So, something really odd and wonderful has been happening to me over the past couple of weeks.
I’m getting better.
Really. I didn’t notice it at first, but every day I feel just a bit better than I did the day before. Some days it’s easier to say, “Hey! Check it out, world!” than others, but still…better.
Not “do-handsprings-down-Broad-Street” better or even “cartwheeling-in-the-backyard” better, but…you know.
Not as bad as a few weeks ago.
I still can’t move around as well as I did in my pre-surgery days. I can raise my left arm so that it’s straight with my left shoulder and I can do the same thing with my right arm; just don’t ask me to do both at the same time is all I’m saying here. The swelling around my jaw line and neck is starting to recede, but it’s going to need some help from my physical therapists. I have two of them now.
Maybe I’ll start a collection.
What do you call a collection of physical therapists, anyway?
But, three times a day I do my physical therapy exercise regime with the thought that next week I might be able to move both of my arms up at the same time. Sure, it doesn’t sound like much until you realize, “Hey, I can’t do that anymore and I might like to one of these days.”
So, I’ll keep moving and grooving and working hard to get myself back into what my therapists call my “baseline”, which is my old, pre-surgery self. It’s there; just have to do some work to get there.
And when I can raise both of arms at the same time, I’ll be the one doing handsprings down Broad Street.
This is my adaptation on a recipe from Deborah Madison’s “Vegetarian Cooking for Everyone”
and they’re one of my favorite ways to cook carrots. They’re delicious, easy, really good for you and they’re perfect for this time of the year. What are you waiting for?
- 1 lb. of whole carrots, trimmed and peeled
- 2 Tbsp. of olive oil
- Salt and freshly ground black pepper
- 10 or so little garlic cloves, left whole and unpeeled (the little guys from the center of the head are perfect)
- Whole thyme sprigs (you can use a teaspoon of dried thyme, but the fresh is a lot better)
- Preheat the oven to 400°F.
- Put everything into a large baking pan. Give it a good toss with your fingers to mix everything up. Add about 2 or 3 Tbsps. of water to the pan. Cover it with foil and give it a good shake.
- Put it in the oven and give it a good shake every 10 minutes or so. If it looks like it’s getting dry, add a bit more water.
- Check to see if they’re done after 15 minutes or so. Really skinny carrots might be done after 15 minutes, but big, fat carrots might take up to 45 minutes.