The Enid News and Eagle, Enid, OK

April 2, 2013

Adapting to change

By Peggy Goodrich, columnist
Enid News and Eagle

— How do you adapt to change? Think about it.

Changing is one thing — adapting is another. When Jim had his heart problems and consequent surgery, it required many changes in our lifestyle. For one thing, it put an end to the way I had always cooked. I was accustomed to using lots of butter, cream, eggs and lots of breads and sweets. Well, no more!

At that time, Jim was wondering just how he was going to bring his cholesterol down as the doctor suggested. I told Jim that if it was on our table, he could eat it. I meant every word I said and I have really altered my cooking.

We are now taking on another phase in our life and will have to rearrange our house to allow for a walker, etc. We have never been ones to change furniture around. We like it like it is and are comfortable with no changes ever. Next week a home-care worker is coming to evaluate our house and tell us what changes we need to make. It will be a difficult adaption for me, but having Jim safe and comfortable is my number one priority. I will adapt!

Moving furniture can be a drastic change for some people (like us), but some people stir everything around every time they sweep. Others change furniture or decorating with the least little whim, or when the spirit moves them. They buy new cars just for variety. For them, change keeps things from being monotonous.

Part of adapting is not comparing with what once was. It is called growth! I am sure we would all like things to stay just like they once were, but life changes and we have to change with it and make accommodations and adjustments.

Change just for the sake of change is not always progress. If something works ... don’t fix it. Why adapt to a new way just because something new comes along? It may not be better, just different. We have to decide before we conform.

Last week, I missed writing my column because Jim was in the hospital. He has been very ill and I would not leave him. People have been so wonderful to care for our little dog and watch the house and keep up with the mail and the papers. I cannot thank them enough for making life so much easier and worry-free for Jim and me. By the time you read this column, he hopefully will be home and resting in his easy chair.

But first, we have to get things ready for his homecoming. I really look forward to having our house assessed to see what we need to rearrange and change, and add or subtract. We will take it all in stride and make the most of those changes. Life changes and we have to change with it.

It is great that we can change when we need to. I am surprised that I have changed my priorities and put first things first. We will all be better for it. We can and will adapt and change!

One way I will change is in my cooking. I will be home more and can prepare things from scratch. I will take time to make breads and healthy desserts and eat lots of fresh fruits and vegetables. I am grateful Jim likes fruits and (some) vegetables, so he is a joy to make meals for.

For our first meal at home after hospital food (which I will admit was very good), we ate this easy soup with a fresh dessert. It was a great welcome-home meal.



Potato/Broccoli Soup

1⁄4 cup chopped celery

1⁄2 cup chopped onion

4 or 5 peeled, chopped potatoes

16-ounce package frozen chopped broccoli

1 small can cream of chicken soup

1⁄2 pound Velveeta cheese

Cook celery, onion and potatoes in small amount of water until potatoes are done. Stir in broccoli and continue cooking until broccoli is done. Stir in chicken soup and cheese. Heat through.

Now, end your meal with this scrumptious dessert.



Fruit Trifle

1 prepared angel food cake (I use the loaf size)

3 to 4 bananas, sliced

1 (16-ounce) can crushed pineapple, undrained

1 pint fresh strawberries, sliced

1⁄2 cup coconut

2⁄3 cup chopped pecans

12-ounce container frozen whipped topping (thawed)

Crumble cake into large, clear glass bowl. Layer with bananas, undrained pineapple, strawberries, coconut, half the pecans and whipped topping. Garnish with remaining pecans and strawberry slices. Makes a large dessert. Chill thoroughly. Even better the next day.



Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.