| September 2004 Missouri Regional Newsletter p11 |
| A Survivor's Take on Life
In 2003, a status check on the lives and needs of adult survivors of childhood cancer found a clear need for greater support to manage lingering health problems. The authors of the Institute of Medicine's groundbreaking report also noted that childhood cancer survivors often showed a very positive outlook on life, despite health problems. What causes this resilience, this ability to bounce back and look at the bright side? "Everyone is wired for survival," says Wendy Harpham, MD, an author and cancer survivor herself. "Our natural instincts lead us to make something good out of the situation." A cancer diagnosis is also the ultimate wake-up call � often prompting people to enjoy life one day at a time, to act on their wishes, to seize the day. "You've always known you're mortal," said Harpham. "You can know that [on any given day] you could be hit by a truck -- but it's a very different feeling when the Mack truck is in your lane." More Resources ACS Cancer Survivors Network Moving on After Treatment for Childhood Cancer National Coalition for Cancer Survivorship National Childhood Cancer Foundation Outlook: Life Beyond Childhood Cancer Childhood Cancers Home Page Published 9/01/04 This information was gathered from http://www.cancer.org/docroot/home/index.asp?level=0 |
| FYI Healthy Recipes: Mushroom-Spinach Pinwheels Ingredients: 1 8-ounce package reduced-fat cream cheese (Neufchatel), softened 2/3 cup butter, softened 1 cup all-purpose flour 1 cup self-rising flour 1 10-ounce package frozen chopped spinach 2 tablespoons butter 2-1/2 cups chopped fresh mushrooms 1 large onion, chopped (1 cup) 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/2 teaspoon dried oregano, crushed 1/2 teaspoon lemon juice 1/8 teaspoon garlic powder 1/4 cup grated Parmesan cheese 1 egg white 1 tablespoon water Instructions: In a large mixing bowl beat together cream cheese and the 2/3 cup butter. Add the 1 cup all-purpose flour and the self-rising flour; beat well. Divide dough into two balls; wrap and chill 30 to 60 minutes or until dough is easy to handle. For filling, cook spinach according to package directions; drain well, squeezing out excess liquid. Set aside. In a large skillet melt the 2 tablespoons butter. Add mushrooms and onion. Cook and stir over medium heat about 3 minutes or until onion is tender. continued on page 12 |
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