In a correspondence with a girlfriend recently I was asked how I was doing. I am doing very well…so much better. However, I’m not what I use to be. I crash early every day. I pay the price for a late night or extra hard day. I was 62 when this began and now I am staring 65 in the eye. I realized that this is where the big mystery lies. Are the differences in who I was and who I am (strength, energy and stamina wise) a result of the disease or the three years I have traveled through time? I have pondered it a number of times, actually given it too much thought a few times and even denied that age could affect me that way. But, in the end I always come to the same conclusion. I am choosing to be happy with and embrace the “new me” and it is all good and I am more than good enough.
And here is my version of a squash recipe that was also shared with me by a friend and it is all good and more than good enough.
- Summer squash – sliced ¼ “ thin or chunked
- A handful of mixed herbs – diced (I’ve been getting tarragon, rosemary, sage and basil from the garden)
- Several garlic cloves cut in half or thirds- as many as you would like
- Jalapeno pepper – sliced (as many or few as you would like)
- Peppers – any other peppers you might have available, hot or mild, sliced
- A glug of olive oil (you can figure out what that means for you)
- Salt & Pepper to taste (or any other seasoning that you prefer)
- Toss all ingredients together in a large bowl. Spread on baking sheets one layer thick. Place in oven on lower rack and roast for about 20 minutes. Turn with a spatula when bottoms are getting brown. Roast for another 5-10 minutes.
- There is no such thing as making too much. My friend uses the leftovers in her salads. I haven’t had any leftovers yet.