D o Y ou H ave a L imitation T hat H olds Y ou B ack ? Try These 2 Activities for Fulfillment
On the cover, I discussed how difficult it can be to live a life when you’re inhibited by limitations. Unfortunately, some disabilities are so debilitating that individuals living with them feel as though they are constantly restrained and often yearn for something to fill the void. These suggestions may not be cure-alls, but here are two activities you can do that might help. Word Puzzles The brain craves active engagement, and the more you present it with stimulation, the healthier it becomes. Simple tasks like sudoku, crossword puzzles, word searches, or other similar ventures are easy to do and great for captivating the mind. If
you’re worried it won’t pack a big enough punch, there are a wide variety of skill levels and challenges to help push your cognitive ability to new heights. Social Groups Human engagement is another way to get the brain’s synapses firing. It can be challenging to find a group of people who share in activities you enjoy, but the internet provides multiple avenues for you to find groups of people just like yourself. Simple conversations and deep intellectual battles aren’t just healthy for you — they are necessities for both your emotional and mental health.
Your physical limitations don’t have to seep into other areas of your life. Having a fulfilled life comes down to exploring new and unique ways to activate your mind. Give these two options a try today, and if you’re ready for more ideas, reach out to me.
You’ll find all of the flavors of elote, Mexican street corn, in this dish, without any of the mess. It’s the rare side that can outshine any main course. C harred C hili -C heese C orn
INGREDIENTS
• 4 ears of corn, husked • 4 tablespoons
or jalapeño, thinly sliced • 1/4 cup fresh lime juice • 2 ounces fresh
high-smoke-point oil, such as canola or vegetable
cotija cheese (or feta), crumbled
• 1 large shallot, thinly sliced • 1/2 red chili (such as Fresno)
• 1/4 cup cilantro • Salt and pepper, to taste
Inspired by Bon Appetit magazine
DIRECTIONS
1. Heat grill to medium. 2. Brush corn with 2 tablespoons oil and grill until visibly charred, 10–12 minutes. 3. Cut kernels off cob and combine with shallots,
chilis, lime juice, cheese, and remaining oil. 4. Season with salt and pepper, garnish with cilantro, and serve.
3 770-744-1855
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