WHAT YOU SAW WAS WHAT SHE WAS!

I love sharing my Baba's favorite recipes. She was such a special person in my life, and by offering these delicious ethnic foods, I feel like I'm giving Baba herself to you. Every thing she did was mixed with authenticity and love. There was nothing pretentious about her. What you saw was what she was! NO-FRILLS, HONEST, CARING, TRUE. When I look through Baba's recipes, all of these qualities are reflected. I hope you see what I see!

BABA’S FAVORITE

THURSDAY

SLOVAK/POLISH RECIPES

Baba belonged to a women’s quilting group. When it was her turn to host, she’d have Zedo set up the quilting frame in the dining room days before they were to meet. She always chose a Thursday since it was the day of the week she had little to do. After Mass, Baba hurried home to put on a pot of coffee. By nine o’clock, six or seven ladies walked through the back door, needles and threads in hand, ready to enjoy a morning of productivity and communal bonding.

It was customary for one of the women to bring some type of pastry to the session. About mid-morning, the group would retire to Baba’s kitchen for a cup of strong coffee and a cruller or a piece of pie. They’d share stories about family and things of interest to them.

Oftentimes the women talked about holding fundraisers for those in need. Back then church people were a tight-knit community who looked out for their own without having to be asked. Many of the quilts the group made were raffled off to support a particular church project or a family who’d fallen on hard times.

Their handmade quilts were beautifully made.

KRUSCHIKI/CEREGI

(fried dough)

http://tinyurl.com/n8smdxx

In Polish, we say ‘Kruschiki’ and in Slovak, it is ‘Ceregi.’ No matter which word you use, this simple pastry was a favorite snack anytime of the year. Since a recipe can yield approx.100 bows, dozens were left for Baba to treat her family with that night for dinner.

My mom loved to let the ceregi stand for two or three days. They would get really hard, but when dipping them in her cup of coffee, they tasted like they'd just been made. Try it and see if you agree.

           

PEACH PIE

http://tinyurl.com/lzbfj73

When the quilting group met in the summer months, pie was their usual morning snack. Cherries, peaches, and berries from backyard trees and bushes were plentiful. Whoever was in charge of bringing the dessert always had a pie in each hand when she walked through the door. Our family was the recipient of that generosity. The key to a perfect crust was the buttermilk.

LIVER AND ONIONS

http://tinyurl.com/m8sp29g

Because Thursdays were spent doing good works and enjoying the company of her friends, Baba always chose something for dinner that was quick and easy to make. Liver and Onions was a meal that could be made after the quilting group left, and Baba had cleaned up the dishes and dining room.

There were two factors that made Baba’s Liver and Onions so delicious. The type of liver she chose was extremely important. My grandmother always selected baby calves liver, never beef. She insisted that the pieces be thin, not thick.

The second rule of thumb for her was to soak the liver in milk overnight. Baba said that her technique took the ‘wildness’ out of the meat.

Baba began by slicing five or six large onions and sautéing them in butter. She never let the onions get mushy, but rather liked them translucent and firm.

Next she’d dredge the pieces of liver in flour and fry them in lard for a very short time. Afterwards Baba combined the meat and onions, placed the mixture into a casserole dish and popped it into the oven until dinnertime.

          

                 

I hope you will try some of Baba’s favorite Thursday recipes. As a family we looked forward to every meal because we knew how much love and caring went into the preparation. We were never served anything that came out of a box or can. With Zedo seated at the head, we respectfully gathered around Baba’s kitchen table to share blessings, food, and conversation. We cherished this time together and were excused only when our plates were emptied and our stomachs, full.

                                              

TREASURED MEMORIES FOR YOU TO ENJOY

Over the years, I made stuffed cabbage many times, yet it took me so long to perfect it. I'd add a little of this, and subtract a smidget of that. It was good but not like Baba's. I experimented with different types of meat, regulated the amount of rice, and chose a variety of seasonings. Seems as though I got closer to perfection with each attempt, but something was always lacking. My family loved it, but I knew I had to do better next time.

