17 Mar Navigating through Difficult Times
With each new day, the sun rises.
I’ve not shared this story yet, but I feel it on my heart to do so today. Crisis can happen at any moment, in moments of great joy, in challenging times, in the quiet of the night. It’s not often we have the opportunity to prepare for it.
On December 28th, my family was enjoying all the wonders of Maui; it’s one of our favorite places on earth. At exactly 4 p.m. crisis hit our family. We were playing in the ocean when my son was picked up by a 4-ft swell. The swell carried him up, and then curled under itself, crashing him to the ocean floor. He landed on his chin and neck and his legs and back were carried over his body like a scorpion. He was immediately transported to the hospital and then airlifted to Oahu for care. He broke two vertebrae and had fluid and edema on two more. The surgeon shared it is one of the most painful injuries to endure.
The blessing in all of it is that he isn’t paralyzed. We were told by every paramedic and every medical professional that they “never see this happy ending.” This accident usually results in paralysis or death due to drowning.
We are grateful for the blessing in all of this.
Our son is 13 years old, he’s healing up beautifully and will be fantastic.
The reason I share this with you today is because of an experience I had in the grocery store this morning. With my cart overflowing with everything needed for a possible quarantine (except for toilet paper of course, we’re down to 7 roles and the shelves are still empty) I sat in the check out line with everyone else for about 30 minutes. During that time, a woman was talking with me and asking if I was worried about the virus. I responded that I wasn’t. She then asked if I was worried about supply problems with food, toilet paper, wipes, etc. I responded again that I wasn’t worried about any of it. I shared that I really love to focus on the positive. She said “well all these people are buying up shelves and shelves of food, what’s going to happen when we need more?” I responded that I guess that is good for us, because when ours runs out, they’ll still have plenty which means there will be supply for our families. She paused and said, “that is so true!” She seemed more calm after our conversation. And in the end, she smiled.
I am hopeful and I pray that COVID-19 dies off soon, that no more lives are taken as a result of it’s attack and that you, your loved ones and friends remain safe and healthy.
Worry does not take away the troubles of tomorrow, it takes away the joy of today.
We all must navigate a bit differently, life will be interesting, business may struggle, and my family can either enjoy the days to come of all being in our home together 24/7 for two weeks, or we can choose not to.
It’s all a choice.
This life is all a privilege.
The way we choose to interact with others can include joy, love and respect.
We can honor our differences and offer support.
Crisis is going to happen, it’s not often we get to prepare for what might come.
Take deep breaths, do everything you can to support your body in health and happiness. Know that we have a choice in every single matter, and that the quality of every choice we make, matters!
I will not worry. I will enjoy people and life, I’ll spread love, share kindness and believe in the beauty and grace of each new day. Just as I’ve aimed to do with every crisis we’ve gone through (when we didn’t have the opportunity to prepare).
I hope you’ll join me in all of it.
Here’s to each new day and beautiful sunrises ahead.
It’s my great pleasure to serve and support you in health and happiness. I’d love to hear from you; feel free to connect with me: email@example.com
Cheers to your health and happiness!
Roasted Turkey Soup with Harvest Vegetables
- Leftover roasted turkey carcass *see note
- 1 onion, crudely chopped 2 carrots, crudely chopped 2 whole garlic cloves
- 6 quarts of water
- Broth Directions
- Bring all ingredients to a boil.
- Reduce heat to simmer and cook until it reduces down to approximately four quarts of broth.
- Run the broth through a strainer and discard bones and vegetables.
- Set broth aside and rinse the stock pot to make the soup.
- If you do not have a full roasted turkey carcass, you can purchase turkey breast pieces, roast it and then use the carcass.
- 2 tbsp EVOO
- 4 quarts turkey broth
- 1 medium zucchini, diced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks with leaves, diced
- 1 small butternut squash, peeled, seeded and diced
- 1 can kidney beans
- 4 leaves of fresh sage, minced
In a stock pot, heat olive oil over medium heat and add onions and garlic to sauté for 2 minutes. Add carrots and celery, sauté 2 more minutes. Add all remaining ingredients and bring to a boil. Reduce heat and simmer until carrots are cooked through. Spoon into bowls and enjoy!
Recipe compliments of “The Daily Essentials Cookbook Collection: Lunch” by Angela Gaffney & Janielle Hultberg