Without Autumn, Spring Can’t Come: Lessons in Letting Go

Room with an Autumn View

Keep busy with survival. Imitate the trees. Learn to lose in order to recover, and remember nothing stays the same for long, not even pain. Sit it out. Let it all pass. Let it go.”
― May Sarton

Nourish Your Soul 

(Becky, the Mama)

If I had to sum up what this past year has taught me it is that life is like leaves on a tree. Something buds and is born, then it blossoms, flourishes, changes form and color. Then at some point, begins to fade. The hard part comes where we have no choice but to let go of “what was” — trust the wind and the soil to do “the thing they do” to the leaves given up to their care. This is followed by a time of lying dormant, fallow, at rest, no visible sign of productivity — but much is taking place within the quiet huddle of wintry hibernation.

spring patio snowstarbust snow

And then, in due season, new buds, verdant green, pink blossoms … Spring. That feeling of something beginning, growing again. Bearing fruit, sharing the bounty and shade of your presence with others.

view from porch swing

The greatest lesson in all this, for me, is that without a Letting Go, there is no room for the New Thing that wants to be born. We must not cling too tightly to yesterday least we miss what God is doing today, and the good surprises waiting for us, around the bend, in our tomorrows.

Cannon Beach 011

“Forget about what’s happened;
don’t keep going over old history.
Be alert, be present. I’m about to do something brand-new.
It’s bursting out! Don’t you see it?
There it is! I’m making a road through the desert,
rivers in the badlands.” Isaiah 43: 19-20 The Message

Where are you in the emotional/spiritual cycle of seasons?


Gobble-Gobble Turkey Toast with Pumpkin Butter (Cooking with Kids)

Turkey Toast

(Becky, the Mama.)

Over twenty years ago now, I walked into a classroom in my debut as a first grade teacher.  

And then, I retired after 9 months of faithful service.

I was a great teacher, in that I loved my students, taught them well and had loads of fun.   On the other hand, you may have noticed that most teachers are gifted at organization and rather enjoy (or at least have a knack for) ordering small children to do their bidding immediately. Organization was never my strong suit: just counting the morning’s lunch money and turning it into the office could bring me to tears.   And I’m more of charmer and a cajoler than an “orderer.”

I slept-walked through much of that fuzzy year.  I do remember the day, however, when one of my students raised their hand and asked, “Teacher, why do you have one red shoe and one black shoe on?”   I looked at my feet and sure enough, the child was correct.  The only answer I had to offer was pure mental exhaustion.  

Now that I am a grandmother, however, I get the best of both worlds.  I get to play and create with the grandkids, and have all the time in the world to give them focused individual attention. 

This recipe is so simple and fun for Autumn, Halloween and Thanksgiving,  breakfast or snack-time,  that moms, grandmas and teachers can all let their little charges have a go at it.  And as treats go, this is a pretty healthy one, especially if you use a good whole grain bread.

The toast is slathered with a simple pumpkin spice peanut butter, then after you cut it into the desired shapes to create either a pumpkin or a turkey,  the kids can smear it with the pumpkin butter and decorate it with a variety of nuts, dried fruit, chocolate chips or marshmallows.

Turkey Toast with Pumpkin Butter

 Makes one toast turkey large enough to feed  two to three small children.

3 pieces of bread (I used Ezekiel Sesame Bread), buttered and toasted (Vegans can use Earth Balance butter)

2 heaping Tablespoons canned pumpkin puree

1 heaping Tablespoon peanut butter (or almond butter or any kind of butter you prefer)

1 t. brown sugar

1 T. pure maple syrup

Pinch salt

½ t. cinnamon

¼ t. ginger

 

Assorted toppings, about ¼ cup each in small bowls (or little piles on a big plate)  coconut, chopped nuts, edible seeds of any kind, chocolate chips, dried fruit such as cranberries, raisins or cherries.

Instructions:

Butter & toast the bread (preferably just toast the top by broiling it as it cuts a little easier).

Leave one piece of the bread whole, then cut one piece like this:

Cut the next piece like this:

 

Mix the next 7 ingredients until smooth with a fork in a small bowl.  Spread the pumpkin-spice peanut butter on the toast and assemble the turkey. (I used a large dried cherry for his wattle.)

Let the kids decorate the turkey’s toast “feathers” with the various toppings, then dive in and eat!

 

You can also make three pumpkins, by turning the toast upside down, then cutting the corners of the toast – rounding them a bit and leaving a fat stem, like so:  (Note: Most marshmallows are not vegan, you may just let the kids use raisins for mouth.)

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