March Toward Those Fears
October 6, 2008
Listened to the show Saturday and it was not bad. I'd been busy all day getting ready for a family gathering on Sunday in celebration of our daughter's confirmation. Way back when I was confirmed, confirmation took place in the springtime of 8th grade and felt a lot like the Spanish Inquisition. You got up there in your white robe and your red flower and the pastor asked you a question and you answered it, word for word as you memorized it. You knew that catechism inside and out, and that was that. And after your reply, a cosmic relief settled over you, and you could breathe evenly again.
Now, I'm not saying this was all a bad thing. I'll be the first to say a little fear never hurt anybody. Not the kind of fear where you think someone's out in the garage, or the kind where you might be late for school. No, I'm talking about the kind of fear where you're being challenged to take on something bigger than yourself and you've got a limited amount of time to prove to yourself and to the world that you are not only willing but able. I'm not talking about memorizing the phases of cell division and getting a perfect score on your science test, and this is not about being told to do something and doing it, like raking leaves or taking the dog for a walk. No, no, no.
It's about rising to the occasion. It's about allowing yourself to be held accountable, to take a risk, to speak, to meet your fear and let it pass right on through you. What's the worst thing that could happen, really? I asked my daughter. When she listed her list of worst things, there wasn't a one on there she couldn't handle. So there you have it, people. March toward those fears. March on, and through them, and leave them in the dust. You've got better things to do than fret over what might go wrong. Because it won't. And if it does, you'll handle it. Trust me on this one.
Now this recipe has got comfort written all over it. Cook this up on one of those dreary, gray autumn afternoons along with some pork chops and rice and blueberry muffins.
Sweet Potato Surprise
6 sweet potatoes, cooked
1 1/2 cups brown sugar
2 T cornstarch
1 tsp grated orange rind
1/8 tsp cinnamon
1 cup apricot juice
1 20 oz can apricots, drained
2 T butter
1/2 cup pecans
Cut sweet potatoes in halves or slices and arrange in a buttered dish.
Set aside. Combine sugar, cornstarch, orange rind, cinnamon and
apricot juice in a saucepan and cook until thick, stirring constantly.
Add apricots, butter and pecans. Stir and pour over sweet potatoes
and bake at 375 for 25 minutes or so. Serve warm.