There is an ever present battle with myself concerning change; both the word itself as well as the action it describes. Sometimes I find myself just more resistant to change than need be, other times, I welcome it with wide and open arms. Often, it’s those times I am most resistant that I find I’ve become comfortable with some not so great habits or where I’ve had my blinders up; these habits/blinders are usually unbeknownst to me (or buried and put on that list of I’ll-deal-with-this-later) only to quickly reveal themselves through the hard feelings I had towards making/doing/striving towards that new change.
And change always has two sides. While in the moment, it can seem like a door is closing: what’s next? Where do I go? Eek! But I’ve found that when one door closes, another one always opens; I just have to keep my eyes open enough (and look beyond the end of my own nose) to find that door.
I have a little note on my desk that I have tacked to the wall right above my computer (in the perfect location for an occasional glance, even with the slightest eye movement). It simply states: Don’t try, do! It has been an amazing mantra, one I keep in mind for all those hard moments when I feel myself resistant to change when I know change is essential. Keeping this in mind even lets me go so far as to flirt with a change that I am having a hard time with (as opposed to completely ignoring it, which sometimes I am tempted to do!) by weighing the possibilities of both sides, examining my gut reactions to each, and either going for it or deciding against it. And even that has the benefits of knowing oneself a little better.
Last year, the judges of Pietopia picked a pie by Leslie Wilson called the My-Life-Is-Changing-More-Quickly-Than-I-Can-Adapt Pie. Her description caused a ripple effect of my own reflections on change, as I ran across her entry today. Here is what Ms. Wilson wrote and her pie recipe. Enjoy!
The My-Life-Is-Changing-More-Quickly-Than-I-Can-Adapt Pie, by Leslie Wilson
Asparagus is refreshing, crisp and bitter and with some rough parts much like becoming an adult. Like the vegetable, whose best flavors are contained in its head, I am a woman defined instead by my stringy stalk. Finally, in this transition from girl to grown up, the scent of my urine has mysteriously and suddenly changed. This is perhaps the greatest mark of asparagus.
I have included eggs in the pie as a reminder of my fertile body: the monthly flood of relief that balances itself with that ever subtle ticking of my biological clock. Eggs in a pie, though a reminder of my sometimes questionable (often late-night) life choices, are also the very ingredient that holds the pie together, lending both substance definition.
Broccoli is an important element in viewing a life changing more quickly than one can adapt because it resembles nature. Logging, rapid development, landscapes inundated with impervious surfaces, forest fires destroying regional crops, peak oil lending itself to uncanny grocery expenditures. As I child I took advantage of broccoli. By throwing it away when nobody was watching, I thought that by beating the system I could capitalize on the opportunity to work my mealtime and accommodate my best interests. On the environment, kids didn’t know then what we do now. But finally, Honey, because it is important to make life sweet nevertheless.
1 bunch of fresh asparagus, approximately 18 stalks
1/3 cup chopped scallions
4 eggs slightly beaten
1-1/2 tablespoons flour
1-1/2 cups light cream
1 medium sized head of broccoli, approximately 1 cup
1 cup shredded cheese: goat and gouda and parm
1 pie crust
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
1/8 teaspoon garlic powder
1/8 teaspoon of nutmeg (preferably fresh if possible)
dollop of honey when served
Preheat oven to 325 degrees.
Steam asparagus and broccoli for five minutes then place in cold water bath to stop cooking. Reserve up to twelve pieces of asparagus whole and chop up rest. Chop broccoli equal to one cup.
Shred cheese into a bowl and stir in flour, salt, pepper and garlic powder until well incorporated.
In a separate bowl, whisk the eggs; add the cream, chopped asparagus, chopped broccoli, chopped scallions and shredded cheese mixture in with eggs.
Place the mixture into the prepared pastry shell.
Take remaining whole steamed asparagus stalks and place on top of unbaked quiche artfully. Sprinkle the nutmeg on top.
Place unbaked quiche on the center of cookie sheet and place in oven on the middle rack.
Bake quiche at 325 degrees for 35 to 40 minutes. Let quiche set for at least 10 minutes prior to serving.
Serve with a dollop of honey on top.
