Using what you've got

I was lazy in the kitchen this week. There, I said it. Monday I made a soup- the perfect pantry soup. I ate out Tuesday-Thursday. Yikes. That's a lot- and so very out of the norm for me. Sometimes, it just takes a little too much work to muster up the energy to cook for one. Well, if I am being completely honest, it's the combination of the cooking and the cleaning (sans dishwasher). That's the challenge, though isn't it?


It has been an interesting few weeks; I've had people share things with me that make me think. Interesting observations, insights, etc- from those who knew me before T and some that have known me only with him. It's given me a lot to think about, and for that, I am thankful. I've long thought that we are who inherently are. I still think that's true, but there's always opportunities to grow and to learn from the unexpected and uncomfortable times in life, right?




As usual, the past week posed a personal challenge or two. I found myself challenged to be kind at times, challenged to look past the present situation, challenged not to be ruled by a dark and stormy heart. And as I thought about the recent situations and conversations that left me feeling confused, angry and hurt, I realized that I am dealing with all this change to the best of my ability. I try to give myself a break, to not be so hard on myself when I feel like I'm not processing things more quickly. Yes, I am ruled more on feelings that I harbor in my heart than what's in my best emotional interest. But I am utilizing the tools that I have in my life kit. If we are who are, doesn't that also mean that we all use the skills that we've acquired in life thus far? This could be anything from how we see the world, the depth in which people impact our hearts, the ability to look past ourselves and desires to see another perspective, the ability to empathize, the ability to communicate even when the conversations are hard and scary. They may not be the best skills, and they may not serve everyone at the table equally, but they're what we have to navigate with each day. I suppose this is all to say that if you're really motivated, you can acquire new skills, that would likely benefit not only you, but the people you interact with, people that are close to you. The biggest challenge is to recognize when those skills are lacking, or in need of improvement, and work on it. I know that in my professional life, I am a very direct, straight forward, and opinionated person. You always know where you stand with me, I don't beat around the bush; I am always professional, but I am direct. In my personal life, not so much. I am recognizing that I am not so direct, that I tend to keep things to myself that might cause discomfort, or confrontation. Why am I different in my two worlds? Another thing to think about.. I think most people want to be better, do better. I know that I do. With that in mind, I strive to take a step back, and look to improve my pantry of life skills.







Similarly, in the kitchen this past week, the theme has been to use what I've got in the freezer and the pantry. I defrosted some of the roasted tomatoes and onions from the freezer to make a Papa Pomodoro soup. I also roasted some of the delicious squash from the garden to accompany my Sea Breeze farms pork chop last night. The Gold Nugget squash is similar to a butternut squash, with a vibrant orange interior flesh and a sweet flavor. This is the easiest recipe, and is delicious next to pork or roasted chicken. I'm using the bounty of last years harvest, and making room for a new year, a new harvest.

Roasted Squash
serves 2-4

1-2 small squash (I used my gold nugget, but you could also use acorn, delicata or butternut)

Cut in half, scoop out the seeds, and cut into thick wedges

In a large bowl, mix 1/4 maple syrup and 2 tsp of chipotle chili powder, s&p. Toss the squash in to the mixture.

Roast on a sheet pan in a 400 degree oven for 30-40 minutes.