Relaxing

Sometimes it's important to work for that pot of gold. But other times it's essential to take time off and to make sure that your most important decision in the day simply consists of choosing which color to slide down on the rainbow.

Douglas Pagels

Sometimes you don't how much the life you have been living isn't the life you were meant to live until you stop that life. Already in 4 days off, knowing I don't have to go back to work for several weeks has brought more relaxation then I thought possible. It's just one more nudge from the universe that it's time for change and I intend to use this time wisely.

Today I said yes to getting healthier and started getting back to cooking healthier meals. I was inspired by this woman who was making Apple Squash Soup last week at the faire. I had squash and apples in the pantry, so I made a batch. It was wonderful, a contrast in savory and sweet. With a bowl filled, I sat in the sun, savored the flavor, sank into a feeling of well being and dreamed of rainbows.

APPLE-BUTTERNUT SQUASH SOUP

1 med. butternut squash, peeled, seeded and diced coarsely
2 c. apples, peeled, cored and diced
1 c. onion, chopped
3 c. chicken broth
1/2 c. half and half
4 tbsp. butter
1/4 c. flour
1 tbsp. curry powder

Salt and pepper to taste(If using cooked squash, add about 2-3 cups when you add chicken broth.)Melt butter in soup pot. Add squash, onion, apples and curry. Saute for five minutes with frequent stirring. Do not brown. Add flour and mix well. Cook, with constant stirring for two minutes. Add chicken broth and mix well.Cover and simmer over low heat for 30 minutes with occasional stirring. Puree in food processor and add back to the pot with the half and half. Milk can be substituted. Bring to serving temperature but do not boil. Add salt and pepper to taste. Serve hot.

Three Dog Night, "Shambala":