I can honestly say that in the last twenty years, I make stuffed cabbage the way Baba did. I don't know how it all came together, but who cares! The recipe I've included in today's blog will get you close to Baba's dish. With time and practice, you'll reach the high standards Baba set way back when. I promise.

BABA’S FAVORITE

WEDNESDAY

SLOVAK/POLISH RECIPES

Baba took Wednesdays off so to speak. Having completed the weekly washing and ironing, she focused on doing errands, and spending more time in her kitchen. Of course, Baba attended Mass as usual. Afterwards she might walk down to Eighth Avenue to pick up a coffee cake at the Blue Bonnet Bakery, stop in at Judy’s Nut Shop to chat with a friend and buy a few popcorn balls, one of her favorite treats.

Upon returning home, Baba fixed herself a cup of coffee, ate her toast, and decided on what she’d make for dinner. Since my grandmother never froze meats, she’d almost always need to take a trip to Paul Utes’ Grocery Store on Ravine Street. She never worried if she had enough money on hand because Paul kept a book for each one of his customers. After ringing up their purchases, he’d write the date and amount in their book, and add it up. Normally Baba paid a few dollars per visit to keep the balance reasonable. I think Mr. Utes was one of the first owners to utilize the credit card system long before it came into vogue. The only difference with his way of doing business was that he never charged any interest.

GOLABKI/HALUPKI

(stuffed cabbage) 

http://tinyurl.com/kj3u87n

The Polish word for stuffed cabbage is ‘Golabki’. In Slovak, we say, ‘Halubki’. No matter how you say it, stuffed cabbage was one of our family’s all-time best dishes.

Baba filled her huge soup pot with water, added a pinch of salt, and allowed it to reach a boil. She’d core a head of cabbage and drop it into the pot. As the leaves separated, she’d pull them out, and place them in a colander to cool. While the cabbage was being softened, Baba filled a sauce pan with water, added a pinch of salt, and lit the burner. When boiling, she’d add a cup of rice, stirring until cooked.

Next Baba unwrapped the freshly-ground meat, placed it in the white pan used to make dough, seasoned it, dropped in an egg, and added the rice. With her two hands, my grandmother mixed all the ingredients together until she was happy with the consistency.

Finally Baba cut the hard vein off each leaf, scooped in a generous amount of meat, rolled it up, and tucked in each end. When all the leaves were stuffed, she’d line them up in her electric roaster, pour a can of diluted tomato soup over them, and let them bake for two hours.

                             
                                 
                        

Baba’s mashed potatoes were the best! She used an ample amount of butter and her secret ingredient, sour cream, to make the finest in the land!

I'm too lazy to peel potatoes, so I use instant flakes. Using a lot of butter and sour cream helps to make mine taste almost as good as Baba's did.

   

      MASHED POTATOES

 http://tinyurl.com/k6msdnu

                                                                            

                                                                                                                                                                                

Baba peeled the apples, quartered them, removed the cores, and then cut each into smaller pieces. She’d then fill a large saucepan with 1/4 cup water and add some cinnamon, sugar, and vanilla. Once the apples were soft, she’d put in a pat or two of butter and a tablespoon of cornstarch to thicken the mixture.  After simmering for a few minutes, Baba turned off the burner and let it cool. 

Flour with baking powder, egg, sugar, and milk were the ingredients Baba used to make her dough. Afterwards she’d cut the dough ball in half, setting aside one portion in the refrigerator to be used later for the top crust. Because the dough was sticky, she’d flour the wooden pastry board Zedo had made for her before trying to roll it out. Sometimes it took her two or three attempts before she was able to transfer the bottom crust to a sheet pan.

