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There Is No Indispensable Man

 

I seem to be on a bucket kick recently. A few weeks ago I shared the Mystery of The Dipper and the Bucket. And today I share a poem about another bucket.

Actually it is that today I am visiting a friend 70 miles west of where I live. She lost her adult daughter to cancer recently and she needs some support and love. So today I visit with her and I share a poem with you rather than write something new and original. I know you will understand.

For me it is people and what we do for family and friends that matter most.

I love this poem. It helps to keep me grounded, centered and humble.

There Is No Indispensable Man

by Saxon N. White Kessinger 

Sometime when you’re feeling important;
Sometime when your ego’s in bloom
Sometime when you take it for granted
You’re the best qualified in the room, 

Sometime when you feel that your going
Would leave an unfillable hole,
Just follow these simple instructions
And see how they humble your soul;

Take a bucket and fill it with water,
Put your hand in it up to the wrist,
Pull it out and the hole that’s remaining
Is a measure of how you will be missed.

You can splash all you wish when you enter,
You may stir up the water galore,
But stop and you’ll find that in no time
It looks quite the same as before.

The moral of this quaint example
Is do just the best that you can,
Be proud of yourself but remember,
There’s no indispensable man.

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Featured Recipe       
Golden Raisin and Currant Filled Baked Squash

I love autumn and autumn foods. While autumn is filled with sadness because I know that the cold, snowy, barren winter season follows, I still love the warmth of the fall sun, the deep blue/azure skies of Indian Summer, and the beautiful colored reds, pinks and golden leaves.

One of my favorite fall dishes is baked acorn squash.  An acorn squash looks a bit like, well….an acorn.

Some times I even make a full meal of baked acorn squash. With a nice hunk of bread and butter, or a bowl of soup, or a salad I have often made a complete meal of acorn squash. I am weird that way.

At its simplest all you need to do is fill the cavity of the acorn squash with some good butter (Definitely NOT margarine) and salt and pepper. So simple. So delicious. I can really taste the sweet almost nutty flavor of acorn squash when it is not covered with anything else.

But I like acorn squash any way it is fixed.

The shell is hard to cut, but worth it. Just have a good strong sharp knife.

When you remove the seeds and stringy stuff inside acorn squash has a cavity that just yells out and shouts, “Fill me!!”  “Fill me!!!”  “Fill me with all sorts of yummy sweet goodies!!!”

And I am always happy to oblige!

There are hundreds of things you can fill acorn squash with: diced apples, nuts, brown sugar, maple syrup, honey, raisins, sausage and Parmesan cheese to name a few of the usual suspects.

 Today I made my super special Filled Acorn Squash. I used sweet golden raisins, currants, and pecans. Oh, be still my heart and taste buds!!!

I really don’t have any hard and fast ingredient amounts. I just fill the cavity till it looks full. I guess at it.

The recipe below will feed two people for a vegetable side dish for any meat entrée. This is a great inexpensive dish for Thanksgiving.

This is what you will need for 1 acorn squash

(In parenthesis best guesstimates of amounts.)

1 medium acorn squash

Butter (2 tablespoons)

Golden raisins (1-2 teaspoons)

Red currants (1-2 teaspoons)

Brown sugar (2 tablespoons)

Pecans                     (2 tablespoons)

Maple syrup (2 tablespoons)

Salt and pepper to taste

Here is what you do:

Cut the acorn squash in half. Following is a link that offers some tips for cutting the hard shell:  How To Cut Acorn Squash.

This part of making this recipe is the hardest and most time consuming. But don’t let that scare you. It can be done and is worth it. After this it is all down hill. And little clean up too.

Using a spoon scrape out the seeds and the gooey-stringy stuff inside. Discard.

If one or both sides of the squash leans to one side or the other just turn the piece over and slice off  just a wee bit of skin on the bottom so that it sits flat. You don’t want the stuffing to fall out while it is roasting in the oven.

See the half on the right? See hoe it leans to the right?  Before cutting slit off bottom……….

Turn the upside down and slice off a small portion of skin.

….After……..no leaning to the right. At least a lot less leaning.

If your pecans are not already chopped, give them a rough chop now.

Place the squash halves in a roasting pan. Add some softened butter to the cavities. I add about a tablespoon to each cavity. And add some of the pecans too. If using sprinkle a bit of salt and pepper over the squash too.

Then add some red currants and golden raisins.

Cover the nuts, raisins, and currants with brown sugar.

Add a drizzle of maple syrup and another dot or two of butter.

You will need a cup or so of water. Add about ½ cup of water to the roasting pan.

Then place in a 375 degree oven for 60-75 minutes until the squash is very soft and the top has begun to brown a bit.

NOTE: I also check the pan every 20 minutes or so and add more water if the pan has gone dry.

When done remove from the oven and let the squash cool a bit.

Stir the brown sugar into the fruit and nuts and then serve and enjoy.

Bon appétit!!!

Cost

1 acorn squash           $1.79

Butter                        $0.30

Golden raisins             $0.10

Red currants              $0.25

Brown sugar              $0.11

Pecans                       $0.56

Maple syrup               $0.30

Salt and pepper to taste

Total cost = $3.41
Cost per person = $1.71

Quote of the Day

Winter is an etching, spring a watercolor, summer an oil painting 
and autumn a mosaic of them all.

StanleyHorowitz

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4 comments to There Is No Indispensable Man

  • Yummy!! I just picked up Butternut squash and acorn squash at the farm truck today. I need to try this out since I only have eaten acorn squash with brown sugar, butter and cinnamon. Cheers, Kate

  • I’ve never eaten an acorn squash before. I don’t even think I’ve seen them anywhere for sale but it looks delicious. And love that poem!

    • Roberta

      Let us know if you find any acorn squash and if you try it this year. Glad you like the poem. Love your website!