On the Breath of Dawn

November 22, 2020

“We are people borne of sound
The songs are in our eyes
Gonna wear them like a crown

Walk out, into the sunburst street
Sing your heart out, sing my heart out
I’ve found grace inside a sound
I found grace, it’s all that I found
And I can breathe
Breathe now”

From the song “Breathe” (2009), album No Line on the Horizon, by U2 Lyrics by Bono


Lately I’ve been thinking about the lyrics quoted above. We are all waiting to exhale, or perhaps inhale – to breathe in the fresh air of a healed world.

Autumn is a season in-between summer and winter, in between inhaling and exhaling. We are in-between the end of one presidency and the beginning of another. We are at both the beginning of the holiday season and at the end of the year. We are in the middle of a pandemic, awaiting the time when we can truly walk out, into the sunburst street and sing our hearts out, without worrying about harming ourselves or each other.

This winding down season, symbolized by changing leaves and cooling weather, holds within it the promise of a new year and a new hope just ahead. We may have reasons to sing and celebrate, or give comfort to one another with a hug or a warm hand, but we have to do so safely.

We will soon be past the worst of the collection of chaos that is autumn 2020, but for now, we must make peace with the in-between. This time period reminds me of that tiny space between breaths, between an exhale and the next inhale, where everything is promise and potential; when a beginning is embedded in an ending.

During these often stressful times, it’s a good idea to set aside a few minutes of calm during each day to let yourself breathe: to fully fill your lungs and fully empty them – slowly, deeply, evenly. As you do so, notice the space – perhaps only a second or less – between your exhale and the next inhale. During that moment between your breaths, think or say or see the word “Thank You!”

If you are missing anyone this holiday, have any sadness about the past, worry about the future or you are feeling lack in the present, you may not know exactly what you are being thankful for. Proclaim it anyway. The reasons will eventually reveal themselves.


Quinoa Stuffed Pumpkins make a stunning side dish for a traditional turkey dinner or the tasty centerpiece of a vegetarian one.

Quinoa Stuffed Pumpkins
These yummy individually-sized pumpkins are baked and stuffed with quinoa and mushrooms. They are special enough to serve as a meatless main course. Instructions for toasting pumpkin seeds are given at the end of the recipe. This recipe serves 3, perfect for a 2020-sized Thanksgiving dinner, but you can double or triple it to serve more people.


Roasted pumpkins:
3 small sugar pumpkins (about 4 inches across)
Salt and pepper

Quinoa filling:
1 cup quinoa
2 cups water (a little less for humid climates)

2 tablespoons butter
2 tablespoons extra virgin olive oil
An 8oz container of cremini mushrooms, sliced (about 2 cups sliced)
1 clove of garlic, minced
1 tablespoon balsamic vinegar or lemon juice
1/4 teaspoon dried thyme
Scant 1/8 teaspoon crumbled dried rosemary
Salt and pepper to taste
1/4 cup freshly-grated Parmesan cheese


Preheat oven to 425°F

Cut out top 1/3 of pumpkin. Set aside. Scrape out seeds and membrane from inside pumpkins. Coat insides with butter. Sprinkle with salt and pepper. Do the same with inside of pumpkin tops. Place pumpkins with their tops on a baking tray and bake for 30 to 40 minutes or until inside of pumpkins are tender when pierced with a fork (you may need more baking time if making a double or triple recipe).

Meanwhile, make quinoa stuffing.

Using a mesh strainer, rinse quinoa under cold water and drain it thoroughly.

Place quinoa and water in a large saucepan with tight-fitting lid. Bring to a boil. Reduce heat to simmer, cover and cook until all water is absorbed (about 15 minutes). When cooked, quinoa will be soft and a faint ring will appear on the outside of the grain.

While quinoa is cooking, heat butter and olive oil in a separate skillet over medium-high heat. Add mushrooms and cook, stirring constantly for about 2 minutes.

Lower the heat to medium-low and add the garlic, lemon juice or balsamic vinegar, thyme, rosemary, salt and pepper. Cook, stirring occasionally, for about 5 minutes, or until the mushrooms have softened. Remove from heat and add the mushrooms to the cooked quinoa. Stir in the cheese.

When pumpkins are done, fill with quinoa stuffing and serve with lids on top or to the side. Let guests know they can eat out the quinoa filling and then scrape up the cooked, seasoned pumpkin flesh with their fork to enjoy as well.

Serves 3


To enjoy the pumpkin seeds:
Rinse seeds in a mesh strainer to remove orange membrane. Dry with paper towels and lay out on a clean surface to dry overnight. You can eat them raw or roast them using the following method:

Preheat oven to 375°F

Sprinkle the pumpkin seeds onto a baking sheet in a single layer. Place pumpkin seeds in a bowl, drizzle with a couple tablespoons of olive oil, season with some salt and pepper and stir to coat. Spread seasoned seeds in a single layer on a baking sheet. Bake for 5 to 15 minutes, or until seeds are light brown and crispy.


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