These days have a way of tip-toeing by, sneaking around the corner to be caught only by the very edge of their sleeve before tugging free, leaving me with nothing but the memory of the feeling of their fabric.
I have been trying, desperately, to slow down. The weeks hurry by and I find myself on Saturday, wrecked and weary. Chances are, you know what I mean.
We live in a world of endless motion and chatter. Though we spend a great deal of time talking, writing, and reading about solitude, self-care, and rest, few of us actually engage. We do not know how to be alone, how to come face to face with ourselves, without crumbling.
Yesterday, Jordan asked that I spend time thinking about what it would mean for me to take care of myself. I told him I would. Will you? Can we commit to doing that this week? And maybe, by next Sunday, we can promise to make one change that will give us a little breathing room, a little space to be more ourselves.
Stuffed into delicate, tender acorn squash, the flavors of nutty millet, syrupy-sweet red pears, and crunchy pecans meld together with a bit of fresh rosemary and a touch of creamy chèvre. The gourd becomes a bowl for one of the most comforting, satisfying meals you'll ever eat. I don't mean to be arrogant, but this dish really is the stuff a cold-evening's dreams are made of. Drizzle with a bit of olive oil, sprinkle with salt, and dig in.
Millet, Pear and Pecan Stuffed Acorn Squash
You can find the recipe for this stuffed acorn squash over on the Relay Foods blog.
The recipe was created as a part of a five-dinner meal plan. If you'd like to see the whole meal plan (two of the recipes are not vegetarian, but three are) and more of my recipes, check it out here.