March 6, 2026

Friday happy hour outside at #vanaprastha. A simple tortellini soup after a challenging week, as you can see. Stories, update, and recipe on my Substack tomorrow.

This past week, I’ve found myself humming the old 60s song “That’s Life,” the most famous version recorded by Frank Sinatra, about life’s ups and downs, about not giving up, about staying positive:

I’ve been up and down and over and out
And I know one thing
Each time I find myself
Flat on my face
I pick myself up and get
Back in the race

Yes, that’s a hard cast on Keith’s left hand and arm to protect an ugly wound, caused by a bite from one of our dogs. Since adopting him six years ago, we focused on loving and training the stray and abuse out of him and accommodating his reactive behavior. But in the end, nurture could not totally overcome nature. While I was at choir practice on Tuesday evening, Keith offered our dog an empty ice cream container. The dog apparently thought Keith was taking it away from him and snapped, something he’d done before but not like this. A trip to urgent care followed then a referral to the UVA Hand Clinic, my stomping grounds. Keith’s wound will take regular attention until full recovery, about a month. We thank God for his special helpers at the hand clinic—and mine. And for protecting Keith from bone, tendon, and nerve damage.

We also immediately contacted Denise Merricks, a dog boarder and trainer, and the vet, both of whom knew our dog well. With their consent, our 99% loving and 1% reactive dog was euthanized on Thursday afternoon. Denise stayed with us, and we stayed with our dog every step of the way. He deserved all the comfort we could give him. This was not his fault but needed to be done, Denise said. His reactivity was a bad seed she’d seen before and the expression would increase with age. Euthanizing an old dog, which Keith and I have done twice, is not the same as putting down a healthy dog. Despite the vet’s extraordinary skill and care, he did not go willingly. Perhaps some of you have experienced this heartbreak and loss.

Though terribly sad, we’re also relieved and grateful for the peace and quiet since his passing. His nametag is on my key chain along with those of our other two beloved dogs, and his ashes will join theirs on the mountain. Places our remaining dog, a four-year-old goofy lab-mix, also loves to run.

Keith goes back to the Hand Clinic on Monday, and I see the hand doctor on Wednesday. So, why are we smiling and celebrating Friday happy hour. Because that’s life. And while we continue to work on last week’s health recommendations, here is today’s recipe with modifications and notes.

Tortellini Soup (adapted from Skinny Taste Simple, by Gina Homolka)

Ingredients:

· 4 cups chicken or vegetable broth—I used chicken broth.

· 1½ cups water

· 1, 9-oz package refrigerated cheese tortellini—I used 5-cheese.

· 2 large eggs

· ¼ cup freshly grated Pecorino Romano cheese, more for serving—I used parmesan on hand, which was okay but likely Pecorino Romano would have been better.

· Fresh-ground pepper

· 2 cups baby spinach—I used the entire 5-ounce package

Directions

In a large pot, combine broth with 1½ cups water; bring to boil over medium-high heat. Add tortellini and cook until tender, 6-7 minutes or according to package directions.

In a small bowl, whisk egg with grated cheese and fresh-ground pepper to taste.

Reduce heat to medium and slowly stream egg mixture into the pot, stirring broth constantly with a fork. The eggs will set and form ribbons. Stir in baby spinach, cook until wilted, 1-2 minutes.

Serve immediately with more cheeses for topping, if desired.

That’s it for today. More updates and recipes to come. See you next week! -C.D.

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