I have been watching a show on TV called Last Man Standing.
Tim Allen plays the lead actor and it is about a family with three daughters. Mike Baxter, played by Allen on the show, is so much like Mom that it is hilarious. He is from the old school of thinking, get a job, be productive, and say what is on your mind. Momma Said, “Call it like you see it.” And she sure did, there was no holding back with her. If you get a chance to watch the show, give it a chance it is so funny and many things he talks about hit close to home.
I still have people talk to me about her and how she always spoke her mind. I wonder how she would fair in this politically correct environment we live in today. I don’t think it would affect her much. She was the type of person that said what she thought and went on with life. People are so sensitive these days that you have to watch every word you say. You aren’t allowed to hurt anyone’s feelings these days. Momma Said, “If you can’t stand the heat, stay out of the kitchen.”
She didn’t go out of her way to hurt or upset anyone, but if it was on her mind, it was on her lips. You always knew where you stood with her. Most times that was a good thing, but sometimes it got a little awkward. One time we were bowling on a league and there was a team that had all deaf members. When we played them, she would always talk louder, thinking they could hear her better. She knew they couldn’t hear her, but I guess it was a subconscious thing.
She was what I call a front row player. She was the first to volunteer, or to help someone in need. She was a blood donor all her life and got her three gallon donation certificate shortly before she died. She was a good friend and a great mother. As Adm. David Glasgow Farragut said, “Damn the torpedoes, full speed ahead.” That would sum Mom up in one sentence. I love her and miss her immensely.
FAT BURNING SOUP
Ingredients
1 medium sweet potato, peeled and cut into 1″ cubes (optional, 1 medium zucchini sliced into 1″ round pieces)
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
1 clove garlic, minced
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
2 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt added)
4 cups baby spinach, loosely packed
Directions
Add all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!
Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.
Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving
