Life is Precious – A 9/11 Remembrance
by Chelsey Lindahl
On September 11th, 2001 I was just fifteen years old. A busy athlete, I was listening to the radio and getting ready to start my morning training routine when I heard news of the first crash. Initially, I was bewildered by the thought of a plane crashing into the World Trade Center. It sounded much more like a Die Hard movie than reality. I ran out into the living room to tell my mom what I had heard. Instantly, confusion and concern washed over her face. She turned on the news and I followed to watch. For some reason I remember so well the moment when we began to watch the news, as if I were watching it happen from a distance. I sat Indian-style on the floor, stoic and still, where I would stay for hours. Being such a young age, I was not able to conceptualize the enormity of 9/11, yet I felt the weight of its devastation on my shoulders. My heart ached.
On this tenth anniversary, my heart still aches. There are some wounds that can never heal. Some wounds that bind a nation, a world, to one truth: life is precious. On this somber anniversary I want to remember with deep love the lives that were lost, honor our heroes, and rejoice in our blessings.
For this tenth anniversary, let us celebrate life’s many miracles, our neighbors, our community, our nation. Help a friend, call your family, volunteer at a shelter or school, take your kids to the park, or thank a soldier, police officer, or fire fighter for their service. Practice forgiveness and release frustrations, take time to reflect and wear your heart on your sleeve. Life is precious.
In honor of our fallen heroes, I would like to share a patriotic recipe for Red, White, and Blue Cobbler. Pick up the ingredients at your local Farmers’ Market and share it with those you love!!
Preheat oven to 375 degrees. Clean and rinse fresh pears, blueberries, and strawberries. Slice pears and strawberries.
To create first layer, lightly toss pear slices in 1 tbsp brown sugar and 1 tsp lemon juice.
Next, toss blueberries in 1 tbsp cane sugar and 1 tsp lemon juice. Layer over pears.
Finally, toss strawberries in 1 tbsp cane sugar and 1 tsp lemon juice. Layer over blueberries.
I prefer crumbly cobbler topping. Unfortunately, I never measure my ingredients. I do however use a food processor to make things easy. Combine pecans, chilled butter (in small cubes), brown sugar, oats, and whole wheat flour in food processor until well blended, it should have the texture of bread crumbs. Sprinkle cobbler mixture over fruit. Bake for 45 minutes.
Enjoy served hot or cold, with ice cream or whipped cream and remember it’s better enjoyed with friends.
