Staying Young in Mind and Spirit approaching 80!
Being a senior has its benefits and negatives you want to interact with your younger friends and find that it is at times difficult. For me to be surrounded by younger friends makes me happy. I find friends from my generation to be more into themselves as I am at times.
However the younger generation has a tendency to overlook us in a social setting. It makes one feel insignificant. There is a lot of value in being older to share with younger people.
Some day you will approach my age and wonder the same thing. Yes we have hearing problems but that should not stop anyone from talking to us and not at us. I feel very fortunate to have friends 30 to 40 plus years younger than I am. Age related problems become less worrisome and you feel happy to be part of the friends you choose. Yes you have the privilege to choose your friends, you also must make an effort to keep friends, people in general do not come to you it is up to you to be the moving force. In our younger years it did not take much effort to make friends. As we get older we become choosier and rightfully so.
Like a marriage it takes work to keep friends. It is so easy for us seniors to say, “I am tired” or, “I really do not want to do this or that” or to use health issues for an excuse. We all do it, including me, but in the end it is not healthy for us.
Here is to all my senior friends to get off your fanny and go out and enjoy life for what it is, do not be afraid to annoy someone younger or your own age with questions or remarks that can lead to disagreements.
A true friend will forgive your indiscretion and move on. Sulking or bitching is another thing we seniors like to do. Well, bitching is ok but only with one close friend or family member with whom you feel safe and that your bitching will not go any further, ha, ha. You know from experience how rumors flow and grow.
I am attaching a fun recipe for all - especially seniors - to cook for your friends where you do not have to stay in the kitchen when your guests arrive. Seniors, do entertain. It is good for your soul.
Baked Penne with Radicchio and Sausage
8 ounces sweet Italian sausage (about 2) removed from casing, crumbled
8 ounces hot Italian sausage (about 2) removed from casings, crumbled
1 small head radicchio, thinly sliced
2 tablespoons kosher salt, plus more to taste
1 pound penne pasta
1 ½ cups whole milk
2 large eggs, lightly beaten
¾ cup freshly grated Parmigiano-Reggiano
Preheat oven to 375*. Lightly butter and 8-by12-inch baking dish.
Heat a 10 inch skillet over medium high heat. When it is hot, add the sausage. Cook, breaking up the sausage into small pieces with a wooden spoon, until the fat is rendered and the sausage has lost its pink color. Pour off all but 1 tablespoon of the fat. Add the radicchio, stir well, and cook, stirring until it is soft and well blended with the sausage, about 4 minutes. Season with salt to taste, and transfer to a large mixing bowl.
Mean while fill a large pot with water and bring to boil over high heat. Add salt. Add the pasta, stir, and cook until al dente. Drain the pasta and add to sausage. Add the milk and eggs and mix well. Pour into the prepared baking dish and sprinkle the top with Parmigiano-Reggiano.
(You can prep this the day before, refrigerate, and take out 30 minutes before you want to bake it)
Bake in oven until the top looks a bit crunchy and golden, 20 to 25 minutes. Let rest for 15 minutes before serving.
Note: This is a wonderful simple dish for entertaining. Serve with an intense red wine. Nice crusty Italian bread and a salad.
From Luongo/Strausman classes