George Bernard Shaw was first quoted saying, “Youth is wasted on the young.” I have to agree with that statement whole heartedly. I look back on the movie about Benjamin Buttons. He was born as an old baby and as he grew, he became younger by the year. If you haven’t seen the movie you should rent it. I think we should be born old, make all our mistakes, learn from them and then have youth on our side to correct the mistakes. We would not be crippled up with arthritis and not be able to do the things we enjoy. Momma Said, “It is not fair to get to a point in life to enjoy everything, and not feel up to the adventure.”
I guess even with that type of life, you know what you are missing as you get younger and younger. Then you still have to have someone take care of you as a baby, instead of a senior, at the end of your life.
I wish I could go back and do parts of my life over, now that I know the end results of my actions. I think we should be able to call a mulligan and redo some of the stuff we messed up the first time around. That would be some great stuff. But it can’t happen so Momma Said, “Don’t cry over spilt milk, there is nothing you can do anyway.”
Maturity does have some advantages I am rich in precious minerals. I have silver in my hair, gold in my teeth, and lead in my butt. So make do with what you have and make the best of it.
I will leave you with a recipe this week that will make you think you are floating in the sky.
Cloud Bread
Ingredients
· 3 eggs, separated
· 3 Tablespoons cream cheese (softened)
· ¼ teaspoon cream of tartar
· 1 Tablespoon honey (optional) or,
· 2-3 drops liquid stevia
Instructions
1. Preheat the oven to 300 degrees F. Spray two cookie sheets well with non-stick cooking spray.
2. Separate the eggs very carefully, making sure no yolk gets in the whites.
3. In a small bowl, mix together the egg yolks, the 3 tablespoons of cream cheese and honey until smooth.
4. In the other bowl add ¼ teaspoon of cream of tartar to the egg whites and beat the whites on high speed until they are fluffy and form stiff peaks.
5. Very carefully fold the egg yolk mixture into the egg whites until thoroughly mixed, being careful not to break down the fluffiness of the egg whites too much.
6. With a large spoon, scoop the mixture into 10 even rounds on the sheets (roughly ¾ inch thick and 4 to 5 inches across).
7. Bake on the middle rack for approximately 30 minutes. Cooking times may vary, so be sure to watch closely and pull them when the tops are golden brown.
8. Remove from the pans and cool on a rack or cutting board.
9. When they are fresh out of the oven, they are crumbly and similar to cooked meringue. Once they completely cool, (after being stored overnight in a plastic baggie or Tupperware container) they will change their consistency, to a softer bread texture that is nice and chewy. If you aren’t after the bread consistency, then eat them as they are, nice and crisp.