Author Archives: Cherylanne Skolnicki

Just accept the compliment already

When someone tells you “You look terrific!” what is your conditioned response? Most of us have perfected the art of deflection when gifted with a genuine compliment. “Who, me?” or “This old thing?” or even “You must be blind!”

How about when you do a fabulous job running an event or leading a project or making a meal?  You hear, “What a great job you did!” and you respond, “It was nothing.” “I could have done more if I’d had more time.” “It was so much better the last time.”

It’s such a shame.  There are so many times that no one recognizes your hard work in putting together an outfit, or perfecting your recipe for coq au vin, or diligently shedding some unwanted pounds. Most days we just exert effort with no one noticing. On those days, we’re wishing someone would recognize our efforts, and when they finally do? We brush off their compliment like a piece of lint. Why?!

For some people it’s a self-esteem issue – they truly cannot believe that they deserve praise. But for others it’s simply a conditioned response. Somewhere along the way they came to believe that denying a compliment was the modest thing to do. Not so! Rejecting a compliment hurts two people  – you and the person kind enough to bestow the praise! It’s like handing back an unopened gift and saying, “No thank you. I don’t want this.” You’d never do that would you?

The next time someone graces you with a compliment, try a simple “Thank you for saying that! It means a lot to me coming from you.” They’ll leave the encounter rewarded for their kindness and if you let their words sink in, you’ll leave uplifted and encouraged. Who among us couldn’t use  a little more of those gifts?

 

Maple-Roasted Butternut Squash

Continuing with our series of Healthy-and-Delicious Thanksgiving sides, here’s a terrific addition from Ina Garten of Barefoot Contessa fame. This recipe should serve 8-12, but with so many dishes on the table at the holidays you may be able to stretch it even further.

Butternut squash’s flavor profile is a bit chameleon-like. It can be sweetened up practically to dessert level if cooked with fruit, or it can be made more savory by adding other accompaniments like onions and herbs. In this rendition, roasted garlic, sage and pancetta give it a salty kick. The garlic cloves are left in their skins and can be squeezed out like soft butter onto slices of French bread (especially if you’re serving this sometime other than Thanksgiving).

 

Maple-Roasted Butternut Squash

adapted from Barefoot Contessa Back to Basics

 

serves 8-12

 

Ingredients:

2 large butternut squash, peeled and seeded, cut into 3/4 to 1-inch cubes (This can be done a day in advance.)

2 heads garlic, separated into cloves but not peeled

4 tablespoons olive oil

5 tablespoons pure maple sugar

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

4 ounces thinly sliced pancetta, chopped

32 whole fresh sage leaves

 

Directions:

1. Preheat oven to 400 degrees.

2. Place the squash and garlic in a large bowl. Toss with the olive oil, maple sugar, salt, and pepper. Spread out evenly on two large rimmed baking sheets. Place in oven and bake for 20-30 minutes, until the squash begins to brown, turning once during baking.

3. Sprinkle the pancetta and sage leaves evenly over the butternut squash in both pans and return to the oven. Bake for another 20-30 minutes, until the squash and garlic are tender and caramelized. Season to taste with additional salt and pepper if desired.

The Halloween Fairy

Halloween has come and gone with miniature trick or treaters racing from door to door gathering loot. You loaded up the last few children in an effort to get-the-candy-out-of-the-house only to watch your OWN children return with their pumpkins overflowing. What’s a healthy woman to do?

Last year I learned of a fabulous plan. If you have young children, invite the Halloween Fairy to pay a visit! A few days after Halloween when the high has worn off a bit, the kids can choose a reasonable number of pieces of their favorite candy to keep. The rest goes back into the pumpkin and is placed by the back door or on the hearth or wherever you think the Fairy can most easily find it. She pays a visit during the night (when all fairies are out doing their work I suppose) and replaces that bucket of candy with a small toy!

As for the fairy, I hear this is what she does with all that candy she collects…she packs it up and donates it to Operation Gratitude, an organization that ships care packages overseas to our troops. Everybody wins.

In Cincinnati, one dropoff location is the St. Columban Church Parish office – boxes will be there until November 6th. To find other locations, visit www.operationgratitude.com.