Secrets of a Centenarian

Everyone lately (including my nephew) has been telling me and my guy how young we are for our ages. We're committed to staying active, eating healthy and going on little adventures and having fun whenever possible, but being 76 and 64 we're obviously not young anymore.

We've seen friends and family pass away at ages younger than we are because they gave up, became sedentary and refused to accept the realiy of ageing. That's not us. At 64 I still have a full-time job, and although he's retired he works as a handyman around our neighborhood. He loves to talk to people every day. Although it's more difficult for me to communicate because of my hearing impairment, I am still active on social media with my blogs and over on Mastodon, and through them I can talk to people all over the world. We don't really think of ourselves as seniors, either. In most aspects age really is a state of mind.

Here's an amazing video by a 100 year-old woman who talks about her very similar strategies for remaining independent, staying connected and growing older on her terms. Definitely worth the watch.

Comments

Better than Fried

I cut some chives from the kitchen garden to make garlic-chive baked fries for dinner. This is a great side dish for veggie burgers. Click here for the recipe from Taste of Home.com.

Stuff

After finding this Caron one pound skein of lovely peach yarn in my thrifted lot I raided my stash for two cakes of Mandala in Pegasus, which matches it perfectly. For practice and hand therapy I'm going to make another Worth Street Afghan with this free pattern , but this time I'll use the yarn that was recommended for it plus the one pound skein. I'm not quite ready to do the vintage/recycled linen quilt I had planned (still a bit too nervous about the idea), so I'm going to use some color therapy and make a quilt from these thrifted green fat quarters. I considered doing another Yellow Brick road patchwork pattern, but I might go with a split rail fence like this one.

In the Kitchen Garden

Our strawberries are taking over the kitchen garden, but I don't mind. This week I want to make some strawberry banana nice cream (a vegan version of ice cream) and maybe a chocolate cake with berries and cream for the topping. There's thyme in the garden now, too, which I'll dry and jar for cooking along with the chives and the oregano. Next we'll plant cucumbers, as I use a ton of those in our salads and for snacks.

Rayen

Search This Blog