I can remember when I was ten years old, wishing that I was thirteen. I wanted to be a teenager because I thought that was way cooler than being ten. Then like most, the next significant milestone was 16. I think I may have counted down the days until my birthday that year. I wanted a car but I did not get one. It continued after that; being impatient for graduation, first real job, wedding date, birth of a baby. Many other important dates that I looked forward to with anticipation that I now look back on with nostalgia.
Now, God willing, Greg and I will celebrate our thirtieth wedding anniversary in November. I look forward to celebrating that date because I am proud that he has been able to put up with me for this long! However, if life has taught me nothing else, it is to enjoy the moment. I’m still a planner, and I look forward to special days, but I am trying to place more emphasis on the here and the now than the tomorrows. After all, I’m not promised tomorrow. My very wise mother always told me, “don’t wish your life away.” Well, Mama, after fifty-three years I’ve started listening to you!
- ½ c. mayonnaise
- 2 tbsp. freshly squeezed lime juice
- 1½ tsp. chili powder
- 1 tsp. ground cumin
- ½ tsp. salt
- 12-oz. rotini pasta
- 1 can (15 oz.) can whole kernel corn, drained
- 1 can (15-oz.) can black beans, drained and rinsed
- 1 pint grape or cherry tomatoes, halved
- 1 (4.5-oz.) can chopped green chiles, drained
- ¼ c. chopped fresh cilantro
- Cook pasta according to package directions. Drain, set aside.
- In a large bowl, whisk together mayonnaise, lime juice, chili powder, cumin, and salt.
- Add cooked and drained pasta, black beans, corn, tomatoes, chiles, and cilantro to the dressing and toss to coat.
- Refrigerate covered until ready to serve.