Last Sunday at church, the pastor gave a wonderful sermon about a subject that I really needed to hear about: transitions. Sometimes it's hard to turn the page and start a new chapter. Sometimes you don't know how to start over. Sometimes you're too hard on yourself and blame yourself or others for the mistakes that happened last chapter. The pastor based "The art of transitioning" on four principles:
a) Transitions are traumatic. When a person stays in a phase too long, they end up hurting themselves and hurting other people. Also, when God wants something for us, many times we have to go through difficult things to get there. This strengthens our character and helps us to get closer to Him.
b) They require renouncing some things and accepting others. When you are going through a transition in your life, the first thing you must ask yourself is, "What do I have to let go in this phase of my life?" and also, "What do I have to accept?" One thing I want to become better at this year is knowing when to turn the page and start a new chapter.
c) They demand learning and preparation. Every arrival implies a new departure. Or in other words, when one door closes, another one opens. If you don't accept that it's time to move on, you will only suffer more. Sometimes we keep kicking the same stone when we know it hurts us. Also, it is impossible to make a true transition when you don't know what phase you are living in; being in tune with yourself, the phase you are in, and the phase you should be living is incredibly important.
d) The company of God through the transitions is vital. He is the only one that can help us pass from one side of the river to the other, to make real transformations and changes in our lives. There is no one correct way to make transitions; but the only secure way is with the help of God.
When you are in the final stages of transition, it's necessary to forgive to be able to cross to the other side of the river and be able to jump and run without a huge load on your back. You need compromise, a strong will to follow through with the necessary changes. And it's time to celebrate the changes and the opportunities that this new phase of your life will bring!
I found that sermon incredibly inspiring and wanted to share it with you, maybe you are going through a transition, too. Just relax, and put everything in God's hands, He will surely take good care of you.
On a different note, I'm very excited to share this risotto recipe with you because I'm pretty sure it's one of the best recipes I've tried. The Bleu cheese gives the risotto a creamy, slightly tangy taste, while the pear and walnuts keep the texture and taste a little sweet and with a nice bite. I love the aroma of the shallots, although they make your hands stink for days. Serve this with a green European variety salad and a simple balsamic vinaigrette.
Red pear risotto with Bleu cheese and walnuts
Inspired by Bon Appétit; Makes about 4 servings
1.5 TBSP olive oil
1 medium shallot, chopped*
1 cup arborio rice
½ cup dry white wine, room temperature
3 ½ cups vegetable broth
3 oz crumbled Danish Bleu cheese
1 ripe unpeeled red-skinned pear, cored and diced
½ cup (or more) chopped walnuts
Medium pinch of dried sage
Salt and freshly ground black pepper
Heat vegetable broth in a small saucepan until simmering; reduce heat to low to keep warm.
Heat oil in a heavy medium saucepan over medium heat. Add shallots and sauté until softened, 3-5 minutes. Add rice and stir for about a minute or two. Pour in the white wine, stirring frequently until mostly absorbed. Once you have used up the wine, add the vegetable broth ½ cup at a time. The rice should absorb most of the liquid before you add more. Stir frequently. Once the rice is somewhat tender and creamy, but still slightly firm to the bite, and you have used most or all of the broth, mix in the sage, Gorgonzola, walnuts, and pear. Cook until the cheese melts and pear is heated through, about 1 minute. Season with salt and generous freshly-ground pepper.
*Note: I think the shallots we have here are a bit bigger than the ones in the States, so if yours are small, you may use 2.