Our daughter is the brave, bold woman that I once thought I was. She turned thirty a few weeks ago, and after much introspection, she quit her job in the hard cider industry–a career she had not foreseen but that flourished over the past eight years or so. That career took her across the country, to Washington State. But she told her dad and me that she felt she had not much more room for growth in the current job, and she wanted to try something new, something she felt passionate about, while she still had minimal personal and financial responsibilities. Of course, as her near-to-retirement parents, we are thinking pragmatically. “Will she be able to continue to fund her IRA? Will she have health insurance? Will she ever have enough money for a down payment on a house?” And then I hear her grandmother’s voice, “Will she ever move back to Virginia so that she can take care of you in your old age?”

Even as I write this, I am watching her flight progress across America on the airline’s website. Tonight, she arrives in Indianapolis to hang out with her aunt and uncle, and tomorrow she begins her new job, which initially will involve several weeks of travel throughout the USA and Canada. The details about this new job are her story to tell, so I won’t be saying more, for now. At her age, I was a wife of four years, a stay-at-home mom to a toddler, and a co-signer on a mortgage. I think the thirty-year-old me would be baffled at Daughter’s decisions, but also secretly jealous of her adventures-to-come. The sixty-plus-year-old me is somewhat envious of her adventures-to-come, but not at all baffled that the strong woman we know and love is making a life change.

Above all else, we are proud of Baby Girl, and we always keep her oh-so-close in our hearts.

Today’s cocktail is a combination I tried for the first time, and I liked it. This was also a great way to use the soft kiwis I found in the back of the refrigerator. In a blender, puree 2 peeled kiwis with 1/2 ounce fresh-squeezed lime juice, 1 1/2 ounces simple syrup, and 1 1/2 ounces gin. Strain, if desired. (I like the crunchy texture of kiwi seeds so I didn’t strain it.) Pour into a glass and top with 4 to 6 ounces of chilled watermelon-flavored sparkling water. Stir gently, so some bubbles remain.