the art of growing old

As I see the days pass, I realize I am growing old. As I see a few gray hair now sprouting out of my head and the subtle changes on my body, I realize I am morphing into a new me.

This is not about being frivolous or vain. This is about deciding, consciously, if I will welcome the old crone or if I will look like an overstretched maiden. In this youth obsessed age I live in, where laugh lines have become eighth deadly sin, I realize I have to make this very important choice: to welcome the beautiful process of growing old or to fight the inevitable.

Some might say I should not be worried about this yet, as at 36 I am too young to be concerned about growing old. But the truth is, I feel this is the moment I need to make this choice, where I want to welcome each wrinkle, laugh line, and honor this vessel that carries the essence of who I am.

I smile a LOT. I am always smiling and although most would think an introverted as a quiet one, I am not quiet. I am bubbly and my face is so animated I think I could use a feel extra muscles in there. I also cried many tears in many lonely nights when life seemed to be more than I could handle. So, do I ever want those marks erased?

I am inclined to make this process one of great reverence... How do you revere your old crone?

Age is an issue of mind over matter. If you don't mind, it doesn't matter.-- Mark Twain

the blue planet

Commander Hatfield, from Canada, showed me a miracle. Although his rendition of Space Oddity is superb, the shots of our blue planet reminds me of the immensity of space.

Have a happy weekend.

the value of small things

I woke up today feeling miserable. My anxiety was back and all I wanted to do was hide under my blanket. I asked my husband if I could be a "trophy wife" but he told me no hehehehe

And then, my best friend from my college days sends me this text: "Peanut hugged me for the first time yesterday! She hugged me!!! I've been waiting forever for that!" Now, I mentioned Peanut here before, that little angel who defied doctors' prognosis and is alive. But this text reminded me all the things in life I take for granted. This is a mother who did not know if her daughter was going to be a vegetable or die. This is a mother who has been waiting 2 and 1/2 years to be hugged by her daughter.

It all became clear. My people pleasing, my over achieving personality, my anxiety... senseless, because what really matters in life are the small miracles, the small moments that make being human the superb experience. Like the little piece of love, I received in the mail from Diane's giveaway. The smile on my dogs' face when I come home. The look of deep trust and devotion I see in my husband's eyes. The growing pain of learning to love my parents for who they are. The insane, unconditional love I feel for my brother. The people who help you without ever expecting anything in return. And a hug from a child we did not even know was going to survive to see her mom's smile.

"For each dark night

       There is a sunrise

       And, in the small-big adventure 

       of being born, exist, and die, 

       how many life lessons that while alive, I must learn."~Roque Schneider

turkey bacon risotto

 

I have a passion for cooking. Almost as strong as my passion for eating. What I love about cooking is the perfect mix of science and art. Cooking is a science. You experiment with ingredients like an alchemist would expecting to make gold.

turkey bacon risotto (serves 4)

5 garlic cloves minced (I love garlic)

2 table spoons of olive oil

1/2 cup of sliced turkey bacon

1/4 cup of thin sliced scallions 

1/4 cup thinly chopped cilantro

1/4 cup of basmati rice (or any rice you prefer)

1/4 cup of lentils

1/4 up of frozen peas

1 small can of whole kernel corn

2 slices of swiss cheese (or your favorite cheese)

salt to taste

hot water

on a skillet, heat up the 2 tablespoons of olive oil in medium heat. Add the garlic and cook it until golden. Add the scallions and cilantro. Cook for 2 minutes. Add the turkey bacon and cook it for 5 minutes. 

add the rice, lentils, frozen peas, corn and cook for 1 minute stirring constantly.

add 1 cup of hot water, bring to a boil, then set heat to the low. Cover skillet. 

you will need to add water constantly, until lentils are al dente. Once lentils are al dente (rice will be fully cooked), cover with slices of cheese, salt to taste and serve.

It is yummy and filling. Serve. Enjoy!

May is beauty in color

I almost forgot it was calendar time!!!!! 

You can click here and enjoy.