ASHLEY’S CORNER Turning 40! Can This Be a Good Thing?
I am reaching a big milestone this month. I’m turning 40!
everybody else first. It’s not that I’m not doing what I want. I love doing things with the kids. But when was the last time I did something that was just for me?
Forty has seemed old for so long! Now it’s here, and it feels a little daunting. How can a person embrace it, rather than freaking out?
I’m choosing to see this as a new start. During the entire decade between 30 and 40, I was always either pregnant or feeding a child. All six of our kids are 20 months apart, and I nursed all of them. It’s crazy what your body can do! I try to give myself some grace when I think about what my “new normal” is going to be. Actually, I need an all-around tuneup. I used to tan at the beach as a kid. Did I use enough sunscreen? Who knows? So, I need to see a dermatologist for a skin cancer check. At 40, I need to start getting mammograms. And after 10 years of obstetrical care, I need to find a primary care doctor and get a physical. I am happy with my family, but we are done having children. Our kids are all clamoring for attention as it is: “Mom! Mom! Mom!” I need one of those clickers to count how many times they say “Mom” in a day. It has to be over 100. As a mom, it sometimes feels like you put
Throughout all this, Toph and I have always remembered that someday the kids
are all going to be gone, and it will be just us again. This month, we are celebrating my birthday by taking a trip to St. Lucia. In the past, we have sometimes taken one of our babies with us when we travel, but this time, it will be just Toph and me, with two other couples. That’s the big celebration plan. We love hiking, and we have great conversations when we’re enjoying nature. It’s going to be really nice to have time together to just regroup and relax.
Take a Break
PUMPKIN PIE FRENCH TOAST
Ingredients
Inspired by AllRecipes.com
• 1 1/2 tsp vegetable oil, or as needed • 1/2 cup half-and-half • 1/4 cup canned pumpkin purée • 3 large eggs • 1 tsp ground cinnamon
• 1 tsp vanilla extract • 1/4 tsp pumpkin pie spice • 1/4 cup finely chopped walnuts
• 8 slices day-old bread • Maple syrup, to taste
Directions
1. Lightly oil a skillet and heat over medium heat. 2. Whisk half-and-half, pumpkin purée, eggs, cinnamon, vanilla, and pumpkin pie spice together in a bowl. Stir in walnuts until evenly distributed. 3. Place 1 slice of bread in the bowl and let it soak briefly to coat both sides. Lift bread to let excess liquid drip back into the bowl, then transfer to the hot skillet. 4. Cook for 2–3 minutes or until golden brown, then flip and cook the other side until done. 5. Stir batter to redistribute walnuts and repeat with other slices of bread, cooking in several batches if necessary. 6. Serve warm with maple syrup.
Solution on Page 4
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