One morning while looking at the Independent, I read that some youngsters were returned home in a runaway incident. I'm sure their parents had been worried and were happy to have them back home.
When I read about the youngsters, I was reminded of a summer day when at the age of nine or 10, I decided I was going to leave home. I can't remember exactly what prompted me to want to leave. Whatever it was, it must have seemed very major at the time. I didn't have a plan ... left with nothing more than the clothes on my back.
After leaving our yard, I headed toward the park - near the river. Nobody else was there. I wandered about, for what seemed to be a very long time. I wanted my mother to call my name, only to get no response. Then she would worry and wonder where I was.
About three hours after "running away," I was sitting on the front step of my home. When mom noticed me, she figured I had been playing with friends. She didn't even have a clue that I had taken off.
That day was the only time I attempted to run away from home. I had reached the conclusion that I really had nowhere else to go.
Quick and easy
SKILLET ZUCCHINI AND VEGETABLES
Olive oil / Canola oil
Carrot slices (thin)
Cherry tomatoes, halved
Garlic and herb seasoning
In a skillet pour 1 to 2 T. of a combination of olive oil and canola oil. Heat gently. Add zucchini, carrots and onion slices. Saute until tender-crisp. Add tomatoes and season to taste.
Note: No exact amounts are given. Prepare the amount of vegetables you need and season accordingly.
Full of goodness
BLACK-EYED PEA SALAD
1-1/2 T. olive oil
1 T. balsamic vinegar
1 sm. garlic clove, pressed
1/2 tsp. sugar
1/8 tsp. Kosher salt
1/8 tsp. pepper
2 dashes garlic powder, opt.
1 can black-eyed peas, rinsed and drained
1 plum tomato, cut up
Parsley, as desired
Whisk together olive oil with vinegar, garlic, sugar, salt, pepper and garlic powder. Add black-eyed peas, tomato and parsley. Toss to coat with dressing. Serve chilled.
Lots of flavor on a bun
1-lb. lean ground beef
1/4 cup finely chopped onion
1 rib celery, finely chopped
8 oz. tomato sauce
1 T. brown sugar
1 tsp. Dijon or plain yellow mustard
1 scant T. white vinegar
2 dashes garlic powder
2 dashes chili powder
Salt and pepper to taste
1/4 cup ketchup
1 T. water
1 to 2 oz. shredded sharp cheddar cheese, opt.
In skillet brown ground beef with onion and celery. Drain off fat. (see Hint) Add remaining ingredients except for the cheese. Mix thoroughly. Cover and simmer for at least 30 min. Before serving, stir in cheese and allow to melt. Serve on hamburger buns.
Hint: To drain fat after browning ground beef, remove the pan from the heat and use a spatula to push the meat to one side. Carefully tip the opposite side of the pan down, allowing the fat to drain from the meat. Using tongs, grab a scrunched up paper towel and soak up the grease or may use a turkey baster to remove fat from pan.
Variation: Add cheese to individual servings - as a garnish.
From a dear friend
BETTY'S RASPBERRY ICED TEA
4 qts. water
1-1/2 cups sugar
12-oz. pkg. frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice
In a large kettle bring water and sugar to a boil. Remove from heat. Stir well. Add raspberries, tea bags and lemon juice. Cover and steep for three minutes. Strain; discard berries and tea bags. Transfer tea to pitcher. Chill. Serve over ice.
Just a thought: Childhood is like the old joke about a small town - one blink and it's gone.