I'll keep this in my heart

I spent this morning volunteering at an H1N1 flu shot distribution in Wake Forest. Walking up to the building, bright and early, I saw families from all parts of the community lined up, both outside and in, to get their shots/mist.

Because distribution was only for high-risk populations, the clinic was filled predominantly with children. I must say that I was quite amused, watching children's theatrical presentations as they awaited their vaccination fate. While some kids were carried into the building in tears, others kept their chin up with a level of bravery not often seen in grown adults. I chuckled, as all tears vanished with the offering of a Junior Sheriff sticker.

My favorite little girl today blew me a kiss as she walked out of the clinic. When I returned the gesture, she pretended to grab it in the air and she said, "I'll keep this in my heart." Those few words made waking up early on a Saturday totally worth it.

Standing in the clinic for hours upon hours made me wonder, would I enjoy working with children for a living? Despite the pitch of their screams and their tendency toward the dramatic, I think that I may enjoy observing their thought processes and points-of-view on a daily basis.

After a nice long nap this afternoon, I began cooking dinner. With my leftover chili, I prepared a terrific salad that's in this month's Food Network Magazine. It was delicious! I've come to the conclusion that beets are far underrated!

Beet-Citrus Salad
1 lb. beets
1/4 c. olive oil
2 tbs. sherry vinegar
2 tbs. scallions, chopped
1 bunch of arugula or spinach
salt and pepper
1-2 oranges or tangerines, segmented


Boil beets in salted water until tender, 30 to 40 minutes. Drain, peel, and slice in wedges.
Toss beets in a serving bowl with olive oil, sherry vinegar, scallions, and salt/pepper. Add arugula or spinach and citrus of choice and toss.