live long and prosper how nice you’re a trekkie too a vulcan greeting Om Shanti & Peace and Long Life;) Cheryl
I am grateful I have a job (several actually), we live in economically precarious times, as I write that previous bit the little voice in my head ( aaa shud’up, you have one too) pipes in with ‘but havent we always’, and yes I suppose we have, but the situation seems much worse now, economic collapse, high unemployment, retirement funds derailed, wow I have to stop watching the news. But I digress, yes I have several jobs, I teach yoga in a few different places, I train a few private clients and I work part-time at a bank. And I am grateful for each gig.
I am grateful that I am able to work, I know there those, who for one reason or another can’t work, So I am grateful my body is healthy enough to allow me to work.
I am grateful that I love what I do, yep folks I’m one of the lucky ones. I actually LOVE what I do, I love the folks I work with at the bank and the job allows me just enough freedom that I don’t get bored (the kissofdeath for me), and Iconsider myself blessed to have the opportunity to teach yoga and to use what I know to help people get out of pain.
Nothing is perfect, no job is perfect, and no body is perfect. We just have to get up everyday and look for the joy, the laughter and at least some bliss in the things we do. If you have a sense of humor and an attitude of joy, then joy will find its way to you. In all that you do.
PS having said all that I am sharing a very funny ‘Cat in the Hat’ poem about work 🙂 That should make you smile.
I make a mean Butternut squash soup and I have tried to write down my “so-called” recipe. But when you write the way you cook it sounds like this…..
Peel and chop up squash, roast it , oh wait toss it with EVOO and a little salt, then roast it. Oh and along with the squash roast a small sweet onion, a couple of smallish carrots, a sweet potato and a couple of apples. No garlic, yes I know your thinking WHAT! She puts garlic in everything. But really, it just doesnt work in this soup, the garlic over powers the squash. Maybe some day I will try it will a mild, roasted, sweet elephant garlic but until then leave it out. Trust me. So the stuff roasts until, well …when it’s done. When the veggies are golden brown and have rendered some sweet veggie sugars into the bottom of the pan. OH WAIT, go back. Before you put the veggies in the oven, line your roasting pan with foil. As I was saying, when the veggies are fork tender put them into a soup pot with just enough veggie broth to barely cover the top of the squash. Use a little of the broth to deglaze the roasting pan of all the veggie goodness. Set your stove on medium heat and get out your immersion blender. Blend to your little hearts content. Sometimes I like my soup creamy and sometimes I like it with more texture, it is all up to you and your taste buds. You have an immersion blender right? Well if you don’t you can just put the veggies in a blender, in batches, and wrrrrrrr away until they are smooth adding just enough broth to make it easier to blend, add it all back to the soup pot. Voila! Soup! Add salt and white pepper to taste. To serve it sprinkle the top with a little curry powder or cayenne pepper. Maybe swirl in some sour cream, Creme fraiche or greek yogurt. You can also top it with fresh herbs.
This goes great with a side salad of autumn greens top with slivered almonds and garlic cheese toast on the side. You know I had to bring garlic to the table somehow. What kind of cheese toast you ask? Well how about a nice mild camembert or creamy goat cheese, lightly browned under the broiler.
There you go, a great vegetarian (vegan if you leave out the cheese and wrrrr some garbanzo beans into the soup, but thats another post) dinner or lunch, heck I’d eat it anytime YUM.