Change makes me a crazy person.
Last night, while laying on the couch after a perfect rainy summer Saturday spent going to the farmer’s market, napping + making Joy the Baker’s Tomato Cobbler with Blue Cheese Biscuits, I suddenly found my poor lungs lurching for breath realizing the inevitable: I’m getting old.
It’s not because every time I log on to Facebook, somebody has either (a) become engaged, (b) gotten married, (c) announced a pregnancy or (d) birthed a child. I’m happily (e) none of the above.
It’s not because of global warming; although I swear every time I read an article about the subject, I begin doubting my mortality and whether I’ll even make it to 80 years old before being burnt into a smithering heap of ash, carbon dioxide and chloroflourocarbons.
It’s not because I’m watching 16-year-old gymnasts win Olympic gold medals and wondering why girls nine years my junior are doing way cooler things with their lives than I.
But it is because after spending Friday night at a free outdoor concert, where I happily took down five deliciously crisp beers over the course of seven hours, I woke up with that all-too-familiar pit in my stomach and secretly wanting an Eiffel Tower-sized stack of pancakes.
THIS CAN’T HAPPEN ANYMORE PEOPLE.
More than two beers in one night, and you’ll find me faceplanted on the couch because in my buzzed stupor, my bed is much too far away. Now, I know I’m 27 and have a lot of life to live (universe-willing) and am astoundingly good at mom dancing, self-depricating humor and MarioKart, which are clearly great traits to have when talking about the survival of the fittest.
I know this…but it’s time to bring in the big guns:
Weight-lifting. Mama E is a virulent supporter of combating bone loss this way.
Flossing. It adds years on to your life, dontcha know?
Breakfast salads. Because it’s the most important meal of the day, and I’m going to need all the antioxidants I can manage to shove into my aging body.
Summer Breakfast Salad
Prep time: 5 minutes
Cook time: 10 minutes
This is a total un-recipe. Just taste and tither, using what you have on hand.
Saute 1 cup of chopped vegetables (I used summer squash + cherry tomatoes) in 1 t of olive oil + 1 minced garlic clove until soft. Add 1/4 cup of fresh herbs (I used purple basil + fresh thyme) and mix. Crack two eggs over the top of the vegetable mixture, and cook until whites are set.
To serve, scoop eggs + vegetables over a handful of fresh greens (I used arugula), sprinkle with feta cheese and salt + pepper. Serve with crusty bread for maximum runny egg dipping.
Makes 1 serving
P.S. I know I’m not old, even though Gabby Douglas makes me feel that way sometimes.
P.P.S. Madison friends! Catch me on the News 3 This Morning Show this Wednesday morning at 6:40am with recipes for using up all that zucchini. I’ll try to keep the crazy to a minimum.