously open their ranch to countless visitors when the daffodils are in bloom.  Admission, the picnic area, and parking is free, but it’s best to contact McLaughlin’s Daffodil Hill at (209) 296-7048 for its spring schedule. Or you can call the Amador County Chamber of Commerce at 1-800-296-7048. Donations are accepted as a way to fund the purchase of new bulbs for the following year.

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Visitors follow two simple rules:

1)  Stay on the paths.

2)   Fido or any other pets are allowed in the parking area, but not on the ranch.

Visit Daffodil Hill each year, and you’ll realize that this ranch has made more room for more daffodils.  Bring your camera.  The daffodils on a bright spring day are the perfect subject or backdrop.  There are many benches available for your subjects to strike a pose.  Or you can sit, take in the fresh mountain air and admire the landscape.  Many families bring picnic lunches or purchase food from a vendor located in the parking area.

How to Fall in Love with Daffodils and Tulips

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Each spring, a friend of mine reminds me to visit the Ironstone Vineyards in Murphys, California.  She mentioned daffodils growing everywhere, so I thought about the vineyard grounds being covered with them.

This year, I finally asked Mister Jack for a day with the daffodils.  I picked the Sunday before St. Patrick’s Day, and it was a very wise choice because the Northern California Daffodil Convention was taking place that same weekend.  The convention, the Nineteenth Mother Lode Show, is sponsored by the Northern California Daffodil Society and Calaveras Garden Club.  Each year, Ironstone Vineyards hosts this event.   

The lovely drive (mostly country roads for this farm girl) from Sacramento to the historic Gold Rush town in Calaveras County took less than three hours, and it had to be one of the easiest ways for us to escape from the daily demands of our urban life.  As we approached the vineyards, we saw millions of naturalized daffodils in bloom.  Ironstone Vineyards is also a designated American Daffodil Display Garden. 

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To my surprise, there were daffodils and tulips everywhere.  They were planted in the ground as part of the landscape.  And for the convention, the flowering bulbs were planted in wine barrels.  Each barrel is carefully labeled to identify the daffodils or tulips, so jotting down your favorite blooms becomes a helpful reminder when it comes to placing your order in the coming months.

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I was so delighted with my surroundings.  All these beautiful flowers on a bright California spring day, and all I needed to do was get my camera out and take photographs.  I noticed that a lot of people felt the same way.  If they weren’t snapping away or taking their time shooting close-ups of the flowers, they were posing their children and other family members in front of the gorgeous blooms.

Although my gardening focus is on roses, this event has inspired me to plant daffodils and tulips around my home this coming fall.  These photographs are only a few of the flowers on display that instantly caught my eye.  There were so many daffodils and tulips to admire and photograph, but I didn’t get around to appreciating all of them.  I would have loved to take most of them home with me.  If you ever attend one of these shows, make plans to spend the whole day surrounded by their beauty.

The Northern California Daffodil Society website has a schedule of its meetings, shows and conventions.  It also contains facts about daffodils and helpful gardening tips for naturalizing daffodils or planting them in your garden and in pots.  If you want to order bulbs, there is a contact list for daffodil growers.  If you plan to visit Murphys next March, check the Ironstone Vineyards’ website for the convention.   

www.daffodil.org/

www.ironstonevineyards.com 

The Daffodils

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  The Tulips

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Ironstone Vineyards

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The luck of the Irish came to Calaveras County, California when brothers John and Daniel Murphy established a trading post and gold mining operation in 1848.  The young men stuck it rich, and became millionaires before their 25th birthdays. 

Today, the charming, historic town of Murphys is still known as the “Queen of the Sierra” because of the gold mined from the area.  Murphys was founded by Irish immigrants, so locals and visitors celebrate St. Patrick’s Day with the annual Murphys Irish Day Parade.  Leisurely stroll down Main Street and explore its shops and restaurants.  Springtime is probably the best time to visit.     

During the spring, nature’s gold can be found in the Sierra Foothills scenery.  Bright orange California poppies grow along the highways and in pastures.  Daffodils are also a common sight because they are planted everywhere.  Even in extreme drought, these flowers will survive.        

Ironstone Vineyards

Take the narrow road behind the Historic Hotel Murphys, and turn right onto Six Mile Road.  Follow it for about a mile, and you’re at the Ironstone Vineyards–one of over two dozen family-owned and operated boutique wineries in Murphys.  The grounds, which include a tasting room, deli, museum, jewelry shop, and 14.5 acres of gorgeous, landscaped gardens is very family-friendly.  Weddings and conferences take place here.  An outdoor amphitheater hosts summer concerts.  Bring your family, your camera and plan to stay for at least a couple of hours.   

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Ironstone Vineyards is proud of its Gold Rush heritage.  Take a stroll of the grounds, and you’ll find remnants from the past.  You can’t miss the massive replica of an 1850 Gold Stamp Mill.

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Several feet away, there’s an entrance to the mine and quartz containing no gold.  But this sample did have a little bluish green for St. Patrick’s Day.

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You can even try mining for gold.

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For the gardening enthusiasts, the Ironwood Vineyards offers inspiration.  The next time you plant, think of incorporating flowers and greenery with items from the past.  Of course, you can’t go wrong.

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Plan a trip to Murphys and the Ironstone Vineyards.  Here are a couple of links:

visitmurphys.com

www.ironstonevineyards.com

 

      

 

 

       

Quick and Easy Corned Beef Hash for Two

 

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What to do with leftover corned beef?  At our home, we look forward to sandwiches and hash.  This year, I forgot to pick up a can of sauerkraut for the sandwiches.  Instead, I decided to make corned beef hash for last Sunday’s breakfast.  I thought about getting this dish together at the last minute, so I had to hurry.  Otherwise, breakfast was going to turn into lunch, and we were already so hungry.

