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
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.
  • 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)
  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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