The first time I had Kung Pao Chicken was back in 1979. I had just started working at Salomon Brothers, the preeminent Investment Banking and Brokerage firm at the time. I was a member of the Bank Stock research department. Every Thursday evening, the Partner in Charge, and the rest of the team would order Chinese food for dinner while we labored to get the Bank Stock Weekly ready for publication. This was my introduction to writing for institutional investors as well as my formal introduction to Chinese food as a part of my weekly diet.
I had hair at the time, my blood pressure was low (without the use of medical prescriptions), and I would do the Tai Chi form that I learned at Cornell University, years earlier, every day.
Now my hair is really thinning. The growth on my armpits exceeds the sparse lean sprouts of my head. My knees predict the weather, as does my lower back and the doctors state that I have had two strokes! I can’t recall the first but I was well aware of the second in 2009.
InshAllah (God willing), I hope to reach 65 in 2017. I take my meds to keep my blood pressure low. I started a daily regimen of 40 to 50 push-ups. These will probably be followed by additional fitness routines as time goes on.
Incidentally, my wife prepared me a special dinner recently, it was an “Islamic version” of Kung Pao Chicken, Halal chicken, Basmati rice with sweet potatoes, peanuts, celery, cucumbers and a homemade chili sauce (very hot!). I will take this as a sign that things will improve…
I am grateful for the Kung Pao chicken and all the memories I have both good and bad. I pray I have learned the lessons embedded in all of them.