I Am….enough

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.

Roasted Herbed Squash
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The quantities don’t matter here. Use as much or as little of each ingredient as you like or have on hand. It works every time. Oven preheated 450 degrees.
Ingredients
  • 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)
Instructions
  1. 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.
  2. There is no such thing as making too much. My friend uses the leftovers in her salads. I haven’t had any leftovers yet.

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