Don’t despair. There is hope for the burn-your-ass and keep-running-like-a-rat syndrome. Eventually you find your stride. Eventually you make your place and settle in. Eventually you realize that you don’t have to feel the burn in order to do some good.
I hate to acknowledge that you may have internalized this suffer-until-it-feels-good affliction from my side of the family. I think its about survival. The good news is we are all surviving. The tough part is that we all have to figure out how to do it on our own.
Speaking of survival tactics, I hear you’re doing a little yoga. Mahjong and yoga…hmmm…I won’t say a word. You are already 30 years ahead of where I was at your age!
In the meantime,I am celebrating my fiftieth year of living with Diabetes! Hard to believe…that fifty years have gone by…and that I am still here to write my daughter a letter about it. On June 6, 1965, the day I was diagnosed with what was then called Juvenile Diabetes, my odds for surviving another fifty years were slim.
The chatter I heard on the street as a 13 year old newly diagnosed diabetic was about a neighbor, an elderly grandfather, a long lost cousin…who lost a leg, went blind, died from kidney failure or heart disease. I chose to tune out most of that. I was instructed to never go barefoot, to not get upset, to eat the same thing at the same time every day, to stay away from sugar, to test my urine four times a day, and of course, to take insulin shots. I chose to ignore most of that too, except taking insulin and staying away from sugar. I knew I had to do those two things in order to survive.
I made the decision, early on, that I wanted to live and that Diabetes was just going to have to live in my life. I wasn’t going to live a life ruled by the fear and dogma that was the prevailing diabetic wisdom of the day. So I went barefoot outside in the summer, got mad when I was mad, stayed away from sweets, took my shots and avoided doctors as much as possible. I allowed myself to hate diabetes without having to hate myself or my life.
I live my life fully everyday; I work; I travel; I celebrate with friends and family; I love my family deeply. I cherish each day! Diabetes has been my constant, many times, unwelcome companion. Our relationship is based on mutual respect and acceptance…acceptance of our mutual goals and our individual needs…and the necessary compromises required for any relationship to succeed.
It is hard for me to believe I have reached this milestone. I am grateful for all the skilled doctors who have hung in there with me despite my stubbornness, for all the latest and greatest torture devices designed to help me manage this disease and for all the research that has enabled me to see the world through my own eyes, to walk as many miles as I feel like on my own two legs and to love with a heart that beats regularly and reliably.
I am thankful for all the miracles in my life…especially for you and Dad…and hope that I have not overly burdened you.
I know I have been lucky, but I still hate diabetes…and I am ready for the cure! I wish I had a fairy godmother who could temporarily turn me into one of those lab rats at the UAB Comprehensive Diabetes Center, www.uab.edu/diabetes, where they have been studying a drug that essentially cures diabetes in diabetic rats. I’m putting my hope on that research and I plan on spending this year prodding them along with a little fundraising support.
I have so many things to celebrate in my life. This year, my sweet life is at the top of the list!
Summer Kale and Pesto Pasta
It’s summer time and the garden is rich with basil and kale. This meal is dedicated to you, Shaina. You and Dad went out to the farm and picked a garbage bag full of young tender kale…and you even washed out the dirt and most of the grass. We may overdose on kale this summer…kale smoothies, kale quiche, kale salads, kale burgers…but it’s all good! I am already seeing green!
Small bow tie pasta, basil, olive oil chopped garlic dried or fresh good black olives sundries tomatoes pine nuts (optional) shaved Parmesan Cheese (optional)
Cook pasta according to directions. Drain. While the pasta is still hot, mix in basic basil pesto (fresh basil leaves, olive oil, fresh garlic, salt, pepper, all thrown into a food processor) to taste. Add olives and sun dried tomatoes. Set aside.
Fresh kale, as much kale as you have or want fresh chopped garlic, to taste olive oil salt pepper hot pepper sauce (optional)
Wash kale thoroughly. If kale is mature, remove thick stems and tear leaves into pieces. If the kale is young and tender, the stems do not need to be removed and you can use the whole leaf.
Heat a large sauté pan. Add a little olive oil and the chopped garlic and sauté lightly.
Add the fresh kale and salute until just cooked and tender. Add salt, pepper and more garlic to taste.
Place pesto pasta on a plate and top with the sautéed kale. Garnish with shaved parmesan cheese, pine nuts or pepper sauce, if desired.