Dear mom, I want to change my life, but I’m so afraid that I’ll fail that I’m not doing anything and I just sit here unhappy. What should I do?
I don’t know what you want to do, but it sounds like you’re making all your decisions on fear (of failure). When you make decisions based on fear you’re avoiding failure, but you’re also avoiding success. Is that what you want to do?
Mom, I have a friend who always wants to do things after work, but she wants to get together in her neighborhood which is almost half an hour from where I live and work. I keep making up excuses because I don’t want to put in that much effort after work to see her, but I’m running out of excuses. What should I do?
Try telling the truth. If the truth isn’t a good answer then you have other problems with your friendship.
Ask Mom: It seems like haters are everywhere. I have to deal with people who are rude and nasty every day and it makes me feel very negative, I’m in a bad mood and feel awful. How can I avoid those people?
You usually have no control over other people and how they act, so don’t worry about them. Think positive, picture someone or something that makes you smile when you feel like the haters affecting your attitude. Do little things, smile at someone, hold a door, let someone ahead of you in traffic. That’s how you take the power away from the haters. Every day try to make sure that the bad doesn’t take up more time in your life than the good.
no one is less happy about admitting that summer is fading fast, but I found a good Autumn soup to help ease into it instead of going head first into Fall like I do most things…
simple Autumn roasted pumpkin soup
Serving Size / Yield
4 -5 C. diced peeled pumpkin
2 large carrots, thickly sliced
2 large thickly sliced parsnips
1 medium sweet onion, diced
1/2 head garlic, still in the skins
4 T. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 to 3 C. vegetable stock, enough to bring the puree to the thickness you prefer
1 T. smoked paprika
pinch ground paprika
2 T. chopped fresh thyme
salt and pepper to taste
Preheat your oven to 350°F. In a large bowl, toss together the parsnips, carrots, onion, pumpkin, garlic, olive oil, salt and pepper. Place mixture in a shallow baking pan and roast for 40 minutes. Remove the garlic from the skins and place in a food processor with the other vegetables. Puree until smooth. Try adding some vegetable stock to help remove any lumps. Pour into a saucepan and add the vegetable stock, paprika, cloves, thyme, salt and pepper. Simmer for 10 minutes, stirring occasionally. Serve immediately.