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February 7, 2025

Hello Followers,

Thank goodness it is Friday!

**Accepting responsibility for our actions.**

Before Dan and I start adventuring out and continuing self-forgiveness, we would like to wish my mom a Happy Birthday.

Today, I would like to celebrate my mom’s milestones.

I am reflecting on her journey of life and appreciate her love.

Reaching past eighty-nine serves as a source of inspiration for others, showing them what is possible and encouraging them to pursue their own goals and dreams.

HAPPY BIRTHDAY MOM!

Now, today let us get started on accepting responsibility for our actions.

Forgive yourself – no one else will.

Forgiving yourself is more than just putting the past behind you and moving on.

It is about accepting what has happened and showing compassion to yourself.

Facing what you have done or what has happened is the first step toward self-forgiveness.

It is also the hardest step.

If you have been making excuses, rationalizing, or justifying your actions to make them seem acceptable, it is time to face up to and accept what you have done.

By taking responsibility and accepting that you have engaged in actions that have hurt others, you can avoid negative emotions, such as excessive regret and guilt.

Tomorrow’s subject is treating yourself with kindness and compassion.

Sweet and Savory Delight of Maple Pecan Rosemary Acorn Squash

Ingredients:

Two medium acorn squashes

1/4 cup of maple syrup

1/4 cup pecans, chopped

Two tablespoons of olive oil

One tablespoon fresh rosemary, chopped (or one teaspoon dried rosemary)

Salt and pepper to taste

Optional: A sprinkle of cinnamon for extra warmth

Instructions:

Prepare the Squash:

Preheat your oven to 400°F (200°C).

Cut the acorn squashes in half and scoop out the seeds.

Place them cut side up on a baking sheet.

Season the Squash:

Drizzle the olive oil over the cut sides of the squashes and season with salt and pepper.

If using, sprinkle a little cinnamon for added flavor.

Make the Maple Pecan Mixture:

In a small bowl, combine the maple syrup, chopped pecans, and fresh rosemary.

Stir until the pecans are well coated.

Fill the Squash:

Spoon the maple pecan mixture into the hollowed-out center of each acorn squash half, dividing it evenly.

Bake:

Cover the baking sheet with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the squash is tender when pierced with a fork.

Remove the foil and bake for an additional 10-15 minutes, allowing the tops to caramelize slightly.

Serve:

Once cooked, remove from the oven, and cool slightly before serving.

Enjoy the sweet and savory flavors of this delightful dish!

This Maple Pecan Rosemary Acorn Squash recipe is a wonderful addition to any fall or holiday meal, offering a beautiful presentation and delicious taste.

Enjoy!