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“Our fingerprints don’t fade from the lives we touch.”
– Judy Blume
I was 19 and in nursing school. On an impulse, I sent a resume to Trans World Airlines. Word had it they were looking for airline stewardesses and hostesses. I got a call to meet with them, and two weeks later I was off to Queens, New York. After several hours of interviewing, I was hired. Holy smokes! What started as a whim had suddenly turned into a reality.
Whenever I was at a crossroads in my life or had to make a serious decision, I consulted my dad. He was my rock. Did I always take his advice? Heck no. He considered me a free spirit and I drove him to distraction at times, yet I always valued his input and wisdom.
He was thrilled with my offer and expected me to say yes right off the bat. “How exciting! You will travel the world,” he said.
I chose nursing. Needless to say, he was pretty unhappy with me. He felt it was a missed opportunity. I believed I would be more valuable to folks when they were ill and at their most vulnerable.
I have always felt that giving back is important. I stressed that often when raising my children. They were huge fans of “Sesame Street” and “Mister Rogers’ Neighborhood.” Their favorite book was “The Giving Tree,” by Shel Silverstein. It’s a three-minute read with a powerful message. It’s still one of their favorites and mine.
Today I am grateful to live in Harpswell, where I believe the very soul of compassion and empathy resides. Anyone can look around and see that there are those among us who are struggling. Harpswell Aging at Home is there for those who need a helping hand. Neighbors helping neighbors is what they are all about.
The outpouring of love and commitment from the volunteers who reach out to help at a moment’s notice never ceases to amaze me. However small the contribution may be, it’s the tenacity of the volunteers that makes this organization the success that it is.
One of the many programs Harpswell Aging at Home offers during the summer is Sharing Tables. The tables are set up on Wednesday afternoons throughout the summer and early autumn. They offer free fresh produce to anyone who needs it. In addition, folks often come by and contribute the surplus from their own gardens. It’s a wonderful opportunity to assist folks who may need a little extra help, and to ensure that they, too, can enjoy the summer’s bounty.
This month’s recipe is perfect for summer and uses many of the vegetables that are found on those tables. Cheryl Dunning provided this recipe, which was so good that I made it twice in one week.
Cheryl grew up in Maine and lives in Harpswell with her husband of 44 years. Both of her parents loved to cook. She became involved with Harpswell Aging at Home’s Meals in a Pinch program eight years ago. She has been touched by the passion and commitment of this team of volunteers.
Four years ago, Cheryl felt a calling and became pastor of the Great Island Church of the Nazarene. The Meals in a Pinch program now has a distribution base at the church, where it continues to grow to this day. Cheryl is the embodiment of the dedication and love of a volunteer and pastor whose sole intention is giving back to the community.
This dish can be vegetarian, or you can add some previously cooked shrimp or chicken. Enjoy!
Pepper and ricotta primavera
Ingredients:
- 1 cup part-skim ricotta cheese
- 1/2 cup fat-free milk
- 4 teaspoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 medium green pepper, julienned
- 1 sweet red pepper, julienned
- 1 sweet yellow pepper, julienned
- 1 medium zucchini, sliced
- 1 cup peas
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 6 ounces fettuccine, cooked and drained
- Parmesan cheese for garnish
Directions:
Whisk together ricotta cheese and milk. (I add the oregano and basil, then set aside.)
In a large skillet, heat oil over medium heat. Add garlic and pepper flakes; saute 1 minute.
Add the peppers, zucchini and peas. Cook and stir over medium heat until vegetables are crisp yet tender, about 5-7 minutes.
While the veggies are being sauteed, cook the fettuccine and drain according to package directions.
Add cheese mixture to fettuccine and top with vegetables. Toss to coat. Garnish with Parmesan cheese and serve immediately.
To volunteer with Harpswell Aging at Home or find more information about the programs it offers, please go to its website: hah.community.
