Gratitude unlocks the fullness of life. It turns what we have into enough, and more....It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow. ~Melody Beattie
There have been many influences in creating a sense of gratitude in my life. However, my bible is Sarah Ban Breathnach's book, Simple Abundance: A Daybook of comfort and Joy. What a gift she is to the world! When you ask yourself What am I most grateful for in my life? it opens the heart, brings you into the present moment, and dispels the worries and stresses of the day. Gratitude fills your spirit so that there is room for nothing else. In all things give thanks.
OK, so how to transition into this?
What is that in the middle of the labyrinth? you may be asking. Well. Let me tell you. Except I don't know. I've been eating lots of pumpkin. It all started when my GSF Bess said that she spent hours in the kitchen preparing this elaborate pumpkin recipe and in the end, it tasted like sweet potato. I LOVE sweet potatoes, so I went to a local produce stand. [Side note, here: It's operated on an honour system. There's a coffee can where you leave your payment. How cool is that in the 21st century?!]
So I got some pumpkins. I've baked and I've steamed them. Steaming is best for a uniform consistency. A hand blender makes it smooth & creamy. You can go savory or sweet with it. I've made cream-of-pumkin soup, and curried pumpkin soup (my fave), and just mixed in honey & cinnamon for a sweet. Bess said it's really great in pancakes, so I will try that next.
Back to the labyrinth: when I was at my brother's, they had hundreds of pumpkins at the horse farm for decoration and let me take some home. I took a coupla these and they are AMAZING! I think it might be a blue hubbard. They are by far the BEST! Smooth, subtle, light, creamy. Whatever it is, my mother had to go to an "International" potluck gathering & bring a traditional dish (because the English are known for their culinary skills--haha). In the past she's taken Shepherd's pie, & trifle. So she put the blue hubbard in a blender with some milk and then chilled it. No sweetener, and she said it was better than custard and everyone loved it.
So that's my Martha post for the day. Have a WONDERFUL day of thanks & giving! :-) H.
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