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Change is Constant


By Loni Kemp

Fri, May 31st, 2013
Posted in All Columnists

Spring is a time of enormous change. Tulips spring toward the sky, and their colorful blooms command the newly green landscape. Then, before you know it the petals drop, leaving naked stems, and the show is all over for another year.

Apple trees come into glorious bloom for just a few days to attract the bees to do their pollination work, then flowers are shed into the breeze like snow. Since we had just had a real one-foot snowfall on May 2 this spring, the simile came jumping to mind.

Ostrich ferns unfurl virtually overnight into three-foot fronds. Wild leeks carpet our woods with green, then fade to yellow and disappear within weeks Each day brings new wildflowers into bloom, while others fade away for another year.

In life, too, change is the only constant. In the span of one week, our family has experienced a hospitalization for surgery and the birth of a baby boy. Both events were stressful. Worry about health tends to take over one’s thoughts all day and all night long. Unexpected disruptions to schedules and work commitments are always unnerving. Yet as I sit here holding my first grandson, I am so grateful both events turned out beautifully. Our extended family and friends rejoice in new life. We might as well embrace change, because it is inevitable, and because it can bring the most precious moments of all.

The Best Way to Prepare Asparagus

Preheat oven to 350 degrees. Cut off the tips of fresh asparagus at three inches and set aside. Cut the remaining stems in one-inch pieces, discarding tough ends, and place on a rimmed baking sheet. Drizzle with olive oil, and salt a pepper to taste. Roll asparagus around to coat. Bake until barely softened, about 5-7 minutes. Add the tips and roast another 5-7 minutes, until brown spots appear.

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