By Teri Cayton
The Parsons Advocate
It is a happy day indeed, my brother has finished his treatments for throat cancer and the doctor is very optimistic that the treatment was a success. This is a great weight lifted off my shoulders and I hope he continues to improve. Just the word “cancer” is a curse unto itself. It is a word that is associated with pain, sickness and death, just to hear the word brings a pall over everything.
My brother was very upbeat throughout his treatment and the doctor was amazed by his resilience. I think he had an angel sitting on his shoulder throughout his treatments. I think that angel was Mom, I know people will see me as a nut or something but I believe what I believe and that is that.
He went into this open-minded and stayed that way throughout. That is half the battle right there, if you have the mindset to accomplish something you have already started to recover. Momma Said, “The mind is a powerful weapon if you know how to use it correctly.”
And he has so much to live for, his children, grandchildren, siblings and of course, his dogs. I think the dogs were as good a medicine to him as was his treatments. He knew he had to get out with them for their exercise and that got him out of the house and moving. Momma Said, “I know I have told this before but Gran’s favorite saying was, “You rest, you rust.” Take that as a life lesson and you will find you have a better outlook on everything. “THINK POSITIVE!!”
Avocado Tomato Salad
INGREDIENTS
- 2 ripe avocados diced
- ¼ small red onion diced
- 1 PINT cherry tomatoes halved
- kernels from 2 ears fresh corn
- 1 15-ounce can black beans, drained and rinsed
- salt and freshly ground black pepper
- 2 TABLESPOONS chopped fresh cilantro
DRESSING:
- 1 TABLESPOON red wine vinegar
- 1 TEASPOON sugar
- ¼ TEASPOON salt
- ¼ TEASPOON chili powder
- juice from ½ lime
- 2 TABLESPOONS olive oil
INSTRUCTIONS
- Soak the diced red onion in a bowl of cold water for at least 10 minutes.
- Grill or broil the ears of corn and remove the kernels from the cob. Alternately, you can remove the kernels from the cob and then sauté or air-fry the kernels tossed in a little oil. Allow the corn kernels to cool and then place them in a large bowl.
- Make the dressing by whisking together the red wine vinegar, sugar, salt, chili powder and lime juice in a separate bowl. Drizzle in the olive oil and season to taste with more salt and freshly ground black pepper if needed.
- Drain the red onion well and add it to the bowl with the corn, along with the diced avocado, cherry tomatoes and black beans. Drizzle the dressing over top and gently toss everything together. Season with salt and freshly ground black pepper to taste. Add the fresh cilantro and serve.
- **You can make this salad a day ahead of time. Just leave out the diced avocado until you are ready to serve.