TAKING
TIME
by Rebecca Escott
Extension Home Economist
Do It Today lay lifelessly in a coma for three
I got married on October 5. The weeks and then died. I was
Saturday dawned with clear, sun- reminded how precious time is
ny skies. Music wove magic and how fleeting are the moments
through the air. The wild flowers, that people share together.
carefully arranged, created a touch Other news came., job losses,
of simplistic beauty. It was the emergency surgeries, tumors. And
way I had dreamed. people called me at work. One
And yet in the days surrounding wanted information on estate
my wedding and even in the first planning. She was 69 years- old
few weeks back at the office, I and didn’t have an estate plan. She
have swallowed a strong dose of seemed content to wait in hopes
reality. Real world pains, real that we would plan a daytime
world sorrows. I have also seen an workshop series. And I kept say
amazing strength in the people ing in my mind, “No, don’t wait
who are living this reality. Do it today.”
After experiencing the highs Another woman called me
and the lows, the magic and the desperately looking for help
reality, I began to think and say because she expected to run out of
one thing... “If it’s important do it heating oil by the afternoon. I felt
today. Do it today.” honest sorrow for her. And yet I
A brief five minutes before my thought had she called several
wedding rehearsal was to begin, I weeks ago, she would have had
received word that my best friend, mote options. More people might
one of my attendants, was critical- have found ways to help. But she
ly injured in an auto accident She was in the ninth hour and needed
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What is it in humans that gives
us a sometimes false assurance
that life will continue as it always
has that we can put off until
tomorrow what really should be
done today, NOW?
I am not one to advocate spend
ing mindlessly because you might
not be able to enjoy it later. I also
don’t think that a lack of knowing
the future should keep us from set
ting plans in motion for the
months and years ahead. We still
need to have goals, to have hopes,
and to have expectations.
I have those. But I also have
renewed incentive to do important
things n0w...t0 say “I love you”, to
resolve an argument, to smile at a
stranger, to update my retirement
and life insurance beneficiaries, to
watch sunsets, to sing, to walk in
the newly-fallen leaves, to soak up
the sights and scents of another
autumn.
Tomorrow I may not have those
chances.
What important, special things
have you been putting off? A con
versation or outing with a child? A
discussion about life decisions
with an aging parent? Saving for a
child’s college eduation? Writing
a will? Initiating a family reunion?
Offering an apology?
Whatever it is, stop procrasti
nating. Do it today. After all,
you’ve been worrying about it,
and you’ve been feeling guilty
about it for some time now. Once
done, the satisfaction and relief
ill be refrshr —as
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717-355-0726
refreshing as bright sunshine on a ing sense of satisfaction. And
crisp November morning, as believe that tomorrow, with its
refreshing as familiar music waft- reality and challenges, will hold in
ing through an open window. its grasps yet another opportunity
Do it today. Enjoy the refresh- for joy.
Ask the “Eggsperts”
Which egg dishes contain 30%
calories or less from fat?
The very sound advice to
reduce your fat intake to no more
than 30% of calories from fat has
been widely misinterpreted. This
fat "allowance'' is meant for the
long haul, not for every individual
food or combination dish or every
meal you eat You'll find it's quite
difficult to get a balanced diet con
taining all the nutrients you need if
you restrict your diet to only those
individual foods or dishes that
contain 30% or less calories from
fat
Instead, follow the basic rules
of variety and moderation. The
Dietary Guidelines for Americans
recommend 6 or more servings of
whole-grain breads, cereals and
grain products; 5 or more servings
of fruits and vegetables; 2 to 3
servings of lean meat, fish, poul
try, eggs and dry beans and peas; 2
servings of low-fat or skim milk
and milk products; and fats and
sweets in moderation according to
your overall calorie needs.
If you follow this pattern and
make lean choices within each
category, you should have little
trouble meeting the "30%"
guideline.
For egg dishes, choose recipes
that use little to no fat, prepare
Ist Edition
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them with iow-fat or skim milk
products, and serve them with lots
of fruits, vegetables and grain
foods.
Why are eggs smaller today?
Eggs may seem to look smaller
today, but they're not. The same
USDA size standards have been
used for many years and are based
on minimum net weight per
dozen. For the sizes most often
available at the supermarket one
dozen eggs weigh at least: Extra
Large, 27 ounces; Large, 24
ounces and Medium, 21 ounces.
However, eggs are fresher
today than in the past Their yolks
stand up taller and the white is
higher and sits more closely
around the yolk. This may make
your eggs look smaller when you
break them out into a pan.
What should I look for when
putting eggs in salt water to check
their freshness?
Nothing. A freshly laid egg and
an older egg might react very
similarly. A carefully controlled
brine test is sometimes used to
judge shell thickness, not fresh
ness, of eggs for hatching pur
poses. This test has no application
to the freshness of table eggs. The
best way to judge freshness of
eggs is to check the date on the
carton. (See How's Your Egg Q?)
- Limited Quantities
- No Rain Checks