Several boxes containing injections of Neulasta have lined the bottom of my refrigerator for more than a year. They are left-overs from chemotherapy -- from a time when one needle pierced the skin on my arm after each chemo treatment to keep my blood counts in a safe range. I've looked at them day after day after day, and I've allowed them to sit in the same exact spot for all this time. But today, they are in the trash -- not because I made a conscious choice to throw them away but because water spilled all over the inside of my refrigerator and left them soggy and damaged. Surely I would not have used them in this condition, I thought -- so I tossed them. But really, I would not have used them anyway. They were old -- probably past their expiration date -- and I am not receiving chemotherapy anymore. I had absolutely no use for them. But I kept them for safety or comfort or some other impractical reason -- for the same reason I keep a basket full of old medication in my kitchen cupboard. It's all cancer-related -- most of it never touched because I don't really like taking medication, even when necessary. So this stock-piling tendency defies all logic for me. Until today -- when part of my past sits in a white trash bag, ready for the curb, and the rest of it is soon to be trashed. So I can continue moving forward. Away from cancer. For good.

I'm not much of a cook -- I don't like to cook, I don't cook well, and I am never really enticed to spend any amount of time in the kitchen preparing food. So my husband picks up my slack much of the time. Tonight he made turkey meatballs with rice and green peppers -- and some other veggie side dishes too -- and he cooks pasta and grills chicken and can successfully feed our family of four without hesitation or frustration. For me, cooking, hesitation, and frustration all roll into one. And that's why I avoid anything of the culinary persuasion and thank my lucky stars for a husband who doesn't mind cooking endeavors. But sometimes, I am forced to enter the kitchen -- I have two growing boys who need to eat, after all, and I am the one mostly at home catering to their every need. So I do okay -- I try to maintain a healthily family menu and I can handle the basics and no one is really complaining so I guess I'm holding my own. But I'd like to find more pleasure in cooking -- and more variety and more creativity too. Perhaps free weekly recipes sent to my e-mail inbox would be a push in the right direction.

The American Institute for Cancer Research offers this service, and I am just moments away from subscribing to this offering that was started by a cancer group who sends out to anyone who signs up free recipes that are mostly lowfat, high-fiber, and plant-based. Launched just several months ago, this service already has more than 10,000 subscribers -- and many are cancer survivors who have learned to make everything from cherry spritzers to brown rice pudding to sweet potato and peanut chili. A name and e-mail address is all it takes to get the ball rolling -- just visit www.aicr.org and look for the health-e-recipes area.  Soon, simple and nutritious recipes will be at your fingertips. And at mine too. Unless I decide to pass them off to my husband.

KitchenAid has gone all pink for Mother's Day in the Cook for the Cure breast cancer fundraiser for the Susan G. Komen Breast Cancer Foundation. In addition, if you purchase any pink KitchenAid countertop appliance online at Cook for the Cure, you will receive a free limited-edition Pink Plaid Better Homes and Gardens cookbook by mail.

KitchenAid is developing a growing collection of pink kitchen products, with donations of $10 to $50 going to the Komen Foundation with each purchase. According to the company, since the 2001 launch of Cook for the Cure, they have raised over $3 million dollars through donation-with-purchase programs, special fundraising events, and auctions. It's very pink.

For a gardener, this is an exciting time of year. There is planning and planting and anticipation of the continuous summertime harvest bounty of fresh organic vegetables straight from the good earth of a home garden. If you have children, or grandchildren, it is an excellent opportunity in education and the lessons of tending and growing and benefiting from homegrown food. The wisdom of the garden and the gardener is the knowledge of life and living.

The Edible Schoolyard has brought all of this and more into the schoolyard at Martin Luther King Junior Middle School, where public school students are provided with a one-acre organic garden and a kitchen classroom. An explanation of the program is posted on The Edible Schoolyard website, where students learn how to grow, harvest, and prepare nutritious seasonal produce. Experiences in the kitchen and garden foster a better understanding of how the natural world sustains, and promotes the environmental and social well being of the school community.

As far as I can tell, much of the program is published online as a resource for parents and teachers interested in launching a similar program in community-area schools. I think, while reviewing the  extensive resources, that a parent could take advantage of the information and create an individualized homeschool-based program for their child, or children, if the local school does not provide this, or a similar program -- and include cancer prevention nutrition information about the organic produce grown -- for a lifetime of good health.