Next Baba spread the apple mixture on top, careful not to make holes in the bottom. Finally she’d roll out the bottom crust and place it atop the apples, pinching the two dough sections together in order to avoid leakage.

Baba set her oven on 350 degrees, and when it was hot enough, she placed the sheet pan inside for approx. 45-50 minutes. Occasionally she’d check on whether or not the squares were done by poking a toothpick in the center. If the pick came out clean, Baba knew the dessert was baked through.While the baking sheet was cooling, Baba took powdered sugar and a spoon of hot water to make a thin glaze. When her internal radar alerted her, my grandmother smoothed it over the crust and her master-piece was complete.

                                 

         APPLE SQUARES

 http://tinyurl.com/keplxjb

I hope you will try some of Baba’s favorite Wednesday recipes. As a family we looked forward to every meal because we knew how much love and caring went into the preparation. We were never served anything that came out of a box or can. With Zedo seated at the head, we respectfully gathered around Baba’s kitchen table to share blessings, food, and conversation. We cherished this time together and were excused only when our plates were emptied and our stomachs, full.

Baba's Favorite Tuesday Slovak/Polish Recipes

I was pleased to hear that so many of you enjoyed Baba's Favorite Monday Slovak/Polish Recipes. I was even happier that you wanted to know more about the woman who was so important in my becoming the person I am today. Without any formal education whatsoever, Baba was a vessel of wisdom and knowledge she willingly shared with anyone smart enough to listen. She had a glorious sense of humor, and a stubborn streak a mile wide. Mostly Baba had a deep faith in God which carried her over the hills and valleys of life without bitterness or despair. 

I've decided to share more of my Baba's recipes with you on my Monday blogs for the next six weeks. I hope you treasure them as much as I do.

BABA'S FAVORITE

TUESDAY

SLOVAK/POLISH RECIPES

Upon arriving home from daily Mass, Baba hurriedly ate breakfast, then set up the ironing board in her kitchen. Before she actually started this tedious Tuesday task, Baba separated Zedo’s and Uncle Tom’s dress shirts from the rest of the clothes. Next she’d fill a bowl with water and grabbed the bottle-cleaning brush from the drawer. My grandmother spread the shirts out on the kitchen table one at a time and generously doused them. Finally she’d roll each one up tightly, wrap the entire bundle in a towel, and place it in the refrigerator. She always said her technique was the best way to crisply-ironed shirts with the least amount of effort.

Baba took a break at lunchtime, not so much to eat as to get off her feet for a little while. She’d enjoy a salami sandwich on rye, and a cold glass of milk. If there was a cookie around, Baba was sure to find it. Oh how she loved her sweets! I’m the same way. Without dessert, a meal just isn’t complete.

PAN-FRIED PORK CHOPS

http://tinyurl.com/26tghwk

Pan-Fried Pork Chops were not exclusive to Slovak or Polish kitchens.  Baba often made them because Tuesdays were busy, and this dish was very easy to make.

When buying her chops at the local butcher shop, my grandmother insisted they were not too thin, and not too thick. Medium thickness insured that when frying them, the pork chops would be cooked thoroughly.

Baba floured the meat on both sides. She’d then let the chops sit on waxed paper for a while. Baba said that by allowing them to dry first, the flour wouldn’t stick to the skillet. She was definitely right. I use her method all the time and have never had that problem.

When the bacon grease was heating, Baba diced garlic cloves and sautéed them in the oil. As she placed the pork chops into the skillet, the meat sputtered for a few seconds. Baba fried one side of the chops for about three or four minutes, then turned them over for another three. She could tell when they were done by their color.

Once the pork chops were removed from the skillet and placed in the oven, Baba left the grease and garlic on the stove. During dinner, she’d warm up the skillet so we could dip bread into it, sop it up, and eat it with the meal. Yum!

