The bad news then. My therapist of five years passed away this week. Unexpectedly at 53 years old. My feelings? Shock! Overwhelming sadness. Guilt. He wasn't sick -- hence the shock. Sadness for his wife and son who only a short 4 years ago lost a daughter and sister in a fatal car crash that the driver of the car was his son. Guilt -- only a few weeks ago I told him that I thought I had progressed so much, I was feeling good, positive, moving forward with strength and confidence -- I wanted to take a break from therapy for a while. He clapped and said he thought it was a good idea. Our relationship was of course professional - that of therapist/confidante and client/confessor. Many times my sessions became conversations, in fact, so many felt that way to me. Guess that was his way to help me find my way. I would talk, he would talk, and I would have that lightbulb go off (maybe not right then but at some point). He was effective and I was an eager student. I realized much about myself and have definitely grown in confidence and was ready and willing to leave the nest. Which is what I told him. Our last conversation -- we said see you soon and we hugged. My prayers go out to his family and my prayers and thanks go to him. He and Jenna are now together again.
Good news? Yes, it's time for some good news. Two of my kids -- JB and Sarah, both got into masters' programs -- Sarah at Pratt Institute for Art Education and also the New School for an Art Therapy Certification program, and JB into Fordham for a masters in counseling. And my middle child, Katie, is moving east with her husband from Seattle, so they will be closer.
Interesting -- all three of my children have received or are pursuing degrees in fields of helping people. I am so proud of them all!
And I'm thankful I'm healthy and here to enjoy such wonderful news.
This is a recipe I've made when I'm very happy and want to celebrate.
Just saying 'fettucine' is a happy sounding word, isn't it?
Fettucine with Sun Dried Tomatoes
- 1 pound fettucine
1 8.5 oz. jar sun dried tomatoes packed in oil (it's easier if you buy them already julienned, but I did it myself)
2 to 4 cloves garlic, chopped (or pressed)
1/2 cup chopped onion
1 cup coarsely chopped fresh basil
1/4 cup sliced black olives
8 oz. grated parmesan cheese
Recipe
Cook pasta.While pasta is cooking, drain olive oil from sun dried tomatoes into a pan.
Saute garlic and onion in olive oil until fragrant.
Lightly toss basil, tomatoes, olives and pasta with olive oil mixture.
Add salt and pepper to taste.
Sprinkle and toss wtih parmesan cheese.
I used about 1/2 the cheese and omitted the olives.
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