Good Things

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Oh, gosh, I’ve been thinking of changing the name of my blog… or something.

The renewal for both my domain name (Sexy Past 60) and for WordPress – they host my blog – have come due and I seriously thought about not renewing either of them. I’m way past 60. And not feeling very sexy, and I haven’t written anything in months. Why not drop them and save the worry, and a couple hundred dollars?
Upon discussion with my sweetie, he convinced me to keep it another year and see what happens. I might feel like writing again soon. Inspiration could strike…

To use a British expression, I feel that I’ve “been made redundant.” I no longer need to give advice on hair, makeup, or clothing styles because it can easily be found anywhere these days with a quick computer search. There’s even technology where you can try-on a haircut, makeup, and even clothing before you buy them. Online, of course. But really, that is only part of the reason I haven’t been writing.

The truth is, I haven’t been writing because I’ve had a spectacularly lousy last couple of months.

Define lousy, you say. I had 4 emergency room visits to two different hospitals, another “stroke-like” event which turned out not to be a stroke, and a 5-day hospital stay… all in one month.
I’m on a first name basis with a couple of E.R. docs and nurses now. I’ve been CT’d, MRI’d, radio-activated, stress-tested and spinal tapped.

And that was before I went to MD Anderson Cancer in Houston for a week.


In my book, Sick and Tired & Sexy… Living Beautifully with Chronic Illness, I focused on the auto-immune illnesses I live with, since so many other women have them, too. What was helping me would probably help them also.

I didn’t include the rare bone-marrow disorder I’ve had since 1998. My body produces way too many platelets – the opposite of Leukemia. I’ve been on meds that have kept it well-controlled forever. It was just something humming in the background which would occasionally remind me of its presence with an astonishingly psychedelic migraine.

Suddenly, it was not under control and causing me a lot of seemingly unrelated problems.

By going to MD Anderson, I have an updated diagnosis, and a brand new treatment plan going forward. It’s a week, today, since I started a new drug, Jakafi, and other than feeling a bit dizzy, I’m doing very well. Better living through modern chemistry, indeed!

Two other good things that have made my life much better have been mail-order subscription services.

The first is with Brodo, which means “broth” in Italian. It’s delicious bone-broth which is low-sodium and high-flavor. It has as much protein as an egg in each one-cup serving. And look at the cute cups they sent me as a gift with my second order!
I struggle to get enough protein since I dislike eggs in the morning, and I can’t eat dairy products. A cup of steamy broth and a gluten-free goodie works just fine for me. I order both individual serving packs in my fave flavor (Tuscan Sun) and a few bigger (3-cup) packages to use a base for other meals. It’s been a game-changer for me to have them in my pantry.

* I am not receiving compensation of any kind for sharing these great products. They’ve become staples, and I am just passing along the deliciousness.

The other subscription is to Wildgrain – a bakery service where I can order gluten-free sourdough breads, delicious “Everything” bagels (my favorites) below, and other goodies that make my wheat-free, dairy-free, low-sodium life much easier. With cold weather on its way, I’m all set. Soup!

Doesn’t that bagel look delish? It’s a bit less chewy than a wheat flour bagel, but it’s certainly a tasty substitute. I’ve even found a non-dairy cream cheese by Kite Hill that has a creamy texture and a tangy flavor. I’m thrilled!

And I have more good things to look forward to: Halloween and Dia de Los Muertos are both this week. They are my favorite holidays! I need to pick up some pumpkins today and put them in the yard with my black cat cut-outs. We love to decorate, even though we don’t have trick-or-treaters in our neighborhood, sadly.

The other good thing is my birthday, next week. I usually don’t make a fuss over it, but this year I’m going to. I’m going to be 74… and I’m very grateful to be here to celebrate it!

I’m going to buy myself some new baking pans and cookie sheets at Sur la Table. (Since I’m still studying French, I now know that means “on the table.”) Which I where I’m going to park a small decadent chocolate cake that I’m making for myself.

Pictures in the next post, promise.

Wishing you all good things, thanks for being here!
XO. Donna

Simple Pleasures

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Books, books, books! I’m working my way down and around my reading list, and what I’ve been reading has inspired and informed what I’m cooking. The cooler weather hasn’t hurt either – I finally turned on the oven.

I’ve been reading memoirs – not what I usually read – but memoirs by food personalities take me to my “happy place.” They warm my heart with their passion for food. While there’s a whole lot I can’t eat, I’m savoring what I can, and experimenting more.

It all began with Ina Garten’s newest book, her memoir. I’ve been a fan since early 2000’s (I even wrote about her in my book) I’ve always wanted to meet her!
She and I had the same spirit-crushing fathers – they even had the same name: Melvin! But she had such deep trust in herself, that she took risks over and over again. With tons of hard work, and the loving support and trust of her husband, she has succeeded wildly on her own terms.

Stanley Tucci. What else can I say besides I have a total crush on the guy?
If you have not seen “The Big Night” or “Julie & Julia,” do so. Both passionate movies about delicious food and the people preparing it. Besides being a great cook, Tucci’s a consummate story-teller and a talented artist. His book is like taking a vacation in Italy.

