Somewhat indelicate - so what?

Well, I don't know about this blogging thing but thought I would give it a shot. Believe me, it's not that I have anything important to say, but hey, there are a ton of other people out here just as vacuous as I am talking about trivial stuff so why not me? Really though, should call if "P"logging (the Polish version).

Now as for the name of my blog "From the Outside". I am a career outsider, and my view is almost always diametrically opposed to most of those I talk with and if not opposed at least somewhat skewed. So that's me on the outside looking in. Absolutely where I should be because I believe wholeheartedly in the words of one of the most insightful philosophers of all time, Groucho Marx, who said, "I have no desire to belong to a club which would have me as a member."

So as I contemplate starting here I think that you should know that if you gain any insight into me as a person by reading what I write here it is purely an accident - or possibly deliberate misdirection. So the only question now is what to write about first............................


Ah here it is ....... Colonoscopy. Not that I want to be the butt of anyone's jokes (geez, I've started already haven't I?) however it is something that had been on my mind for quite some time (and some would say that is where my mind is actually located). I know that we are constantly bombarded with warnings and admonitions that upon reaching a certain age we should have the procedure done. Of course they say that if you have a family history of colon cancer then that target age should be lowered by a few years. I guess what finally got me off the "pot" (sorry) was learning that Joel Siegal - the ABC movie critic - had finally lost his battle with colon cancer. I had heard him say some time ago that he had waited until age fifty-three before he had the procedure and when he finally asked his doctor what the outcome would have been if he had not waited the reply had been "you probably never would have gotten cancer at all". Coupled with the fact that my Mother was diagnosed with colon cancer at age seventy-seven (she was lucky they caught it early and she is fine) I thought it was time. And even though my insurance won't cover all the cost I thought it was a good investment.

So ever since the "push" to get everyone to have this done prophylatically these gastroenterologists are pretty busy folks. It took six weeks just to get an initial appointment (actually the Doc was on vacation in Italy for two of those weeks - gotta spend all that money somehow) and when I got there - late in the afternoon- the waiting room was packed. The whole appointment was mostly information on the preparation for the procedure and only saw El Doctor for a few minutes. But I did pick up one piece of interesting information during the course of our discussion - that family history is only an additional risk factor if a family member was diagnosed with colon cancer under the age of fifty-eight. Good thing to know.

Anyway he informed one of his assistants that I could schedule at my convenience and so two days before my birthday in September I will be having the procedure done. And even though I am succumbing to the fear factor and having it done I have a theory ( watch out - black helicopters on the horizon).

It seems to me that all these gastroenterologists didn't just spring up out of nowhere. It is my personal belief that the whole "scare tactic" thing used to get people in for these procedures could be just a hoax. It seems to me that the UFO sightings have been fewer and fewer over the past ten to fifteen years - just about coinciding with the "colonoscopy craze". I think the aliens have finally acquired some smarts. Why go around abducting people when you can get them to come into an office and PAY you to do ANAL PROBING. In fact I think the government is fully aware of this and has an agency to police these people. Their agents are called "Men in Back". And do you really think it is a coincidence that they call their agents something most people would mistake for the title of a porno movie? No, no, no - not by a long shot. Something to think about, eh?

Now the name of my blog is "From the Outside" but I can guarantee you on September 19th it will most definitely be "on the inside".

And finally in the best tradition of TV showing Preparation-H commercials during dinnertime I have included below my very own recipe for Shrimp Creole. You should give it a try - it's pretty tasty and quick and if you can find a bottle of Pepperwood Grove Viognier (inexpensive but good) it would go very well with this dish.

Hasta la vista mi amigos.

Not Your Traditional Shrimp Creole

I love Cajun and Creole cooking. But in Louisiana they do the shrimp creole with a roux. I'm
not a big fan. I like the flavors fresher and cleaner. This is my take. I hope you like it. Very
quick and simple. This recipe serves four so adjust as necessary

2 tbsp canola oil
1 cup diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
2 cups diced celery
3 cups diced tomatoes
1 - 15 oz can chicken stock (low sodium is great)
3/4 cup dry white wine
3 large cloves garlic (sliced thinly)
1 tsp black pepper
2 tsp good hot sauce (Louisiana, Crystal, or Tobasco)
1 tsp dried oregano
1-1/2 pound medium shrimp

4 cups cooked white rice

Dice all vegetables in approximately 1/2 inch dice and thinly slice garlic. Place large pan over
medium heat for about 3 to 4 minutes until it comes to heat. Put oil in pan and after 10 seconds
(oil will start to shimmer) throw in all vegetables except for garlic and tomatoes. Stir continually
for about 2 minutes until onions soften and begin to turn translucent. Add chicken stock, white
wine, garlic, pepper, hot sauce, and oregano. Reduce heat to low. Let simmer for 15 minutes.
While the dish is simmering cook your white rice. At the end of the 15 minutes add tomatoes.
Simmer another 10 minutes uncovered on high to reduce sauce. Prepare shrimp by removing
shell cutting completely through down back and rinsing under cold water to remove sand vein.
At the end of the ten minutes add shrimp and cook for three minutes or until shrimp are pink
and no longer translucent.

To serve use a ramekin or 1 cup measure and pack rice in firmly. Tap container down in the
middle of the plate and remove container leaving molded rice in the middle of plate. Place
Shrimp Creole around the rice. If there is any liquid left over drizzle on rice mounds.

Okay - now for the variations. If making the shrimp dish and you have seafood stock you can use that instead of chicken stock. If you want to go vegetarian use vegatarian stock instead and make an additional cup of vegetables in whatever combination you choose. If you don't have shrimp available you can cut up two boneless chicken breasts in 1/2 inch cubes an add at the same time you add the tomatoes.

Good luck and bon appetit.