Kartoflane Kluski

(Potato Drop Dumplings)

http://tinyurl.com/mzyzsk3

A great side dish to go along with Pan-Fried Pork Chops was Baba’s potato drop dumplings mixed with cottage cheese. All she needed was three or four potatoes, flour, milk, and salt and pepper. Before she combined the ingredients, she’d fill a pot with water, add a pinch of salt, and light the burner. After the dough was made and the pot was boiling, Baba took a teaspoon, dipped it in the water, and then used it to scoop up a small amount of batter. Using a second spoon to nudge it off, she’d drop the dough into the boiling pot. Baba continued this process until all of it was gone. The dumplings were done after simmering for about twenty minutes.

Using a little butter, Baba prepared a large skillet to warm the cottage cheese. After draining the dumplings, she’d spill them in a pan and add the cottage cheese to it. If you aren’t a fan of cottage cheese, Baba oftentimes mixed in sweet cabbage or simply served the dumplings plain.

        

                      VANILLA ICE CREAM

                    http://tinyurl.com/kubowwp

Baba didn’t have time to make dessert on Tuesdays. Instead she’d pull out the carton of vanilla ice cream and place one or two scoops in a small bowl for each of us. It was always vanilla because that was Baba’s favorite. To this very day, I will choose vanilla over any other kind because vanilla is my favorite ice cream, too.

Baba never made her own ice cream and neither have I. But after finding this simple recipe on Pinterest, I’m planning on making it by the gallons and storing it in the fridge. I guarantee it will disappear quickly since both my hubby and I love the stuff!

I hope you will try some of Baba’s favorite Tuesday recipes. As a family we looked forward to every meal because we knew how much love and caring went into the preparation. We were never served anything that came out of a box or can. With Zedo seated at the head, we respectfully gathered around Baba’s kitchen table to share blessings, food, and conversation. We cherished this time together and were excused only when our plates were emptied and our stomachs, full.

A Special Gift From Me to You!

I have a little gift for you today. Instead of my usual Monday Blog ramblings, I decided to share a few of my Baba's favorite Slovak/Polish recipes. Everybody in our family would agree that Baba was the most terrific cook on the planet. What made her even more amazing was that she could whip up a dinner fit for a king while washing clothes, ironing, quilting, cleaning, and more. She kind of floated through life doing this and that, making every chore seem easy, while always making sure we were presented with dinners replete with scrumptious meals and delicious desserts. 

In addition to the recipes,I've added tidbits about how her Mondays ususally unfolded (pun intended).

Hope you enjoy my journey back in time and place. The years in Baba's house were some of the happiest I've ever experienced in my entire life.

BABA'S FAVORITE MONDAY SLOVAK/POLISH RECIPES

Baba washed clothes every Monday. After attending Mass, she’d return home, consume her usual breakfast of toast and coffee, and begin emptying the upstairs hampers. In the basement, she’d sort the clothes according to color, whites, pastels, darks. Next Baba filled a huge metal tub with water, set it on the old stove, added bleach, and soap flakes, and turned on the burner. When reaching a boil, she’d drop the whites in the soupy mixture and let them soak. Then Baba attached the hose from the utility sink to the washing machine, and filled it with warm water, soap, and the pastels. Viola! Wash day had officially begun.

Because her schedule was extremely busy, food preparation had to be kept to a minimum. Kielbasa Bow Tie Skillet Dinner was quick and easy, so to our delight, Baba made it often. My grandmother was a master of time organization and cooking expertise, and her Monday meals were just as delicious as on days when she had more opportunity to be in her kitchen.

CZECH POPPY SEED CAKE   http://tinyurl.com/lzket62

While the whites were soaking, and the pastels were sloshing around in the washing machine, Baba went back to her kitchen to prepare the batter for the poppy seed cake. In less than twenty minutes, the scrumptious dessert was popped into the oven for a little more than an hour. It was then time to return to the basement.

By now the pastels were ready for the next step in the washing process. Baba picked up the clothes piece by piece and ran them through the wringer. A second utility tub containing warm water received the washed items for rinsing. Once all the suds were thoroughly removed, the pastels again traveled through the wringer into a waiting clothes basket.

