Making magic, revisiting childhood

A sudden, blinding flare of connection hit me this morning, and no, it has nothing to do with the auras being caused by a lingering migraine event.  I headed into the bathroom to use it and the image of playing outside with bottles of water and dirt hit me.  I used to love to concoct potions when I was a kid.  Empty bottles, old spoons, pretty rocks, different colored dirts, leaves and flower petals kept me occupied for hours.  I haven't thought about this in years.  I was a witch then, and look where I am now.

I still love concocting.  Sometimes it's throwing things in a pot to make dinner out of all the assorted things found in the fridge and cupboard.  Sometimes it's oils for a new candle or a remedy for a minor ailment.  I'm still here playing with my potions- only now I've got a better assortment of ingredients and some knowledge behind me.

Maybe dressing up should me next on my agenda.

Baked Acorn Squash

Baked acorn squash is one of my favorite autumn comfort foods.  My mom used to make in when I was a child and it brings back memories of learning to cook in a warm kitchen.  This recipe is very simple; only three ingredients are needed.

You will need:
1 acorn squash, cut in half with the seeds removed (butternut can be prepared the same way)
3 tablespoons of butter
1/4 brown sugar
a baking dish
and a small amount of water

Place the squash cut side down in the baking dish and add about 1/4 inch of water.  Bake at 350 degrees until you can insert a fork easily through the skin.  Remove from the dish, turn right side up and add butter and brown sugar to the hollow.  Serve warm.  You can also add a dash of cinnamon or nutmeg, or use maple syrup.

Enjoy!