Celebrate Each Birthday

My birthday is a time for personal reflection. Some people use the calendar year, but mine restarts every May 27. In the week leading up to the big day, I check in on how I have used my last 365 days on the planet.

Were they a wise use of this gift of time? Because it is a gift. Every day. Every morning that the birds are singing. Every morning when the sun shines (or at least tries to). And every evening when I tuck myself into bed. Each day I ask if I was good to my daughter. To the planet. To myself. To my family. Did I accomplish anything? Or at least do no harm?

I don’t plant to go through life just skimming along, however. It’s not enough just to know I tried to keep my carbon footprint low, my optimism contagious, and my contributions on the plus side of the abacus. On birthdays, I want  to measure whether I have hit goals that are important to me.

I wasn’t always like this. For awhile there (like maybe 20 years), I told myself I was content to get up each morning, have a coffee or Diet Coke, go to work, go home, make dinner, go to bed. Repeat. Throw in a Sunday dinner with family. An occasional evening out with friends. But really, at the end of the year, I measured my worth by my job title, and accompanying raise or bonus.

Then the raises and bonuses stopped, not because of my work, but because of the industry. And I was mad. Mad at the industry, bosses, etc. A complete and total waste of emotional investment. Yet I did it anyway.

I would like to report that I read a book, or attended a lecture, or saw a counselor who gave me an a-ha moment. But life doesn’t work like that. There are clues dropped along the way to a better path. You can either pick them up or ignore them.

Finally, I started picking them up.  I started really listening to friends – not just preparing a monologue of a reply in my head. I was present. I dug out books recommended by a career counselor, but ignored. I found poignant passages. Then I bought more books. Did more Internet searches. Listened more.

And, eventually, I climbed three mountains with my sister. Those mountains in Colorado were the start of setting goals – and reaching for them. I didn’t master the 14,400-foot one, but I did enjoy a day climbing to nearly 13,000 feet. The old me would have insisted on the Fourteen-er, no matter how miserable I would have been (and the guide assured me I would have been). Instead, when he recommended a compromise that would have meant enjoying the scenery, I accepted that challenge instead.

Since then, I’ve traveled to France, Greece, Italy, and England. I started riding a bike again. I adopted a wonderful dog from the A.N.N.A. Shelter. And my relationship with my daughter, and my family, is a blessing with challenges that I embrace.

I’m single – and that’s a good thing. I am now old enough to know what I want out of life, and I’m going after it. My friend Claudette jokes that men just need to meet me to realize that clingy, needy female I am not. I tried that shoe on, and it just didn’t fit. Another friend said she loves her 50s because now she can say what she has been thinking all along. The fabulous 50s.

I’m loving them.

So what’s a birthday girl do for her dinner when she doesn’t have a “date?”

She makes dinner for her daughter – which we eat in our PJs – and then make plans to go to Creamland for ice cream.

Damn right 50s are fabulous.




Print Recipe
Crab Topped Flounder
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Course dinner
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
  1. Heat oven to 350 degrees.
  2. In a saucepan, melt butter over medium heat. Add onion and red pepper. Saute until soft, about 5 minutes. Set aside to cool.
  3. In a medium bowl, mix together mayonnaise, mustard, egg yolk, seafood seasoning, Worcestershire, lemon juice, a dash or so of hot sauce (optional). Stir. Add in onion and pepper mix. Taste and add salt and pepper if desired.
  4. Fold crabmeat (picked over for any shell, and rinsed if you are using canned) into mayo mixture. Gently. You want lumps of crab.
  5. On a rimmed baking sheet lined with parchment, place the flounder fillets. Top with equal portions (4 in this case) of crab meat, to cover entire length of fish.
  6. Dot with butter, if using. Sprinkle additional seafood seasoning. Bake for 20 to 25 minutes.
  7. Serve with lemon wedges.
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