Baba siphoned out the dirty water from the machine to prepare it for a second load, the whites. After dumping a cup of soap into clean, hot water, she turned it on for another round.

My grandmother carried the basket upstairs, but before going outside to hang clothes on the line, she’d take the cake out of the oven, and turn it upside down on the neck of a milk bottle to cool. After pinning the washed items on the line, and before returning to the basement, Baba placed water on the stove to boil for the bow tie pasta. In the meantime, she filled another pot with water, started a boil, and submerged six-inch precut pieces of kielbasa to cook for ten minutes. Usually both the pasta and the meat were done at the same time. Baba drained the pasta and ran cold water over it so the bows wouldn’t stick together. She’d then take out the meat, place it in a roasting pan, cover it, and be off to repeat the rinse-and-wring process for the whites.

With her second basket full of cleaned clothes, my grandmother added the darks to the machine, and once again headed to the backyard to hang up the brightest whites in town.

                                                                                                                           

                                                                                                                               

                                                                             

Afterwards Baba stopped in the kitchen to cut up the kielbasa in bite-sized chunks. She’d pull out her largest cast iron skillet, melt a pound of butter, and fry the two ingredients together. She never added any kind of vegetables to her dish, and no seasoning was ever needed. When completely browned, Baba returned everything to the roasting pan, covered it, and put it into the oven to keep warm.

Since the poppy seed cake was somewhat cooled by this time, my grandmother took the tube pan off the bottle, ran a knife around the edges, and carefully dropped it onto one of her decorative cake plates. The only thing left to do was sprinkle a snowfall of powdered sugar on top right before serving it.

  KIELBASA BOW TIE SKILLET DINNER 

 http://tinyurl.com/p4vwk3r

When the darks were finally on the line, Baba sat at her kitchen table for a few minutes of well-deserved rest. She loved to scoop out a tablespoon of peanut butter and eat it right off the spoon. If she was extra tired, Baba was known to indulge in a second helping.

                         CUCUMBER SALAD http://tinyurl.com/o4nw3q6

Baba kept jars of cucumber salad in the fridge to be used as a side dish on busy days. It went well with all of her Monday dinners. The cucumbers remained fresh and crisp for weeks.

I hope you will try some of Baba’s favorite Monday recipes. As a family we looked forward to every meal because we knew how much love and caring went into the preparation. We were never served anything that came out of a box or can. With Zedo seated at the head, we respectfully gathered around Baba’s kitchen table 

to share blessings, food, and conversation. We cherished this time together and were excused only when our plates were emptied and our stomachs, full.

  

       

                                    

47 YEARS OF WEDDED BLISS?

Today is our 47th Wedding Anniversay and we'll celebrate by doing our grocery shopping and putting steak on the grill for dinner. Not at all romantic,you say? Well honestly after all this time you just run out of things to do that have that WOW factor!

This morning when I awoke, there was a card sitting on the kitchen table. I knew who it was from without opening it since the only other human in the house is my hubby. Our dog, Shadow, lives with us, but she isn't much for card stores and such. Usually a lick or two on my leg is her way of expressing her undying love for me.

There were only seven words on the front of the card: My Wife, the Love of My Life. Need I say more? After all we've been through, I am still the love of his life, and he's mine! Yes, we've lived,loved, and laughed, but we've also argued and cried. We've celebrated births, milestones, and success, but we've also endured sickness, death, and failure. We've earned handsomely, purchased a beautiful home, and raised three amazing children, but there were many times when money was tight, and our kids gave us fits. Yet here we are, 47 years into it, and nothing has been able to sever our bond.

'Celebrating the day I put a ring on your finger and promised to love you forever and thanking you for making that promise so easy to keep,' are the words gracing the inside of this card. Now the first part of the sentence, I believe. I knew his promise was forever the day we married, I could see it in his eyes.

