Happy Veterans Day!
Last weekend, Marty and I were at a wedding reception at the VFW in St. Cloud, Florida. They had the place so decorated, it didn’t look much like a VFW. I had to smile.
If I’m being honest, I joined the Army National Guard in July of 1986, right after I turned 18 and graduated high school, to leave my crazy family life behind and to make something of myself. I knew it was my path to success. The military and hard work saved me.
I left for basic training at Ft. Dix, New Jersey, on December 30, 1986. I flew in and took a bus from the airport to post. It was cold for those of us from the South, and there was a lot of snow. The drill sergeants were mean. Ha ha. Oddly enough, it wasn’t that hard. I grew up a lot in basic. I still remember the gas chamber, time at the range, low crawling under live fire, throwing a grenade, and learning about claymore mines. We rucked 15 miles and slept on the snow. I learned everything I needed to know about wool in that Ft. Dix winter, starting with those Army green wool socks I still swear by. I even saved up my money during basic and bought a Nissan Pulsar when I got out, which got me to school and work.
From there I went to Ft. Benjamin Harrison in Indianapolis to become a 75F, a personnel information systems management specialist. In the summer of 1987, my unit needed to send someone to school, so I asked them to send me to cook school at Ft. Lee, timed between college semesters. The Guard helped me get through school. I spent two years at Northwestern State running track and cross-country, then transferred to LSU so I could earn a BS instead of just a BA. In December of 1991, I became the first person in my family to graduate from college, with a BS in psychology and a minor in religious studies.
In the middle of all that, I went through Officer Candidate School and graduated in August of 1991. My dad didn’t think I’d make it through OCS, and that just made me more determined to complete it. I did. I became an officer. Then I went to officer basic at Ft. Eustis in early 1992, in the Transportation Corps, with the Louisiana Army National Guard. I later served as executive officer of HHD 165th Transportation Battalion and received the Army Achievement Medal, along with the National Defense Service Medal.
I served about ten years. In 1996, I resigned my commission, because I didn’t want to go off to war and leave my boys. I was in the IRR for a few years after that. This Veterans Day, I’ve been out about thirty years. WOW! Time flies.
What did the Army teach me? To keep on going. That it isn’t always easy. To set goals and follow through, I suppose. As I learned in the Army, pain is weakness leaving the body. I still use that on the trail and on the water. For years I even hiked with my old Army-issued rucksacks, remembering what it felt like to lug 40 or 50 pounds plus an M60 and its ammo. The packs are a lot nicer now, but the lesson is the same: just keep moving.
I am thankful for the path the Army gave me, and for every veteran who has walked a hard road and kept going anyway. God gave me a survivor’s spirit, and He did not waste one bit of it.
A Veterans Day Treat: Low-Carb Pumpkin Custard
I celebrated Veterans Day in the kitchen with fresh pie pumpkins. My half batch made 4 servings. It’s keto, wheat-free, sugar-free, and diabetes-friendly, so Marty can enjoy it too.
Ingredients (half batch, 3 to 4 servings)
- 1 cup thick fresh pumpkin puree
- 2 large eggs
- ½ cup heavy cream
- ¼ cup unsweetened almond milk
- ¼ to ⅓ cup allulose/monk fruit blend
- 1 tsp pumpkin pie spice
- ½ tsp vanilla
- ⅛ tsp salt
For the puree: Roast halved pie pumpkins cut side down at 400°F for 40 to 50 minutes and blend them smooth. Then drain the puree in cheesecloth for 1 to 2 hours, or cook it down until it’s as thick as canned.
Directions: Heat the oven to 350°F and butter your ramekins. Whisk everything until smooth and pour it in. Bake in a hot water bath for 30 to 40 minutes, until the edges are set and the centers still jiggle a little. Chill at least 2 hours. Top with whipped cream sweetened with allulose.
About 4.5 to 5 net carbs per serving when split four ways (a rough estimate).
Never stop exploring and never give up hope. Life is good.
