In the process of letting go of worry, I’m also working on letting go of a lot of other things that don’t serve me---things like; doubt, judgment, jealousy, unworthiness and a myriad of other forms of fear. I found that all of this sorting out and letting go could only really happen when I was truly listening to a gentle inner voice--but I don't always hear it clearly. At times, there are just too many distractions. So I continuously ask for guidance for my guidance! Recently it came in the form of two brilliant books dedicated to exploring the nature of our inner wisdom. I highly recommend these profound, yet eminently practical books. Click on the book cover to read more and to purchase.


Your Soul’s Compass, by renowned authors, Joan Borysenko. Ph.D. and Gordon Dveirin, Ed.D. draws on the insights and wisdom of 27 living sages from various religious backgrounds to guide us to our best self, both individually and collectively. I found it fascinating how, in essence, all 27, over and over again, despite their different approaches and perspectives, reached similar conclusions on just what is spiritual guidance.


The Voice For Love, by DavidPaul and Candace Doyle, a husband and wife team whose life’s work is to teach others how to hear their inner guidance. Their personal journey is a beautifully written exploratory adventure on how each and every one of us can access that which clearly knows our best interests--- even when we have something else in mind.

 

Squash
My new convenience food

For weeks I’ve been experimenting with squash recipes. I have to admit I don’t usually have much to do with squash. I think it’s more of a New England thing than an Italian thing. But I just love it!

I’ve cooked acorn, butternut, carnival, sweet dumpling…there’s lots of kinds----and they’re all good. They’re so buttery, yum. And they’re my new convenience food because there’s not much to cooking them. Slicing them is the hardest thing about them. Just make sure you have a large, sharp knife and cut them in half down the middle. Scoop out the seeds and strings and place them in an oven safe pan, with about an inch of water, cut side up. Roast, uncovered, at 375 degrees for about an hour or until soft enough for a fork to pierce through, but still a bit firm (unless you plan to mash them, then they need to cook a bit more).

So, when you remove the squash from the oven, cool slightly, then either scoop out the squash and mash. Or, depending on the recipe, cut into wedges (like an orange) if you’re cooking anything resembling a small pumpkin, or simply cut into bite size pieces, remove the skin (it comes off easily with a small paring knife) and set aside for a great, flavorful addition to salads, sauces, or even dessert. I haven’t yet tried squash with ice cream. But I just might. After all, it’s buttery and sweet so…

This month I’ll be giving you two new recipes that I just loved eating and making. One calls for mashed squash and the other cooked a bit firmer.

There’s, a salad of Boston lettuce, tossed in balsamic ginger vinaigrette, topped with warm roasted squash, Brie, sliced apples and walnuts. I’m calling it the Autumn In New England Salad. Then there’s a Baked Rigatoni with a roasted squash/béchamel filling, topped with sautéed, shredded, zucchini, in a white wine sauce with a hint of butter, cream and saffron.

Both so good….and so easy, even a ______ can do it...