I don’t work in finance. I'm not especially great with money and I would never attempt to give book keeping advice. In my prayers and wishes I don't even assign monetary value to things. Maybe it's the artist in me. Or the Pisces in me. Perhaps I’m not particularly motivated by money because I respond more to the word abundance. THAT I can call in. I have manifested abundance. I have a full belly, a full passport, a home full of love. In those categories, I'm a zillionaire!
For better or worse, in my history as an actor and a cook, I have had very little experience with the financial question "Are you in the black or are you in the red?" I vaguely have an idea that these terms refer to companies either owing money or having money in the bank.
Money is great. But it is not my measure of success. Money is useful. It buys the things I need. It pays the bills to keep me clothed, fed, and sheltered. I work hard to earn my keep here on the planet. Yet, if pressed to define the color of my finances, um yeah, I am in the red.
I was reading an issue of Success magazine and Tony Jeary, author of The Results, wrote an article about living a profitable life. Aha! His words were lightbulbs that illuminated so much for me around my personal abundance.
Bank accounts aside, life in the black means freedom. Am I living my life in the red or in the black? To achieve profitable lives, we must acquire new levels of discipline. We must be intentional about everything we do. How is my health, my stress level? Am I taking on too much? Is my schedule strategic and focused? Am I eating well and getting in enough physical movement? With whom am I spending my time? Are my relationships and communities full of good influences?
I'll be honest, I don't have all positive answers to those questions and my behavior isn't always aligned to achieve the results I want. The good news is I can clarify my values and adjust my actions. I can redirect my energy. Whether I’m in the black or red, I am abundant and grateful for what I have and for what is to come. I hope you all feel like you are living rich and profitable lives no matter the balance of your checkbook as well.
Holiday season seems to be breathing down our necks, but I am taking my own sweet time with autumn and enjoying everything that goes with it. The leaves! I am obsessed with the leaves, especially the ones on the ground. They remind me of flower petals on the floors of temples in India. And the ones in the trees are exploding like fireworks of color!
You know what else is abundant in the fall? Apples and squash of course! Someone hash tagged on a post this week #notallapplesgrowuptobepie and it inspired this recipe. Sorry apples, no pie for you!
Feel free to use any Autumn squash; delicata, buttercup, baby pumpkin, butternut, carnival, etc. They all will roast beautifully and be delicious stuffed with this applesauce.
Roasted Acorn Squash Stuffed with Chunky Applesauce
Preheat oven to 400 degrees F. Split 2 acorn squash in half and remove seeds. Oil the insides and season with salt and pepper. Place them cut side down on a baking sheet and place in oven for 30 minutes.
While squash are roasting, make the applesauce.
- Melt 2 tablespoons butter in a skillet.
- Add 3 peeled, cored, and finely diced apples. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, 1/2 teaspoon cinnamon, 3 tablespoons lemon juice, 1 teaspoon finely chopped fresh sage and 1 teaspoon honey.
- Cook over medium heat for 10 minutes until the apples start to stick to the pan and brown.
- Add 1/2 cup water to deglaze the pan and scrape up all the browned apple bits, forming a pan sauce. Cook for 10 more minutes adding 1/2 cup more water. Apples will be soft.
- Fill each squash half with apple sauce and sprinkle with more freshly chopped sage to serve.
Photos of leaves by me, photos of food by Cheryl Stockton of Stockshot Studio.