But as far as 'making that promise so easy to keep' is a far stretch of the truth. I know myself quite well. I'm stubborn, opinionated, and self-righteous. I've been blessed with an above average intelligence, and truly believe my decisions are sound and for the betterment of all involved.Trying to change my mind is like trying to dig to the core of the earth with a teaspoon, an exercise in futility. No, I haven't made his promise easy to keep, but I've made it challenging, that's for sure!

Before taking responsiblity for all our trials and tribulations though, hubby isn't without his faults. He wa an engineer before retirement. Everything to him is black and white devoid of much in the way of feelings and emotion. He'd rather think than speak, and is definitely a home body. Going to dinner even with friends will elicit a 'huh' and a 'yep' as his contribution to conversation. You guessed it, he'd rather eat than speak, and making small talk is painful for him.

So here we are with all our shortcomings and still together. Perhaps we could be considered the poster couple for the institution of marriage. Despite our differences, we both believe in the vows we made to each other 47 years ago. We had no idea then what those promises entailed, but once said we were determined to live them until death do us part.

No, I didn't get hubby a card. I've never gotten him one in all these years. I think that when I agreed to marry him, he inherited the job. By the way, he does choose some lovely ones. He always tells me the cards he picks say what he feels in his heart for me, but just can't put into words. I believe him.

So before you poo-poo at the manner in which we choose to celebrate our 47th Wedding Anniversary, remember that our fridge will be LOADED AND our steaks, RARE! When you're married as long as we've been, hopefully you'll be able to say the same!

Happy Anniversary, hubby, here's to at least three more! If we don't make it to our 50th, I'll be pissed because I've hung in there all this time for that BIG PARTY OUR KIDS ARE OBLIGATED TO THROW!

BARNETT FOR PRESIDENT!

CLINTON, WALKER, BUSH, SANTORUM, RUBIO, HUCKABEE AND EVEN TRUMP! Why shouldn't BARNETT  throw her hat (doesn't own one) into the ring, I ask? Hell, I fall in the same age range, I know as much if not more about politics than any of these bumpsters, and I can orate far better than any of them!

To be honest, I believe my motivations for such a high honor are less than honorable though! I want to be president so I can live in the White House, sleep in the bed where ultimate power sleeps, eat meals prepared by famous culinary geniuses, walk across the front lawn in my barefeet, and jet across the world to meet Heads of State, shake hands and accept luxurious gifts from them, and return home feeling completely satisfied with my day's efforts.

I want my hubby, children, and grandchildren to brag about me constantly. I want my neighbors green with envy, my friends friendlier than ever before, and my enemies wishing my hair would fall out!

I want to make life-changing decisions for millions of folks on a whim, and never give a second thought to the horrible consequences that follow. I want to tell people how much I care about their troubles and promise to correct everyone of them in a matter of months. And of course, I want all of these snooks to believe every word I say!

No matter how many 'mistakes' I make, I want the populace to forgive and forget, and revere me for my courage. I want to select people for government positions that will agree with me on every decision I make, and be willing to lie to protect my credibility should the situation ever go south.

When my exemplary service is over, I want monuments erected in my honor, and a library built containing every word I've uttered, and every sentence I've written. I want a lifetime pension, Secret Service protection by the most handsome of men, and the undying respect of every man, woman, and child on the planet.

You may think I should be ashamed of myself for not being more like the politicians I've mentioned at the top of my post, but I'm not. They may have lofty ambitions, promise to fight for the poor and downtrodden, and seek justice for all. They may be better qualified for the job. They may have years and years of experience in Washington.

I know I'm the underdog, but that won't stop me from becoming part of the political scene.And why should it? I can spin unbelievable tales with the best of them. I can tell you what you want to hear, and then do exactly the opposite. I can surround myself with like-minded yes-men and yes-women to further my self-serving agenda along. I do have what it takes to lead our Nation into utter chaos!

