The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/883023
The Press-Dispatch Wednesday, October 4, 2017 D-1 HOME LIFE TO ADVERTISE: Call: 812-354-8500 Email: ads@pressdispatch.net Visit: 820 E. Poplar Street, Petersburg Deadline: 5 p.m. on Monday Just because something doesn't do what you planned it to do doesn't mean it's useless. THOMAS A. EDISON Youth First Today by Amber Russell, Youth First, Inc. Dealing with anxiety For Real! Hurry! Due to lumber tariffs and natural disasters (hurricanes and fires), prices of homes are increasing! We anticipate higher prices in the future SO SEE US NOW FOR YOUR NEW HOME! 814 Niblack Blvd., Vincennes, IN 1-800-743-7004 www.bairdvincennes.com We have 1 on-lot 68ft home where you'll save A MINIMUM OF $6,000. MIDWEST REALTY 1704 E. National Hwy., Washington • 812-254-3918 Check out these listings and more online at swindianarealtors.com 197 N. Whitelock Ave., PETERSBURG Very cute and cozy 3 bedroom 2 bath with attached and detached garages and fenced yard. $1,500 carpet allowance. Priced to sell! HOUSE FOR SALE MLS# 201706291 Call Mary: 812-486-6363 $ 56,900 NEW PRICE HOUSE FOR SALE 210 N. 8th St., Petersburg, IN 47567 Nice Home Call Prent Stafford for details, 812-582-8994 2 bedrooms, 1 bath, laundry room, kitchen, 3 closets, car port and out building. Very Clean. Totally Electric. PUMPKIN PULL-APART LOAF By Monica Sinclair It's fall, and that can only mean one thing in terms of food…pumpkin everything! Well, thank goodness I love pumpkin. Last night, I made an extremely good and easy pumpkin dessert. Plus, I had most of the ingredients in my cabinets already so it was quite inexpensive. I think you and your family will love this recipe if you are pumpkin lovers like me. Enjoy! INGREDIENTS ¼ cup sugar 1 ¼ teaspoons pump- kin pie spice 2 cans refrigerated bis- cuits ¾ cup canned pumpkin pie filling ½ cup powdered sugar 2-3 teaspoons milk, or as needed 1 teaspoon vanilla ex- tract DIRECTIONS 1. Preheat oven to 350º F and lightly grease a loaf pan with non-stick spray. 2. Mix together sugar and 1 teaspoon pumpkin pie spice in a small bowl. Set aside for later use. Sep- arate biscuit dough into individual biscuits. Flat- ten out each biscuit, then spread 1 tablespoon pumpkin pie mix on top of each one. 3. Sprinkle each biscuit with pumpkin spice-sugar mixture, then repeat process, layering each bis- cuit on top of the next, until you have 4 piles of 5 biscuits. 4. Stack the biscuits in a row in the loaf pan, ensur- ing that the sides without filling are on the ends that are touching the pan. 5. Bake 40 -45 minutes, or until biscuits are baked through, and the loaf is deep golden brown. Re- move from oven and cool in pan for 10 minutes, then turn loaf out onto a plate or cutting board to serve. 6. To make the glaze, mix together the powdered sugar, milk, vanilla extract, and remaining pump- kin pie spice in a small bowl. 7. Drizzle evenly over the warm loaf, then serve im- mediately. Enjoy! Source:12 Tomatoes Share your favorite recipe! www.facebook.com/mealsinminutes mealsinminutes@pressdispatch.net FACEBOOK EMAIL a MEALS IN Monica's MINUTES Thump, thump, thump. Everything feels like it's going in slow motion. All I can hear is my heart beating, which feels like it is going to beat right out of my chest. I can't breathe. I can't think. I'm starting to sweat. Thoughts begin swirling in my head. "It is so crowd- ed." "Everyone is looking at me." "I am in the way." "I am taking too long." Tears start to well up in my eyes as I think, "Please don't let me see any- one I know." Sound familiar? This is how I feel sometimes in a crowd or even at the grocery store. Forty million adults (18 percent of the population) in the United States suffer from some form of anxiety disorder. I am very familiar with anxiety and what helps me cope. What works for me, however, might not work for some- one else experiencing similar symp- toms. There isn't one single coping mech- anism that will magically make your symptoms go away, but there are lots of things aside from medication and therapy you can try. To get started you may want to try talking with someone you trust, focusing on things you can control, finding a place you feel com- fortable and safe, and doing something physical such as going for a walk. Here are a few other suggestions to try when symptoms surface: • Know what triggers your anxi- ety. Is it work, school, crowded plac- es, a specific person? Do you feel over- whelmed or something else more spe- cific? What are your symptoms? They may include racing heart, sweating, trembling, nervousness, rapid breath- ing, constant worrying, restless sleep, inability to focus, intense fear or em- barrassment. • Keep a journal to track when you have panic attacks or strong symp- toms. Note the date, time, what was going on at the time of the attack, what you were thinking about beforehand, how long the symptoms lasted, and what made them go away. Once you have more information about symp- toms and causes, the anxiety is easier to control. I get very anxious in crowds, especially while shopping. From track- ing triggers and symptoms I know that while I obviously can't avoid shopping altogether, I should not shop on super busy Sunday afternoons. • Try deep breathing. When we are stressed our breathing becomes shal- low. We feel like we can't breathe, so we try to breathe fast by taking in quick short breaths through the mouth. This can actually cause hyperventilation. Try the 4-7-8 method instead: a) Close your mouth and inhale qui- etly through your nose to a mental count of 4. b) Hold your breath for