Potsticker pasta

This week I drove a car for the first time in more than six weeks and it felt amazing.

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Actually, it felt quite painful. But the freedom of having my wheels again was exhilarating.

I had foot surgery in early July – multiple procedures that all needed to be done on the same foot, so I asked to do them all at once (I like a good bargain) – and the recovery has been slow. I’ve learned a few painful lessons along the way, like the fact that I’m allergic to Neosporin, but they’re lessons that will serve me well. And this past week I was finally able to ditch the crutches, although I’m still in my walking boot most of the time.

Which brings me to the long-awaited stint behind the wheel of my Chevy. Tuesday was the first day of school and a last-minute meeting threw a wrench in our plans; all family members I have in this community had to be in different places at 8 a.m. that morning. I had to either drive my 11-year-old to school or take him up on his offer to chauffeur us on the lawnmower.

I also was tasked with taking photos of the first-day festivities for the Banner. I’m sure I looked painfully awkward, hobbling along in my big, heavy, cyborg-like boot, but I was doing so well that I forgot I was even wearing it – until I overheard a couple of precocious youngsters discussing the situation.

“What do you think happened to her foot?” a child of about 5 or so asked a classmate.

Staring wide-eyed at my fashionable footwear, the classmate responded, “I think that IS her foot now.”

I haven’t fully merged with the boot yet, nor do I intend to. But I am making strides (pardon the pun) and spending more time in my kitchen, whipping up meals like this dish based on my kiddo’s favorite potsticker filling. But unlike potstickers, a multi-hour process, this comes together in about a half-hour.

I may be back on my feet again, but only in 30-minute increments.

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