BARNETT FOR PRESIDENT 2016! I'm all in. Are you with me? I certainly would appreciate your vote, you dummies!

Listen To Your Body! It Knows You Better Than Anyone!

As I was coming in through the side door on Saturday, my right leg gave way, I fell to the floor and could not get up. After trying two or three times, I realized the leg couldn't and wouldn't hold my weight. Luckily my hubby was in the room, and helped me to the recliner. I was in a great deal of pain and had a hard time positioning myself to at least alleviate some of it. I asked Barry to fill a bag with ice, and get me a pillow to use as a prop. He broached the subject of going to the ER, but I flatly refused. "How about seeing an orthepedic?" he asked. Again my answer was a definite, "No!"

You see the same thing happened to me playing basketball during my freshman year in high school, only it was my left leg that failed me. It was 1959, and back then the doctor said it was a sprain, rest it for a few days and everything would return to normal. But after thr ee months, I was still dragging that leg around relying on my right one to do all the work. When I came home for summer vacation, my Baba took one look at me, grabbed her purse and insisted I follow her down the avenue. Although it took us some time, we finally made it to our destination. The name on the door said, 'Ann Hook, Chiropractor.' I'd never even seen the word, chiropractor' before, so I had no clue what I was in for. We had to walk up two flights of stairs, and believe me, that wasn't easy. The hallway was dark and silent. I started to feel a little uneasy, but I had complete faith in my grandmother.

Ann Hook, who was my Baba's friend and fellow church lady, opened the door to her office and immediately started a conversation. The two women talked about quilting, recipes, and church functions. Without so much as a greeting, the chiropractor instructed me to lay down on a skinny cot located against the wall. I did as I was told, assuming she'd examine my leg to see what was what. However, Mrs. Hook simply went to the end of the bed, and while still chatting with Baba, she took my left foot in hand and roughly jerked it sideways. For an instant, I felt a surging pain, then nothing. I was then told to stand up, and when I did, I was totally shocked. My left leg was straight! I could bend it, and amazingly I could walk normally without pain. I still had no idea what a 'chiropractor' did, but believed their services were nothing less than miraculous. When Baba asked what was owed, Ann Hook waved her hand which indicated she expected nothing in the way of compensation, hugged my grandmother, and promised to be at the next quilting session. We left her office, walked back up the avenue and returned home in a lot less time than it had taken for us to get there.

Over the years, that knee 'went out' often, but a quick visit to Mrs. Hook's office and all was made well again. In time I could manipulate it back into place myself. It's been many years since it has given me any trouble at all.

I immediately recognized what had happened to me on Saturday. A week prior I'd been doing work outside and had constantly placed my right leg in an awkward  position when transplanting bushes. I believe I dislocated my knee because I experienced discomfort and trouble walking after the job was completed. I hobbled around for the next few days, then as I stepped into the doorway, the knee of its own volition, shifted back into place causing excruciating pain and rendering me helpless. Because I didn't enlist the skilled talents of a chiropractor, the joint did the best it could under the circumstances.

I have been icing the right knee down, keeping it supported with an ace bandage, using a walker to get around, and believe I'll be ready to go it alone very soon. Funny how your past provides you with certain knowledge and wisdom that stays in your mind for a lifetime. Without realizing it, you can bring whatever you need to the fore when the occasion presents itself.

I have been in tune with my body ever since my first chiropractic visit. I don't usually rely on physicians to tell me what is physically wrong, my body does that for me. By listening to it, I understand its message, and act accordingly.

Don't get me wrong, there are times when seeing a doctor is imperative to your well-being. But I've found that most of the time, if you become quiet, your body will reveal the problem, and offer advice on how to return to good health.

Listen to your body, it's been with you from the beginning and has stored up a treasurer chest of knowledge you can delve into to find answers to the healing you seek.