I am out of words. The year has flown by and I can’t seem to catch the days. I find myself spending more and more time in doctor’s offices and wondering if it’s because I have the luxury of time to pay attention to my aches and pains or because my increasingly aching joints are urgently demanding my attention. My braces are finally off, but now the real work on my teeth begins. It turns out that the orthodonture expense was only a small down payment for what comes next… a lot more time in the dental chair. I joked with Dad that we’re going to be one of those couples where the wife’s body falls apart and the husband loses his mind. Fortunately, Dad’s body and mind both seem to be holding out better than mine.
I don’t want to be one of those old people who is always talking about their most current physical imposition. I don’t want to be one of those people spending all their time and money on procedures and tests and therapies. I am way too young to be that old. Despite myself, I am holding onto, sometimes by a thread, my good attitude, positive outlook and enduring gratitude for my body and its steadfast and loyal performance all these years. My most recent new doctor told me that she couldn’t remember if she had ever known anyone who had lived with diabetes for fifty years.
I am grateful…and I am scared. I’m not ready for my luck to run out. I want more years, more good years! My body doesn’t owe me anything, but I will keep pushing and stretching the limits of its capacity for as long as I am able and keep hoping that it enjoys the ride enough to stay right with me.
So forgive me if I bore you with my recent test results or whining complaints about some ache or pain. I will try not to act my old age. Know that I can be easily diverted and engaged in conversation or mutual activities, especially when they involve you.
Can’t wait until you get here!
This has become one of our favorite salads to serve when we have company or just for us. Butter lettuce is a refreshing treat (especially after some hard core dental work) and a good change of pace from our usual romaine or field greens. It is light, tasty and easy to prepare. The sweet potato croutons were such a hit that I have started making them just to have around to snack on. Eggplant croutons would work just as well. Use Japanese eggplants to avoid any bitterness and prepare the same way as sweet potato croutons.
This recipe will serve 8-10 people.
Sweet Potato Croutons
- 2-3 Sweet potatoes, diced into 1/2” to 3/4” cubes
- 1-2 tablespoons olive oil salt and pepper to taste
Cut up sweet potatoes into chunks. Toss in a bowl with olive oil, salt and pepper.
Place on a baking sheet covered with parchment paper in one layer and roast in a 400° oven for 15-20 minutes or until edges are slightly browned and crisped. Remove from oven and cool.
- 3 heads of Butter lettuce washed and dried
- 1-2 avocados sliced
- 1 cup *fresh pomegranate seeds
- 1/2-3/4 cup roasted pepitas (pumpkin seeds)
- chives, cut up for garnish
*clementine or tangerine wedges can be substituted for pomegranate seeds
Salad components can be prepared a day ahead and arranged on a platter before serving.
Wash and dry lettuce and arrange on a platter or in a bowl. Distribute sweet potato chunks over lettuce. Slice avocados and arrange on the salad. Sprinkle pomegranate seeds over the salad and top with pepitas (pumpkin seeds) and cut up chives.
- 1/2 cup olive oil
- 2-3 tablespoons fresh lemon juice
- zest from 1 fresh lemon
- 2 tablespoons orange juice
- 1 garlic clove minced
- 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
- salt and pepper to taste
To prepare dressing, whisk together all ingredients and let sit overnight. Taste and adjust seasonings. Serve dressing on the side or drizzle over salad right before serving.