My Journal #2

Am I Old?

What's OLD?

Growing up I thought anyone over twenty-five was old. As we all know age is a perception, not a number. The years we live are only the calculation of seconds, minutes, hours, days, months we've had a heartbeat. They are an accumulation of all the knowledge we collect during this period. The way we take care of our bodies plays a big part of aging.

I remember my parents and others in later years who dressed and seemed OLD to me.My perception now is different. Even those in their late eighties and nineties dress and move like they're in their seventies. Look at Betty White, still acting and getting around in her nineties. That's now, but a couple decades ago many died in their sixties of "old age."

What is "OLD AGE?" What makes us afraid of it, laugh nervously when we speak of it or work desperately to stave it off? 

This week my husband of forty-seven years turns SEVENTY  Scary, is when I look at that number. Fearful when I see the process of aging unfold on his thinning hair and lack of hearing (even with the hearing aids he hates to wear). 

My husband doesn't slow down. He is a master carpenter. He built homes for the starters to the million dollar mogul. Everyone got the same dedication to perfection, no matter what the client could afford. 

He"retired" a few years ago when we moved from Minnesota to Oregon. Finances were tight so he went back to work. Not building houses but doing odd jobs for people. Then was hired to travel the USA doing inventory for surplus bearings.  He's enjoyed the travel but in the last year was gone 285 days. A bit much even for him.

January 25, 2020 We had a party to honor him. Did I mention he cooks? No I didn't, Some men/women are good at grilling, or cooking meat. Some might make baking pastry their forte or making pies/cakes. My husband does all of that. He puts that perfection into whatever he decides to make. Not always does it turn out perfect the first few time, but he keeps at it.

Let me tell you how many batches of rolls he either threw out or we gave away because they didn't look or taste the way he wanted them to. He was attempting to make a roll that was as light and yeasty as a friend who is a master baker. I think his rolls are just as good as a Parker House roll you get at a fancy restaurant. Not Paul they have to be just as good as the Parker House roll. 

Let's get back to his party. When I decided to have it I wanted it to be a surprise, but knew he wouldn't go for it. He has to have his hand in everything aspect of it. When I told him my plan his first question was, "Who's cooking the dinner?" I told him and he raised his eyebrows and said, "I'd better do it and he can assist." I told him it was his party. He still wanted to plan and cook the dinner.

On Friday, He met with the our friend who makes amazing rolls. Paul questioned him on the dough as it looked too dry (as I said he'd been making rolls now for a year). All night long he worried about the roll batter not rising enough. Sat morning he went to the Lodge and made another batch (of 160 or so) that has the right texture. It was a good thing he did. When he went to bake the first batch they didn't raise right and even though they tasted ok they were more dense than the one he'd made.

The menu changed from a turkey dinner to chicken fried steak because he read that was the number one Sunday dinner across the USA. We planned the party and Saturday my daughter, sister and I decorated the venue. When someone asked me if this was a formal dinner I laughed and said, "It's slightly casual with class." I knew most of the people coming would dress as if they were coming to church. Some in suit and tie, others in sport jackets and button down shirts. The women would all wear skirts and dresses. By some standards that might be considered formal.

That night we served three types of appetizers. I had a video of Mary Maxwell's invocation for Home Instead who is all about aging. Each table was dismissed to go to the buffet table where I had servers dished their food and a beverage table, for coffee and water.  When the main dinner was finished the staff served the desserts which were three flavors of small bundt cakes, a friend made. They were amazing, the flavors were carrot cake, chocolate with a peanut butter, butter cream frosting and bits of peanut butter cup on top, and a lemon poppy seed cake with lemon curd in the middle and lemon butter cream frosting.

Thankfully the staff I hired, helped wash and put away all the dishes (we have a commercial dishwasher at the Fellowship Lodge). All the left over food was divided out and I could leave with the comfort we left it cleaner than when we got there.
I sat down when I got home and couldn't get up without pain. My feet and legs relaxed and has been hurting all Sunday.  Thank goodness for Tylenol PM.

It was good to hear the compliments on the party, from the people who came, on Sunday. I just received a voice mail from a older man who thanked me for inviting him and his wife and how much they enjoyed the entire party form the food to Paul's birthday speech.