DEAR ANNIE
BY ANNIE LANE

DREADING UPCOMING BIRTHDAY

Dear Annie:

It will soon be my 40th birthday, and I’m feeling a tremendous amount of anxiety with this pending milestone event.  Intuitively, I understand that it is an arbitrary number.  My body feels the same as it did yesterday, and nothing appears to be changing.  However, emotionally, it feels like everything is changing.  And I feel that when I wake up on my birthday, all will change, suddenly.

I also know that when I crossed these milestones previously, nothing was different.  Yet, even as I recognize these realities, I can’t stop fretting over the aging process.  I’m losing sleep worrying about it, and it occupies my thoughts constantly.  It’s been ongoing for a few months now.

What can I do to settle my mind?  How can I become confident as I age?  I need your help!  ~ Fretting the Next Day

Dear Fretting:

First, and most importantly, happy birthday!  As we age, most people become anxious about adding one more year to our age rather than enjoying the day as a way to celebrate what we’ve accomplished and what’s still ahead.

No one can avoid aging, but it’s important to remember that each new year enables us to experience life in new ways and to grow.  Aging gives us opportunities to spend with family and friends, to meet new friends, see new places, taste new foods, and on and on.  Rather than looking anxiously toward the day, look excitedly toward the next experience and appreciate every little moment.  The summation of these memories will create a rich and well-lived life.  Also, remember that your birthday is a very special day that your parents want to celebrate.  Your birth marked an extraordinary experience in their lives.

Send your questions for Annie Lane to dearannie@creators.com
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The previous column was originally published in 2020.
Annie Lane is off this week

SASSY SHRIMP SAUTE

This recipe is delicious.  The End.
Serve over prepared buttered or olive oil(ed) angel hair pasta.
PLUS a small butter lettuce + fresh tomato + thinly sliced red onion side salad.                                                                     Yields 4-6 servings

• 3 green onions, thinly sliced
• 2 TBSP ketchup
• 2 TBSP cocktail sauce
• 1 TBSP soy sauce
• 1 TBSP dry white wine (optional)
• 1 TBSP sugar
• 1/4 tsp salt
• 1/4 tsp dry mustard (I like Coleman’s best)

In a small bowl whisk ingredients until well combined.  Set aside.

• 6 TBSP good quality olive oil
• 5 garlic cloves, finely minced (or 2 tsp Lighthouse freeze-dried Garlic – my personal favorite and go-to)
• 1 tsp crushed red pepper flakes
• 2 pounds medium shrimp, peeled and deveined

In a large skillet, warm olive oil over medium-heat.  Add garlic and crushed red pepper and saute until fragrant and golden.  Watch the garlic like a hawk so it doesn’t burn.  Can happen fast.

Add shrimp and cook for 3 to 4 minutes – basically until shrimp turns pink.

Slowly add the sauce from the bowl that has been set aside.  Cook an additional 2 minutes until totally heated through.

Spoon over prepared pasta on pretty plates and sprinkle fresh minced parsley on each serving and serve with prepared butter lettuce side salad (I like a light vinegar + oil type of dressing with this dish)