There’s nothing like change to make you well…change.
I floated rather resistantly in a state of frazzled transition in 2012. I went back to school. I began a new relationship. I quit my job. I ran a marathon. I started freelancing. Good friends moved away. Good friends got married. Freelancing wasn’t covering my living expenses while in school full-time, so I got a new job. I switched to school part-time. I moved twice. I kept freelancing. I traveled to Nashville, Boston, New York City and Argentina. And I about lost my mind.
Last year took every preconceived notion I had about success and threw it in the garbage disposal with me watching as each belief whirred and spun, vanquishing into the dark stainless steel abyss. All that remained was exhaustion and the damp stench of used coffee grounds, which has become impossible to remove from my sink. The ground kept ceaselessly shaking underneath my feet, testing whether I would be able to bend deeply and earnestly to embrace the small quakes or lock my knees, refusing to adapt. And refusing to embrace the changes that were inevitably coming.
This year, I’m defining success much, much differently. My personal success is going to be measured by my ability to adapt to change. To welcome change. To accept my circumstances as they are and not how I would like them to be. To keep my inner happiness unbroken even when sadness, anger and frustration try to force their conniving, gnarled hands on me. I think that may be the hardest part about change – how do I remain happy even when the tough stuff is just too much, too hard?***
So…I am going to invite change into my modest studio apartment, tell it to take a seat on my bed (sorry, no room for a couch) and stay for a cup of coffee. I am going to feed it a simple, wholesome tart, because who and what doesn’t get cranky when they get hungry? It’s going to be gluten-free, which is a change from my usual eating patterns, but I’m embracing it.
Embracing change by feeding change with change? Just go with it.
I am not going to kick change out or tell it to go, but rather, let it take it’s precious ol’ time, sit as long as it likes and be okay with this strange thing in my bed. I’ll let it leave when it wants to leave and welcome it back with more coffee and tarts when it returns. It will help me practice my hostess skills. In fact, call it my healthy 2013 resolutions: embrace change and become a better hostess.
Because wasn’t it Sam Cooke who sang, “A Change Is Gonna Come?”
I’d like to argue Mr. Cooke, that change is always gonna come.
*** If you’re interested, I am reading the book The Untethered Soul, and it touches perfectly on cultivating this skill.
Gluten-Free Apple Cheddar Tart
Prep time: 20 minutes
Bake time: 10 to 15 minutes
2 T olive oil or butter
1 medium red onion, thinly sliced
1 medium apple, thinly sliced
1 to 2 cloves garlic, minced
1/2 T minced fresh rosemary
salt + pepper, to taste
1/2 cup grated Wisconsin cheddar cheese
Preheat the oven to 350 degrees. Prepare gluten-free tart crust in a 9-inch tart pan or an 8×8-inch square pan. Set aside. In a medium saucepan over medium-low heat, saute onions and olive oil. Stir occasionally, letting onions slowly caramelize until they are light brown in color, about 5 to 7 minutes. Add apples and garlic. Continue cooking for an additional 5 to 7 minutes until apples are soft. Add rosemary and salt + pepper, and mix to coat evenly. Pour caramelized onion-apple mixture atop the tart crust. Top with an even layer of cheddar cheese.
Bake for 10 to 15 minutes, or until cheese is golden brown and edges are lightly browned.
Makes 9 squares
[This is a sponsored conversation written by me on behalf of Quaker. I received product in conjunction with this post. The opinions and text are all mine.]