This post is inspired by the concept of Musical Nutrition and the song, "Believe", by Brooks & Dunn.
“The best classroom in the world is at the feet of an elderly person.” - Andy Rooney
Being the youngest child has many perks, but I think the greatest one of all was that my parents were older and wiser once I came along. At the very young age of 6, my father was crippled with arthritis and dying from a rare blood disease, so the lessons learned were invaluable. I recall helping him with his socks and shoes each morning as he struggled bending down. He would share great stories of his life and things he wanted me to pass onto this world. I never really thought about how my caring for him taught me the importance of listening and giving time to others until later in life, but it all makes sense now…
“Spend time with your elders, not everything can be found on google.” - Unknown
Throughout my young life, I always had a strong pull to the senior population. It may seem strange, but for me, it makes perfect sense. Considering I cared for an ailing parent for most of my childhood, it’s clear to me now why the elderly demographic is so very special. Opting to spend time with people older than me has helped me realize that many of them are lonely; they don’t get an extensive amount of visitors. Visiting with our elders helps them feel valued and appreciated. Whether listening to their stories, getting their advice, or discussing their fears, visitors can help them feel happier by just spending a little time with them.
My senior friends have shown me perspective on what matters most in life. Sitting across from someone much older than I has forced me to slow down, listen, engage, and bond. It has helped me redefine what matters and learn what’s essential in life, so the benefits for me are invaluable. Spending time with a senior, even though we are at different parts of the age spectrum and at different stages of life, has allowed me to collect words of wisdom and put perspective in my own life. They feel appreciated and valued simply by my listening to their stories and experiences which has made my life better as well.
So many of our elderly population are forgotten about or disregarded, so please remember that some day, we will all be where they are. How will we want to be treated? Our elderly deserve to be honored and respected, which is certainly something to think about!
Recipe of the Day: Grandma's Turkey Meatloaf
INGREDIENTS
8 ounces mushrooms, trimmed and very finely chopped
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 tablespoon oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
7 tablespoons ketchup, divided,
1 cup panko bread crumbs (or substitute with my homemade gluten free garlic bread as bread crumbs: https://www.quotablechef.com/post/low-carb-garlic-bread)
1/3 cup milk
2 large eggs, lightly beaten
1 1/4 pound ground turkey (92% lean)
INSTRUCTIONS
Heat oven to 400 degrees Fahrenheit. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.
Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.
Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes.
Let stand 5 minutes before slicing.
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