There are so many things to be thankful for this fall. The beauty of nature always inspires me to be grateful. I can see the grace given to me in every step I take on the crunchy leaves in our yard. As my neuroscientist friend Paul says, “Every step we take is actually a controlled fall” and I believe there is heavenly grace in that statement. Grace appears to me in the fact that I have always gotten up from every fall I experienced in life. Many of these falls were part of my path to learn about my own self and the gifts that I was given to walk down my life path. These gifts are shiny and wonderful with the right perspective. Surviving failed relationships that would have devastated me without grace is evidence of this type of gift. After enough time has passed and perspective gained, I can see these events as gifts. Surviving jobs that are no longer productive for me, co-workers that belittle and take advantage of me, to find the perfect job in the middle of a pandemic is another type of gift. I am grateful for the good and the not so good because with enough time, I see the plan unfolding. What I know to be true:
- Live totally in the moment and you will see dazzling beauty that no one could ever take away from your memory.
- Accept what comes your way and learn without belittling yourself, then you will have great wisdom.
- Grace is everywhere, like the manna that God provided his people wandering in the Sinai. Eat it up and be grateful because it will nourish your body and soul.
Here is a good recipe for the fall bounty!
Baked Acorn Squash
Set oven to 325
Place whole acorn and buttercup or butternut squash on a baking sheet and bake in 325 oven for 30-45 minutes or until just barely tender when poked with a knife. You will cook it again when you are ready to eat so it is OK for the squash to be a little stiff, just not hard.
Cool, cut in half, scoop out seeds with a spoon, cover and store in the refrigerator up to three days until ready to eat.
When you are ready to eat, cover the squash with Franks hot sauce (or whatever hot sauce you like) and bake 325 for about 20 minutes until warm and a little more tender.
Scoop out the buttercup squash and place in the acorn squash, add more hot sauce to taste and enjoy!
A Million Small Steps 