Hello dear friends!
This week I’ve been thinking a lot about time and attention and just how precious those things are. I try to make the most of every day in work and tasks, sure… but the rest of my attention is so valuable and I’m always reevaluating where that resource goes. This week my attention went into painting the back of my front door yellow. Well… 45 minutes of my attention (and don’t worry – this photo is just a single coat and it looks much better now). The door painting inspired me to make a wreath for the back of the door so my attention went into an hour long trip to the craft store and then down a rabbit hole of rearranging my office and bedroom. It’s felt good (like a luxury, really) to put energy and attention into my space. Really, I’m just prepping for a Christmas tree.
Also, light sos: can I trim my own bangs like this article from Marie Claire suggests?
This week’s offering doesn’t include all the heaviness that exists in our world these days and this week but I hope you find something you didn’t know you needed:
• Consider: Migrants travel in groups for a reason, safety. (The Conversation)
• This is beautifully and honestly written and gave me a sustainable amount of anxiety: The Real Biological Clock is Death. (Hmm Daily)
• In conflicting news, scientists are working on the drug that keeps you young. (MIT Technology Review)
• Taking care of your eyes and ears keeps your brain sharp and your marriage happy – because screaming so your spouse can hear you would wear down even the most patient of partners. (NPR)
• Of interest: Why do some people hurt more than others? This doesn’t address male behavior when a cold comes on. (The Conversation)
• Composing the housewives: The Sounds of Housewives Everywhere: behind the scenes with the men who make America’s favorite ‘ladies’ into drama queens. I’ve never thought so critically about the soundtrack of my now second favorite candy on television… after my new guilty obsession, 90 Day Fiancé. (The New York Times)
• There’s a new astrology app called The Pattern and it will read your liiiiiiife, just know that. (iTunes)
• This weekend in New Orleans I’ve been fortunate enough to take some workshops with Kathryn Budig and I thought I’d share one of her flows with you.
• While we’re still talking about woo woo stuff, I’ve been enjoying these meditations this week: Cultivating Spiritual Intelligence.
• Have you ever made a whole, baked, stuffed pumpkin? I haven’t, but I’ve been scoping out recipes all week. I want some sort of wild rice, spicy sausage, Gruyere cheese situation. Here’s some inspiration: Whole Baked Pumpkin (Cooking Light)
• When life gives you lemons (life gave me actual lemons), make Preserved Lemons. On my meal-prep list this Sunday. (NYT Cooking)
• This week I resurrected this very old recipe from 2008. I talk very differently about boys and baking, but the recipe is solid gold and thank goodness for personal growth, ya know? Apple Crisp!! (Joy the Baker)
• Leopard as neutral. (Other Stories)
Enjoy your Sunday! Do something that feels good.
My love to you!
xo Joy
Allison
My mom makes stuffing (dressing?) baked in a pumpkin every year for Thanksgiving, and it is without question my favorite dish on the table. She cleans out the pumpkin, rubs the inside flesh with a mixture of brown sugar and butter, then fills it with the stuffing mixture (cubed bread, stock, sausage, garlic, onions… the usual suspects), and bakes it until the pumpkin is soft and the stuffing is cooked. Then, she gently stirs the insides, scraping chunks of pumpkin into it as she goes. So what I’m really trying to say is yes, make your stuffed pumpkin!
Nicole
Geeez Joy…
I’ve been coveting your dining room rug and now I want your front door too! That’s it, command decision, I’m painting the inside of mine this weekend. It probably won’t be yellow, but it definitely won’t be white! Wooohoooooo :o)
Thanks for the inspo (and the rug info too if you’re so inclined hint hint),
Nicole
JessicaD
Oh my goodness – this recipe will not completely fulfill your stuffed pumpkin expectations as it stands, but I think you could modify by adding spicy sausage (although I’m not sure about the wild rice? The bread in this is what really makes it…) – Ruth Reichl’s Swiss Pumpkin. The ultimate of the ultimate comfort foods. My sister made this for me years ago and it is A++++++. I return to it at least once or twice a year. http://ruthreichl.com/2016/10/how-to-stuff-a-pumpkin.html/
Amy
I know this is late but I wanted to comment on cutting your own bangs… OF COURSE you can cut your own bangs! Just be patient and remember that it won’t be perfect the first time (which is why it’s important to follow the advice of *start long* and slowly take away length from there. The good news is, even if they’re a little off, you can pin them back for a week and try again. I haven’t done straight bangs but I’ve done layers and the side-swept longer bangs on my own hair before and while I’m growing out the side shave of Summer 2017 I’ve been trimming my own hair as it evens out in length. You got this, lady!
Melissa R Jackson
I clicked on that leopard link, expecting shoes. I then saw that dress and immediately bought it. LOVE
Nicola
Just on the topic of filled pumpkins…I was recently in Cambodia and in a cooking class made a custard filled, steamed pumpkin dessert. Similar to the link below. Much discussion about how good it would be for Thanksgiving type activities. It was delicious, unusual, not super hard and a new discovery for me.
http://www.cambodiarecipe.com/recipe/cambodian-pumpkin-coconut-custard/
Alison
Your comment on that pain article – my husband has come down with a cold as of yesterday. You would think that an actual legitimate disaster has struck his life. I have given him all the cough drops, retrieved everything he requested from the drugstore, and am making chicken soup tomorrow (I worked overtime yesterday and today, so tomorrow is my first chance.) I love the guy, but whoo boy….pray for me.