Posted in Diet, family stuff, Happiness

The Day After (Christmas)

Well, it was a great holiday! I drove to Texas to see my Dad and the rest of my family. It was a 15 hour drive. Everyone asked, “why didn’t you fly?” I never fly anywhere I can drive, no matter how long it will take. I have been on over 200 flights and I still don’t like it.

I arrived two days before Christmas. I started to go shopping for my nieces and nephews but I was too tired. I got them all gift cards instead. They were still very excited Christmas morning. Of, course I was not the only one buying gifts.

We all had a good time. And I haven’t even seen all of my family yet. Christmas was a great start. I have the rest of the week to see the rest. Also, I hope to see some friends this week as well.

It has been very good to be home. My nieces and nephews (actually my great nieces and nephews) are older now, and are not so freaked out by the stranger called “Uncle Tony.” So it has been a lot more fun. Of course, they are wearing me out.

I hope you all are having as great a holiday as I am. Merry Christmas!

PS, My son graduated from college last week!

Posted in Diet, pain

Ridiculous Pain

I have just spent the last 4 days in the most ridiculous pain. And I am pretty sure it was because of the foods I have been eating since the Thanksgiving and Christmas holidays. I have consumed copious amounts of high carb and sugary foods.

Eating that way I believe that I caused enough inflammation in my body to cause significant pressure on the sciatic nerve on both sides of my body. The pain was almost unbearable in both legs. I didn’t sleep for nearly three days or nights.

The pain has now subsided. It only took about 36 hours or so of near-fasting. And today I have barely had any carbs, and no sugar whatsoever. I don’t really know how much this has actually affected my inflammation, or maybe it is coincidental, but I feel 100% better.

I have come to expect pain because of aging, and especially the degenerative disc disease. The last few days have made it clear that I should work very hard to avoid eating foods that would do me harm no matter how boring it can be.

I just find myself with an overwhelming desire to eat something processed (bread, cake, pie etc.). And if I don’t have it in the house I’ll run out to store and get it. Shameful I know. It’s the truth though.

So, needless to say, I have not been that successful during this first month of the year. I haven’t given up though. I can’t.  Eating the wrong crap makes me feel like..well, crap. Wish me better success. And if you feel so inclined, pray for me.

Posted in Favorite Recipes

Whiskey Egg Nog Cheesecake

I will be making this on Christmas eve. It is a Whiskey Egg Nog Cheesecake. I always loved eggnog when I was a kid, not so much anymore. I also used to love cheesecake until I ate so much of it one day that I puked. I still like it. I just don’t eat more than a serving anymore.


2 -5.3 oz. packages Walkers Shortbread
¼ cup granulated sugar
4 tbsp unsalted butter, melted

32 oz. cream cheese
4 large eggs
1½ cups refrigerated eggnog
2 tbsp Scotch Whisky
2 cups confectioners’ sugar
½ tsp ground nutmeg
3 tbsp all-purpose flour

½ cup heavy cream
1 tbsp light brown sugar
1 tbsp Scotch Whisky
ground nutmeg



Preheat oven to 325 degrees F.

  1. Add Walkers Shortbread to a food processor and pulse until fine crumbs form. You can also crush them by placing them in a large Ziploc bag and crushing them with a rolling pin.
  2. Transfer crushed shortbread to a medium bowl and stir in sugar and melted butter, stirring until evenly coated and the mixture sticks together when pressed.
  3. Transfer crust mix to a 9-inch springform pan and press the crumbs evenly into the bottom of the pan and about 1 to 1½ inches up the sides.


  1. Beat cream cheese in a large bowl or stand mixer on medium speed until smooth, scrape down the sides.
  2. Add eggs one at a time, beating after each addition, scraping down the sides as needed.
  3. Gradually add in the eggnog and whiskey.
  4. Sift the confectioners’ sugar, flour, and nutmeg together in a medium bowl, then fold it into the cream cheese mixture.
  5. Pour filling mixture into the prepared crust.
  6. Place springform pan in a larger baking dish and fill halfway up the pan with water.
  7. Bake for 70 minutes.
  8. Shut off the oven and bake for 60 additional minutes with the door closed.
  9. Remove from the oven and transfer cheesecake to a cooling rack to cool completely.

Once cooled, transfer to the fridge to chill for 8 hours or overnight for best results.


  1. Just before serving, whip the heavy cream, light brown sugar, and whiskey until stiff peaks form.
  2. Pipe onto cheesecake and dust with ground nutmeg.