It’s my son’s 26th birthday today.
I don’t see him as much as I’d like these days.
His birth was not an easy one, I was young and my doctor was old, he went through quite a lot of trauma as did I, his beautiful little face was crooked and bruised, and me well….that’s another post.
We were both very lucky.
I remember never putting him down, he’d sleep with me, nap with me and, I always wanted to hold him close.
I also have 3 beautiful daughters, David was my first-born and only son.
I used to read him a story by Robert Munsch called “I’ll love you forever” it was published the year he was born in 1986.
and I began singing this phrase to him:
“I’ll love you forever I’ll like you for always As long as I’m living My baby you’ll be.”
As the story begins, a son has just been born. The story then continues through the life of the boy until he is a grown man. The mother continues to rock her son to sleep singing “I’ll love you forever, I’ll like you for always, as long as I’m living my baby you’ll be.” Later, the role is reversed and he holds his elderly mother and says “I’ll love you forever, I’ll like you for always, as long as I’m living my Mommy you’ll be.” At the very end of the story, the mother passes away and her son is the father of a little girl, rocking her to sleep; singing the same song that his mother used to sing to him.
I still love this book and know it by heart.
Happy Birthday David!!!
Totally copied from
Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, like basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.
- 8 ounces whole-wheat angel hair pasta
- 2 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, minced
- 3 cups shredded, peeled sweet potato, (about 1 medium)
- 1 large red bell pepper, thinly sliced
- 1 cup diced plum tomatoes
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon white-wine vinegar, or lemon juice
- 3/4 teaspoon salt
- 1/2 cup crumbled goat cheese
- Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
- Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.
- Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.
“The flavors were good, but the texture is strange. I would’ve much preferred roasted sweet potatoes and bell peppers. The shredding of the sweet potatoes is a lot of work for an odd result. “