Becoming
I have been a daughter, but my parents died. I have been a mother, but my children grew up. I have been a wife, but I am no more. I have been a nurse, but I am retired. So, who am I? I am becoming! All of the things I have been and done in my life are contributing to who I really am. I am becoming. I am always a work in progress. We need to be kind to ourselves and know that we are a work in progress. When we, and maybe even others, think we should have it all figured out, we don’t, and we won’t. We are becoming, always becoming who we really are.
It is very hot here right now, so gardening is taking place in the mornings and evenings. We have 10 tomatoes on one of the plants and many more blooms. The other tomato is larger and has lots of blooms but no tomatoes yet. The herbs are ok except the oregano died. And we never were able to find a thyme plant anywhere. I say we because Miss Christy is pretty invested in the gardens too. In this dry climate, we have to keep our expectations in check.
Do you know about Junk Journals? It was new to me. They are a homemade journal filled with found things. That is a really poor description, but the best I can do. Being a life-long journaler of course I was intrigued by the name. I joined a Facebook group and watched some YouTube videos. My first attempt is kind of a cross between a journal and a scrapbook. I’m not very artistic so this first attempt has been pretty primitive. But I’m having fun. My personal rule has been to only use found items. The only things I have bought are some letter stickers and glue. Take a look and see if it is something you would like to do.
It is the time of year when the idea of cooking is less than appealing. My mother used to announce, “cold supper” on really hot days. Her favorite go to was shrimp salad. We are going to have that this week, but our favorite go to on hot days are wraps.
You can use any kind of ground cooked meat you like. Ours will be ham this week. To the meat add an equal amount of grated cheddar or cheddar/jack cheese. Add in a generous spoonful of pickle relish and salsa. Salt the mixture to taste and mix thoroughly. Add enough mayonnaise to moisten well. I often add some nuts for texture. Wrap the mixture in tortillas. The tortillas work best if you heat them just a little. If you are trying to keep the carbs down, use lettuce leaves in place of the tortillas.
Due to some upcoming medical procedures, I may not always get to this on a regular basis. I appreciate your patience.
Until next time, stay safe and keep cool.
Helen
My Quiet Place 