Speaking of storytellers, I got to hear the fabulous Ruth Reichl read from her then new book “Comfort Me with Apples” at the Texas Book Festival in 2002. I was gifted a ticket to the Gala dinner and she was one of the three authors who read to us. She was the one I enjoyed most, because while I’ve always loved food and cooking, she displayed a passion in her writing, and reading, about food that I’d never experienced before. I just finished Apples, a memoir at that point in her life, and look forward to reading “Save Me the Plums,” her latest memoir about her ten years of running the glamorous Gourmet magazine.

All of this reading about food and recipes got me back in the kitchen after months when I just didn’t care. Adjusting to a new (more restricted) diet, and dealing with 110 degree heat, the last thing I wanted to do was cook anything intricate. However, a few cool nights and a few great books was all it took to get me jazzed again.

Reading Gourmet magazine online, they shared a new type of squash called Honeynut. It’s like a baby butternut squash; but richer, sweeter, and smaller with an edible skin. They are everything the magazine claimed they were, but after trying the skin, and not liking it, I just scraped the creamy flesh out and ate that.

I followed the microwave directions after cutting it in half (easily!) and in five minutes I was enjoying it with lunch. These squash are going to make a great soup, too. I stumbled upon mine at Costco.

And last, but not least, I made my wonderful gluten-free brownies last weekend since we had a little cool spell. I love a simple well-made brownie, maybe add a few toasted chopped walnuts or pecans. But it had been a while since I gussied up my brownies by adding teaspoons of room temperature all-natural unsweetened almond butter.


From top left, the plain batter. Then add scant teaspoons of almond butter evenly around batter, taking a butter knife, drag it through the batter making long swirly designs. Bake as always, until the tiniest bit gooey in the center, but a toothpick comes out clean.

Remove from oven and cool completely on a wire rack or else they won’t hold their shape. It’s hard to wait, I know, but it will be worth it.
You can do this with your favorite brownie mix or home recipe. Peanut butter (chunky or creamy) are both delicious also.

I hope I’ve offered you some great reads and great food ideas. My birthday is next Wednesday, and my sweetie and I are heading to San Antonio for a romantic getaway. We have a couple of favorite restaurants we want to revisit – it’s been since the pandemic that we’ve been back there. I’m looking forward to strolling along the Museum Reach-end of the Riverwalk. It is always wonderful because it’s so much less crowded than the middle of downtown. I’ll tell you all about it next time.

Thank you for being here,

XO Donna

Comfort Food

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Now that my sweetie and I have had both of our vaccines, we celebrated by having a very dear friend, who has had both of his vaccines, too, come to dinner. I cooked a “comfort food meal,” and for dessert I made a delicious carrot cake with a light glaze of cream cheese frosting. Like many of my favorite recipes, this one has a story attached, the story of me.

When I moved to Austin, TX in 1978, I found out there was no reciprocity for my hairdresser’s license here. Although I had been working as a hairdresser for two years in NY, I had to go back to beauty school to earn more credits for a Texas license. This was not what I expected!

To make ends meet, I worked evenings at the Austin Opera House slinging cocktails and buckets of beer. The music was good, the tips were great, and I made my first friend there, Terry. Her husband was a musician and her sister worked at Austin Public Library – she’s the one who told me about a part-time day job in the Children’s section of the library.

I was hired, and I was in Heaven. I worked with amazing people in a beautiful new library. Books everywhere! About six months later there was an opening next door in the Central Texas Library System film department that offered a few more hours, a little extra money, very interesting work, and another group of interesting and creative people.

Many of us were working towards something – a masters in library science, a masters in archival studies, degrees in public administration, library management, or creative writing and theater. I was working my way back toward enough credits for my cosmetology license.

Along the way, I developed wonderful friendships and became part of the tribe that made up the Austin arts and music scene in the 80’s. The early Capitol 10K races! Carnival Brasiliero! Liberty Lunch! Whole Foods! Armadillo Christmas Bazaar! Fiesta! at Laguna Gloria, Spamarama! Zilker Hillside Summer Musicals!

Soon, I was happily divorced, had earned my cosmetology degree… and began cutting hair at my kitchen table, or in good weather, out on my patio. A year or two later, and I was cutting most of the Austin Public Library staff’s hair, and a bunch of the local artists, artisans, actors, writers and musicians. That’s when I decided it was time to open my first salon. Many of the friends made then remained my clients for my whole 30+ year career.

This recipe was given to me by my boss, Biruta. She was a beautiful woman who looked very much like Ali Macgraw. She was an exceptional hostess, and a delicious cook, whose whole lifestyle exuded what is now being called a “Scandi” aesthetic: simple beauty and naturally elegant furniture and textiles. None of this was what I had grown up with at all – and I admired her style tremendously.

This is her carrot cake recipe… the original copy she handed me, jotted in her neat handwriting from 40 years ago, now stained, wrinkled and splattered from many great cakes.

You have the option of more white flour than whole wheat, but I always make it equal. I grate my carrots in a Cuisinart now, rather than by-hand using a box grater. My cream cheese frosting is just one 8 Oz. package of Neufchâtel at room temp mixed with enough powdered sugar to make it sweet, but not disgustingly so – about 1 Cup – and a teaspoon of vanilla. My electric oven baked it in 30 mins. Check with a toothpick for doneness. Let cool to room temp before frosting, then chill in fridge to set icing. 12 servings, more or less.

Bon Appétit!
XO Donna