It is just the two of us, so I chopped everything as fast as I could and threw it into my trusty cast iron skillet.  I usually don’t measure anything when I’m cooking for me and Mister Jack on a lazy weekend morning. 

My advice?  Use your leftovers and whatever you have available in your kitchen and pantry, and everything will be all right. Hash is not limited to corned beef. Try this recipe with leftover turkey after Thanksgiving. Or with leftover ham after Easter. Diced chicken is another option.

Quick Corned Beef Hash for Two

Ingredients

Leftover corned beef

4 strips bacon

3-5 potatoes

4 ribs celery

1 red or green red pepper

1 onion (optional)

1-2 cups shredded cheese

Instructions

1.  Cut bacon into pieces and brown.  Set aside.  Drain excess fat and leave about a teaspoon for frying.

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2.  Chop the corned beef,celery, and bell pepper as shown below. Dice the potatoes.  Cook and stir celery, bell peppers and potatoes over medium heat until vegetables soften.

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3.  Add corned beef and bacon to skillet mixture.  Stir. 

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4.  Sprinkle mixture with shredded cheese.  Cover.

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5.  When the cheese has melted, the hash is ready to serve.

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Corned Beef and Cabbage in a Crock-Pot

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Every March, I cook corned beef and cabbage for Mister Jack’s birthday and St. Patrick’s Day.  This year, I tried cooking corned beef and cabbage in a Crock-Pot.  Mister Jack works long hours, so instead of keeping the corned beef and cabbage on the stove for hours, I put it in a Crock-Pot.  This was much easier because I didn’t have to stand over a pot on the stove for hours.

There’s only the two of us, but the only Crock-Pot at our home is family-size.  That’s okay because we welcome leftover corned beef that can be made into hash or sandwiches.  I usually don’t measure anything when I cook corned beef and cabbage because I have not had any disasters.  It’s a very easy dish to make.

Corned Beef and Cabbage in a Crockpot

Ingredients

Package of corned beef with spice packet included

3-4 potatoes

1 cup carrots

4 ribs celery

1 medium green cabbage, quartered

Instructions

1.  Place corned beef in a crockpot.  Cover with water and add spices.

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2.  Chop potatoes, carrots and celery–like preparing the vegetables for a stew.  Cut cabbage into four pieces.  Cover vegetables with plastic wrap and place in the refrigerator until ready to use.

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3.  Select LOW on crockpot and leave it on overnight.

4.  The next morning, check the corned beef by sticking it with a fork.  It’s a tough piece of meat, so it may not be tender.

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5.  Add vegetables to crockpot.  Cover and resume cooking.

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6.  The corned beef and cabbage is ready when the meat and vegetables are tender.  This may take a couple of hours or more.

7.   When the meat is tender, and the vegetables are fully cooked, keep this dish on WARM until you are ready to serve. 

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Crisp Oatmeal Cookies for a Rainy Day

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Gray skies.  Some rain.  On days like this, I love staying inside because  I am motivated to cook and bake for hours and hours.  I have not baked cookies in a long time, so I decided to get back to basics and leave my KitchenAid mixer on the shelf.  I decided to use some muscle, plus my mom’s old mixing bowl and measuring spoons from the 60s.  There are times when you freely walk down Memory Lane, and I have a lot of memories–cooking with my mom.  

I am a huge fan of COSTCO, but I made a mistake of buying one of their big boxes of Quaker Oatmeal. This box contains two bags of oatmeal, which equals 110+ servings.  I was on some health food kick when I bought it.  Truth?  I would rather have chicken wings for breakfast.  Mister Jack doesn’t have enough time for oatmeal since he is always rushing off to work–long before dawn.

What was I thinking?  There are only two of us.  We are not the Walton family.

So I decided to make oatmeal cookies and put a very small dent in that box of oatmeal.  I am one recipe-collecting fool, so I certainly don’t have a shortage recipes.

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If I am not making copies of recipes on my tired printer, I’m looking through newspapers and magazines.  I watch a lot of cooking shows on TV, and I admit that I channel surf for those.  My Nook is filled with food magazines, but I have less that a dozen cookbooks.  When out and about, I will ask for recipes.  What I want is constant inspiration.  And for me, it’s always about the chase.

Here’s an old recipe from my files.  I don’t know its source, but I figured it must be good because someone took the time to put it on an index card and file it in an old recipe book.  Of course, I made some changes to make it mine.

Crisp Oatmeal Cookies

Ingredients

1/2 cup shortening

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tablespoon water

1 tablespoon vanilla

3/4 cup sugar

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cup Quaker Oats (or whatever brand you have)

1/2 cup nuts (your choice), chopped or ground fine

Instructions

1.  Preheat oven to 350 degrees.  Grease one or more cookie sheets. 

2.  In a mixing bowl, cream shortening and sugar. 

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3.  Add egg and water.  Mix well.

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4.  Add vanilla, flour, soda, and salt.

5.  Add oats and nuts.  Mix well.

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6.  Drop six individual heaping tablespoons of mixture onto a greased cookie sheet.

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7.  Bake at 350 degrees for 15-20 minutes.

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8.  The oatmeal cookies will be slightly soft.  Carefully remove them from the cookie sheet with a spatula, then place on a rack to cool.

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9.  Serve.  Or freeze for up to six months.  Makes about 3 dozen cookies.