Stole this from The Art of Non-Conformity blog today (which is also a great blog to read)
Its a great poem about The journey of life/travel/wandering by Mary Oliver

The Journey

One day you finally knew
what you had to do, and began,
though the voices around you
kept shouting
their bad advice—
though the whole house
began to tremble
and you felt the old tug
at your ankles.
“Mend my life!”
each voice cried.
But you didn’t stop.
You knew what you had to do,
though the wind pried
with its stiff fingers
at the very foundations,
though their melancholy
was terrible.
It was already late
enough, and a wild night,
and the road full of fallen
branches and stones.
But little by little,
as you left their voices behind,
the stars began to burn
through the sheets of clouds,
and there was a new voice
which you slowly
recognized as your own,
that kept you company
as you strode deeper and deeper
into the world,
determined to do
the only thing you could do—
determined to save
the only life you could save.

~Mary Oliver

Right now its just about right for me!

Butternut Squash Pie

So I had a squash from thanksgiving. Its really hard to find pumpkin here and they are white. I LOVE pumpkin and that is a under statement so I wanted something like it. So I looked online at a bunch of recipes and this one is really the only one I could do and its all from scratch, which now it will be hard to go back to American and everything comes in a box.
Thanks to Good Housekeeping for this Recipe:

Pie Crust

* 1 1/2 cup all-purpose flour
* 2 tablespoon sugar
* 1/2 teaspoon salt
* 4 tablespoon margarine or butter, cold
* 1/4 cup shortening
* 4 tablespoons of water

Squash Filling

* 1 1/2 cup(s) (about a 1-pound squash) butternut squash, cooked, mashed
* 1 cup(s) milk
* 2/3 cup(s) packed light brown sugar
* 1/2 cup(s) heavy or whipping cream
* 2 tablespoon(s) granulated sugar
* 1 tablespoon(s) margarine or butter, melted
* 1 1/4 teaspoon(s) ground cinnamon
* 1/2 teaspoon(s) ground ginger
* 1/2 teaspoon(s) ground nutmeg
* 1/4 teaspoon(s) ground cloves
* 1/8 teaspoon(s) salt
* 2 large eggs

Cook for 45 minutes at 425F

As always I add more cinnamon and nutmeg if you don’t like the squash taste, add even more.
Then make some homemade whip cream and you are ready!

Its really good and great for a nice winter desert.