Thanksgiving — and it’s my turn to host. The “immediate family” is up to 18. Three generations — and the next generation has started to multiply.
So, here’s the thing. I’ve lived with multiple sclerosis for 28 years – since I was 28 — and it’s always been hard to stand on my feet for long periods of time — the way you have to when you cook. I get worn out after an hour or so.
On the other hand, I love to cook and love to have people here. Others try to talk me out of it, but I just can’t give it up. It’s a passion and it helps me feel “normal”.
I think you have to approach anything that’s physically (or cognitively) difficult as a CHALLENGE!
So, all big meal events start with an action plan — just like a work project — and make sure there’s enough time to get it done, allowing for bad health moments. I’ve found the event itself is the least predictable part of this – it’s like any “deadline” — and I plan backup. I’m often too tired to do much anything, so I have everything on paper so someone else can follow my instructions.
This year Thanksgiving went on an excel spread sheet. Wouldn’t you know it? I got a virus last week and if I hadn’t made and frozen the mushroom pumpkin soup and the bourbon pumpkin cheesecake last weekend, I’d be in “hot soup”.
Do you still prepare big meals — even when you’re feeling like a dishrag? What are your tips? What don’t you do that you used to? How does it feel? (Click on comment and share. If you get this post through feedblitz, click on the link to the blog – and then click on this post at comments).