Archive for the ‘Loveland’ Category

Choosing to Live in Love

Tuesday, July 2nd, 2013

I was exuberant with joy this morning. The Reporter Herald contained a good-sized article about my new life-coaching business – Paths 4 Change. The young reporter had been very attentive during our conversation. He described the role of labyrinths in my work and gave examples of ways that people can use labyrinths in spiritual practices.

I was sitting at my computer around noon when my telephone rang. The caller ID read anonymous, so I figured it was another solicitation call, but I answered anyway. There was silence, so I thought a recording was coming.

Imagine my surprise when the hesitant voice of a woman asked me if I had been the subject of the article in the newspaper today. “Yes!” I responded quickly thinking this sounded like someone sorely in need of my services.

Imagine my greater surprise when the woman said, “What you are doing is New Age. Labyrinths are not in the Bible and I cannot believe that they built one at First Christian Church.” Somewhat flabbergasted, I told her that labyrinths have been used in churches for hundreds of years. The labyrinth in Chartres Cathedral was built in 1200.

She was not convinced. Jesus did not walk labyrinths, and, furthermore, meditation is evil. Just another New Age thing. And you might not think about Jesus when you are meditating.

“I felt sick reading the article,” she said, “I know you are making a lot of money with this New Age stuff. It’s probably paying your rent. I looked up your address and you live in Lincoln Place Apartments, so you’re making a lot of money.”

At the close of the mostly one-sided conversation and when I got my breath back, I tried to understand where this woman is coming from. We make our decisions based on love or fear. I did not detect any love in either her tone of voice or in her words. She is obviously living in fear. I do not know what she is afraid of, but I refuse to be pulled into the depths of her despair.

I am so grateful for the positive, supportive people in my life. I am blessed.



Friends to the Third Degree

Wednesday, May 25th, 2011

Last night we went out to dinner at Adelita's (Heiditown gives a great review with photo) here in Loveland. The food is good and the atmosphere is more “Little Mexico in My Neighborhood” than anything else. Located off the main thoroughfares but still easy to find in the downtown area, it is a place where the locals meet 'n greet.

Our gathering was an impromptu kind of thing. Our friend Pat's grandson Robert was in town, which was as good an excuse as any for a night out. Pat called us, said Jan was coming, too, and so was Bo. So I called Helen and Phyl, who sometimes join us when we play cards and chickenfoot or Mexican Train dominoes. We know Trudy likes Mexican food, so we asked her to join us.

We sat in no particular order, filling in seats around the long table as we happened to follow one another in from the porch. It was a noisy, laughter-filled dinner. At one point Pat leaned over to me and said smiling, “Just listen to the cacophony around this table!” With all the side conversations going on, we were indeed sitting in the midst of some rather boisterous dialogues. Discussions ranged from who was doing what to what, to mixed drinks or wines we liked, which shots were lethal (Starry Nights!) and specific desserts not to be missed. Which led to ordering 3 desserts (Flan, Key Lime Pie and Fried Ice Cream) and enough spoons so we could pass around each yummy dish.

I looked around the table, eyes resting one by one on the familiar faces, and pondered.

Let's see … going clockwise … there sat Pat, whom I'd met nearly 16 years ago when her dear friend Jan was my boss. Pat and Jan's children, who are now sending their children off to college and beyond, grew up together. Trudy and her first husband knew my husband and his first wife when their children were small. I met Phyl through Colorado Authors' League … or was it a mutual writer-friend? Robert is Pat's grandson, who stopped here on his way to California, and we know him from previous visits. Helen … well, I've known Helen forever, and we became reacquainted through mutual colleagues and writers. She and Phyl are members of the Weekly Writers' Workshop that sits UnderTheCuckooClock each week. Fred is my best friend and partner in business and life, and Bo is Jan's one-door-down neighbor. Their children grew up together, too.

As it ended up, Jan wasn't feeling well, so Bo took take-out back to her. We all signed the top of the take-out box so she'd feel more a part of our little gathering.

I always get a kick out of seeing people who reside side-by-side in my heart meeting one another and forming their own bonds. Facebook calls it “friends of friends.” Linked In calls it “second or third degree connections.”

I call it simply living the good life.

Honored to Share

Sunday, August 29th, 2010

Corn Recipe Entry

When I entered the Corn Roast Festival Recipe Contest, I did it to share a family recipe.

One of the best flavor mixes I've ever tasted is a dish my first mother-in-law Carolyn Davis Morgan taught me ages ago.

When she told me she was making Fried Corn, I was a bit less than enthusiastic. First of all, I could not imagine how anyone could fry corn.† Secondly, why would you add calories to an already starchy food?

Maryjo Costanzo Morgan shares Fried Corn recipe taught to her by Carolyn Davis Morgan

Carolyn Davis Morgan's recipe for Fried Corn garners Mj a trophy

Why?† Because it is absolutely delicious!

Here's the recipe - if I'd thought ahead, I would have more carefully named it "Nanny's Fried Corn" to honor Carolyn Morgan ... she gave me so much more than this recipe!

"Nanny's" Fried Corn

4-7 slices thick cut bacon
6-8 ears of ripe corn, shucked (you can use frozen corn, cooked, in a pinch)
salt, pepper to taste.

Cut raw corn from cob.

Brown bacon. Drain. Dice into ºî pieces. Set aside.

Carefully pour remaining bacon grease into a suitable glass container and set aside.

Put corn in the same pan the bacon was cooked in. Sprinkle with sugar ñ about 1 tablespoon per 3 ears of corn, more or less, and cook corn on medium-low heat to carmelize the sugar and corn, about 10 minutes. Stir often so it won't scorch.

Add bacon pieces. Salt and pepper to taste.

Note: Some corn is naturally sweeter than other corn, so reduce the sugar to Ω T. if you know a batch of corn is especially sweet.
I am deeply grateful to have had a person so generous, kind, and thoughtful as Carolyn Davis Morgan in my life.

The Reporter-Herald posted winners in today's paper.