So here's my magic recipe for turning 60—and savoring the moment: Think small. Other had wanted to throw a big party with all my friends, but that seemed infantilizing to me, and I'm trying to be a grownup. So instead, over the week or so surrounding my birthday, I was a lady who lunched and dined—with work friends (three groups, separately), neighborhood friends, women's-group friends, my soulmate H, my family. Not only did I feel the love but I also got to actually talk with people instead of just replenishing their food and fluids.
Other did make one major dinner for my neighborhood friends, and it was spectactular. Main dish: chicken (with tofu for me) marinated in vinegar, sugar, green olives, prunes and dried apricots. Dessert: a tooth-tickling bittersweet cake made of orange juice, orange rind, buttermilk, walnuts and raisins.
Still ahead, my main birthday gift: a week at the Sivananda yoga ashram on Paradise Island in February.