As I lurch into my Golden Ages, I still try to keep up with what’s new.
The end of the evening found us in a refrigerated room that contained a mammoth pile of pink salt blocks created from 250,000 year old Himalayan salt. Arranged on stainless steel shelves around the room were chunks of meat and steak cuts, filet, ribeye, sirloin. They were dark red and some were almost black in color. We touched a black one, it was hard and firm. This was the dry-aging room of the number-one steak house in Chicago.
I’m supposed to spend my sunset years as a dry-aged chunk of meat? I poured more coffee and read some more of the post.
“Aging in place is living in the home and community of your choice as you get older.” The blog provided helpful ideas for creating an Aging in Place bedroom, bathroom, living room and kitchen. Here are the highlights, accompanied by my helpful comments, in bold.
I finished that post on Aging in Place but I wasn’t brave enough to click on the next link: What to Expect in your 50’s, 60’s and 70’s. In dry-aged beef terms, I am somewhere between 28 days on the rack with the Himalayan salt and 40 days. I hope I make it to 55 days.
I don’t mean to make light of serious health and aging issues. Well, I guess I did, but I understand that it’s good to plan and and useful to be mindful of the possibilities. I have a hashtag for that, too- #thestruggleisreal
I am a writer, blogger, book reviewer, and bon vivant and encourager. I have lived my entire life in Tropical Ohio. My goal is to make friends with everyone in the world. I am writing a fiction series, The Golden Age of Charli, that presents the problems and praises, and the love and laughter of family life and retirement.
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