a mental count of 7. c) Exhale completely and slowly through your mouth, making a swoosh sound to a mental count of 8. Repeat these three steps at least 2 times. It may seem awkward at first, but it really helps to focus on breath- ing. Slow it down, breathe in through the nose, hold the breath, and slowly exhale through your mouth. • Try grounding techniques, which help put your mind in the "here and now" instead of focusing on how stressed and anxious you are. The more you focus on how stressed, anx- ious, and overwhelmed you are, the more stressed, anxious, and over- whelmed you become. Try the 5 -4-3- 2-1 game. Look around the room and mentally describe 5 things (poster, clock, lamp, etc). Name 4 things you can feel (hair touching your shoulders, the breeze of a fan). Name 3 things you can hear (the air conditioning unit, the click of a pen). Name 2 things you can smell or smells that you like. Name 1 good quality about yourself. Repeat with different items if needed. If you or your child suffers from an anxiety disorder, take steps to man- age it. Start with the coping techniques mentioned above, and seek profession- al help if anxiety is interfering with dai- ly life. This column is contributed by Amber Russell, LCSW, school social worker for Youth First, Inc., a local nonprofit ded- icated to strengthening youth and fam- ilies. Youth First provides 38 Master's level social workers to 56 schools in sev- en southwestern Indiana counties. More than 60,000 youth and families per year are served by Youth First's school social work and afterschool programs that pre- vent substance abuse, promote healthy behaviors, and maximize student suc- cess. To learn more about Youth First, visit www.youthfirstinc.org or call 812- 421-8336. Taco-in-a-cone is the an- swer. Last week, I wore white - - a horrific mistake, and not just because we are well past La- bor Day. The selection of the lacy white shirt was bound to leave me full of regret be- cause I am a messy eater and I had a full day of meetings ahead of me - - the first one being a lunch meeting. Grace has never been my strong suit, and the lack thereof hits full klutz velocity when food is involved. Bless- ed with a greater-than-aver- age protruding chin, I man- age to catch some food that doesn't quite make it into my mouth. Blessed with a great- er-than-average-sized chest, I catch the rest before it hits the table or the floor. My shirts can get messy - - espe- cially when I'm at a luncheon meeting and I'm circulating a lot of nervous energy. And especially when I wear white. The horrific mistake in attire selection was mental- ly noted the moment I sat down at the table. An image flashed of me shaking hands with new CEOs, meeting af- ter meeting, each one com- plimenting the interest- ing polka-dot design on my blouse. I'd say, "Oh, you're too kind. But those are ac- tually SpaghettiOs." They'd look at me in disgust, so I'd quickly follow up with, "Chef Boyardee." The execs would nod, looking pleased. Every- one likes a designer label. A f- ter all, we're talking about a business meeting. When the waiter came by to take our orders, I couldn't decide what to get. The meals I was inter- ested in had full stain potential. Covertly, I asked the waiter which meal he would suggest for mini- mum drop, slurp and splatter potential. "Oh, no, do you have a condition? " "A condition? " I asked. "Because we can accom- modate you. My cousin shakes and sometimes uses a straw over a spoon." Now all the business as- sociates at the table were looking over at me, concern in their eyes. What was this horrible affliction I suffered from that led to my spoonless existence? Beet red, I ordered a salad. No dressing. No beets. Back in high school, I spoke to a friend who similar- ly suffered from snack spill- age syndrome. He had come up with a genius solution: the taco in a cone. In a time of life when look- ing cool was everything, this remedy was paramount. No more bringing an extra shirt in our backpack and hav- ing to answer to the stupid kids who had seen us both before and after lunch and wanted to know why our top had changed. No more walk- ing with our book bag in the front, pretending we were trying to look pregnant for a health class assignment. No more wearing the spare hoodie in our locker to cover up on days over 100 degrees and screaming - - while sweat fell from our brow - - at the kids who asked whether we were hot, "My blood runs cold! I like it this way! " Adolescence is meant to be lived out in the open, not hiding behind a fake ba- by belly. The taco in a cone was here to change the world. Why were cones restrict- ed to holding ice cream? And more importantly, why were cones restricted to being ei- ther cake or waffle? Our ta- co was going to sit in a gi- ant cone-shaped corn chip. And the taco was only the beginning. Salads would be served in pretzel cones. Spa- ghetti (chopped up the way one does for a baby) would be served in a breadstick cone. Curry in a rice cone. A sloppy Joe would be sloppy no mo' if you put it in a cone. The op- tions were endless. Because what my friend had accu- rately determined was that it wasn't as if our food was making the conscious choice to jump ship once it was in our mouth. This wasn't the broccoli version of the Ti- tanic. It's that we spilled en route from our plate to our lips. We lost so many good melons on that treacherous journey over time and space, with little more than a thin layer of plastic or metal mak- ing up their final travel vehi- cle – fork, spoon or spork. Katiedid Versus by Katiedid Langrock Taco cone See TACO on 2