Here is part of the story I had hoped to post tonight, however the more I think the more there is to write!
here is a preview and a recipe
Ghost, spirits, and things that go bump in the night; are they real? What do you think? What do you believe?
I don’t believe, I KNOW they exist. Don’t think I’m CRAZY (well a little), spirits are with us!
Because it was the Spirit (this is only one-story of spirits that I know 1st hand) of Ernest Hemingway (yes, papa, Mr. Wanderlust, the adventure seeker, the great writer, world traveler, war correspondence, and yes, Hero). His spirit not only inspired me to write, Hemingway’s power from beyond compelled me, it made me, and still makes me, know and believe, I can write. I’ll share the story.
The late 80’s( 87 or 88), I’m living in New York, with the person I thought I would spend the rest of my life with. Wow, looking back half a life ago, it feels like yesterday. In your 20’s one hears the saying time flies, bull-shit your inner voice says, at 59, those last 30 plus years, a blink.
Scrambled Eggs and Peppers Eggs aren’t just for breakfast, they are great for lunch and this recipe could make a wonderful dinner. Think of this recipe with white or brown rice with a bit of soy sauce.
1 tsp olive oil
1 medium onion, peeled and thinly sliced
1 medium green pepper, washed, cored, seeded and thinly sliced 1 medium red pepper, washed, cored, seeded and thinly sliced 1 medium yellow bell pepper, washed, cored, seeded and thinly sliced
6 eggs or 1 to 1½ cups egg substitute
2 t skin milk
½ cup chopped fresh parsley
1½ t herb de Provence
Heat the olive oil in a large, nonstick skillet over medium high heat. Add onion and cook, stirring frequently, until wilted, 5 minutes. Add sliced peppers and cook 1 minute. Cover and continue to cook until peppers are soft, 2 more minutes. Meanwhile, in a large bowl, beat together egg substitute, milk, parsley, herb de Provence. Pour over pepper mixture; reduce heat to medium and cover. Cook until egg mixture is lightly firm, 2 minutes.