By Monique started her second year at Hodge, and I can see the difference from last year. Last year she was nervous — always checking her lesson plans, always worrying about the parents, always wondering if she was doing it right. This year she walks those halls like they belong to her, and they do. She told me she has a student who reminds her of Kayla — quiet, smart, watchful, the kind of kid who absorbs everything and says nothing until they're ready. Monique said, "I'm going to make sure that girl knows she matters." I said, "Then you're already doing it right."
Earl had a checkup this week. I drove him to the cardiologist — Dr. Pham, a tiny woman who does not take Earl's nonsense, which is why I like her. She listened to his heart, checked his blood pressure, reviewed his medications, and said what she always says: "Mr. Henderson, you are stable but not invincible." Earl said, "I never claimed to be invincible." I said, "You claimed you could carry the groceries last week." Dr. Pham looked at me and shook her head. She knows.
His heart is doing what it does — pumping, working, getting by. The ejection fraction is stable. The medications are managing the blood pressure. But the shortness of breath is a little worse than last visit, and Dr. Pham added a diuretic to help with the fluid. Another pill, another adjustment, another reminder that the man I love is held together by chemistry and willpower and whatever prayers I send up at night when he's asleep and I'm listening to him breathe.
I don't talk about this much, baby. I don't write about it often. Because writing it makes it real, and I prefer the version of reality where Earl Henderson is permanent. But he's not. Nobody is. And I know that better than most people because I've lost enough to fill a cemetery, and still — still — I hold onto him like he's staying forever, because what else do you do? You love people as if they're permanent. That's the only way love works.
Made a heart-healthy dinner tonight: baked salmon, brown rice, steamed broccoli, and a salad with the tomatoes from the garden. Earl looked at it and said, "Where's the flavor?" I said, "The flavor is you living to meet your great-grandchild." He ate every bite.
Now go on and feed somebody.
After sitting in Dr. Pham’s office and hearing about fluid and diuretics and ejection fractions, I came home and I cooked — because that is what I do, and because Earl needed something good on his plate even if he was going to complain about it. The garlic broccoli I made that night was not fancy, but it was green and honest and full of everything a stubborn, beloved man’s heart needs. If you’re feeding someone you’re not ready to lose, this is a fine place to start.
Garlic Broccoli
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 4
Ingredients
- 1 large head broccoli, cut into florets (about 4 cups)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Steam the broccoli. Bring about 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add the broccoli florets, cover, and steam for 4—5 minutes until bright green and just tender. Remove from heat and set aside.
- Warm the garlic. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes, if using. Cook, stirring frequently, for 1—2 minutes until the garlic is fragrant and just golden. Do not let it burn.
- Combine. Add the steamed broccoli to the skillet. Toss well to coat every floret in the garlic oil. Season with salt and pepper.
- Finish with lemon. Remove from heat and drizzle the lemon juice over the top. Toss once more and transfer to a serving dish.
- Serve immediately. Bring it to the table warm, alongside whatever else you’re making — salmon, brown rice, a simple salad. Let the people you love eat well.
Nutrition (per serving)
Calories: 95 | Protein: 3g | Fat: 7g | Carbs: 7g | Fiber: 3g | Sodium: 140mg