There was nothing that mattered more to me--nothing that I spent more time thinking about- than gymnastics, as a teen. When I opened my computer, it was to read or watch gymnastics. When I did my homework on the school bus, it was so that I could go straight to practice without thinking about anything else. When I planned my weekends, it was around any meets that were on the calendar.
I was never going to be an Olympian, and I knew it. I was never even going to be a spectacular gymnast, and I knew that too, but There was something about the sport that captured me. I gave it my everything and didn't think twice about it, and in return gymnastics gave me something to be passionate about; something to work for; something that brought endless joy. I took on every opportunity I could to flip, bound, and spin. I pretty much lived in leotards. Gym rat didn't even start to explain it.
It's hard, I think, in an "adult" life to find a replacement for those experiences. Some days I still miss the smell of sweat and chalk, and the look of the balance beams when the lights are out and gym is still dark, early in the morning. There are plenty of days when I kick up into handstands just because I miss being upside down.
Even though I've replaced gymnastics with climbing, for the most part, it's not quite the same. There's something about your youth that lets you get carried away in your goals and dreams and passions that is harder to tap into when you grow up. Maybe it is about giving ourselves permission to get swept away, rather than consuming ourselves with whatever we are "supposed" to be doing.
Serves: 8 | Total Active Time:
- 6 bell peppers
- 1 cup shredded cheese (such as cheddar or mozzarella)
- 1 recipe of slow cooker enchilada beef
- Prep slow cooker beef according to directions.
- When beef is prepared, cut bell peppers into thirds or quarters— large enough slices to fill the cavity. Using a fork, scoop shredded beef into cavity of each pepper slice. Top with cheese and place on cookie sheet (cheese-side up).
- Place baking pan in oven and turn on broiler. Cook for a few minutes, checking on the peppers every 60 seconds, until the cheese is gooey and melted. Serve.