This week I have a rather odd assortment of good things to be thankful for. But truly, I am grateful for all three, which in ways great and small, make my life better.
First, National Public Radio or NPR, as it’s known. Truly, I don’t know what I would do without this wonderful broadcast service. From Morning Edition to On Point to All Things Considered (and lots in between!), NPR is my lifeline to the broader world. This morning, as I did quiet tasks, I listened to Former FBI Director James Comey testify before the Senate Intelligence Committee. Comey spoke about Trump and the Russia Investigation and why he was fired by Trump. Comey even called Trump a liar. Whatever your political affiliation, this was one historic day, and I was grateful to be there with NPR.
Second, York Hospital, where I recently had my yearly mammogram. Here is the logo that states their mission, and this hospital isn’t just paying lip service to the notion of Loving Kindness.
From the moment I walked into York Hospital, there was a feeling of calm and tranquility, no small feat for a hospital. The staff is incredible, warm and caring. Best of all, I got the results of my mammogram before I left. They don’t let you fret about the results, which is a huge kindness. I have a friend who has had surgery at York Hospital, and she had glowing things to say about her overnight stay. (They even offered her a lobster roll for supper.) Never, ever, have I encountered a hospital like this. It is a gem. And here’s a big, big bonus: Seven years of being cancer free!
Third, and this is really another nod to my wee herb garden, scrambled eggs with herb and cheese. This oh-so-simple dish elevates humble scrambled eggs to a dish eagerly anticipated for supper. For Clif and me, I use five eggs beaten with five tablespoons of milk. I melt butter in my cast-iron skillet, and when the butter is melted I pour in the egg mixture. I sprinkle about three tablespoons of fresh, chopped herbs over the eggs as well as some salt and pepper. I stir it slightly, let it set as it cooks, and stir it some more, all the while keeping the heat high enough so the eggs cook but low enough so that the bottom doesn’t get too brown. When the eggs are solid but still a little shiny, I sprinkle about 3/4 cup of shredded cheese on top, turn the heat to low, and cover. In a minute or two, the cheese is melted. Add whole-grain toast and a side of apple sauce, and you have yourself a pretty good meal.