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Something slipped passed my lips last night that I thought I would never again hear me utter. I had been quite certain that I had grown passed that stage, matured as it were, become a bona fide grown-up!
Apparently I was wrong. I hang my head in shame. Euphemistically speaking
What was this unacceptable word that escaped my mouth, you ask?
Can you believe it? Out of all the colorful expressions available to me, in at least 3 languages, this was the best I could come up with. How embarrassing!
“Oh, Sugar!” was the favorite saying of one of my aunts. My mother said “Oh, Fudge”.
On reflection, my early years were filled with such euphemisms. We weren’t allowed to use actual ‘swear’ words so it was a matter of how close we could get without getting in trouble. Sometimes we had no idea of what word we were trying to mimic, or, if we knew the word, we didn’t know what it meant.
‘Gosh darn it’ when parents were around became ‘Gol dang it’ when they weren’t.
Schiester and schist were acceptable, as was ‘fu’ cryin out loud’ (said fast).
Our neighbor allowed his boys to say ‘balls’ which I always thought a bit crude.
My mother was very upset when my older brother started saying ‘Judas Priest’ and I still have no idea why.
As we became teenagers, language became more creative. One friend actually used to say “Expletive deleted”! We either abbreviated our expressions (assuming adult ignorance as all teens do) or used exaggerated forms.
Thus we used ‘P’d’, ‘P’d off’, ‘P.O’d.’, ‘T.S.’, ‘F’d’, etc. as well as ‘shucky darn’, ‘Pshaw’, and ‘golly gee whiz’.
Mon mari tells me his mother said ‘Frist all Chriday’. Wha????
In Ireland everyone says ‘feck’, even the clergy, even on the telly! As if we don’t know what they really want to say….
A brief list of others that have had a short claim to fame in my vocabulary: horse puckey, futz, crud, crap, jaysus, poop (never a big favorite, but it irritated my mother no end), curses, doggone it, dad blast it, and my current favorite, thanks to the local Brits, ‘crikey’.
And sometimes words mean just what they’re supposed to. I remember my mother getting angry at my father when I was about 8 years old. We were getting in the car and my younger brother was sprawled in the back seat. My father glanced over his shoulder and said “Pick up your nuts and move so your sister can get it”. My mother started chastising my father most vigorously. Neither my father nor I had a clue as to why she was so upset, as we waited for baby brother to put his peanuts back in the bag so I could get in the car. Really, Mother!
Right now, in my herb garden, parsley is reigning supreme. The sage is doing okay, the basil, tarragon and chives have cocked up their toes and the thyme and savory are looking sad but the parsley has never looked better.
Parsley is very high in vitamin K, and high in vitamins C and A. It contains volatile oils that have been shown to inhibit tumor formation in lab animals, particularly in the lungs (pay attention, smokers). It’s also high in antioxidants and has been shown to increase the blood’s capacity for antioxidants.
Parsley is the most popular herb in the world, and it really is more than just a pretty, green garnish.
I’m, once again, cooking with parsley for Weekend Herb Blogging, being hosted by my favorite Estonian, Pille, of Nami-Nami. Weekend Herb Blogging, founded by Kalyn, of Kalyn’s Kitchen, is now off to a great third year start. Join the fun!
Remove parsley leaves from stem and leave whole. Divide into 2 piles and set aside. Clean mushrooms and slice thickly. Heat 1 tbs oil in medium nonstick skillet. Add mushrooms and sauté until golden brown, about 10 minutes. Remove from pan and divide in 2. In a medium bowl beat 2 eggs well with a wire whisk. Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. Add half of the remaining oil. Add eggs and swirl around to cover bottom of pan. When the eggs are almost set lay half of the parsley leaves on half of the omelet. Top with half of the mushrooms and half of the feta. With a spatula turn other half of omelet on top. Leave in the pan another 20 – 30 seconds to finish cooking and remove to plate. Can be put into 250F (125C) oven to keep warm while you make the other omelet…or just cover with a lid. Oh yes – repeat for second omelet. Serve, garnished with a few olives if you have them. Serves 2 as a first course.
And that’s it! How simple!
Be sure to visit Nami-Nami on Monday when Pille will have a round-up of all the herb-y delights!
Holy Buckets! Time to get busy!
Please, please add your favorite euphemisms in the comments… I know I’ve only scratched the surface.
Maybe we can find something colorful enough that some people-who-shall-remain-unidentified could expand their vocabulary beyond f***. Then, they’d only be saying it every 4th word (instead of every other). Not that I’m offended…just bored…