We all have things we want to change in life. It is why so many individuals decide to make New Year’s resolutions. Sometimes that means that some need to add more adventures in their lives, and others might need to cut back to make room for space in their lives.
She talks you through her experience from no shows to having 3 shows on Thursday night at once and what it is like to be so successful, have a family, and be a black woman in Hollywood. And yet, want to hide from it all. Year of Yes is her year to start saying yes to life, yes to what comes her way, and quit hiding from the world. We could all probably use a bit of “yes” in our life. On discussing the 100 pounds she lost (from saying yes to how she approached food):
“Did I not just say it was never going to be easy? Never going to be quick, would there be anyone left out there who talked about struggling with their weight? Now, I’m betting all of these big-time programs you see advertised and recommended by your doctor work. But only if you decide that YOU are going to do the work to make the programs work. Meaning, nothing works if you don’t actually decide that you are really and truly ready to do it.” Page 157
The key is “decide that you are really and truly ready to do it.” Applicable to so many decisions in life. Making the choice to really be in your marriage, to be the parent you want to be, to give your job your all, to stay fit and healthy. Decide to do it. It is that easy. Yes.
Lately (maybe it is the pregnancy) I have been craving pasta. I might need more carbs as this baby grows inside me. This week we decided we would try a new pasta option. We are both for the most part fans of butternut squash. This dish felt on the heavier side, a thicker sauce, and maybe it is my desire these days for everything to have salt, but I wanted to add flake salt before eating. Definitely worth trying and fairly easy to make. But what do I know? Chris is the chef.
Butternut Squash Mac & Cheese
1 pound of pasta
Extra virgin olive oil
1 shallot, diced
2 tablespoons flour
2 tablespoons milk (or more if needed)
10 oz pureed butternut squash (we cheated and bought frozen)
1 cup of Cheddar cheese, shredded
1/2 cup of Parmesan cheese, grated
A few tablespoons of roughly chopped fresh thyme
Salt and pepper
Bring a large pot to a boil over medium-high heat and dump in your pasta. Cook accordingly.
While pasta is boiling, add chopped shallot and about 2 tablespoons of olive oil to a large saucepan over medium-high heat. Add a dash of salt and pepper. Saute about three minutes or until nice and tender. Add in one more drizzle of olive oil. Next, whisk in your flour and cook for about a minute. Then, whisk in your milk. Whisk everything together and then add in the pureed squash. Continue whisking over medium-high heat until the sauce thickens. Whisk in shredded Cheddar and grated Parmesan cheese along with the thyme. Add more milk if it gets too thick and keep whisking!
Drain the water from your cooked pasta and pour the squash mixture over the top of the pasta. Serve immediately. Garnish with extra Parmesan and thyme if you’d like.
Your family will love it…butternut squash and all.