Skip to main content

For a moment....

... I did nothing but exist.

It was 9 F (-13 C) outside, and I stood there, watching through the open garage door all the tiny flakes dance down out of a white sky onto a landscape blanketed in light and limned in sepia and shadow. Every breath bit cold at the linings of my nose and the back of my throat.

I stole the moment because I was helpless.

There was nothing I could do, so I did nothing but exist.

I had an 11 am appointment that I was going to miss. I'd left my keys in John's car, and he'd found them there, and was running them back to me in order to rescue me, taking time from his meetings and calls and arrangements, making me a priority ahead of the rest of his plans. I was grateful.

I'd called the chiropractor to tell them I was late, and they would tell my massage therapist. We would just have to wait and see how things played out.

So I just breathed and saw and felt.

And it was good.

John was happy about being able to help me, and I was grateful to him for the help. I ended up being half an hour late, but both my therapists moved their times around for me this time. I'd done the same for them in the past, with as little fuss, but it seemed a miracle for me. *laughs* I thanked them, and got taken care of by them, and was, again, grateful.

With their help I'll be able to scrim tonight with my team. I'd found a scrim partner the night before, and another captain gave me their spreadsheet for organizing scrims, and another captain said that they'd love to fight us again: we were a good challenge. My pocket soldier talked with me about strategies and personal mottoes during his off period in high school. My medic mentor took some time to go over a demo with me between his college classes and performance periods.

I am being helped all the time. An exercise I hadn't consciously undertaken, but it was one I needed. I was horrible at asking for help before all this TF2 stuff, and now I'm asking for help all the time, and it's all from people who don't get asked that often by someone like me, either. It's good for them, too, to know that they should be respected for their abilities, patience, and authority--for their agency in someone else's life.

I ice every night, to save my hands for a little longer, to let myself play a little more. I know my hands will go, my reflexes fade, my hard-won muscle memory will, one day, be nothing but memory; but, for now, I fight as hard as I can, learn as quickly as I can, do the best I can for the people I'm with.

And it's enough.

Comments

Popular posts from this blog

Everything Is A Lot

My mother took my hand, as we were going to leave tonight, and she very deliberately, gently, and slowly pressed a kiss on the back of my hand. And at the look on her face, I clasped her hand back just as gently, but firmly, and I kissed her on her forehead. She smiled and let me go.  Words are failing her. I find it ironic that the only way that I can process her now word-muddled existence is through my long practice with words.  On November 13th, my sister and father did a video doctor's check with my mother. Their GP was so alarmed at her inability to truly respond to their questions made their primary doctor tell them that they had to go to the ER. That there was something seriously wrong with her and they had to get her looked at as quickly as possible. The three of them spend two horrific days in the over crowded ER at UCSD, in order to get the CAT scans and MRI that showed a very large shadow in her brain.  This was while John and I were in Kauai. We heard the begi...

Gumbo Z'Herbes

I'm writing this because my son needs this particular version of Gumbo Z'Herbes as I actually do it. It was based off a recipe in Epicurious that then went to Chow that then went to Chowhound, that then... anyway... I don't know the exact origins anymore, and I've changed it substantially from them.  Ingredients 3  lb  greens (two bags of Costco Super Greens is great for this) 2/3  c  vegetable oil 2/3  c  all-purpose flour 1   yellow onion chopped 1  bunch  scallion chopped 1   green pepper chopped 4   celery ribs chopped 2  cloves  garlic minced 2  t  kosher salt 2  T  Cajun seasoning (preferably Lucille's) 2 cups vegetable broth or chicken broth if you're not going vegan or water 2  whole  cloves 2  whole  bay leaves 3 whole allspice 1  T fresh herb (I never have marjoram, so it's been cilantro usually or parsley)  Gumbo Z'herbes Directions Have a big bowl of i...

Sourdough Bread Recipe and Techniques

Ingredients Leaven 50 grams whole wheat flour 50 grams bread flour 100 grams water 20 grams starter Dough 375 grams warm (90-110 degrees Fahrenheit) water 165 grams Leaven 375 grams bread flour 125 grams whole wheat flour (finer ground, commercial/generic whole wheat) 10 grams salt Technique Mix all the leaven ingredients together. I use a quart sized translucent plastic container from take-out soup because I like to see the level of the dough inside. I put a thin rubber band around the girth of it at the starting level, and place it in a warm spot and let it grow until it doubles in height. It can take anywhere from three to eight hours, so sometimes I use a dehydrator set to 80-90 degrees Fahrenheit to speed the process.  When it's doubled, I take 165 grams of the leaven and mix it into the warm water for the dough (it SHOULD float if you let the leaven rise long enough). I put the rest back into the refrigerator for next time. I actually work it into the water, "dissolving...